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COOKING ON A BARBECUE

You can cook on a portable barbecue in the same way as you would at home. Set it up well away from any overhanging trees, bushes or wooden fences. For the best results use sustainably produced charcoal, which is free from fire accelerants. It is not only environmentally friendly but it will also smell nicer and won’t affect the taste of the food.

1 Stack the charcoal briquettes or coals on the barbecue with some scrunched-up newspaper and firelighters (use natural ones if possible).

2 Light them and wait for the coals to catch alight and for the flames to die down before cooking over the glowing ashen embers. If there are still flames, wait a little longer.

3 For cooking steaks, chops, burgers and vegetables directly over a high heat, spread out the coals evenly in a single layer. If the coals are glowing white but still a little red in the middle, they are really hot and perfect for direct cooking these types of food.

4 For cooking food slowly (e.g. fish fillets and chicken joints on the bone) or keeping it warm after it has been cooked, push some coals away from one side of the barbecue and place the food on the rack above this area, while more food is cooking directly above the heat on the other side. Or if the coals are very hot but ashen white, you can cook food more slowly above them or place foil parcels within them.

COOKING ON A CAMPING STOVE

Camping has moved on from the primitive one-ring Primus stoves of the past and you can now buy cheap camping stoves with 2-ring burners and a grill. Like a normal hob, you can regulate the amount of heat and use it for boiling water, heating food and cooking in pans and frying pans (skillets). Choose one that is compact, lightweight, portable and can be used in blustery conditions.

ESSENTIAL SAFETY RULES

Around 90 percent of wildfires are caused by people, including campers, especially when they are staying off-grid, so we all need to follow some basic safety rules.

 Don’t ignore local fire bans and restrictions.

 If fires are not allowed, use a portable fire pit – propane ones are good because they are raised off the ground and you can turn off the fuel source before going to bed.

 Never leave a campfire unattended, or to burn overnight – douse it with water to put out the flames.

 Don’t build a campfire on a grassy spot close to your tent or near brush, shrubs and trees. Choose a gravel or rocky area.

 Always wear heatproof gloves and use long-handled tongs with insulated handles when cooking on the fire or a barbecue.

 Always keep a bucket of water or a fire extinguisher handy in case you need to put the fire out.

MUST-HAVE EQUIPMENT & GADGETS

You will need some basic portable equipment and handy gadgets for cooking al fresco. We suggest you invest in the following items:

1.A large cast-iron saucepan and a large cast-iron frying pan (skillet). Cast iron is the best material for heat retention and produces an even heat if you place it directly on the fire.

2.A camping kettle.

3.A Dutch oven: a cast-iron covered pot, sometimes with ‘legs’ to stand in the embers of a campfire, for one-pot meals. You can place glowing embers on the lid to cook food from above and below as in an oven. Use it to sauté, fry, steam, boil, stew or bake.

4.Utensils: a ladle, slotted spoon, wooden spoons, spatula, grater, long metal or wooden skewers, kitchen shears, bottle and tin openers, long-handled BBQ tongs, pan scraper.

5.A water jug and thermos flask.

6.A chopping board and knife, plus a Swiss Army knife.

7.A cool box, camping cooler or portable fridge.

8.A hot pad or trivet to protect tables.

9.Reusable plates and cups to cut down on waste and trash.

10.Lightweight sealable food containers.

11.Camping firelighters: use wind-and waterproof-ones.

12.Matches.

13.Fuel for the fire, fire pit, barbecue or stove: charcoal briquettes or wood, butane, pressurised butane or propane canisters, etc.

14.Bricks and a grill grate for cooking over an open fire.

15.A large roll of kitchen foil for wrapping food on the grill or over the fire.

CAMPING COOKERY TIPS

Cooking in the great outdoors is not like preparing meals in your kitchen at home. But with a little organisation, careful planning and the right equipment, you can still eat like a king.

1.Keep it simple – now is not the time to be adventurous or experimental.

2.Prep ahead and get everyone involved – give them all jobs to do.

3.Limit the number of ingredients to make storage easier and cooking much simpler.

4.Plan your meals and keep all the utensils you need handy.

5.Cover pots and pans when cooking outdoors.

6.Bring pre-measured/weighed and prepped ingredients in ziplock bags or sealed containers, e.g. grated cheese, nuts, seed and spice mixes, vinaigrette, etc.

7.Plan breakfast the night before.

SAFE FOOD STORAGE

It’s important to keep food dry, fresh and cool, so it’s safe to eat. Always store packaged and fresh foods in airtight sealed containers to protect them from insects and rodents. If you have a portable fridge or camping cooler, use it for chilled and short-life foods. Bottles, jars and tins should be kept in a cool place.

CAMPING CHEATS

Prepare, shop and pack ahead for your trip with healthy convenience foods that don’t need refrigeration (or at least until opened), including the following:

1.Tinned beans, lentils and pulses, not dried or fresh.

2.Bottled lemon and lime juice.

3.Tinned vegetables, e.g. tomatoes, mushrooms, artichokes, asparagus, etc.

4.Long-life milk, nut and soya milks, not fresh cow’s milk.

5.Easy-cook grains (just soak in water), e.g. couscous, bulgur wheat, quinoa.

6.Tinned salmon, tuna and sardines.

7.Make marinades, sauces, sprinkles in advance or buy ready-made ones.

8.Use ready-made cocktail mixes.

9.Use olive and vegetable oils for cooking, not butter.

10.Use dried herbs rather than fresh if they’re not available.