Camping with Just One Pan and a Burner? Here’s What Chefs Suggest
Maxwell asks: I only have one pan and a burner when camping. What would chefs recommend making?
Keep It Simple with Smart Supplies
Ryan Cole, executive chef at Salsify in South Africa, packs three essential boxes for camping: one for dry goods, another for oils, salt, pepper, and utensils, and a third for toiletries. He also brings a portable fridge-freezer. But even without fancy gear, a well-stocked kit with spices, stock cubes, good oil, grains, pasta, and tinned coconut milk can go a long way.
For breakfast, try shakshuka with tinned tomatoes—Cole adds a spiced onion relish for extra flavor. Or, whip up pancakes using long-life or nut milk.
One-Pot Wonders
Mitch Tonks, founder of Rockfish, lives on a boat and swears by one-pot meals. His go-to? Pasta with pancetta and peas. Here’s how:
– Cook 75g pasta (like ditalini) with a teaspoon of chicken powder or a crumbled stock cube.
– Add smoked pancetta, tinned or frozen peas, and a chopped tomato.
– Pour in 225ml water and simmer for 10–15 minutes until the pasta is tender and the liquid evaporates.
– Finish with grated parmesan or a spoonful of mascarpone.
Hearty, Slow-Cooked Meals
Cole loves dishes like braised lamb neck or oxtail:
– Dust the meat with flour and brown it in oil.
– Remove, then sauté onions, garlic, and carrots until soft.
– Return the meat, add stock (or beer/wine), and simmer for 30 minutes.
– Throw in new potatoes and let it bubble gently for 2–3 hours. Perfect for feeding a crowd.
Easy Campfire Snacks
George Husband of Gorka suggests making flatbreads:
– Mix 750g flour, 2 tsp instant yeast, and a pinch of salt with water the night before (or in the morning).
– Fry the dough in a pan and top with butter and honey for a hiking-friendly snack.
Sweet Treats
For dessert, Cole recommends s’mores or thin millet pancakes:
– Cook the pancakes in a very hot pan until caramelized.
– Add marshmallows and maple syrup, roll them up, and squeeze lemon juice on top.
Final Tip: Pack light—the more you bring, the more you’ll have to carry back!
Got a cooking question? Email feast@theguardian.com.
