A Camp Cookout Triptych

Trout and potatoes, chicken salad, fresh tommy sauce

There is nothing more elemental and honest to me than cooking outside. Two days in the Welsh mountains, truly humbled by the weather – torrential downpour during hikes and swims; blue skies as soon as we decide to cook – were incredibly restorative (although that peace and calmness disappeared as soon as I crossed the threshold of London). I usually plan meals before a trip like this so shopping is a little less complicated, and there’s usually a typical rotation of certain meals that, to me, just make sense when made outside.

Cupboard Essentials

My biggest recommendation (for meat eaters) is grabbing a rotisserie chicken because it will last you so many meals. The next is to keep seasoning to a minimum: you really only need good olive oil, good salty butter, flaky salt and pepper (I accidentally brought peppercorns and no grinder - cue halving individual peppercorns with a knife).

Meal Method

To me it’s always eggs for breakfast, cooked in an ungodly amount of butter with sage, removed from the pan once crispy and replaced with slices of bread so it soaks up all of the juices. There’s usually a pasta in there somewhere, something with potatoes and perhaps a daal. Anything that requires either one pan, one pot or just one of each.

Tools I Swear By

I used my Yeti cooler (a v kind 30th birthday present) for the first time and it didn’t disappoint - two bags of ice at the bottom, everything that needed to be kept cool stacked in, and after two full days, the ice was still holding its shape. We last-minute bought a portable camping stove from The Range (along with four canisters of butane) and I was so surprised at how quick, efficient and powerful it was. It was a life saver. Would recommend! Finally, my Opinel pocket knife is proof that you really only need one very good knife in your kitchen. It cuts anything and everything like butter (including those peppercorns). Finally - enamel mugs and plates and a little chopping board are always in my packing list. A light metal pot for boiling water is also essential; an Aeropress (or percolator) for coffee; and a good camping pan. I have one from years ago that I was given as a present but if I was in the market I’d be looking at this Alex Pole carbon steel skillet.

Pan fried trout + crushed potatoes with greens

2 fillets of trout/salmon/any fish; a bag of baby potatoes; greens of choice (asparagus/beans/tenderstem broccoli); parsley; lemon; butter, olive oil, salt etc.

Start with the veg - boil salted water, add halved potatoes and cook until tender. Whilst that’s going on cut your greens down into thirds (I used green beans and asparagus but tenderstem broccoli also works here!) and chop some parsley. Add your greens when you think the potatoes about 3-4 minutes away from being perfectly cooked. Salt the fish on both sides. Once they’re all done take the pot off the stove and replace with the pan - add lots of olive oil and butter then fry the fish skin side down, flipping once it’s looking crispy. While the fish is cooking get rid of the pot water and then crush your potatoes with the back of a fork. Add the greens, parsley, a squeeze of lemon, potatoes and a big knob of butter into the pan and mix together. Serve up on a big plate with the trout on top. Wish I had capers or green olives for this!

Rotisserie chicken salad

Rotisserie chicken; 1/2 avocado; 1/2 lemon; rocket; lemon; olive oil; salt

The most simple and effect meal: pick up a butter-basted rotisserie chook from M&S/Sains/Tescos (£7!) and in a large shallow bowl add rocket with you lemon juice and a few glugs of olive oil. Add some of the rotisserie chicken juices and a pinch of salt then toss with your fingers. Slice up half an avocado and pop on top of the rocket. Tear off your favourite bits of the chicken (legs and thighs for me always) and pour over another splash of the chicken jus.

Fresh tomato pasta

2-3 tomatoes (we found San Marzanos on reduced!); 4 cloves of garlic; parsley; lemon; butter; olive oil; salt; pepper; pasta of choice

Heat up about 2 tbsp of olive oil then add your sliced garlic (I keep mine pretty thick!). Keep the heat low-ish so the garlic doesn’t burn but fragrances the oil. Then add your tomatoes (chopped into cubes), a little salt and pepper. Cook down for about 10 minutes until the tomatoes burst and release their juices. When it’s tasting good, take it off the heat then replace with your boiling water for the pasta. Cook until just before it gets al denté, remove from the heat and let it sit in the water for a couple of mins (it has to be super al denté to do this!!). Then add a knob of butter into the pasta sauce, a little squeeze of lemon juice and then your pasta. I didn’t see any need to use pasta water here as the tomatoes were pretty juicy but you can do whatever feels good! Stir through some parsley and if you have some, a little crumbled feta. Again, capers/green olives/anchovies would have been a good addition but it was delicious no matter what.