Cath demonstrates the camping water bag

Basic cooking ingredients
Olive oil, salt and pepper, butter and some tinned food. Amounts really depend on what you have to store it all in. Tea bags, coffee, sugar, of course.

Carbs and protein
I pack plenty of pasta, rice, couscous and even my campfire bread mix. Then some easy-to-store proteins like beans, chickpeas, halloumi cheese, tinned tuna, houmous, saucisson and anchovies.

Sauces etc.
My camp kitchen also includes tinned tomatoes and coconut milk, onions, carrots, garlic, chillies and fresh tomatoes. Prepared spices, flavourings and dressings such as salsa romesco, mustard, french dressing, garlic and ginger paste, garam masala and chermoula. I also stuff fresh herbs into one of my lock-and-lock containers.

Snacks
Something that is calorific and won’t melt in the sun.

Collapsible washing bowl
In which you can wash the dishes and the baby.

Booze
Ice is hard to come by at campsites, so you want a tipple that doesn’t require it, such as whisky or red wine. My friend swears by mead. Remember the trip to the toilet is further than the short hop across the landing, so don’t go overboard. The warming effect of alcohol quickly wears off, and leaves you colder afterwards.

Hot chocolate
The effort involved in making hot chocolate at night ensures it will be the finest experience you and chocolate will ever share. Don’t skimp on the cocoa and melt real chocolate drops in the milk for added pleasure.

Cool bag or box
Boxes take up space, but keep food safe from wildlife and leaks. Many sites let you chill ice blocks in their freezers, sometimes for free, sometimes for a price.

Frozen milk
Put milk cartons in the freezer for a few days before you go. Pop them in your cool bag and not only will they chill the rest of the bag’s contents, they will also thaw in time for you to drink.

Water carrier
A collapsible one with a tap. You want water to hand for drinking, cooking and light washing.

Water flasks
Bottled water is over. Refillable flasks are where it’s at, and you’ll need them as being outdoors all the time will make you much thirstier than usual. Make sure the kids have their own flasks.

Cath’s camping gear checklist:
Camping Gear – Tent and the basics

Camping Gear – Camping cookware

Camping Gear – Food and drink

Camping Gear – Hygiene

Camping Gear – Sleeping bags and camping lanterns

Ingredients
250g dried black turtle beans, soaked for 24 hours, or 2 x 240g tins, drained
240g tin of chopped tomatoes
1 large or 2 small carrots, diced
1 onion, chopped
1 stick of celery, diced
1 red pepper, roasted, skinned and chopped
1 clove garlic, peeled
1 bay leaf
2 dried kashmiri chillis
1 tsp chilli powder
1 star anise, crushed
1 tsp ground cumin
1 tsp ground coriander
2 cloves, crushed
1 tsp cinnamon
1 tsp ground caraway seeds
1 handful raisins
1 handful flaked almonds
1 tbs cocoa powder
1 handful fresh coriander, chopped
Salt
Juice of 1 lime

Method

The beans
If using dried beans, once they have been soaked for 24 hours, put them in a large pan with enough water to cover them plus about 5cm. Add the onion, carrot, celery, garlic, chillis and bay leaf. Bring to the boil, put the lid on and simmer for 1 1/2 to 2 hours until they are soft and edible. Keep an eye on them, if the water runs out top it up otherwise the beans will stick and burn.
If you are using tinned beans, then drain them. Fry the carrot, onion, garlic, celery in a little onion, then add the beans and chillis and cover with 1 to 2cm of water. Cook for 15 to 20 minutes until they are soft and edible, don’t let them burn.

The spices and finishing off
Grind the whole spices. Add them to your pot along with the other already ground spices. Add the tin of tomatoes and cook for 10 minutes. Add the cocoa, raisins, almonds and red pepper, cook through. Once the dish is fragrant and tasty, then you can add the salt, lime and fresh coriander. You may want a spicier dish in which case add a little more dried chilli powder and cook it through.
You can serve it now, or it will heat up easily, you may need to add some water when reheating to stop the beans sticking. Serve with soft flour tortillas, yogurt and guacamole.

I made two little pies with asparagus and chicken for our tea when we went to Glastonbury. As I burnt the first load of pastry, which I had bought, I had to then whip up another batch. So we had one pie with shop-bought and one with home-made, the home-made won the taste test. If you have time and the inclination then make your own.

This is perfect if you have leftover meat from a roast dinner: you can add more vegetables if you have less meat or top it up with some fried bacon. I like to layer pies, ensuring everyone gets a bit of everything.

If the peas or asparagus are late season ones i.e. bigger than new season, then steam them for a couple of minutes before adding to the pie. New season vegetables are sufficiently tender to go in uncooked.

I use a 26cm oblong enamel pie dish, the old fashioned kind, which is white with a blue rim.

Ingredients

Pastry
1 portion rich short crust pastry, 500g packet shop bought or home-made, instructions below
225g plain flour
110g butter, straight from the fridge, cubed
2 egg yolks mixed with 2 tbs very cold water
A pinch of salt

Pie filling
450g chicken or approximately 2 breasts and 2 thighs of a small chicken, cooked, boned and sliced into generous pieces
2 leeks, cut once lengthways, washed then very finely sliced into half-moon shapes
1 tbs olive oil
1 clove garlic, chopped
50g butter
500ml liquid, a mixture of milk and chicken stock
75g plain flour
Salt and pepper
2 tbs parsley, chopped
100g/handful of seasonal green vegetables, fresh peas or young asparagus, cut into 2cm lengths are ideal
Rind of a lemon
1 egg, beaten

Method
Heat the oven to 200°C

How to make the pastry
If you are making the pastry, get going with it first. Sieve the flour, add a pinch of salt and rub the cold butter into the flour until you have a breadcrumb-like mixture. Add the egg yolks and water and mix with a knife, then bring the dough together with your hand. Add a little more water if the pastry doesn’t come together. A shortcrust pastry is best, so don’t make it soggy, it will turn out hard.
Cool in the fridge for 30 minutes wrapped in cling film.

Making the pie
Roll out 2/3 of the pastry and line the pie dish. Don’t make it too thick, as you will run out of pastry. A pie with too much pastry and not enough filling is a bad thing. Shortcrust pastry is – as its name suggests – very short and sometimes hard to handle. If yours breaks then you can patch it up in the pie dish, no one will know, just make the top look good. Trim the edge of the pastry all round the dish. Prick the base of the pastry lightly with a fork, so it doesn’t rise, cover with greaseproof paper and fill with baking beans. Blind bake for ten minutes.

While the pastry case is cooking, gently heat the oil and fry the leeks and garlic with a pinch of salt until they are soft and bright green – don’t rush this, leeks can go papery very easily. Make the white sauce by melting the butter in a small saucepan, remove from the heat and add the flour. Beat well with a wooden spoon, so you have one ball of mixture in the pan. Cook very gently for five to eight minutes; you want to cook the flour, but not burn it. Take it off the heat. Add the liquid bit by bit, mixing well after each spoonful. Once the liquid is incorporated, then cook gently until the sauce thickens, season and add the parsley. You want quite a thick white sauce so it holds together in your pie.

Once the pastry case is cooked, take it out, remove the paper and baking beans. Layer the pie filling, seasoning well with salt and pepper: leeks first, chicken, lemon rind, peas or asparagus and lastly white sauce.

Brush the edges of the pastry with the beaten egg and roll out the remaining pastry and cover the pie, pinch the edges to seal the pie and trim the excess. Brush the top with beaten egg and cut two slits in the top for the steam to escape. Cook in the oven for 25 to 30 minutes, the meat needs to be fully heated through, so if you put in cold meat you will need the full 30 minutes.

If your pastry top is burning, cover it with greaseproof paper. If the meat was still hot when you put it in, as soon as the pastry is cooked on top, your pie is ready. Take out and cool, cover when cold and take it camping with you in a cool box.

Prepare this at home and take it with you in two pots: one containing the sauce, and the other holding the meatballs.
Once at camp, all you need is a one-ring cooker, (or two-ring if you are cooking rice or potatoes), a large, lidded saucepan and wooden spoon. Once pitched, all you need to do is warm the sauce and add the meatballs until they are cooked through.
Serve on the first night outside your tent with Rioja.

Ingredients

For the meatballs
500g minced pork
Grated zest of a lemon
1 dried bay leaf, crushed
1 tbs sherry
Salt and pepper
½ onion grated
¼ tsp smoked paprika
1 egg
1 handful breadcrumbs

For the sauce
1 small onion, finely sliced
½ green pepper, finely sliced
1 clove garlic, chopped
Olive oil
¼ tsp smoked paprika
1 small glass sherry
1 pt chicken or vegetable stock (fresh or from cube)
Salt and pepper
½ tin tomatoes
2 tbs parsley, chopped

Method
Put all the ingredients for the meatballs in a bowl and mix together with your hands for five minutes.
Make the mixture into walnut-sized balls between your palms. Keep them in the fridge until you are ready to cook them.
Heat a ridged cast-iron grill pan, for example Le Creuset and when it is very hot, cook the meatballs. If you use a normal frying pan, add a splash of olive oil to cook in.

Brown the meatballs on all sides, do them in two or three batches if necessary. An overloaded pan won’t give you the browned crispy edges you need for this dish. Don’t wriggle the meatballs around, wait until they are brown on one side and then move them over to brown on another side. Do this with a fish slice and slide it under the meatball along the ridge-line of the pan.

What you want is a meatball that is browned and sealed all over but not cooked through. You cook it through once it is in the sauce, thereby keeping it moist but intact. If you are taking the meatballs and sauce separately to reheat at camp, then put the meatballs in a container, and seal it once they have cooled.

Now get on with the sauce.

Heat the oil in a pan and slowly fry the green pepper, onion and garlic. Once soft, add the sherry and apply a higher heat for a few minutes to cook off the alcohol. Add the stock, tomatoes, paprika, parsley and salt and pepper. Bring to the boil and then cook gently for ten minutes or so.

At camp, heat the sauce up, add the meatballs and cook gently until they are cooked through: the meat needs to be piping hot. Keep an eye on the consistency of the sauce, not too gloopy and not too thin. Check the seasoning and serve with some carbs. Crusty bread will do perfectly.

I have been making this tortilla for years, it is a real store cupboard recipe. Waxy potatoes are a must, floury ones like King Edwards will fall apart and leave you with just oniony mashed potatoes. Older new potatoes are ideal, as they are waxy, but less work than new potatoes because they are bigger. Slice them lengthways as thinly as you can, or use a mandoline.
Serve with salad and a mild cheese like Ossau Irraty or Manchego and membrillo.

Ingredients
500g onion, thinly sliced
750g waxy potatoes, scrubbed (not peeled) and sliced thinly, 3mm thickness
3 eggs, beaten
Olive oil
Salt and pepper
2 tbs fresh oregano, chopped

Method
Boil the potatoes for seven minutes in salted water. They should be just cooked, but not falling apart. While they are cooking, gently fry the onions in oil and a pinch of salt until they are soft, sweet and browning.

Drain the potatoes and put them back into the dry pan over a low heat for a couple of minutes. This is so they dry out as wet potatoes will cause you trouble. Don’t take your eyes off of them or they will burn. Mix in the cooked onions and stir in the beaten eggs and pepper, do this gently so you don’t break up the potatoes.

Heat the oil in a decent non-stick frying pan. Once the oil is hot, add the potato, onion and egg mixture, squashing it down into the pan a little. Turn the heat to medium and wait for the eggs to cook. Use a spatula or fish slice to look under the tortilla.

Once it is browning, you are ready to turn it over. Loosen the tortilla all the way round with a blunt knife. Turn the heat off, place a large plate over the pan and a rolled up tea-towel over that. Turn the pan upside down, the tortilla should come out cleanly. Wipe the pan down with kitchen towel and heat another tablespoon of oil. Once hot, slide in the tortilla to cook the other side. Once both sides are cooked, serve onto a plate, season with salt and oregano. Wait for it to cool. You can serve it at room temperature or cold.

Variations
Add 1/2 red pepper, thinly sliced and cooked with the onions.
Add a clove of garlic to cook with the onions.
Add a couple of slices of Serrano ham, shredded.
Add chives or parsley instead of oregano