This dish takes a little at home preparation, but the pay off is worth it! A really tasty, smokey vegan burger that provides a nice portion of protein. Served in a crusty roll, it would be perfect for cooking on a BBQ, an open fire or on a cooking stove. For my method, its important to get lentils in those microwavable packets. You can of course used tinned lentils if that is all you can find, but it’ll e a little messier!

A lasagne, the perfect meal for a nice day. It is filled with flavour and you can even customise it for whatever you like. Whilst vegan cheese and dairy alternatives exist, I’ve not found one I like that much, and so in this meal rather than try and create a substitute for the béchamel or cheese, I’ve just ignored them and done without! In place of beef, I used Merchant Gourmet French Tomatoey Puy & Green Lentils.

A warm spicy curry is a great option for an outdoor snack and proves that Trangia food doesn’t have to be dull reheated tins of mush. This is my dhansak inspired recipe creates a rich hot and sour gravy packed with lentils goodness. You can easily tweak the flavour profile to your tastes. I’ve suggested a single red chilli, but you can add more or leave it out entirely and it’s still delicious.

This dish takes a little at home preparation, but the pay off is worth it! A really tasty, smokey vegan burger that provides a nice portion of protein. Served in a crusty roll, it would be perfect for cooking on a BBQ, an open fire or on a cooking stove. For my method, its important to get lentils in those microwavable packets. You can of course used tinned lentils if that is all you can find, but it’ll e a little messier!

Rice noodles are a great staple for wild cooking. Much like couscous they can be cooked simply by soaking in near-boiling water, assuming you buy the thin style. They have all the convenience of instant noodles, without the plastic waste or plastic flavours! This dish is a thick warming curry with a great coconut flavour that is just perfect after a big walk. Ingredients Frozen chopped onion Rice noodles Coconut cream (1 tin) Garam masala Garlic puree Dried red chilli (1, whole) Method In a mess tin or the smaller of the Trangia pots, cover the rice noodles with hot water and set aside.

I had an amazing dinner at Xi’an Biang Biang Noodles - large flat noodles covered in chilli oil with chunky oyster mushrooms. Lush. This is my version of that kind of meal, optimised for cooking in the woods with minimal fuss! In this recipe, I use dried mushrooms. Cooking the tofu and noodles in the broth infuses them with an amazing mushroomy flavour. Cooked in the mess tin, a brilliant one-pot-wonder meal that really packs a hot and spicy punch.

A warm spicy curry is a great option for an outdoor snack and proves that Trangia food doesn’t have to be dull reheated tins of mush. This is my dhansak inspired recipe creates a rich hot and sour gravy packed with lentils goodness. You can easily tweak the flavour profile to your tastes. I’ve suggested a single red chilli, but you can add more or leave it out entirely and it’s still delicious.

A lasagne, the perfect meal for a nice day. It is filled with flavour and you can even customise it for whatever you like. Whilst vegan cheese and dairy alternatives exist, I’ve not found one I like that much, and so in this meal rather than try and create a substitute for the béchamel or cheese, I’ve just ignored them and done without! In place of beef, I used Merchant Gourmet French Tomatoey Puy & Green Lentils.

A warming tomato bean stew is a great pick-me-up after a walk, or even part way through a long walk. With just a few simple ingredients you can make a deep smokey flavoured stew that is perfect with couscous. This recipe uses a great ingredient for simple outdoors cooking - pizza sauce. It’s essentially tomato passata, onion, garlic and herbs all combined for you in an easy to carry tin. Perfect for quickly making a tomato sauce to go with any kind of pasta or couscous.

I had an amazing dinner at Xi’an Biang Biang Noodles - large flat noodles covered in chilli oil with chunky oyster mushrooms. Lush. This is my version of that kind of meal, optimised for cooking in the woods with minimal fuss! In this recipe, I use dried mushrooms. Cooking the tofu and noodles in the broth infuses them with an amazing mushroomy flavour. Cooked in the mess tin, a brilliant one-pot-wonder meal that really packs a hot and spicy punch.

A lasagne, the perfect meal for a nice day. It is filled with flavour and you can even customise it for whatever you like. Whilst vegan cheese and dairy alternatives exist, I’ve not found one I like that much, and so in this meal rather than try and create a substitute for the béchamel or cheese, I’ve just ignored them and done without! In place of beef, I used Merchant Gourmet French Tomatoey Puy & Green Lentils.

When you get bored of pasta, gnnochi are a fantastic alternative. Packed with carbs to fuel you whilst out on a walk, they are easy to store, transport and cook. You can find gnnochi with a long shelf life in most supermarkets and stores. I first cooked this recipe whilst on a walk in the Chiltern hills in Oxfordshire, England. Walking through a large field which was at one time part of the BBCs monitoring station.

A warming tomato bean stew is a great pick-me-up after a walk, or even part way through a long walk. With just a few simple ingredients you can make a deep smokey flavoured stew that is perfect with couscous. This recipe uses a great ingredient for simple outdoors cooking - pizza sauce. It’s essentially tomato passata, onion, garlic and herbs all combined for you in an easy to carry tin. Perfect for quickly making a tomato sauce to go with any kind of pasta or couscous.

Ramen is a great meal when out and about. It’s a relaxing dish to create as you let it simmer the broth and soak the noodles. Ramen is also amazing because you can fill it with all sorts of different ingredients that you have available - there’s no right or wrong way, you can make it your style. In this recipe, I used a tin of vegetable stock, which is perfect for taking on a walk.

Rice noodles are a great staple for wild cooking. Much like couscous they can be cooked simply by soaking in near-boiling water, assuming you buy the thin style. They have all the convenience of instant noodles, without the plastic waste or plastic flavours! This dish is a thick warming curry with a great coconut flavour that is just perfect after a big walk. Ingredients Frozen chopped onion Rice noodles Coconut cream (1 tin) Garam masala Garlic puree Dried red chilli (1, whole) Method In a mess tin or the smaller of the Trangia pots, cover the rice noodles with hot water and set aside.

I had an amazing dinner at Xi’an Biang Biang Noodles - large flat noodles covered in chilli oil with chunky oyster mushrooms. Lush. This is my version of that kind of meal, optimised for cooking in the woods with minimal fuss! In this recipe, I use dried mushrooms. Cooking the tofu and noodles in the broth infuses them with an amazing mushroomy flavour. Cooked in the mess tin, a brilliant one-pot-wonder meal that really packs a hot and spicy punch.

A warming tomato bean stew is a great pick-me-up after a walk, or even part way through a long walk. With just a few simple ingredients you can make a deep smokey flavoured stew that is perfect with couscous. This recipe uses a great ingredient for simple outdoors cooking - pizza sauce. It’s essentially tomato passata, onion, garlic and herbs all combined for you in an easy to carry tin. Perfect for quickly making a tomato sauce to go with any kind of pasta or couscous.

When you get bored of pasta, gnnochi are a fantastic alternative. Packed with carbs to fuel you whilst out on a walk, they are easy to store, transport and cook. You can find gnnochi with a long shelf life in most supermarkets and stores. I first cooked this recipe whilst on a walk in the Chiltern hills in Oxfordshire, England. Walking through a large field which was at one time part of the BBCs monitoring station.

Rice noodles are a great staple for wild cooking. Much like couscous they can be cooked simply by soaking in near-boiling water, assuming you buy the thin style. They have all the convenience of instant noodles, without the plastic waste or plastic flavours! This dish is a thick warming curry with a great coconut flavour that is just perfect after a big walk. Ingredients Frozen chopped onion Rice noodles Coconut cream (1 tin) Garam masala Garlic puree Dried red chilli (1, whole) Method In a mess tin or the smaller of the Trangia pots, cover the rice noodles with hot water and set aside.

A warm spicy curry is a great option for an outdoor snack and proves that Trangia food doesn’t have to be dull reheated tins of mush. This is my dhansak inspired recipe creates a rich hot and sour gravy packed with lentils goodness. You can easily tweak the flavour profile to your tastes. I’ve suggested a single red chilli, but you can add more or leave it out entirely and it’s still delicious.