I am limited to one pan and a burner when I camp. What would chefs recommend making?
Maxwell, by email
Happy campers need supplies, and Ryan Cole, executive chef and co-owner of Salsify at The Roundhouse in Camps Bay, South Africa, doesn’t mess about. “We have three square boxes: one dedicated to dry goods, one to oil, salt, pepper and utensils, and the third to camping toiletries; we also have a dual compartment fridge-freezer.”
Whatever your set-up, a considered mobile store-cupboard of spices, stock cubes, good oil, grains, pasta, tins of coconut milk and the like will really come into its own. Got tinned tomatoes? Make shakshuka for a campside breakfast. “We always take a lightly spiced onion relish and add that to tinned tomatoes for the base,” Cole says. Otherwise, he’ll use long-life or nut milk to whip up some breakfast pancakes: “That’s super-simple.”
