I went into this marathon expecting - if I was lucky - to run around 3 hours and 5 minutes. I’d trained for a 3-hour finish, but the build-up hadn’t gone perfectly. My gut feeling was that I was capable of running at about 4:20/km pace, not the 4:15/km required for a sub-3.
This is adapted from Sabrina Ghayour's Persiana Today book, made a little simpler for campervan cooking. You'll need to have a stick blender in your kit list to make this.
The London Marathon doesn’t really need much of an introduction, does it? For me, it’s the best - maybe on par with New York - but definitely right up there. I’ve done about 15 different marathons, so I’ve got a decent frame of reference.
I chose the Seville Marathon because it was local, the timing was good, and a bunch of us from the running club were going. I wanted a race around February time and I’d heard it was flat - which sounded good to me
Pinole is a traditional Mexican flour made from roasted ground corn, which is often sold combined with things like chia seeds, cinnamon or cocoa. It's loved by runners as a complex carb so is a good base for homemade energy bars.
