From Kieran Creevy


Ingredients: Serves 2-4
350g chopped tinned tomatoes
1 tsp harissa paste
10g spices e.g. cumin, fennel, coriander
2 red peppers, chopped
1 onion, diced
10ml rapeseed oil
Salt & pepper
Fresh coriander, parsley or wild greens 4 eggs
Add the oil to a pot, heat to medium and add the onion Cook for 2-4 minutes, add the pepper and spices
Cook for 5 minutes add the harissa and tomatoes Taste, season, taste again and cook for 5 minutes
Mix briefly then break the eggs in 1 by 1 – do not stir.
Cover and simmer for 3-4 minutes.
Chop the herbs and add to the pot.
Serve with flatbread.


Simple version:
200g white/rye/wholemeal
1/3 teaspoon sugar
½ teaspoon salt
20ml olive or rapeseed oil
In a drybag combine the dry ingredients.
Add the salt, sugar and oil. Mix until it looks like breadcrumbs
Add enough water to make a stiff dough.
Expel the air from the drybag, close then knead for 2-3 minutes until you have a smooth, elastic dough.
Heat a dry pan to medium/hot.
Break off a golf ball sized piece of dough, flatten with your palms, dusting with additional flour as needed, until you have a thin disk.
Cook for 2-3 minutes each side on the pan.
Serve warm.
More elaborate bread, add:
1 x preserved lemon, finely diced
2 tbsp water from the preserved lemon jar.
1/2 cup crumbly goats cheese
Toasted pumpkin seeds
1 tsp black cumin seeds, toasted and roughly crushed.
Because of the lemon, you’ll need less water to form the dough and no salt.



2 ripe avocados, peeled and stoned
2 spring onions, root removed
Large bunch fresh parsley leaves
Large bunch fresh coriander leaves
3 Padrón peppers; 1 jalapeño; or 1 green chili, stems removed
1/3 cup red wine vinegar
2 tsp salt
1/2 – 1 cup olive oil.
Method – day before:
Blend all the ingredients except the olive oil together until smooth.
Add the olive oil slowly until you have the desired consistency.
Store in a leakproof container – in the fridge until needed.


200ml soft cheese – e.g ricotta, mato or similar
2 tbsp toasted pumpkin seeds
1/2 white onion, finely diced
1 small bunch chives, finely diced
Large handful rocket, chopped roughly.
Method – day before:
In a bowl, mix all the ingredients together.
Store in a leakproof container – in the fridge until needed.


2 red peppers, stem and seeds removed
50g walnuts – can be replaced with sunflower or pumpkin seeds
1 tsp maple syrup or golden syrup
2 tsp balsamic vinegar
1 tbsp olive oil
1/2 tsp salt
Method – day before:
Blend all the ingredients together until smooth.
Store in a leakproof container – in the fridge until needed.


(Red bean, pepper, onion and herb stew with cornbread)
Ingredients: Serves 2
2 cups dried red kidney beans, soaked in water overnight.
1 white onion, finely sliced
1 green pepper, roughly diced
1 cup flat leaf parsley, roughly chopped
1 vegetable stock cube, crumbled
1 tsp white pepper
1/2 tsp dried fennel powder
1/2 tsp black cumin powder
1/2 tsp coriander powder
Salt – to taste
1 tbsp butter or ghee.
Cornflour, finely ground
2 eggs
2 tsp sea salt
1 tsp chili flakes
1 cup hard white cheese, cut into fine cubes.
2 tbsp rapeseed or olive oil.
Extra cornflour for dusting
Camping stove, pump and fuel bottle
ceramic pot and skillet
Wooden spoon and spatula
Silicone dry bag – to knead and store the dough.
Mix the beans, parsley and stock cube together and store in a lightweight leakproof container.
Store the onion, pepper and spices in a separate container.
First make the cornbread.
Mix together the cornflour, spices, salt, eggs and oil.
Then add in the cheese and a little water at a time.
Knead until you have a smooth dough.
Store in a silicone drybag or reusable container.
Light the stove and when burning correctly reduce the heat to a simmer.
Add the butter/ghee and when gently sizzling add the onion, pepper and spices.
Cook for 2-3 minutes.
Add the bean mix, stir well and enough water to cover completely.
Increase the heat to full, cover with the pot lid and bring to a boil.
Reduce heat slightly, cook for 20 minutes or until the beans are soft, adding more water if necessary.
Taste and season with salt if needed.
Remove from the heat and keep warm.
Place the skillet on the stove, reduce the heat to medium/high.
Break off a golf ball size lump of dough, roll in between your hands until smooth and flatten.
Dust with a little cornflour and place in the skillet.
There is space in the skillet for 2-4 breads, depending on size.
Dry fry for a few minutes on both sides until cooked through and the cheese starts to ooze out.
Serve the bean stew in an insulated container with some bread.


winter camp version.
Ingredients: Serves 2
Cooked meat from thighs and one breast of chicken
(Slow cook in the oven and when cold pull the meat apart with forks or your hands)
1 cup walnuts, smashed to fine chunks/powder
1 cup coriander leaf
1 cup parsley leaf
4 cloves garlic
1/2 onion
1 glass white wine
1 cup sour cream
2-3 cups water (depending on how thick you like your soup).
1 chicken stock cube, crumbled.
1 tsp ground black pepper
1 tsp hot paprika
1 tsp dried tarragon.
50 g butter (wrapped)
Sea salt
Camping stove and pot
Bamboo chopping board
Airtight container
Insulated bottle.
Insulated coffee mug with airtight lid
Wooden spoons
Insulated bowl/mug – to serve
Method: Cooking in camp
Put the pulled chicken into an airtight container, and chill in the fridge overnight.
Use this to transport to camp.
Mix the wine and sour cream together and transport in a leakproof coffee mug
Fill your bottle with water.
Place the spices, stock cube and walnuts in a small reusable container.
Place the herbs, onion and garlic and butter in another reusable container.
Hike to your chosen lunch spot, or overnight camp.
In camp, finely chop the herbs, garlic and onion.
Heat the pot, add butter and foam gently.
Add the onion, garlic, herbs and spice/walnut mix; cook for 2 minutes.
Add the wine, sour cream and water, bring to a simmer.
Add the shredded chicken and cook for 15 minutes minimum.
(If you have the time and fuel, cook for longer as the flavours will intensify)
Taste and season if needed.
Serve in the insulated bowls/mugs.
Dig in!


Serves 4: It might seems like small amounts, but this is an intense mousse.
100g dark chocolate (80%)
30g sweet milk chocolate
2 tsp sugar
Juice of 1 orange
1 -1.5 tsp green cardamom powder
1/2 ripe avocado
To serve:
1 tbsp shelled pistachio
Zest of 1 orange
Shavings milk chocolate
Juice the orange into a saucepan. Low-medium heat
When simmering, break the chocolate into the pan and gently melt.
Add the sugar and cardamom and mix well.
When the chocolate if fully melted, scoop the ripe avocado flesh into the pan.
Purée to a smooth consistency with a stick blender.
Serve in bowls, topped with pistachios, chocolate shavings and orange zest.


Ingredients: Serves 2
1 cup fine polenta corn
1-2 fresh or pickled jalapeños, finely diced
1 spring onion, finely diced
1 loosely packed cup cilantro, chopped roughly
1 cup strong hard cheese, diced
1 tsp cumin powder
1 tsp black pepper
2 tsp salt
Optional Extras:
Elk or salmon jerky
Toasted chopped nuts or seeds
Fresh or dried herbs
Hot sauce
1 gas camping stove and 1 litre pot
Wooden spoon
2 bowls
2 spoons
Pack all ingredients into a leakproof container and take to camp.
In camp decant the ingredients into 1 bowl
Bring 800ml water to the boil.
Slowly add water to the bowl, a little at a time, mixing thoroughly each time.
You should be looking for a consistency somewhere between risotto and barely cooked scrambled eggs.
Divide the grits between the 2 bowls.
Top with any extras and enjoy