Ingredients:

200 g white/rye/wholemeal

½ teaspoon sugar

½ teaspoon salt

60 ml olive or rapeseed oil

Water

Chopped chives

Method:

In a drybag or bowl combine the dry ingredients.

Add the oil and knead briefly.

Add enough water to make a stiff dough.

Expel the air from the drybag, close then knead for 2-3 minutes until you have a smooth, elastic dough.

Heat a dry pan to medium/hot.

Break off a golf ball sized piece of dough, flatten with your palms, dusting with additional flour as needed, until you have a thin disk.

Press in some chopped chives.

Cook for 2-3 minutes each side in a pan. Serve warm.

Ingredients: Makes 6 bars

100 g porridge oats

1 apple, cored

40 g Fontal cheese, grated

100 ml milk

1 egg

Pinch sea salt

Method:

Heat the oven to 160°C

Puree the apple in a food processor/blender.

Add the egg, milk, salt and Fontal (or alternatively Edam) cheese and pulse.

Add the oats and pulse again until all elements are mixed well.

Spoon the mixture into silicone bar moulds.

Cook at 160c for 20-25 minutes until a skewer or sharp knife inserted into the centre of a bar comes out clean.

Allow to cool and remove from moulds.

Store in a cool place or refrigerate.

Freezes well.

Ingredients: Makes 10 smal cakes

150 g fine polenta

100 g GF flour

50 ml olive oil

50 g coconut sugar

50 g pistachios, shelled, and crushed

50 g live yoghurt

5 g baking powder

Juice and zest 1 large orange

2 tbsp honey

Method:

Heat the oven to 180°C

Heat the olive oil, half of the orange juice, orange zest and 1 tbsp of honey in a pan until the honey dissolves completely, then remove from the heat.

Stir in the polenta, flour and baking powder and mix well.

Add the yoghurt and pistachios and mix well.

Spoon into small silicone cake molds and bake in the oven for 20 minutes or until a skewer/toothpick inserted into the center comes out clean.

While the cakes are baking, pour the second half of the orange juice together with 1 tbsp of honey into a pan and heat until the honey dissolves.

When the cakes come out of the oven, prick them all over with a toothpick and pour the syrup onto the cakes.

Allow to cool, refrigerate overnight, then remove from the molds.

Wrap in beeswax cloth or place in reusable container.

The cakes can be stored in an airtight container for 3-4 days at room temperature.

Ingredients: Makes 5 balls

10 Medjool dates, stoned

3 tbsp toasted almonds

2 tbsp walnuts

Zest 1 orange

2 tbsp dried blueberries

½ tsp sea salt

Ingredients:

Pulse all ingredients in a food processor.

Roll into balls, and store in an airtight reusable food container.

Freezes well.

Ingredients: serves 2

100 g carnaroli rice

1 yellow onion, finely diced

1 glass Italian white wine

Zest of 1 lemon

100 g fresh ricotta

50 g toasted hazelnuts, roughly chopped

Large handful fresh rocket, dandelion, sorrel or lambs lettuce (washed and dried)

500 ml vegetable stock

50 g butter

Salt and pepper

Method:

Melt 30 g butter in a deep pan, add the onion and sweat until translucent on a medium-medium/high heat.

Add the rice and cook with the onion for 2-3 minutes, then add the wine, cook until absorbed.

Season the rice with salt and pepper.

Stirring all the time, add a ladle of vegetable stock at a time and cook until absorbed.

When the rice is al-dente, add the remaining butter, ricotta, lemon zest, and half the greens.

Mix well, turn off the heat and cover for 5 minutes.

Serve in bowls topped with the remaining greens and hazelnuts.

Ingredients: serves 2

3 chicken thighs, chopped roughly, bones reserved

3 spring onions, finely chopped

1 glass white or rosé wine

2 tbsp olive oil

½ cup long grain rice

1.5 liters chicken stock

Juice and zest of 1 lemon

2 eggs

Handful lovage, parsley, coriander, or tarragon, finely chopped, plus extra for serving

Salt

Black pepper

Equipment:

Camping stove and 2.5 liter pot

Insulated food container

Spoons

Advanced prep at home:

In a large pot, heat the olive oil gently.

Add the chicken thigh meat and bones, season with salt and pepper and cook the meat until just barely cooked.

Remove the meat and leave to one side. Continue cooking the bones, add the spring onion, lemon zest and cook for 5 minutes.

Add the rice, mix well, then add the wine.

Cook for 2 minutes and add the chicken stock.

Cover and simmer until the rice is cooked through, taste and season if necessary.

Remove 2 cups of the broth and put to one side.

Shred the chicken and add to the pot, turn off the heat.

Add the chopped herbs.

Whisk the 2 eggs and lemon juice together.

Slowly add a ladle of reserved hot broth to the egg mix, whisking.

Add one ladle at a time, slowly until all the reserved broth is mixed in.

Add the now warmed mix to the pot, mix well to incorporate fully, then stir for 2-3 minutes.

Allow to cool, then refrigerate overnight.

Chill 2 or 3 x 500 ml insulated food canisters. You’re using these so that the food stays at cold temperatures for the hike to your camp, thereby keeping your food fresh and minimizing health risks.

In camp:

Heat the soup thoroughly until fully heated through, including the rice.

Serve in bowls, topped with fresh herbs.