If you’re planning to head into the hills, don’t make the mistake of bringing dull, heavy food – and don’t be fooled by expensive innovation either. Margaret Bethray ransacks the kitchen cupboards to help you plan a light-weight menu.
Part 2: Food
The choice of food you bring on a long-distance hike is crucial because it is the fuel that will get you from A to B. Napoleon’s observation that an army marches on its stomach also holds true for wilderness campers who need 2,500 to 3,000 calories a day. Some of this will come from morale-boosting snacks in wet weather and as a reward for tired feet at the end of a long day. What you put into your pack (and your mouth) will undeniably affect what you get out of your trip.
The good news is that the weight of your food will decrease each day – and it isn’t the lightest of supplies. But with some planning, you can take nourishing, delicious and relatively lightweight food on the journey, no matter how long your expedition lasts. Dutch ovens, perishable ingredients and wasteful packaging can be left behind. A small stove and a source of fresh water are all you need.
Outdoor sports shops are full of hi-tech, bland and heavy food ‘options’. Energy bars, MREs and ready-meals may look like space-saving, hunger-banishing solutions, but they are often loaded with the wrong sort of sugar, fat and carbohydrate. On top of that, the average price of a camping ready-meal or a dessert is £3.50 – so three meals and a dessert daily for four days will cost you £56 (in addition to snacks and hot drinks).
Supermarkets
There are a number of light-weight and long-lasting ingredients to be found in supermarkets if you think outside the ready-meal box. Look for packets of flavoured couscous, Parmesan cheese and chorizo, which will spice up any dish and do not need refrigerating. Pita bread and porridge oats are good for campers bored with muesli.
Super Noodles and Pasta ‘n’ Sauce packs are light, easy to cook and come in a variety of flavours. You can transform plain pasta or quick-cook rice with cuppa soups, powdered cheese sauce and dried vegetables such as porcini mushrooms, tomatoes and chillies.
A well packed bag.
Don’t be tempted by treacle pudding in a bag or similar offerings. Too often they are heavy and dull, but there are lighter, tastier options available for an after-dinner treat. Add a few spoonfuls of Nutella or drinking chocolate to easy-cook custard to make chocolate pudding. Bulgar wheat is another versatile, low-fuss staple. Stir in a pinch of cinnamon and condensed milk for a delicious alternative to rice pudding.
Fresh Food
Fresh food, although heavier than dried ingredients, can be worth the extra weight. Add potatoes, carrots and onions to basic carbohydrates in the first day or two. Trail mix also tends to be heavy, but the energy and fibre contained in its fruit and nuts is indispensable. Kendal mint cake, flapjacks and caramel wafers are also worth their weight (in moderation) at the end of a demanding day.
Another way to vary your menu is to bring a small ‘kitchen cupboard’. You will need a bag large enough to hold eight plastic film canisters (ask at any camera shop) filled with dried herbs, seasoning, sugar, salt, Marmite, tea and instant coffee. The particularly adventurous can include unpeeled garlic cloves, curry powder and tomato paste. If you like milk with tea, coffee and breakfast, be sure to bring enough of the powdered stuff. Don’t forget to pick up some packets of ketchup, mustard, salad cream and brown sauce found at many restaurants. Lastly, a stirring spoon, scouring sponge and small knife are a must.
A final note – always carry a small supply of emergency rations. You never know when an extra meal may prove the most valuable thing in your rucksack. Bon appétit!
Photos courtesy Ross and Chazz Layne.
