Serves 4 I remember eating this on the shores of Anglesey with my Dad, aunt and uncle. My auntie made it beforehand and reheated it on the two-ring burner Calor Gaz stove. You could easily make it from scratch or it would make the perfect ‘just pitched’ meal to take along and reheat. My...
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Serves 2 I cooked this traditional Italian recipe on a sloping field in Cornwall using only a Trangia meths stove. Unfortunately Math’s filling was prised free by a rogue shard of shell, which meant he was dosed up on painkillers for the rest of our trip. You can put this meal together on store...
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Serves 4 Tinned soup is the first food you associate with camping. Instead of opening a tin of Heinz Big Soup, get chopping fresh, seasonal vegetables, supplemented with a can of borlotti beans. If you are feeling adventurous, source fresh borlotti beans as they are around at the height of summer, but they do...
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Serves 4 with pasta The pesto revolution arrived in my world (or more accurately Math’s world) in the early 1990s when we were both at university. When I visited him in his scabby house, he used to cook it for me with mushrooms. It was either that or the other pasta dish he invented...
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Here are a few things I make before I go camping, so that I always have a quick lunch to hand or a tasty easy way to spice up barbecued meat. - Pesto - Salsa romesco These are labour-saving stand-bys that I then load into Lock-and-Lock airtight storage containers to save me pestling, mortaring...
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Serves 4 as a side dish Mint and peas are a great match, to which I add chilli and coconut for a veggie curry. Ingredients 500g fresh peas in their pod, shelled 1 red chilli, split lengthways Half a small onion, very finely sliced 1 tbs fresh mint, chopped (or ½ tsp dried mint)...
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Very simple but effective side dish. Ingredients 2 tomatoes, deseeded and sliced ½ onion, finely sliced ½ cucumber, sliced in half lengthways, middle scooped out and sliced into half moons A pinch of sugar 3 tbs fresh mint, chopped A squeeze of lime (or lemon) ½ tsp fresh red chilli, very finely chopped (optional)...
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Modelled on the classic Sag paneer spinach-and-cheese curry, but with some local halloumi from High Weald instead of the paneer. Halloumi is a great camping standby. Ingredients 500g spinach, washed 1 x 200g packet halloumi , wiped dry with kitchen towel and cubed into small pieces 1 tbs flour 1 tomato, deseeded and chopped...
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This chickpea curry will serve four people if other curries are on the table. Ingredients 1 jar or tin of chickpeas, drained (my favourites are El Navarrico) 1 tomato, deseeded and chopped 3 tbs plain yogurt 1 onion, chopped 1 tbs garlic and ginger paste 1 tbs garam masala 1 red chilli, deseeded and...
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Make this at home and use in curries, Moroccan and Chinese dishes. Ingredients Equal quantities of garlic and ginger, peeled and roughly chopped Water 1 tbs vegetable oil Method Finely chop the garlic and ginger, use a mezzaluna or a food processor, add a splash of water. Store in a jar for a week...
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