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.