Ever wondered what your favourite band eats on tour? How do they start their day? Homemade gourmet brunch or a packet of cigs and a tub of hummus? Life’s full of unanswered questions and we’re determined to put an end to this being one of them.
Inspired by a conversation with The Orielles, who we feature today, we decided to ask our favourite bands what they love cooking themselves up before a standard day on tour.
Esmé Dee, the band’s bassist and lead singer, makes a mean brunch. Her homemade beans on toast and scrambled tofu dishes have become the stuff of legend within the band. So, after glowing reviews all round, Esmé kindly agreed to walk us through the recipes.
Esmé Dee‘s Homemade Beans on Toast
Chopped fresh garlic
Lots of fresh coriander
Finely chop and fry the garlic and onion in oil before adding the tinned tomatoes.
Leave to simmer for a short period before adding the kidney beans.
Continue to simmer before adding the fresh coriander.
Add salt and pepper to taste before dolloping atop your finest available toasted sourdough bread.
Serve with spinach, a glass of orange juice, a cup of coffee and a cigarette (optional and not necessarily condoned).
Esmé Dee’s Scrambled Tofu
“We like that smoky-spicy flavour”
A dash of cumin
A bit of nutritional yeast
A fair amount of turmeric
A lot of paprika
Mix the paprika, turmeric, cumin and nutritional yeast together in a small bowl
Break up the tofu and smash it into smaller pieces
Heat oil in a pan and add the tofu. Cook for a few minutes, stirring regularly
Add in the herb and nutritional yeast mix made earlier
Scramble the contents together
Add salt and pepper to taste
Serve on toasted sourdough bread (of course) with avocado (optional)