Swap snack bars for full-flavoured meals with ‘Fell Foodie’ Harrison Ward’s guide to cooking in the wild
While cooking in a purpose-built kitchen is going to be easier and more efficient than al fresco cuisine crafting, there are things you can do to decrease the difficulty when cooking outside.
One of the most common questions I get asked is, ‘How do you keep your rucksack lightweight?’ Now, I would never really call it light, but following some of the tips and tricks below can help shave the grams.
For me, though, it’s not always about doing things that are easy. Cooking outdoors, taking in beautiful, natural vistas, is an absolute pleasure that feels a wholly human experience. If that means I have to lug a bit more equipment with me to construct something gastronomic outside, then so be it. The quality of food on our adventures is often regarded as a low priority, simply delivering the macronutrients to fuel us on. But I have never enjoyed convenience cuisine, fast food or something so processed that it is chemically more akin to our hiking equipment. So, although I have always said quick and ready-to-eat food can play its part, you can’t replace the satisfaction you get from a freshly prepared meal when you need it most.
It is always wise to have an emergency backup, such as a dehydrated or freeze-dried meal, but unless you’re against the clock in a race or braving a challenge in one of the world’s harshest climates or locations, I reckon there is always a window for knocking up something wholesome infused with fresh air. To maximise the joy of outdoor cooking, here are some handy tips and tricks I’ve learned…
1. Plan your meal
When the weather is colder, the last thing you want to be doing is sitting still next to your camp stove preparing a recipe that must be cooked slowly.Also, check the weather: you don’t want to be cooking a slow dish if the wind and rain are going to be roaring through. So, plan your meal accordingly – you may just want a quick refuel and to get back on the trail.
2. Cook what you know
Whether it’s one of the recipes here or a go-to dish you know like the back of your hand. Choose something you’re well versed with when learning to cook outdoors. You will be less likely to forget something – an ingredient or equipment – and more likely to create an edible offering.
3. Prepare your ingredients
It’s great to relax and take your time in the summer prepping vegetables for the pot, but in cooler conditions speed is preferable. Start small and prepare ingredients at home first, or even make up sauces and reheat on location. That said, I do love the mindfulness of chopping on location in nature.
4. Only take what you need
Fresh food often weighs more than dehydrated adventur
