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.