The Outdoor Chef

There's something about food prepared on a BBQ or fire which just makes it taste all the better. Maybe it's the natural heating and cooking that you just can't get with an oven, maybe it even takes us back to our roots. Whatever it is, I prefer it much more to indoor cooking.

My camps usually involve having to cook for about 20 kids. I create my menu based on what I know they will eat and keep them full. I know Scout Leaders who refuse to do hog dogs or pasta at camp because it is basic but my Scouts love it and they are happy and fed, which is what I want. We do go outside the box sometimes though. We had duck skewers at a recent camp which were everyones favourite to my surprise!

Menu

• Plan your menu first and then create a checklist for each meal. Some items will appear on several checklists and you can use this to make sure you don't buy double and cut down on food waste.

• Think about when you will have each meal. Any foods needing chilled or which may go off should be eaten in the first or second days. Anything after that should be able to be stored at room temperature.

• Your meals should reflect the type of activities you will be doing and the expected temperature. How much energy are you going to need? Remember those late night sugary snacks for winter camping!

• Using online shopping is a great way to track as you buy, but sometimes actually going into store and seeing products works well too.

Kit

• Write a checklist of what you will need first. This will stop you from taking too many things or forgetting that one important item.

• Think about the size of your pots and pans and the number of people you are cooking for. If you have any vegans or vegetarians remember to have seperate utencils for preparing and cooking their food.

• Don't overpack your kit. Much of it can be used for multiple jobs and you want to keep your camp kitchen as uncluttered as possible.

• Tables are handy, but is camping light box tops and stove boxes can work just as well.

• Always check your stove works and you have plenty of fuel before going on camp!

• Your kit includes items for washing up. Bringing a basin to fill can help to do this quicker and save water.

Storage

• A cool box or cool bag with ice packs will keep your food chilled for about 24 hours. If you are camping in sub zero temperatures the whole of outside is your cool box!

• Pack your other food in bags based on when you need them for each meal. This way you only have to grab one or two bags with everything you need. If something is getting used for another meals just transfer it to the next bag.

• Keep your food out of the way of wildlife, secured in a waterproof tent or box. Anything opened should be wrapped up with nothing left lying around to encourage bugs to come for tea either.