The world’s best camp tucker
Serena Mackesy, best-selling novelist (see www.alexmarwood.com for information on her latest novel), journalist, wit, traveller, foodie - but not self-mortifier – on Portable Cooking….
Great because you can basically put anything you like in. I like to chuck in a handful of dried shrimp at the end for extra chew.
- Bacon or any other meat, cut up very small
- Onion, garlic
- Dried tomatoes
- Any robust veg, cut up small: whole cherry toms are very good, as are mangetout, beans, broccoli
- A big handful of salad leaves if you have them (rocket particularly good)
Boil the macaroni in one pan. Keep covered to stay warm. In the other pan, fry onions, garlic, bacon and toms for five mins, add the other veg, cook for another 3-4 mins. Take off heat. Drain, the macaroni keeping back a couple of spoonfuls of the cooking water. Throw the lot together, with the cooking water and a glug of oil, throw in the salad leaves and some cheese, stir together so the leaves wilt.
THE WORLD’S MOST BASIC TOMATO SAUCE FOR PASTA
- Tinned tomatoes
- Onion, garlic
- Dried herbs: basil and oregano are good
- Salt, pepper
Fry the onion and garlic with the herbs. Add the tomatoes, break them up, and boil fiercely, stirring often, for as long as it takes the pasta to cook. Add some dried toms if you have them. A great base to add pretty much anything to; or just lots of grated cheese.
Really this is just a tortilla. If you make extra, let it cool, slice it and wrap it in foil, it sorts out lunch as well.
- -Anything you would use in a Full English, cut up small so it cooks faster
- Cherry toms, cut in half
- A spud, sliced thinly
- A little oil
Double-line the large mess tin with foil (for ease of turning out), oil it lightly then fry up everything (Start with the potato and give it five mins before you add anything else) apart from the eggs with plenty of pepper until it’s cooked. Break the eggs into the mug and give them a whisk with the fork, then pour them over the top of everything in the tin, making sure the egg gets into as many nooks and crannies as possible. Cook for a further five minutes until the egg is set. Just as good cold as hot.
You can prepare these ahead of time and simply chuck them on the fire.
- A tortilla bread each
- Jam or tinned pie filling to taste
- Peanut butter, to taste
- Dried fruits, fresh fruits, to taste
- Chocolate chips, to taste
- You get the picture.
Tear off a square of foil a bit bigger than a tortilla, and lay a tortilla on it. Put your choice of filling in, just off-centre. Don’t overfill, because you want to make a nice secure package. Roll the tortilla up, then fold over the ends. Wrap it all up, loosely but well-sealed, in the foil. When you’re eating your supper, put the foil packages either onto a grill rack or into the ashes on the very edge of the fire and let them melt. Eat straight from the foil.