Camp food

Camp recipes

Every film has a meal in it, cooked on a small stove at the end of a long day. These pages turn each one into a recipe you can follow. Treat them as a starting point, not a record: the method is the one I used, the quantities are a sensible guide for one hungry person, and I change things on the hill as often as not. Adjust the amounts to suit your pan and your appetite, and swap in what you like.

Chorizo and halloumi hash in a foil parcel, with a flatbread toasting in a frying pan on the stove behind

Wellington MF509 wild camp

Chorizo and halloumi hash

Potatoes, peppers, chorizo and halloumi in one small pan, finished with flatbread toasted in what's left.

Serves 1 · about 35 min · one pan

Penne with pesto and sun-dried tomatoes being stirred in a titanium pot on the grass, an orange collapsible cup beside it

Black Mountain wild camp

Tuna pasta with sun-dried tomatoes

Everything comes out of a jar or a tin, and the oil it all sits in does the cooking.

Serves 1 · about 25 min · one pot

Close-up of mushroom risotto with carrot, onion and parsley in a frying pan, a black spatula resting in it

Vale of Ewyas wild camp

Mushroom risotto

The slowest meal on the site and the best: a little stock at a time, and the rest of the wine for the cook.

Serves 1 · about 40 min · pan and pot

Each recipe links to the point in the film where it gets cooked, and to the route write-up it belongs to. The stove and pan are on the kit page.

More to come, one per film.