Years of weekend escapes and longer van trips have taught us that good camp cooking is mostly about preparation. The recipes don't have to be complicated; the kit has to be ready to work.
Set up before you arrive
Pack your kettle, pot and pan nested inside each other. Keep tea, coffee and salt in a small dry-bag at the top of the kit. Nothing kills a sunset campfire faster than rummaging through six boxes for matches.
Cook the way you eat at home, then simplify
Most camp meals are better when they're a single-pot version of something you already cook. One-pan eggs in the morning, lentil chilli at night, porridge with whatever fruit survived the journey. Avoid recipes that need three burners.
Fire safety, the boring bit
Check the local fire regulations before you light anything. Carry a small dry-bag for waste, a litre of water for the ash and a flat stone or fire-pan to keep flames off the ground. Leave the site as you found it.
Brews matter
A good kettle pays for itself on the first morning. We recommend one with foldable handles and a wide spout — easier to fill from a stream, easier to pour into a hot enamel mug while the kit is still half-asleep.
Need help choosing your kit? Read how to choose your camp cookware first.