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.