How to cook while camping, without a sausage or a marshmallow in sight
You don’t need any complicated kit to eat well while sleeping under the stars. Just take a stove, a spork – and these recipes Sign
You don’t need any complicated kit to eat well while sleeping under the stars. Just take a stove, a spork – and these recipes Sign up here for our weekly food newsletter, Feast Much as I love camping, I understand why so many recoil at the idea of spending their holidays sleeping in a field and sharing bathroom facilities with several hundred other people, plus the local spider population. But, having just enjoyed a week in Devon in a one-person tent, with an elderly terrier, I have to come out in praise of campsite cookery. Though we ate in some superb pubs, the meals that brought the most joy were the ones we threw together from the small village shops we passed.
(Shout out to the Holne Community Shop and Tearoom for being so well stocked – and to the kind fellow shopper who gave me and the dog a lift back to the campsite with our loot.) It gave me pause for thought about the kind of meals you actually cook when camping … and by camping, I don’t mean sleeping in a van kitted out with a fridge and a cooker, nice as that looked while struggling with guy ropes. I mean when your only equipment is what you can carry on your back: ie a small gas stove or a disposable barbecue, a knife and a spork.
Joe Woodhouse has some lovely ideas here, and there’s plenty of advice in this collection of recipes from the likes of Ben Tish and Melissa Hemsley. But, for me, the trick is always to focus on one key ingredient that doesn’t need to be kept too cool (this will, of course, vary depending on where you’re camping), and base all your meals around it until it runs out, at which point you’ll need to track down a new one. Ours, on this trip, were chorizo – the cured, rather than the cooking kind – and feta. With those two flavour bombs, and the olive oil, chilli sauce and salt that should be on everyone’s packing list anyway, you can make a feast from almost anything you find en route.
Claudia Roden’s spicy potatoes from Rioja would have been ideal, as would Thomasina Miers’ piperade with baked eggs and crispy chorizo, though we might have had to lose a couple of the spices in favour of Tabasco. Continue reading...
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