These are our six favorite easy, healthy and delicious outdoor recipes:

• Flatbread recipe
• Apple, oat and Fontal cheese flapjacks
• Polenta, pistachio, orange, yoghurt and olive oil cakes
• Blueberry, almond, walnut, date, and orange energy balls.
• Ricotta, lemon, rocket and hazelnut risotto
• Chicken Avgolemono

Flatbread recipe

Ingredients:

• 200g white/rye/wholemeal
• 1/3 teaspoon sugar
• ½ teaspoon salt
• 60ml olive or rapeseed oil
• Water
• Chopped chives

Simple version:

• 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 on the pan.
Serve warm.

And now, we give you these 4 simple recipes, inspired by the Italian Alps and Dolomites:
 

Apple, oat and Fontal cheese flapjacks

Ingredients – makes 6 bars:

• 100g porridge oats
• 1 apple, cored.
• 40g fontal cheese, grated
• 100ml milk
• 1 egg
• Pinch sea salt

Method:

• Heat the oven to 160c
• Puree the apple in a food processor/blender.
• Add the egg, milk, salt and edam cheese and pulse.
• Add the oats and pulse again until all elements are mixed well.
• Spoon the mix 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

Polenta, pistachio, orange, yoghurt and olive oil cakes

Ingredients: Makes 10 small cakes

• 150g fine polenta
• 100g gf flour
• 50ml olive oil
• 50g coconut sugar
• 50g pistachios, shelled, and crushed
• 50g live yoghurt
• 5g 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.

Blueberry, almond, walnut, date, and orange energy balls.

Ingredients: Makes 5 balls

• 10 Medjool dates, stoned
• 3 tbsp toasted almonds
• 2 tbsp walnuts
• Zest 1 orange
• 2 tbsp dried blueberries
• 1/2 tsp sea salt

Method:

1. Pulse all ingredients in a food processor.
2. Roll into balls, and store in an airtight reusable food container.
3. Freezes well.

Ricotta, lemon, rocket and hazelnut risotto

Ingredients: Serves 2

• 100g carnaroli rice
• 1 yellow onion, finely diced
• 1 glass Italian white wine
• Zest of 1 lemon
• 100g fresh ricotta
• 50g toasted hazelnuts, roughly chopped
• Large handful fresh rocket, dandelion, sorrel or lambs lettuce (washed and dried)
• 500ml vegetable stock
• 50g butter
• Salt and pepper
   

Method:

1. Melt 30g butter in a deep pan, add the onion and sweat until translucent on a medium-medium/high heat.
2. Add the rice and cook with the onion for 2-3 minutes, then add the wine, cook until absorbed.
3. Season the rice with salt and pepper.
4. Stirring all the time, add a ladle of vegetable stock at a time and cook until absorbed.
5. When the rice is al-dente, add the remaining butter, ricotta, lemon zest, and half the greens.
6. Mix well, turn off the heat and cover for 5 minutes.
7. Serve in bowls topped with the remaining greens and hazelnuts.

Chicken Avgolemono

Ingredients: Serves 2

• 3 chicken thighs, chopped roughly, bones reserved.
• 3 spring onions, finely chopped
• 1 glass white or rose wine
• 2 tbsp olive oil
• 1/2 cup long grain rice
• 1.5 litres chicken stock
• Juice and zest 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 lite pot
• Insulated food flasks
• 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 out 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, which well to incorporate fully, then stir for 2-3 minutes.
• Allow to cool, then refrigerate overnight.
• Chill 2 or 3 x 500ml 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 until fully heated through, including the rice.
• Serve in bowls, topped with fresh herbs.