Chicken & Prawn Pho

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Last winter (December 2015) I returned to the backpacking destination of my twenties, Cambodia and Thailand, to take part in the Angkor Wat Half Marathon. It reminded me once again how fantastic the food is; tasty, cheap and brilliant nutritionally for runners. It combines lots of fresh spices and herbs to boost the immune system as well as protein to help the muscles repair and recover. This recipe is simple and very quick to make. If you’re vegetarian, you can replace the chicken stock with vegetable stock and just pack with vegetables instead. Ingredients Chicken stock Thai chillies, chopped (I used

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Race Review: Fort William Marathon

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Kilts, killer single track and whiskey chasers mark this inaugural Scottish marathon in the highlands as one to try out Kilts, midgie spray booths and downhill mountain bikers in full body armour. It’s not what you’d expect to see on a marathon start line, but it’s the scene that greeted me as I registered on the morning of the inaugural Fort William marathon. With just 293 runners (the race is capped at 1000 due to restrictions on the route, so apply early for next year’s event on 31st July 2016 ) this was a small race. Yet the nationalities of

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Race Review: Angkor Wat Half Marathon

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Paris, London, Berlin, Mumbai, Istanbul are all impressive cities to run a race in. But none have offered the spellbinding magic of running around the 12th century ruins of Angkor Wat, the former centre of the Khmer Empire I arrived in Siem Reap, the town on the outskirts of the Angkor Archeological Park a few days before the race to acclimatize to the humidity and heat. Although it is held in Cambodia’s cool season, temperatures can still reach 87 F with over 80% humidity. On the plus side, it meant I wasn’t shivering on the start line. By the time

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