‘An army marches on their stomachs and cyclists ride on theirs.’ So said Napoleon(-ish). With professional cyclists burning up to 8,000 calories a day and recreational riders firing through a still-huge 3,000 calories over a long Sunday morning ride, it’s clear that what you eat matters. Throw in the fact that weight clearly matters, too, especially on hills and mountains, plus how important fuelling is to recovering strong for the next session, and you can see why we’ve tapped up EF Education-EasyPost team chef (and top amateur cyclist) Owen Blandy at his Somerset abode to serve up his culinary masterclass…
IMPORTANCE OF INGREDIENTS
“Source the best ingredients you can and enjoy searching for them. Speak to local producers – the butcher, the baker – and engage with them. I’ll do that when I shop for the team. I’ll speak with the fishmonger, even in the supermarket, and say what I’m after, whether that’s something lean or something high protein. They’ll be receptive as they’re probably not asked much.
And yes, it’ll cost a little more but I guess that’s weighed up against the societal cost. And it’s clearly the most important thing you put into your body and gives you the energy to do these activities. If you’re passionate about food, why not?”
PERFECT PANS
“Invest in good-quality saucepans and frying pan; don’t fall for these deals of three pans for £20. Just buy a nice big saucepan, a small one and a good-quality frying pan. Look for pans that have a thick bottom of a centimetre at least. It’ll mean the heat will transmit slowly. If you have a thin bottom, the heat will go straight through it so it’ll heat up quickly but will just burn the bottom. Something that holds the heat better will enable you to cook things slower and more controlled. I feel that a good part of what makes a good home cook is heat control.
Stainless-steel pans are really good. Copper pans are good, too. You’ll see those in high-end kitchens but you don’t really need them for home as they’re expensive. Cast iron’s good. It retains the heat well but doesn’t transmit it too fast, and some say it also holds the flavour better.”
THE PERFECT OMELETTE
“I cook omelettes for the riders every morning over an induction hob that I’ll take into the hotel’s dining room. So tips? For the team I use spray oil. Olive or sunflower or avocado. It disperses oil around the pan rather than a glug in the middle. Then whip the eggs…