Little packs of comndiments, some simple, hardy ingredients, a pot: all you need for a hearty campside meal
Got a culinary dilemma? Email feast@theguardian.com
I am limited to one pan and a burner when I camp. What would chefs recommend making?
Maxwell, by email
Happy campers need supplies, and Ryan Cole, executive chef and co-owner of Salsify at The Roundhouse in Camps Bay, South Africa, doesn’t mess about. “We have three square boxes: one dedicated to dry goods, one to oil, salt, pepper and utensils, and the third to camping toiletries; we also have a dual compartment fridge-freezer.”
