Over the last 3 years it has become even more apparent how disconnected we all are from a sense of community and family. Estelle has recently spent a fabulous few weeks with her family (sister, sister- in-law and best friend) in the highlands and so this month we are focussing on those important connections in our lives.

They don’t have to be actual family, but when we plant our flag our tribe is attracted to who we are and what we stand for. Modern society has become more disconnected from each other with an unhealthy and unrealistic view of what life should be like thanks to social media. Having those important connections and a safe space to be your real, authentic self with like-minded people is essential to us all. 

Loneliness and social dysfunction is much less likely to affect us if we surround ourselves with actual people who care. With winter around the corner, let’s all take some extra time to check on those around us who may be lonely and check in on our tribe.

One perfect way to keep in touch with our special people is meeting for a meal – and not waiting just for special events like birthdays or Christmas. The adventurers have been loving the food on the Scottish mega-tour and swapping recipes. This one is from her sister, Veronica, with a little adaption from Estelle.

Heathy tuna mornay

CHOP 1 onion, 2 celery sticks, 1 big carrot, 2 courgettes, 200g green beans

HEAT a tablespoon of olive oil in a pan, cook the veg until softened, set aside 

MELT 1.5 tbsp of butter, add 2 tbs of good flour, stirring to make a roux, then slowly stir in 500ml of milk or coconut milk. Mix in the veg and 2 tins/300g of drained, tinned tuna.

SPREAD 250g of cooked brown rice or quinoa over the base of a baking dish, top with 120 grams of baby spinach leaves, then cover with the tuna mix. Bake for 20 minutes until bubbling and serve with a mixed salad.