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DO IT THIS MONTH
Trail’s resident chef FLISS FREEBOR
Moments enjoyed, lessons learned, handy advice, weird stuff that happened: welcome to the little bits and pieces that don’t make big stories, but do make all the difference.
Delicious, nutrient-dense, make-ahead meals designed to be prepped in bulk and reheated when you need them so you can maximise your fuelling and minimise your kitchen time
Going off-grid this summer? These campfire-friendly recipes will satisfy both your taste buds and nutrition targets
Grilled peach, chicken & feta salad ■ Serves 4 ■ Prep 10 mins ■ Cook 12 mins 400g mini chicken fillets3 tbsp olive oil4 ripe peaches, stonedand quartered4 tsp sherry vinegar1 tbsp honey1 red chilli, f
enjoy a shellfish feast on the Norfolk marshes ...
■ Serves 6 ■ Prep 10 mins plus 2 hrs marinating ■ Cook 1 hr 6 skinless chicken drumsticks and6 skinless chicken thighs1 lime, zested and juiced2 lemongrass sticks,roughly chopped2 thumb-sized chunks o