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Make your next outdoor adventure one to breakfast dessert
remember with our selection of easy-cook
camping recipes from top camping and Intro 3 Intro 21
outdoors bloggers. Asparagus Pancetta Skillet Hash 4 Arroz Con Leche – Rice Pudding 22
Easy Peasy Breakfast Burritos 5 No Bake Coconut Almond Trail Cookies 23
Energising Breakfast Granola 6 Sticky Sweet Pineapple 24
We’ve got all of your needs covered – whatever your Grain Free Pumpkin Spice Granola Very Berry No Bake Crumble 25
tastes, with a varied range of food for every meal. Forget with Mexican Hot Cocoa 7
your typical campfire burgers and sausages; these recipes Superfood Berry Breakfast Smoothie 8
create wholesome, healthy and tasty food you’ll want to snacks
make again and again.
lunch Intro 26
Carne Asada Garlic Fries “Venison Style” 27
Intro 9 Lohikeitto – Finnish Fish Soup 28
BBQ Scotch Eggs 10 Moreish Seed Trail Mix 29
Cauliflower Tacos With Quick Pickled Red Onions 11 No Cook Noodle Salad 30
Chinese Takeaway 12 Sizzling Pineapple with Crunchy Mint Sugar 31
Foraged Mussels 13
Rosemary and Onion Focaccia 14
GO OUTDOORS’ favourites
supper Intro 32
Ants on a Log 33
Intro 15 Baked Red Pepper and Spicy Eggs 34
Campfire Cassoulet with Wild Garlic Soda Bread 16 Brunch Saucy Eggs 35
Grill Beef and Parsnip Stew 17 Judgie’s Stuffed BBQ Jalapenos 36
Miso Salmon 18
Sweet Spice BBQ Pulled Pork and Coleslaw 19
Whiskey Meatballs 20

Introduction
Start your day off the right way with an
energising breakfast. From breakfast
burritos to superfood smoothies and
granola, we’ve got the perfect selection
of recipes to set you up for the day’s
adventures ahead.

Asparagus Pancetta
Skillet Hash
By Megan McDuffie of Fresh Off The Grid

Megan McDuffie is one half of Fresh Off The Grid, a camp

– find me on the next page!
cooking and outdoor lifestyle blog featuring recipes that
are easy to make with limited equipment. She’s currently
on a road trip of North America exploring the local food
with fellow foodie blogger Michael Van Vliet.

Instagram: @freshoffthegrid
Facebook: facebook.com/freshoffthegrid
Twitter: @freshoffthegrid

then add the potatoes making sure they’re layered evenly. Make a well in the middle of the pan and crack in the eggs then cook ingredients to your preference.” Asparagus Pancetta method Skillet Hash Place a grate over a campfire and heat the oil in your cast iron skillet. for a further 8-10 minutes. cut into ¼ inch dice • 1 bunch asparagus. “This breakfast ticks all the boxes. . a camp cooking and outdoor lifestyle blog featuring recipes that are easy to make with limited equipment. Start your day off the right way with a home-cooked breakfast skillet hash. cut into 1 inch pieces • 115g pancetta. egg and pancetta. making sure the pancetta is crispy and the asparagus is tender. peeled if desired. plus more to taste • 2 eggs what you’ll need • Cast iron skillet • Plates • Cutlery By Megan McDuffie of Fresh Off The Grid Megan McDuffie is one half of Fresh Off The Grid. it ticks all the boxes. sea salt. diced • 1 clove garlic. • 1 medium potato. minced • ¼ tsp sea salt. Packed with nutritious veggies. • 1 tbsp oil Dish up onto plates or eat straight from the skillet. Add in the garlic. She’s currently on a road trip of North America exploring the local food with fellow foodie blogger Michael Van Vliet. pancetta and asparagus and keep cooking potatoes. Turn occasionally and cook until golden (about 8 minutes).

mushrooms and onion. “It’s quick. and it sets me up for the whole day! Stir frequently. Keep them frying on moderate to • 6 large closed cup mushrooms high heat until the egg is cooked. or are up late and making this meal as brunch. with some grated potato popped into the pan at the start before you fry the onion? • Single gas burner stove • Large frying pan or wok • Spray oil • Chopping board • Knife By Shell Robshaw-Bryan of Camping With Style • Wooden spoon or spatula Shell Robshaw-Bryan is an outdoors-mad blogger who runs Camping With Style. Just between two. but if you are planning on a Pour some oil into the pan and heat. You might need to add a little more oil at this stage. and wait a few minutes until the mushrooms are cooked and the water from them has evaporated. busy day of hiking. with a little bit of style! . reviews and advice that will help you enjoy the outdoors and camp in comfort. Her blog is aimed at encouraging people to spend more time outdoors. easy and doesn’t even require any tableware to eat!” Easy Peasy method Breakfast Burritos Start by chopping your ingredients. I can just about make it to the end of the before the bacon starts to brown. second burrito. This recipe will feed four. • 4-8 rashers smoked bacon • 2-3 free-range eggs Season with a generous amount of black pepper and a pinch of salt. slice the mushrooms and chop the bacon up into bite-size pieces. then once translucent add the bacon. then enjoy! what you’ll need Why not try a variation on this recipe. • Ketchup/brown sauce adding ketchup or brown sauce as desired. add the mushrooms. you might want to double up the recipe or share Gently fry the onions. and as a keen glamper Shell regularly features camping tips. • 1 medium-large sized onion • Salt & pepper Split the contents of the pan between 4 tortillas or pitta breads. ingredients Break your free-range eggs straight into the pan then mix into the • 4 tortillas (you can also use pitta bread) bacon. so dice the onion (not too small).

it’s handy to freeze in one portion sized servings. You can heat the milk if you prefer. with a little thought. protein. Line a large. “Most of the preparation is done at home so it’s super easy to prepare on-trail!” Energising Breakfast method Granola Preheat the oven to 200°C. . or 190°C for fan assisted. Keeps for 2 weeks in an airtight jar or for 3 months in the • 560g rolled oats freezer. Nurturing an • Airtight jar unhealthy interest in woollen base layers. seeds. maple syrup or honey and vanilla extract. or heat the milk on the colder mornings. • 150g of your favourite seeds or nuts • 1 tsp salt When camping. pour some water in a bowl and stir in the powdered • ½ tsp cinnamon milk. rimmed baking tray with greaseproof paper. Flatten with the Also use it as an excellent trail mix! back of a spoon until evenly spread out. he also writes regularly for outdoor • Wooden spoon publications and is the author of three books. Allow to cool completely (this is important as ingredients it will crisp up). Host of a blog that won The Go Outdoors Best • Large bowl Outdoor Blog of 2015. He can be usually be found wandering up on the South Downs in West Sussex. eat well in the outdoors.com • Baking tray Keith Foskett is a long distance hiker. stirring halfway. It’s ready when it looks golden brown. Break up with your hands. fats and nutrients to prime you Stir to combine. leaving bigger chunks if you prefer. cinnamon and salt. nuts. Mix again it with cold milk. he loves a glass of Rioja and a decent Paella. sources of energy. for a day’s exercise. This breakfast goes to show you can. and general outdoors • Greaseproof paper lover. it’s packed full of healthy In a large bowl combine the oats. to coat everything then pour into the baking tray. Not only is this incredibly tasty. Bake for around 20 to 30 minutes. Pour in your granola and • 115ml melted coconut oil or olive oil enjoy! • 115ml maple syrup or honey • 1 tsp vanilla extract Like this recipe? Try out Keith’s Chinese Takeaway recipe on page 12! • 100g of your favourite dried fruit • 2 tbsp chia seeds • 2 tbsp cacao nibs • 2 tsp powdered milk and water when at camp what you’ll need By Keith Foskett of keithfoskett. You can eat Pour in the oil.

double Mix 40g powder mix with cream the sugar. (sesame seed paste) • 1/2 tsp vanilla bean my cocoa more like a drinking • 150g shredded (optional) chocolate. allspice and • Large bowl pod or use vanilla powder. 240ml of hot water for each • 10ml vanilla what you’ll single serving. method (granola) Combine all the ingredients keep it in the dehydrator until “A hearty breakfast that can be prepared in advance at home!” except raisins and nuts in a completely dry. GRANOLA out the inside of a vanilla bean Like this recipe? Try out ginger. porridge. One – Rice Pudding on page 22! • 1 tsp grated fresh • Jelly roll trays serving is 40g of mix for each ginger or powdered • Ziplock bags 240ml of water. so I don’t use a lot of At Camp coconut • pinch cayenne sugar. Must Eat Read up more about Shannon on page 22. nutmeg. using a spoon to break up in snack size ziplock bags for • 240ml tahini • 1/4 tsp cinnamon any clumps if necessary. start to for 5 minutes until softened. granola-sized pieces. If you like yours sweeter • 480ml coconut powder (optional) or want more calories. . you can scrape cinnamon. break it into large pieces. When it dries enough that you the granola to cover and let it sit can pick up the edges. To eat like the day ahead. I like backpacking. Check To eat cold. Your house will large bowl. just add water to make this breakfast really filling – ideal to set you up for on it periodically. Combine with the delicious Mexican hot will dry faster than others. but ingredients COCOA • 75g cocoa • 300g milk powder method (cocoa) GRANOLA • 858ml canned (I use coconut) Mix all the ingredients in a You can package each serving pumpkin • 40g sugar bowl. Assemble The thinner you have it. • 30g powdered coconut milk • Raisins Granola with Mexican Hot • Nuts Set the temperature to fruit/ Cocoa vegetables and it should take At Camp about 24 hours (time varies The nuts and seeds that go into making the granola help depending on thickness). the into individual bags containing: quicker it dries but you want it thick enough that it makes • 75g granola Grain Free Pumpkin Spice a chunky granola when it crumbles. crumble into about 1/4 of an inch (6-7mm). ginger • 120ml maple syrup COCOA • Raisins • Jar • Nuts • Ziplock bags By Shannon of Must Hike. Shannon’s Arroz Con Leche clove • Dehydrator Store in a jar or ziplock bag. some spots cover (about 60ml). • 1 tsp each of need For the vanilla. pour hot water over cocoa to make it a tantalising treat. smell amazing! Spread the mix out on jelly roll trays in your dehydrator to Once done.

I use a nutri-bullet but there are plenty of great blenders on the market. This smoothie is perfect pre-surf. as it will slowly release Like this recipe? Try out Sammy’s Sticky Sweet Pineapple recipe on energy throughout your surf and the oats keep you full page 24! for ages! You can make it at home to drink straight away or transfer it to a flask and take it with you to the beach! By Sammy Thomas of Nowhere To Go But Everywhere ingredients Sammy is a roaming surfer and blogger who’s lucky • 1 banana enough to call Cornwall home! Her blog Nowhere to go but • Handful of blueberries Everywhere is a surf travel site where she documents her • 160g frozen mixed fruits travel adventures and her life down in Cornwall in which • 140g rolled oats you will find many posts about surfing trips and tips. nutritious way to start your day!” Superfood Berry method Breakfast Smoothie Blend all the ingredients together at once using a blender. cafe • 2 dates reviews and Cornish adventures! • Handful of spinach (promise you won’t taste it) • Almond milk (quantity depends on how thick you like your smoothie) what you’ll need • Blender • Jar . “A healthy.

including foraged mussels. a camp – find me on page 12! cooking and outdoor lifestyle blog featuring recipes that are easy to make with limited equipment.com/freshoffthegrid Twitter: @freshoffthegrid .Introduction Fancy something light and healthy without compromising on flavour? We’ve got a great collection of lunch recipes from our bloggers. Instagram: @freshoffthegrid Facebook: facebook. cauliflower tacos. and even Chinese takeaway! Chinese Takeaway By Megan McDuffie of Fresh Off The Grid Megan McDuffie is one half of Fresh Off The Grid. She’s currently on a road trip of North America exploring the local food with fellow foodie blogger Michael Van Vliet.

If using black pudding. runny yolk every time with this fool-proof water for an hour before peeling. • Slice of black pudding (optional) • Salt and pepper Use salt and pepper to season your scotch egg to your liking then cook on the BBQ on a medium heat with the lid on for 30-40 minutes or until the sausage meat is fully cooked. crumble the slice onto the sausage meat. He is a dedicated year round BBQ’er and outdoor cook. gas or charcoal It works great with mustard and pickles if these take your fancy! • Pan • Chopping board • Clingfilm By Marcus Bawdon of CountryWoodSmoke Marcus Bawdon is the creator of CountryWoodSmoke and editor of UK BBQ Mag. Refrigerate for an hour. creating recipes and being a BBQ demonstration chef. “Scotch eggs cooked on a barbecue!” BBQ Scotch Eggs method Simmer the egg in water for around 6 minutes then cool in iced Enjoy oozy. Serve your scotch what you’ll need egg warm. recipe for scotch eggs –you’ll never believe they’re cooked on a barbecue! Cover a chopping board with clingfilm and squeeze the sausage meat onto it before patting to form a large circle. • BBQ ideally with a lid. . Squeeze gently to keep it in place then roll • 1 large egg the scotch egg combination in your hands so that the egg is fully • 3 quality sausages covered. He enjoys food photography. ingredients Place your egg in the middle of the sausage meat circle and wrap it up and over the egg.

If you’re a fan of Mexican food but want something a little lighter for lunch then this recipe is perfect for you. Make your tacos by filling each tortilla with the cauliflower and TACOS sliced into ¼ inch pickled onions. • Stove burner/ minced campfire By Megan McDuffie of Fresh Off The Grid • 6-8 corn tortillas Megan McDuffie is one half of Fresh Off The Grid. Top with hot sauce and you’re left with Then add in the olive oil and fry the cauliflower until it starts to mouth-watering goodness with every bite. . “Quick. healthy and super-filling. Meanwhile. a camp cooking and outdoor lifestyle blog featuring recipes that are easy to make with limited equipment. brown. ingredients PICKLED ONIONS • 1 small red onion. juiced small bite • ¼ tsp sea salt Like this recipe? Try out Megan’s No Bake Coconut Almond Trail sized florets Cookies on page 23! • ½ cup light lager TOPPINGS (or use broth to • Avocado make these • Cilantro gluten free) • Hot sauce • 2 tbsp cumin • 2 tsp dried what you’ll oregano need • 1 tsp sea salt • ⅛ tsp cayenne • Small bowl • 1 tbsp olive oil • Skillet • 2 cloves garlic. pickled red onions. beer. onions and salt sit in a small bowl for up to 20 minutes. Toss the mixture every five minutes to ensure the onions are evenly coated. She’s currently on a road trip of North America exploring the local food with fellow foodie blogger Michael Van Vliet. thick half-moons Cilantro and hot sauce are great additions if you like spicy food! chopped into • 2 or 3 limes. warm the tortillas for 20 seconds on each side on the stove burner or your campfire.” Cauliflower Tacos With method Quick Pickled Red Onions Let the lime juice. dried tender cauliflower is set off wonderfully by the crunchy oregano. • 1 head cauliflower. salt and garlic until the liquid has evaporated. cayenne. The Cook the cauliflower on the skillet alongside cumin. as well as the additional toppings of your choice.

this should thicken up nicely to result in a sauce. The noodles provide carbohydrates. and good fat in the When ready the noodles should be just sitting in enough extra water coconut powder. as does a can of fish such as tuna or mackerel. ingredients Add the soy sauce and tabasco to taste. “It’s called Chinese Takeaway because that’s exactly what it tastes like!” Chinese Takeaway method The cashew nuts will taste great if you toast them at home first. flavour and ties everything up with a Chinese finish. he also writes regularly for outdoor publications and is the author of three books. there’s good protein from Cook the noodles or rice according to manufacturer’s instructions. add some more if it’s too dry. instructions. He can be usually be found wandering up on the South Downs in West Sussex. The French Onion Soup provides great for the French onion soup. the egg in the noodles and the peas. • 90g egg noodles (or rice) • 30g French onion soup (powdered) • 30g peas (fresh but can be dried) • 25g cashew nuts • 2 tsp coconut powder / flour • Splash of Tabasco • Splash of soy sauce what you’ll need • Cooking Pot • Camping Stove • Spork By Keith Foskett of keithfoskett. and general outdoors lover. If you like a little meat in your food then sliced salami works Pour in the soup. in a This vegetarian dish is packed with loads of good stuff hot. to help your body when exercising in the outdoors. coconut powder.com Keith Foskett is a long distance hiker. Host of a blog that won The Go Outdoors Best Outdoor Blog of 2015. Add the peas and cashew nuts for just a minute. . dry pan (no need for oil). Nurturing an unhealthy interest in woollen base layers. and simmer according to well. he loves a glass of Rioja and a decent Paella.

If any of them have opened. SURF HACK: No beer to hand? You can use the same amount of sea water and add a splash of lemon juice for a tangy finish. Don’t like ingredients beer? Experiment with wine. local ale • About 80 foraged or 2 pounds bought. She • Bucket/bag for picking mussels wanted to eat food that would sustain and delight. but she likes to • Paper towels mix things up here and there as well. • Large bowl Jeanette mainly cooks from scratch and tries to source as much local food as possible through foraging. minced • 330ml good. finely chopped • 2 medium cloves of garlic. Being a • Big pan with lid bit of a sea fanatic. there is plenty of fish and seafood. Foraged Mussels Check on the mussels. method Put the bacon into a large pan and cook on a medium heat. transfer them to a large bowl. If you’re near a clean beach on your trip to the great Discard any closed or damaged mussels then season the sauce with outdoors. Scandinavia and the Mediterranean. chopped Like this recipe? Try out Jeanette’s Miso Salmon recipe on page 18! • 1 small onion. scrubbed clean and beards/ barnacles removed • Salt and freshly ground black pepper • Handful chopped parsley leaves • Crusty bread. fresh mussels. for serving By Jeanette Weston of Surf Cook what you’ll need Jeanette started Surf Cook after promising herself to always have something healthy and delicious at hand. Pour over the mussels and top with bacon activity for the whole family to get involved with – plus and chopped parsley. fishing and diving. It Use crusty bread to mop up the sauce and serve with a cold. stirring occasionally until brown and crispy. Primary inspirations are Japan. refreshing beer. Move down the beach as you pick them. you get a free lunch! Try to pick the larger mussels (about 20 per person). Stir the onion and garlic into the pan for around 3 to 5 minutes or until they become soft and start to brown. a bit • Spatula of meat but also a lot of vegetable dishes to try out on the • Knife blog. • 4 strips of bacon. won’t take long to gather enough for a feast. This should take about 5 to 7 “…or shop bought!” minutes. line a plate with paper towels and transfer the bacon to it using a slotted spoon. Next. why not go foraging for mussels! It’s a fun salt and black pepper. Pour in the beer and stir until it starts to bubble then reduce the heat and add the cleaned mussels. Simmer for a further 5 minutes and repeat the last step. Simmer for 5 minutes with the lid on. She hopes that these recipes will not only be a useful reference for her and her friends but also for you – join the gang! . Thailand. Set to one side. the Middle • Chopping board East. or coconut milk and chilli.

form a ball. honey and Remove from heat and allow to lukewarm water and leave for cool then lightly oil the cast iron a few minutes until yeast starts frying pan. add leaves on top of the dough and supermarket. Making minutes until smooth. • ½ tbsp honey in size. side for 20 minutes or until • 70g fine ground semolina flour brown. finely sliced • 3 or 4 sprigs fresh rosemary (leaves removed) By Scott Tait of The Artisanal Grill what you’ll need Scott Tait has been the consummate cooking instructor for the past 4 years. offset or indirect heat at around 375f. Scott brings a simplified approach to food • Fork preparation and demystifies complex menus and recipes. ingredients clingfilm and a damp towel and place somewhere warm for an Bake on the BBQ on the unlit • 245g white bread flour. serve and • Sea salt skillet over the heat and pour in enjoy! • Olive oil • Extra virgin olive oil • 1 red onion. “Making bread method Put ½ teaspoon of sea salt and 2 tablespoons of olive oil then the flours into a large bowl and make a well in the centre. Focaccia Wait for about a minute until the ingredients come together and Place the dough inside the pan and press down until it fills it. All you need is a cast iron frying pan and a bit more flour. to foam then slowly pour into the flour well. pour a small amount of olive oil some foil. Place Once it is cool. loaf at the store. Use your fingers to create small Bread is a real food staple yet so many people buy a Lightly flour a surface and craters in the dough. If you find Scatter onions and rosemary bread outside is just as easy as picking it up from the the dough is still very sticky. then cover with oiled with foil. . Rotate pan for even • 1 packet dried yeast Once the dough has doubled browning. Scott’s • Foil philosophy is simple: “Food is Love”. sauté the onions until they become soft and turn light brown. In conjunction he has been spreading • Cast iron frying pan the word of smoke and fire to the masses through his • Skillet website and Facebook page ‘The Artisanal Grill’. Chef Worthy (TV show) and has been a BBQ judge since 2012. you can set up your • 280ml lukewarm water BBQ on a medium heat. • Clingfilm Scott has appeared on Foodsided (webcast). the knead the ball for around 5 smell and the sense of satisfaction that is baking. plus extra for dusting hour. slice. on top. outside is easy!” Mix together yeast. Through his travels • Large bowl and experiences. His column can be seen in The Bluffs and Beach Advocate. Use olive oil to line a large bowl Sprinkle a little sea salt over the and place the dough inside finished loaf and cover the pan the bowl. Mix with a fork as Set up your BBQ or grill for Rosemary And Onion you do so. depriving themselves of the love.

Instagram: @freshoffthegrid Facebook: facebook. She’s currently on a road trip of North America exploring the local food with fellow foodie blogger Michael Van Vliet.com/freshoffthegrid Twitter: @freshoffthegrid . a camp – find me on page 20! cooking and outdoor lifestyle blog featuring recipes that are easy to make with limited equipment.Introduction Cook up a storm at supper time with our miso salmon recipe. Whiskey Meatballs By Megan McDuffie of Fresh Off The Grid Megan McDuffie is one half of Fresh Off The Grid. How about whiskey meatballs or grill beef and parsnip stew? You’ll find plenty to whet your appetite in our selection.

can stick a knife or sliver of you want from this dish. Cover the on top of the lid. is a fantastic method (soda bread) You can make all sorts of addition. pan gets too hot pull it away from the coals for a bit). Pile some more hot embers Campfire Cassoulet With Now add all the meat and beans and season well. Duck. add the sliced even layer. hot coals at the edge of your fire. it’s done when it’s the embers of a lunchtime fire. may need to top up the water done so check regularly after 15 a couple of times to stop the minutes baking. Add the Put the lid onto the Dutch oven chopped garlic and cook for a and place onto some good red couple more minutes. Do not knead the adding sugar and chocolate CASSOULET • 2 tsp bicarbonate dough. garlic. . Drop chips! • 400g dried white of soda beans • 1 tsp salt • 8 pork sausages • 400ml live yoghurt • 500g boneless or buttermilk belly pork cut into • 10 leaves of wild 1-inch cubes. for example. but the • 3 tbsp olive oil outdoor life kept calling and inspired him to set up Taste the Wild where he could combine his interests and pass on his enthusiasm and knowledge to others. minutes. Omit the garlic and add in a bowl. method (cassoulet) Put the oil into a pan over some in the dough and press into an “This adaptation of a French classic is a glowing coals. • Salt and pepper His love of food led him into a career as a chef. wood into the loaf and it comes Serve with bread.” minutes until translucent (if the in a cross shape. You cooking. The white beans are easy and quite light to carry in to mixture from getting too thick your camp but you must remember to soak them for at but this is all the help the stew The bread is ready when you least five hours to get the luscious lip sticking texture that needs. He now teaches people to find and cook food in the wild. out clean. Chris has had a love of the outdoors possible from scouting as a boy to mountaineering and mountain • 1 large white onion • Pan travel in later years. He has travelled widely and has sliced thinly • Wooden spoon experienced life with indigenous peoples around the globe. Oil a Dutch oven. Be very careful doing this! Wild Garlic Soda Bread mixture with water. garlicky stew of meat and to cook slowly for 2-3 hours. Other meats can be added to the pot and slow cooked with everything else. You ingredients SODA BREAD garlic and bring together to could even do a sweet one by • 500g Plain flour form a dough. Add the yoghurt and the herbs of your choice. flavoured breads with this basic Mix together the dry ingredients recipe. chopped By Chris Bax of Taste the Wild • 2 large cloves garlic chopped what you’ll Chris’ two passions in life (apart from his wife Rose) are the down as small as need outdoors and food. but as with all campfire beans takes very little preparation and will cook slowly on stirring very occasionally. Score the dough onions and cook for a few deeply (almost cutting through) great hearty meal. put the lid on and set back on the embers Bake for approximately 20 The satisfyingly unctuous.

divided what you’ll Scott Tait has been the consummate cooking instructor • 4 medium carrots.” pot to if the fire is too hot. onions. into stew. Parsnip Stew Heat 1 tablespoon of oil in a large heavy-bottomed pot Simmer over medium heat for and brown half the beef over an additional 20 minutes or Creating this dish over a fire or on your BBQ will add a a medium-high heat for 5 until vegetables are fork-tender little smoky goodness and dazzle your friends with your minutes. Through his travels peeled and cut into • Heavy-bottomed pot and experiences. Transfer browned beef onto Whisk corn starch and a plate and continue cooking remaining stock in a cup and stir remaining beef. • Ziplock bag philosophy is simple: “Food is Love”. this one. You leaves Like this recipe? Try Scott’s can use a cheaper • 650ml beef stock Add browned beef. Drizzle in maple syrup to add some sweetness and offset the Add a pinch of salt and pepper bitterness of the stout. with salt and pepper to taste. peeled and and add the carrots. garlic and Serve hot with focaccia on the ½-inch cubes (Using • 1 tbsp minced garlic thyme then sauté for 10 minutes side. trimmed and cut into diced potatoes. Toss beef cubes with is to taste so add a little. turning to brown and meat is soft then season rustic cooking skills. and decide if you want some Grill Beef And Shake off the excess flour. taste seasoned flour in a sealable bag. method Set up your BBQ for indirect sauce to the pot. You’ll need a cast iron Dutch oven for evenly. need for the past 4 years. ¾ of the Sweet Spice BBQ Pulled Pork cut but you will • 1 Can Stout or good stock. top sirloin. His column can be seen in The Bluffs and Beach Advocate. a good cut will keep • 2 tbsp fresh thyme over a medium heat. Scape all the “Nothing warms the heart or soul cooking or your fire so you have bits off the bottom of the pan to a safety zone you can move the incorporate into the stew more than stew. more in it. the beef tender. or a pot that will forever be used outside. This to flour. • 1 onion. . This will thicken the ingredients potatoes. You want a medium heat. Scott’s • 3 small parsnips. Scott brings a simplified approach to food ½-inch dice • Plate preparation and demystifies complex menus and recipes. peeled and liquid up to an almost gravy like cut into ½-inch dice Heat remaining oil in the pot consistency. Start with about 2 tablespoons. parsnips. • 1½ lb. Chef Worthy (TV show) and has been a BBQ judge since 2012. stout and Worcestershire And Coleslaw recipe on page 19! need to simmer the beer beef longer and need • 1 tbsp Worcestershire additional stock to sauce top it off with as it • 1 tbsp corn starch boils off) • Maple syrup • 35g flour • Salt and pepper By Scott Tait of The Artisanal Grill • 2 tbsp olive oil. In conjunction he has been spreading peeled and cut into the word of smoke and fire to the masses through his ½-inch dice • BBQ website and Facebook page ‘The Artisanal Grill’. • 450g starchy • Fork Scott has appeared on Foodsided (webcast).

Can be eaten hot or cold and will keep for up to three days in the It is salty and draws the excess moisture out. fluffy rice with some veg of choice. She • Wooden skewers (optional) wanted to eat food that would sustain and delight. The Japanese ingredients are stocked by most dish keeps the washing up to a minimum. keeps its shape and there is no need for extra bowl of hot. wonders for a BBQ!” Allow to marinade for 30 minutes or overnight then wipe off most of the marinade. there is plenty of fish and seafood. It’s easier to put on a Make another meal out of it: flake any leftovers and eat them over a skewer. a bit of meat but also a lot of vegetable dishes to try out on the blog. Scandinavia and the Mediterranean. method Make the marinade by combining all ingredients except salmon. fishing and diving. result is a firmer fish that can keep for up to three days in its marinade in the fridge. She hopes that these recipes will not only be a useful reference for her and her friends but also for you – join the gang! . Jeanette mainly cooks from scratch and tries to source as much local food as possible through foraging. Like this recipe? Try out Jeanette’s No Cook Noodle Salad recipe on page 30! ingredients • 3 tbsp white Miso • 2 tbsp Mirin (Japanese sweet cooking wine) • 1 tbsp sugar • 1 tbsp sake (Japanese rice wine) • 2x 100g salmon what you’ll need • Knife • Shallow dish for the marinade and fish By Jeanette Weston of Surf Cook • Paper towels • Frying pan Jeanette started Surf Cook after promising herself to • Spatula always have something healthy and delicious at hand. put on pre-soaked wooden skewers and cook on a barbecue or for 15 minutes in the oven. supermarkets. the Middle East. skin down (burns fairly easily). but she likes to mix things up here and there as well. Thailand. Being a bit of a sea fanatic. Primary inspirations are Japan. There is no need for extra salt but feel free to add some chilli if you Miso Salmon like it hot. The fridge. Again. “This fermented soy bean paste from Japan works Cut the salmon into 2-inch thick slices. an all-in-one seasoning.

by far the most giving of the beasts that we dine on. Now set up your BBQ leaving one side lit and the other Your only job now is to make sure that the grill stays at a Let’s talk the king of the BBQ. wet will smoulder giving you a When ready to serve use two • 1 tsp cayenne (less chopped sweetness. Keep a 12 hours. large bowl. Once black pepper cabbage. . and Let it cool and transfer to a apple or even sweet wood like (juice or cider) to the bottom of cayenne pepper to onions and storable jar. Bring to a boil then reduce to a simmer for about 30 minutes. an aluminium pan. You’ll need at least 10 – 12 hours for this Add ketchup. don’t mix in the side of the grill away from the • Foil dressing until the day of use. Open a beer and relax. grated Mix together the mayonnaise. carrots. Omit the garlic and add the direct heat underneath. replace out the smoke slow tasty meal. The dry throughout the shoulder. with the shoulder on the indirect drizzled with a sweet BBQ sauce. or 4 of these so you can replace is when the juices redistribute garlic • 1 red onion. • 2 ½ tsp onion powder sliced and sugar in another bowl to pattern with a knife. even do a sweet one by adding parcels) on or close to the heat • 1 tbsp chilli powder • Apple Juice/Cider Bone in or out depending on sugar and chocolate chips! element so they can smoke • 1 tsp freshly ground (optional) what you can source. Bone in away and embrace your pork shoulder. stopped. the it off too soon. juiced toss. This will keep about maple. BBQ SAUCE • 1 lemon. just enough to moisten it. Place the shoulder on a rack in need to. fine pepper cover and refrigerate for 2 will do. Roll up the chips temperature of 93C. mustard. • Kosher salt and Season the coleslaw with salt the meat the better but if you’re billowing forth. shredded red onion and green onions in a but ask the butcher to remove into a log and pierce the foil you reach this point. Pour some • 560ml ketchup PULLED PORK You can make all sorts of apple juice or cider into the Serve on fresh bread buns with • 115g molasses • Pork Shoulder This can be prepared the flavoured breads with this basic bottom of the pan then place it crispy coleslaw on top and • 55g dark brown sugar • BBQ night before but for optimum recipe. When you see the smoke has when in company. black pepper. Take a handful of dry the pan. You finely chopped freshly ground black and black pepper to taste then short on time. longer smoke time. take the • 2 ½ tsp kosher salt • ½ head red cabbage. You could the smoke pack (wood chip Artisanal Grill • 2 tbsp squeezable yellow mustard • Two forks Now you need a pork shoulder. • 75ml apple cider • Wood chips crispness. chopped hours. Place sauce in blender or food constant temperature of 121C Everyone has a favourite and a specialty that they pull out processor and blend until and prepare your wood chips. vinegar. thinly mustard. Also rotate the shoulder ingredients black pepper garlic and stir. chili I prefer fruitwoods for pork like pack and add a little more liquid powder. Add to that a handful to be close to and away from the KANSAS CITY RUB pepper (optional) of wood chips that you have heated side. This • 2 ½ tsp granulated • 2 carrots. working it into all the crevasses. Now cover wood will smoke quickly and the • ½ cup brown sugar • 2 green onions. chips and put them on a sheet so that all sides have a chance • ½ tsp cayenne of foil. a place to escape from. garlic and cook for 30 seconds. brown smooth. the skin leaving as much fat as with a knife so the smoke has shoulder off. If it or more to taste and • 350g mayonnaise needs to be cut then you took preference) • 62g Dijon mustard Blend the dressing into the Tightly wrap the shoulder in So now the BBQ is ready. the pig is until translucent then add the heat under your meat. a month in the fridge. lemon juice. forks to shred the meat. a couple of hours can always add more later if you • 4 cloves garlic. sugar. what you’ll need (rub & sauce) what you’ll need (coleslaw) “Pork rules the • Medium saucepan • Blender/ food processor • 2 large bowls • Knife BBQ and grill!” • Jar • Clingfilm Sweet Spice BBQ Pulled method (rub & sauce) method (pulled pork) Pork And Coleslaw Melt the butter in medium saucepan over medium heat. wrap it up with foil • 2 ½ tsp chilli powder shredded possible. • 3 tbsp smoked method (coleslaw) soaked for at least an hour in paprika COLESLAW water or even cider if you want You are looking for an internal • 2 ½ tsp fresh ground • ½ head green Combine the cabbages. Place By Scott Tait of The vinegar • Pan herbs of your choice. The room temperature for around Mix the shredded loveliness • 4 tbsp butter • Pinch sugar longer you can leave the rub on 20 minutes and smoke is with some of the BBQ sauce - • 1 small red onion. molasses. While most think of burgers Add chopped onion and cook stirring frequently. place on a tray and pork is rubbed and has come to difficult to overcook pulled pork. Make 3 and let it sit for 20 minutes. form a dressing then taste for the shoulder with the rub. refrigerate overnight. Score the fat in a crisscross them as they exhaust. vinegar. You don’t want direct constant 121C for the next 10 to and steak as the optimal protein for grilling. gives more flavour to the pork to get fancy. side off. It’s extremely • 1 tbsp cider vinegar cabbage mixture and gently clingfilm.

From hiking to climbing to • plastic bowl and plate surfing and trail running. peel and chop the you’ll be pressed for time or are • 1 pepper carrots. “A heart-warming. keeping on the rocks and carefully scoop only really take 5-7 minutes to you warm on a chilly evening. add • 2 small red onions these to the pot. making too long if your fire is really hot). challenge themselves and live life to the fullest. Allow to boil (this shouldn’t take Stir in the meatballs. The couscous Check the pot balances nicely cover and leave. Place your pot on the hot rocks. bowl. cover with wholesome supper. method Get a fire on the go. lemon juice and Fill a medium sized stainless steel pot with water. she just adores getting blown • oven gloves about in the wind and bashed about by the waves. Then day – and this recipe does that perfectly. sure they’re all nicely covered in Place the couscous in a plastic the whiskey sauce. The water should be in a square next to the fire. Pour the ketchup. Once your whiskey meatballs ingredients cover with the lid and leave to have cooked and the couscous simmer away for an hour or so. pour over the boiling Whiskey Meatballs Find 4 flat rocks and place them water and then cover with a plate. little further from the fire. or you’ll burn away NB: You could prepare this • 60ml bourbon whiskey all that lovely whiskey! dish at home and just finish the • 1 tsp fresh lemon juice cooking on the fire if you know • 1 tsp Worcestershire sauce Meanwhile. embers in through the gaps. brown sugar. large cast iron pot and mix well. whiskey. onions and the rest of uncertain about the weather! • 2 large carrots the veg. If the food is bubbling too With Crunchy Mint Sugar recipe much. She really couldn’t wish for a better job! . so in November 2014 she set up Outdoor Chics – a blog to inspire women to try new sports and adventures. of couscous in the bowl. carefully move the pot a on page 31! what you’ll need • cast iron pot and stainless steel pot • wooden spoon By Margaux Doey of Outdoor Chics • knife • peeler Margaux is an adventure blogger with a passion for that • chopping board big beautiful world out there. cook. Once an hour is up. double as high as the amount Sometimes you just need comfort food to finish off the leaving gaps between the rocks. Make bowls and enjoy! • 120ml ketchup sure the dish doesn’t boil too • 85g brown sugar vigorously. is ready. stir and cover Like this recipe? Try out • 1 courgette again for another half hour to an Margaux’s Sizzling Pineapple • 240g couscous hour.” Worcestershire sauce into a a lid and place near the fire. carefully spoon into • A 20 pack of ready-made cooked meatballs stirring a couple of times. But simply keeping all these adventures to herself was not enough. This should is filling while the whiskey puts fire in your belly.

Introduction Cook up a storm at supper time with our miso salmon recipe. She’s currently on a road trip of North America exploring the local food with fellow foodie blogger Michael Van Vliet. Very Berry No Bake Crumble By Megan McDuffie of Fresh Off The Grid Megan McDuffie is one half of Fresh Off The Grid.com/freshoffthegrid Twitter: @freshoffthegrid . Instagram: @freshoffthegrid Facebook: facebook. How about whiskey meatballs or grill beef and parsnip stew? You’ll find plenty to whet your appetite in our selection. a camp – find me on page 25! cooking and outdoor lifestyle blog featuring recipes that are easy to make with limited equipment.

Shannon has a website. pour 160ml cold water over the mix an hour or so before wanting to eat ingredients and leave until rice is soft. www. filling dessert. Rainier and a multitude of • Spoon other hikes throughout Washington and Oregon. Still hungry after your supper? This recipe is the perfect dessert to fill you up with delicious goodness. where she shares her wilderness adventures and healthy recipes for eating well outdoors. anti-inflammatory.musthikemusteat. She averages 2-3 hikes a week. the • Bowl Wonderland Trail around Mt. For cold. mostly Paleo lifestyle change.” Arroz Con Leche – Rice method Pudding Assemble all of the ingredients into a ziplock bag. She enjoys putting her years of cooking experience to use preparing camping and backpacking meals that are both full of nutrition and delicious to eat. And it only At Camp takes 5 minutes to make! You can eat this dish hot or cold. hoping to improve her health and well-being. pour 160ml hot water over the mix and leave for 5 minutes until rice is soft. . This meant leaving behind the standard American diet and traditional backpacking fare. Must Eat • Dried apples Shannon is an avid hiker and backpacker born and raised what you’ll need in the Pacific Northwest area of the United States. Four years ago she began a whole foods. • 75g instant rice • 30g powdered milk (I use coconut) • ¼ tsp cinnamon • ¼ tsp nutmeg • ½ tsp sugar • Raisins • Nuts • Shredded coconut By Shannon of Must Hike. has completed about 1000 • Ziplock bags miles of the northern part of the Pacific Crest Trail.com. use a freezer ziplock bag. If you want to be able to add hot water to the bag instead of using a bowl. “A tasty. For hot.

• 1/8 tsp ground cardamom • Pinch salt Place to one side and allow them to firm up (about 30 minutes). The mixture should up – and we can think of no better way to do that than be thick and stringy. Heat coconut sugar. Add the dry ingredients and stir until they’re evenly coated. • 2 tbsp almond meal Place on a plate and press down so it resembles a cookie. coconut oil and coconut milk in a pan over a you’ll need some sustenance to keep your energy levels medium heat and bring to the boil for 2 minutes. . with these delicious coconut almond trail cookies. If you’re intending to be out and about for several hours.” No Bake Coconut method Almond Trail Cookies Place all the dry ingredients (hemp seeds. rolled oats and salt) into a small bowl and place to one side. almond meal. a camp cooking and outdoor lifestyle blog featuring recipes that are easy to make with limited equipment. Add the almond butter to the pan and stir until smooth then remove from the heat. cardamom. ingredients Take a spoonful of the dough and roll it until it forms a ball shape. then press the • 140g rolled oats chocolate chunks into the top of each. chopped into chunks what you’ll need • Small bowl • Small pan • Spoon • Plate By Megan McDuffie of Fresh Off The Grid • Ziplock bag Megan McDuffie is one half of Fresh Off The Grid. • 2 tbsp coconut oil. Keep • 25g hulled hemp seeds doing this with the remainder of the dough. She’s currently on a road trip of North America exploring the local food with fellow foodie blogger Michael Van Vliet. melted • 75g almond butter • 28g dark chocolate. • 100g coconut sugar Then they’re ready to be placed in your ziplock bag to take with you • 2 tbsp light coconut milk on your outdoor adventure. “A quick and tasty dessert you can eat on the trail.

“A sticky. Pour If you’re in the mood for something sweet then you can’t the sugary mixture into a large freezer bag then put the pineapple go wrong with this recipe. Firmly hold the top of the bag shut and shake the bag around so that the sugar and cinnamon sticks to all sides of the pineapple wedges. cafe reviews and Cornish adventures! . but could easily be eaten as a quick snack too. • 1 large pineapple (cut into wedges) Place the foil parcel on the BBQ for 10-15 minutes and then you’re • 170g brown sugar ready to enjoy this yummy treat! • 2 tsp cinnamon what you’ll need • Bowl • Freezer bag • Foil • BBQ By Sammy Thomas of Nowhere To Go But Everywhere Sammy is a roaming surfer and blogger who’s lucky enough to call Cornwall home! Her blog Nowhere to go but Everywhere is a surf travel site where she documents her travel adventures and her life down in Cornwall in which you will find many posts about surfing trips and tips. sweet delight!” Sticky Sweet Pineapple method Mix the brown sugar and cinnamon together in a small bowl. It’s recommended as a dessert wedges in the bag. Once all the pineapple is evenly coated place the pineapple ingredients wedges onto foil and make a foil parcel.

Pour granola over the berry mixture and enjoy! ingredients Like this recipe? Try out Tanya’s Lohikeitto – Finnish Fish Soup recipe on page 28! • 175g fresh-picked wild berries (blueberries. . and even when she is “on-the-go” she can’t stop cooking delicious meals. a food blog dedicated to all outdoor enthusiasts. raspberries. “Whip up this crumble in just 10 minutes!” Very Berry No method Bake Crumble Pour the wild berries into the pan and sprinkle sugar over to coat. Tanya is passionate about good food and Mother Nature. Tanya earned her cook certification from a professional school and has a diploma in culinary arts. blackberries) • 1 tbsp sugar. Remove the pan from the heat and allow to cool (5 minutes). go wrong with this recipe. or to taste • 70g crunchy granola what you’ll need • Pan • Spoon By Tanya Krezevska of Trail Recipes Tanya Krezevska is an avid hiker and founder of Trail Recipes. Bring the pan to a boil over a medium heat and stir continuously If you’re in the mood for something sweet then you can’t until thick. She is known as trail chef and author of several cookbooks. It’s recommended as a dessert but could easily be eaten as a quick snack too.

com/freshoffthegrid Twitter: @freshoffthegrid . which is where our selection of snacks comes in handy. She’s currently on a road trip of North America exploring the local food with fellow foodie blogger Michael Van Vliet. From Finnish fish soup to moreish seed trail mix. No Cook Noodle Salad By Megan McDuffie of Fresh Off The Grid Megan McDuffie is one half of Fresh Off The Grid. we’ve got a great choice to suit every appetite.Introduction You won’t always be in the mood for a big meal. a camp – find me on page 30! cooking and outdoor lifestyle blog featuring recipes that are easy to make with limited equipment. Instagram: @freshoffthegrid Facebook: facebook.

The ideal moreish snack to keep you going on a busy Shake the bag to ensure the steak is fully coated in the ingredients day’s adventure. complements the hot. this succulent wild game perfectly and refrigerate for an hour. then • 4 cloves garlic serve in a bowl and top with the sliced meat. soy sauce. • Handful coriander. sliced • ½ tsp cracked black • 2 limes. He loves showing people just how great meat can look and taste. peppers and onion. what you’ll chopped need Add your favourite toppings! My favourites are cheese and • 120ml soy sauce coriander and my wife and kids love guacamole and sour cream. . juiced pepper Cook the fries and toss in the salt. • 1 tbsp cracked black • BBQ pepper • Ziplock bag • ½ tsp crushed red pepper By Jeremiah of From Field To Plate Jeremiah is an organic meat harvester who loves to know where his food has come from. garlic. finely • 2lbs venison flank or minced skirt steak trimmed • ½ tsp sea salt method (garlic fries) • ½ red onion. pepper and garlic while hot. coriander. garlic fries. “Carne Asada: Grilled Meat!” Carne Asada Garlic method (carne asada) Fries “Venison Style” Trim the steak and place in a large Ziploc bag before adding the lime juice. • Bag of fries CARNE ASADA • 6 cloves garlic. Discard the marinade and cook steak on a medium to high heat (around 4 minutes per side). ingredients GARLIC FRIES Remove from the BBQ and rest for up to 10 minutes before slicing. through his blog From Field To Plate.

She is known as trail chef and author of several cookbooks. Tanya is passionate about good food and Mother Nature. Lohikeitto is Finnish for ‘salmon soup’ and is a common dish in Scandinavian countries. Tanya earned her cook certification from a professional school and has a diploma in culinary arts. milk powder and crumbled bouillon cube in a ziplock bag and pack all other ingredients separately. Use salt and pepper to season • 2 tbsp full cream milk powder to taste and add bay leaf and salmon. • ¼ vegetable bouillon cube • 1 tbsp ghee Discard the bay leaf and enjoy! • 1 small shallot • Salt and pepper • 1 bay leaf • 1 tin (about 70g) boneless pink salmon what you’ll need • Ziplock bags • Pan • Spoon By Tanya Krezevska of Trail Recipes Tanya Krezevska is an avid hiker and founder of Trail Recipes. This soup is very easy to make and tastes delicious. . At Camp Melt the ghee in the pan and add the chopped shallot. “Snack on creamy fish chowder – perfect for a cold day. • 2 tbsp instant mashed potatoes Bring to the boil and stir occasionally. fish seasoning. Then simmer for 5 minutes • ¼ tsp fish seasoning before removing from the heat. a food blog dedicated to all outdoor enthusiasts.” Lohikeitto – Finnish method Fish Soup Place the mashed potatoes. and even when she is “on-the-go” she can’t stop cooking delicious meals. Cook until translucent and soft then pour in the mix from the ziplock bag and ingredients combine with 120ml water.

is a freelance graphic designer and the man behind the popular award-winning blog www. It’s perfectly portable and stores brilliantly! Drain the mixture through a sieve (you can reuse the leftover soy sauce) and spread the sunflower seeds evenly on a baking tray.which combines Stuart’s passion for Hiking & Outdoor Adventures with Photography. He documents a lot of his walks near where he lives in Northern England. also known as the Hiking Photographer. healthy marinade for 10-15 minutes. North Yorkshire & Northumberland as well as further afield. In 2015 Stuart’s blog was voted Go Outdoors Best Independent Blog - and through his hobby he hopes to inspire a love of the outdoors with as many people as possible. a range of B-Vitamins. what you’ll need • Bowl • Sieve • Baking tray • Oven • Airtight container By Stuart Hodgson of The Hiking Photographer Stuart Hodgson. uk .hikingphotographer. • 200g sunflower seeds • 150g pumpkin seeds Using a spatula. Roast the pumpkin seeds for 8 minutes. scrape the seeds off each tray into an airtight • 150ml bottle soy sauce container. heart Pour soy sauce into a bowl and stir in sunflower seeds. Secure the lid and shake to mix well. Use another baking ray for the pumpkin seeds. . omega 3 fats and anti-oxidants. on the trail as it keeps energy levels sustained. covering places such as the Lake District. Allow to healthy magnesium. It’s a nutritional powerhouse packed with zinc. ingredients Pre-heat oven to 190C or Gas Mark 5 and roast the sunflower seeds for about 16 minutes. “This healthy snack is ideal for those on the go!” Moreish Seed Trail Mix method This snack will need to be prepared at home in advance but will This is a super quick and easy recipe is ideal for hikers keep for days – ideal for long adventures.

Jeanette mainly cooks from scratch and tries to source as much local food as possible through foraging. ginger. • 50g chopped. They • 2 tbsp lime juice • 2 tbsp soy sauce sauce. onion/spring onions into thin slices. the kids • 1 yellow pepper what you’ll are on his turf now. after all. sugar and sweet chilli containers for the salad. lime use big cabbage leaves as ingredients • 2 tsp sesame oil juice. Allow to cool. Stir until the sugar has both look and taste great and NOODLE SALAD dissolved. plates (plastic ones need tub and let everyone help themselves! packing and also washing Make the dressing in the up. this salad is easy to make in advance. cover with 1 litre of medium salad bowl with the boiling water and leave for 8-10 dressing and gently stir and toss eating!” minutes. Being a peeled and minced bit of a sea fanatic. to combine. Thailand. Scandinavia and the Mediterranean. Put it in a big they burn quickly. sesame oil. • 1 carrot sliced into need Drain the soaking noodles and sticks rinse them in cold water. can be sealed with toothpicks • 2 rice noodle nests • 1 tsp unrefined sugar • 3 tbsp Thai chilli (but be careful with children • 6 spring onions or Add the sliced onions to the around). cut the red the toasted cashews. a bit of meat but also a lot of vegetable dishes to try out on the blog. in a pan over medium heat for The perfect partner for when you’re barbecuing on a about 5 minutes. and the wind seems to medium bowl: combine the nick most of the paper ones). Rinse and drain. but she likes to mix things up here and there as well. While the noodles are having Sprinkle with the coriander and their spa treatment. there is plenty of fish and seafood. method Place the noodles in a large Combine all ingredients in the “A staple for any kind of al fresco bowl. Tell the kids it’s the one small red onion sauce dressing and allow to infuse for new jungle rule! Tarzan would • 1 red pepper 5 minutes. the Middle East. Primary inspirations are Japan. fishing and diving. garlic. She • 1 inch fresh ginger. Stir often as SURF HACK: Save on messy beach. She hopes that these recipes will not only be a useful reference for her and her friends but also for you – join the gang! . soy. • Lidded container Jeanette started Surf Cook after promising herself to minced always have something healthy and delicious at hand. wanted to eat food that would sustain and delight. Keep in a lidded container in the No Cook Noodle Salad Gently toast the cashew nuts fridge until needed or before three days are up. approve and. fresh • Large bowl coriander • Kettle • 100g lightly toasted • Chopping board cashew nuts • Knife • Medium bowl By Jeanette Weston of Surf Cook SESAME DRESSING • Pan • 1 small clove garlic.

From hiking to climbing to surfing and trail running. Once your campfire is nice and hot. • 1 ripe pineapple While you’re keeping a watchful eye on the pineapple. get a friend • 1 tsp olive oil to grind the mint leaves and sugar together in a pestle and mortar. she just adores getting blown about in the wind and bashed about by the waves. carefully brush out some hot embers and place the griddle pan on the embers. Allow the pineapple wedges to cook away for 10 minutes or so. Bon appétit! • Knife • Chopping board • Pestle and mortar • Cast iron griddle pan • Oven gloves By Margaux Doey of Outdoor Chics Margaux is an adventure blogger with a passion for that big beautiful world out there. “A staple for any kind of al fresco eating!” Sizzling Pineapple With method Crunchy Mint Sugar Take your lovely fresh pineapple. If you’ve got a sweet tooth then this recipe is ideal. turning ingredients halfway through. The Quarter the fruit lengthways. challenge themselves and live life to the fullest. • 4tsp castor sugar Start with a little and then add more leaves for a more minty flavour. She really couldn’t wish for a better job! . so you’re left with 8 long pieces. chop the woody core off each wedge sweet pineapple is perfectly complemented by the and then slice each quarter in half. But simply keeping all these adventures to herself was not enough. crunchy mint sugar to make a tantalising snack you won’t Brush with the oil and place on a cast iron griddle pan. as it makes it quite hard to grind. • Greek yogurt to serve (optional) Once the pineapple has been nicely seared on all sides. be able to resist. • 8-10g fresh mint leaves (chopped) Don’t put too much mint in at first. so in November 2014 she set up Outdoor Chics – a blog to inspire women to try new sports and adventures. sprinkle what you’ll need some mint sugar on your slices and add a dollop of Greek yogurt (if you fancy). slice the top and bottom off and continue to chop the rest of the skin off.

She’s currently on a road trip of North America exploring the local food with fellow foodie blogger Michael Van Vliet. Instagram: @freshoffthegrid Facebook: facebook. Baked Red Pepper And Spicy Eggs By Megan McDuffie of Fresh Off The Grid Megan McDuffie is one half of Fresh Off The Grid.com/freshoffthegrid Twitter: @freshoffthegrid .Introduction As you might expect. a camp – find me on page 34! cooking and outdoor lifestyle blog featuring recipes that are easy to make with limited equipment. we’ve shared our own favourite camping recipes for you to enjoy. the GO Outdoors team love camping – and as such.

Her recipe for ‘Ants on a Log’ was suggested by a friend while out hiking. cut into halves • 50g sultanas what you’ll need • Tablespoon By Sarah. and it is apparently a very popular treat in the United States. so it might come as no surprise that she enjoys plenty of outdoor activities in her spare time including running and walking. “Something fun and healthy for the kids (and big kids). ingredients • 10 tbsp peanut butter • 5 stalks celery. . Footwear Merchandiser at GO Outdoors Sarah is a footwear merchandiser at GO Outdoors. you could always swap the sultanas for chocolate chips and replace the celery with a banana for slow release of energy.” Ants On A Log method Spread one tablespoon of peanut butter on each half celery stalk This healthy snack is so simple to make that your kids can then push sultanas into the top. It’s that easy! even do it themselves – so there’s no need to go hungry on your adventures! If you’ve got a bit of a sweet tooth.

Mix up the filling (everything apart from bell pepper. Lauren enjoys walking with her black Labrador. so much so that she might even be able to make this recipe herself! . making it the ideal egg) in a small bowl. When she’s not helping us to develop our range of clothing. warm but healthy. Clothing Designer at GO Outdoors • Knife • BBQ If there’s anyone who knows how important it is to be • Pan ready for anything in the great outdoors it’s our apparel • Small bowl development manager Lauren. Crack the egg on top and sprinkle chilli flakes over it.” Baked Red Pepper And method Spicy Eggs Chop bell pepper in half and carve out the middle then discard. chilli flakes and This lunch recipe is just 302 calories. “A deliciously quick and healthy lunch. and cooking. then spoon it into each half of the bell pepper light lunch to enjoy if you’re in the mood for something leaving a one-inch gap. In fact. Mojo. Bake in a pan on the BBQ for 12 to 15 minutes or until cooked to your ingredients liking. • 1 bell pepper • 1 egg • Sprinkle chilli flakes • 50g quorn mince (or beef mince if you’re a meat eater) • ¼ red onion • ½ red chilli • ¼ tin baked beans • ¼ tin chopped tomatoes • Handful spinach • 1 tsp paprika • 1 tsp oregano • Salt and pepper • Tabasco sauce what you’ll need By Lauren. it’s something of a shared interest for Lauren and her dog as Mojo loves to sit and watch her in the kitchen.

saucy eggs! This bell pepper into small chunks and discard the seeds. and cooking. “Fiery. so much so that she might even be able to make this recipe herself! . Lauren enjoys walking with her black Labrador. When she’s not helping us to develop our range of clothing. Add the pepper recipe makes a filling breakfast or lighter lunch and can to the pan when the bacon is almost cooked. it’s something of a shared interest for Lauren and her dog as Mojo loves to sit and watch her in the kitchen. saucy and oh-so good for breakfast or lunch. chopped tomatoes. Mojo. • 1 tsp paprika • Tabasco (to your liking) Sprinkle with chilli flakes. Clothing Designer at GO Outdoors If there’s anyone who knows how important it is to be ready for anything in the great outdoors it’s our apparel development manager Lauren. paprika and tabasco then cook for a further 7 minutes. Meanwhile. add this to the pan now. In fact.” Brunch Saucy Eggs method Chop the bacon into small slices and lightly fry. ingredients If using spinach. salt and pepper and enjoy! • 4 eggs • 10g grated parmesan • Salt and pepper • Sprinkle dried chilli flakes • Handful spinach (optional) what you’ll need • Small frying pan • BBQ • Knife By Lauren. chop the Add some spice to your day with fiery. be mopped up with toast for sustenance. • 2 rashers smoked bacon • 1 bell pepper Crack the eggs into the pan and cook on a medium heat until done. • 1 tin chopped tomatoes Sprinkle with grated parmesan then cook for 3 minutes (for soft • ½ tin baked beans eggs) or 6 minutes (for well-done eggs). Leave to cook for a few minutes before adding in the beans.

Cut the bacon strips in half and wrap each piece around the Jalapeno to secure the lid. His interests include mountain biking and barbecues in the great outdoors. and he is currently saving up for his next piece of extreme sports kit – a kayak. “Pure BBQ indulgence. point of sale and any other GO Outdoors material that needs printing. ingredients Enjoy with a chilled beer! • 12 large green Jalapenos • 6 streaky smoked bacon strips • 1 tub cream cheese what you’ll need • Sharp knife • Spoon • BBQ Mark Judge – Print Manager for GO Outdoors On a day-to-day basis Mark is responsible for mailers. but away from the workplace Mark loves to get out and about. heaven – and when you combine it with the sharp tang of Jalapeno. BBQ on a low heat until the Jalapeno is soft and the bacon is crispy. leaflets. makes for a delicious lunch. . Who doesn’t love bacon and cheese? It’s a match made in Fill the Jalapeno with cream cheese and replace the Jalapeno ‘lid’.” Judgie’s Stuffed method BBQ Jalapenos Slice a strip of Jalapeno from tip to stem and scoop out white seeds and vein.

join the conversation /GOOUTDOORSUK @GOOUTDOORS @GOOUTDOORS GOOUTDOORS.UK/BLOG .CO. For more summer inspiration.