Tips for Gourmet Campers
September 6, 2007
Good camping and good cooking don’t have to be mutually exclusive, even when you’ve only a got a small single-burner gas stove and a battered old pan. Here are our 5 top tips for gourmet campers:
1. Take a washing up bowl
Great for tossing salads, scaling and gutting fish, marinading roadkill and, er, washing up in.
2. Invest in a no-handled non-stick frying pan
The absence of a handle means the pan balances well, the non-stick makes whipping up a quick piperade or omlette a doddle. Check out the orange oven-glove – pretty stylish, huh?
3. Use a frisbee as a chopping board
This was our most valuable discovery of the holiday – convert a frisbee into a chopping board. It’s light, it has a rim that stops stuff being blown away by that pesky Mistral wind, and the grooves the knife makes in the plastic doesn’t seem to adversely effect the frisbee’s flight.
4. Take advantage of on-site fruit bushes
Virtually every campsite we stayed in provided us with a free dessert (except for the Red Indian-themed site we stayed at in Brittany). Figs and plums in Croatia and Italy, blackberries and elderberries in France – simply poached with some brown sugar and a glug of unidentified brandy-like spirit given to us in Croatia.
5. Take a Riverford veg box
Our trusty veg box did us proud as an all-round booze and cooking equipment container. It even survived a spillage of anchovy oil which would have destroyed a lesser box. We’re still debating whether to return it to our local veg box deliverer for re-use – if you get very fishy-smelling veggies any time soon, you’ll know the reason why.