Pocket-sized. Built for the outdoors. Minimum faff.
This little rogue holds over 30 outdoor ready recipes (15–25 mins, mostly one-pan) plus a Troubleshooting section for when flames and pans misbehave.
Ethically printed on durable, paper for grubby hands and rough trips. This flick-through friendly cookbook actually fits a jacket pocket.
What’s inside:
• Morning - Afternoon - Evening - Sweets - Sauces - Campfire basics - Troubleshooting - Field fixes - Hints & Tips etc. etc.
• Real food: hash, dhal, quesadillas, shakshuka, pancakes, more.
link in bio to grab yours. Save this if you cook outdoors, or tag the mate you keep feeding.
#ShopSmall #GiftIdeas #CampCooking #OutdoorsUK #HikingFood #BushcraftCooking #CampfireCooking #WildCooking #OnePan #PocketBook
Recipes for Rogues - A Cookbook for the Great Outdoors
Inspired by the ‘Gritstone Pioneers’ of the post-war youth that took to the hills and threw up two fingers to the status quo.
Over 30 recipes created to cook on your adventures.
Cook over fire or your trusty camping stove.
Pocket sized.
Full of hints and tips.
Link in bio.
#cookingoutdoors #campingrecipes #hikingfood #adventurefood #cookbook #flatlay
🏕️ Great Food in the Great Outdoors 🔥
This has been my mission ever since I started Off The Beaten Pot.
Being outdoors is one of the best things we can do for our health. So is making sure we’re eating well. And even though MRE companies would have you believe otherwise, it’s easy to cook while on the backcountry, at the camp site and on the trail.
Not only is it good for you. It’s good for the environment. Being able to identify and eat seasonal foods without the need for shoving it in a single use plastic pouch is a real win!
I am passionate about this journey and I want as many people as possible to come along.
Through collaboration we can learn from experts. From research and experience we can look at how things have evolved and we can make simple, tasty food anywhere on earth.
Hit follow and come with me and learn about great food in the great outdoors.
#cookingoutdoors #outdoorcooking #camping #campingrecipes #hiking #hikingfood #campingfood #campstove #firepit #campfire #offthebeatenpath #offthebeatenpot #backcountry #trailfood
This has been years in the making.
This ain’t just a list of recipes with some hints and tips. This is a recipe book for the great outdoors that at its core is a meal planner for your trip. I designed it to be utilitarian, useful and in some cases essential.
Over 50 recipes that cover three states of your trip. From fresh food through to dried goods. This allows you to pick your recipes and reference them against the trip. It has a planner that makes you look at the trip ahead and see water sources and important elements to how and what you cook.
This is a different type of cookbook for the great outdoors. This is Recipes for Rebels.
I cannot wait to share more on this.
Excited? I nearly sh*t
Simple but stunning.
This is a great example of very few ingredients doing a lot of work. Complimentary tastes and both light and hearty in equal measure.
Grill your peppers until the skin turns black. Let them cool a bit and remove the skin. Chop into tiny bits.
Slice your courgettes (I used yellow ones mainly for the colour contrast) and char them until just tender. Chop into bits.
Combine together, throw in some chopped tomatoes if you fancy. Mix them together over the heat.
Meanwhile, toast your bread. Focaccia from @bakertomsbread is an ultimate choice here.
Drag some garlic over the bread.
Put on your veg mix.
Add some good mozzarella and drizzle with a balsamic reduction. Season. Eat.
All in all a great campfire treat.
Slightly technical. Utterly delicious. (Easy version in description) this can be made days into your trip as it doesn’t rely on anything fresh. Though where possible, utilise wild ingredients. Wild garlicky and three cornered leek go very well with this recipe.
I cooked this for @vango.outdoor and @campwild.uk when they invited me to demo some cooking at the @nationaloutdoorexpo
MESS TIN LASAGNE
(For the @trangia_sweden small mess tin.)
RAGU
• 1 small tin tomato paste
• 1 small tin minced beef
• 1 tsp oregano
• 1 tsp smoked paprika
• Diced chorizo
• splash of water
CHEESE SAUCE
• powdered milk
• dried cheese powder
• pinch of nutmeg
• water
METHOD
1. Fey off the chorizo until it started to release its oil.
Mix the tomato paste, beef, oregano and paprika in the mess tin over a low heat. Add a splash of water and stir into a thick ragu.
2. Mix the powdered milk, cheese powder and nutmeg with water to make a smooth cheese sauce.
3. Snap the corners off 2 lasagne sheets and slide them diagonally into the tin, slightly fanned apart.
4. Pour half the sauce between the fanned pasta sheets. Pour the rest over the top.
5. Lid on. Cook gently until the pasta softens and the sauce thickens.
If you can’t be bothered to fan the pasta and go fancy. Just snap the sheets into small bits and cook it all together. Dirtbag style. Perfect for the trail. Still delumptious
The first meal I ever saw cooked on a camp stove was tinned potatoes. Remove the label and top of the tin, boile em’ drain the water, add butter (or margarine or olive oil) and a spoonful of mint sauce.
To me, that’s what proper camping food can be. Nostalgic through and through. My dad had (and still has) a Coleman’s petrol stove. The sound of that +the smell of tinned potatoes takes me right back to the campsites of my youth.
I’ve expanded my camping menu somewhat since then, but I’ve never quite managed to capture that feeling of being hunkered up with dad, wrapped in a sleeping bag and waiting for those potatoes to finish cooking.
THIS IS FROM 1953.
Small ads in the back of climbing guides. From the brands that truly cared about the people they were advertising to — printed in black ink, set in beautiful type, kept on shelves for decades.
We don’t really do this anymore. Outdoor brands buy Instagram ads now. Tiny ones. Gone in a swipe.
Recipes for Rebels is being printed in the old tradition — and the book has space for the small UK outdoor businesses that genuinely look after the people who’ll read it.
Curated. Limited. Lasting.
So tell me ↓
Which small UK outdoor business deserves to be in there?
Kit makers. Independent gear shops. Climbing schools. Coffee roasters. Distilleries. Bothy associations. Knife makers. Anyone whose work you admire.
Tag them in the comments. I’ll be in touch with the ones that fit.
—
Recipes for Rebels
Pocket sized. Over 50 recipes
Pre-orders opening soon.
#recipesforrogues #offthebeatenpot #britishoutdoors #outdoorcooking #campfirecooking
One of the most sustainable animal proteins out there.
When hunted, butchered and prepared right, there is not much that beats cooking with venison.
Venison burgers are a favourite of mine especially when served with campfire potatoes and a zingy chimichurri.
Venison Burger Patty
* 500g venison mince
* 50–75g beef fat (or finely chopped streaky bacon)
* 1 small garlic clove, minced
* Small handful fresh parsley, chopped
* 1 tsp smoked paprika
* 1 tsp Dijon mustard
* Salt & black pepper
1. If your venison is very lean, mix in the fat or bacon—this is what keeps it juicy over the fire.
2. Add garlic, parsley, smoked paprika, and Dijon. Season well.
3. Mix gently with your hands—don’t overwork it or it’ll go tough.
4. Shape into patties about 2–3cm thick. Press a slight dip into the centre (stops it puffing up).
5. Chill for 10–15 minutes if you’ve got time—helps them hold together on the grill.
Cloche and Press @axel.perkins
Butchery by @_stuartwoodman_
Butchery course at @7thrise
Well, this got technical…
Full video on YouTube.
Full recipe below.
The @hajkaoven is (in my opinion) one of the best innovations for outdoor cooking in a long long time!
So hiking/ field ovens aren’t new. But they’re not thought through like this one is. It’s not a donut shape. It has a small form factor for what it offers and it’s versatile. From baking cakes, to cooking veg and making traditional pizza in a matter of minutes.
This thing is astounding. And what else would you expect from the son of outdoor cooking, Eric Tornblad. If that name is familiar to you, it’s because he co wrote the #trangia cookbook trangia moments.
APPLE AND VANILLA SPONGECAKE
Ingredients (Serves 2):
• 50g unsalted butter, softened
• 50g caster sugar
• 1 medium egg
• 50g self-raising flour
• ¼ tsp baking powder
• ¼ tsp vanilla extract
• ½ to 1 apple (depending on size), peeled, cored, and thinly sliced
•
• A pinch of cinnamon (optional)
1. Cream the butter and sugar together
2. Add an egg into the mix.
3. Add flour, baking powder and cinnamon to the wet mix. Stir until velvety smooth.
4. Add to cake tin.
Keep
Stove: @msr_gear Switch Stove with ‘Lowdown’ adapter.
#cookoutdoors #cookingoutdoors #outdoorcooking #offthebeatenpot
