Food Food Food - Woodcraft's camp recipe book by Woodcraft Folk

Foreword The founder of the Woodcraft Folk Leslie Paul was a keen observer and supporter of the great trade union General Strike of 1926. He wrote vividly of the suffering that led workers to strike and their solidarity in conducting it. He also wrote the first major study of the co-operative movement in the Soviet Union. He supported years later one of the most important post war social reforms which was very much led by a trade union. Paul was on the Albemarle Committee which established the modern Youth Service. When he became more involved in the Church of England in later years one of his many great contributions was a huge report on the terms and conditions of vicars and he advocated many material and other improvements for them. Todayâ&#x20AC;&#x2122;s generation of young people have seen an unelected government since 2010 trying to sweep away all the rights and public services that previous generations of trade unionists fought so hard for. State funding for youth services and centres has nearly collapsed. Access to justice for workers and their families is being denied. Welfare services for the most vulnerable are disappearing daily. The consequences of low pay, pensions reductions and high unemployment are that workers are working harder for less for longer. Those who donâ&#x20AC;&#x2122;t work at the top of the pile are making the biggest fortunes the ruling elite have ever made. Britain is a country of trade unions, our culture is steeped in their sense of democracy, equality and fairness and organisation. They remain the biggest voluntary organisations in the country depending entirely on the unpaid effort of those who share co operative and communal values. We have one centre for all trade unions called the Trades Union Congress and a special federation to give support and education services and research back up for many of the smaller and medium sized union and specialist groups of workers. This is called the General Federation of Trade Unions and we are delighted to sponsor this important publication. Please look at our website and see if you would like to benefit from any of our education courses. Doug Nicholls, General Secretary. 2

Contents Introduction Food as an expression of Woodcraft Folkâ&#x20AC;&#x2122;s aims and principles The incredible flour chart Measurements/ converters/ quantities Equipment Handy hints on mass catering under canvas Allergies Breakfasts Lunches Dinners Side dishes Desserts Notes

4 6 8 10 12 14 16 18-22 23-29 30-38 39-43 44-49 50

Introduction Woodcraft Folk has a long history of producing internal publications to assist groups in delivering the programme of the movement. As new leaders in a relatively inexperienced district in the late 1980’s, we remember Coventry Woodcraft Folk’s guide to “Camp Catering” becoming something of a bible. Indeed, it still has valuable observations, hints and quantities information. It has sadly been out of print for many years, but some of it is resurrected here for the current generation of KPs and campers alike. However, it has been tweaked and you can find it at: http:// woodcraft.org.uk/system/files/private/WF%20 CampCatering%20%20Cov%20Book2.pdf . You can also find recipes at: http://woodcraft. org.uk/resources/results/taxonomy-591 First and foremost this is a recipe book. The recipes have been chosen to reflect various tastes - but we have tried to keep them relatively simple to make. It is not a guide on how to set up your kitchen, or how to organise your clan duties for camp cooking. There are many variations on that theme within the movement. The recipes are divided into sections:breakfasts, lunches, dinners, sides and desserts. The original plan was to include campfire cooking recipes, but we decided that another publication on bushcraft recipes and open fire cooking might be welcomed at a later point. All recipes included are designed to serve 10 people. The idea is that these can then be multiplied up easily for larger camps. Some of these recipes require an oven and some do not. The recipes use metric measurements or the US “cups” system - this is ideal for camping. We have also included conversion charts for your use. We hope there is something here for everyone. We have included meat, vegetarian and vegan dishes. Many recipes are of course interchangeable, i.e. adding meat to a vegetarian Tagine, or using Quorn mince or T.V.P and vegetable stock instead of beef and meat stock in a Chilli etc. We have also tried to “Span the World with Food” - we hope you enjoy the journey! Happy cooking! Kaz and Paul Bemrose

Aims and principles as food...

This could be a minefield in an organisation like the Woodcraft Folk, with such diverse but strongly held views. But it’s worth considering the following:Meat Plenty of members are vegetarian and would claim there is no place for meat at camp and the argument can get very heated. Some groups and districts may choose to keep a completely vegetarian kitchen, however for those who do not there are still some questions to consider. Meat is not required for absolutely every meal; consider the balance across the full menu. Keeping it fresh can be a challenge at camps without access to fridges. There is also the issue of “happy meat” or “free range”. Again this needs to be balanced with cost and ensuring your camp remains accessible to all. Food miles This is a term which refers to the distance food is transported from the time of its production until it reaches the consumer. Food miles are one factor used when assessing the environmental impact of food, including the impact on global warming. It can be part of the aspiration to “Think globally, act locally”. In this sense it’s about sourcing food as near to you as you can and buying food that is seasonally available rather than buying foods that have been travelled across the planet. There is also a bigger impact if food has been air-freighted than if it has been shipped. You might also want to consider buying food from local producers – but again, there may be increased costs. 6

Solidarity foods This includes using our spending power with organisations we support; countries we wish to express solidarity with; or to assist farmers in less economically developed countries. The first point to make is that as a co-operative organisation we should support other co-operatives rather than capitalist chain stores. Where possible we should shop with the Co-operative and other Co-op societies. In addition there are other co-operatives like “Infinity Food” in Brighton that deserve our support. Where possible we should consider using Fair Trade products too. Other solidarity foods include using Palestinian Olive Oil for example. Boycotts There are manufacturers the Woodcraft Folk has boycotted for a long time. Nestle is the main organisation that comes to mind. This multi-national’s reach is extensive and its product range is vast - a full and up to date product list can be found on the Baby Milk Action website. There are also boycotts of produce from countries. In the 1980s it was South African fruit. Today the movement has a policy on boycotting Israeli goods. Healthy food versus junk The challenge is to create meals that our young members will eat, that provide energy but that are also familiar or at least taste good. Not every meal needs to be made of wholemeal... but on the other hand it doesn’t need to be burdened with huge amounts of salt, saturated fats and sugar either!

The Incredible flour chart! Ever wanted an easy chart to work out how to cook basically anything with flour in it? Well here it is!

Measurements and conversion charts Calculating quantities in pre-packed foods Cornflakes 500g Muesli 2kg Bread medium sliced 800g Margarine 500g tub Nuts and Raisins 500g

18-20 servings

Pasta 1kg Cheese 500g Jelly 575g Custard 575g Gravy 575g Sugar 1 kg

16 servings 10 servings 4 servings 6 servings 8 servings 1 bag a day for cereals and drinks on a large camp

40 small servings 23 slices 3-4 loaves 12 servings

TINS A10 = 6 ½ to 7 Ilb A2= 1 ¾ to 1 ¾ Ilb A1= 14 oz (397g) Baked beans

A10= 30 servings, A2 = 7 servings A10= 20 servings, A2 = 8 servings A10= 30 servings, A2 = 7 servings A10= 20 servings (30 with fruit) , A2 = 5 servings (7 with fruit)

Tomatoes Fruit Rice Pudding

Vegetables Potatoes

Rice Frozen Vegetables Cabbage Lettuce Cucumber Carrots

200g per person. Camp of 40 children and 16 adults approximately 25 Ilbs. 500g = 8 to10 servings 500g = 8 to 10 servings 450g = 6 servings 1 webb for 10-15 servings I cucumber = 20 servings 450g = 8 servings

Meat Braising steak Minced meat Pot roast lamb

450g = 6 portions of stew 450g= 5 portions 450g = 4 portions

Drinks Milk

475 ml = 15 drinks 475 ml = 6 portions for cereal Allow 320 ml per person per day

Volume Conversions: Normally used for liquids Customary quantity 1 teaspoon 1 tablespoon or 1/2 fluid ounce 1 fluid ounce or 1/8 cup 1/4 cup or 2 fluid ounces 1/3 cup 1/2 cup or 4 fluid ounces 2/3 cup 3/4 cup or 6 fluid ounces 1 cup or 8 fluid ounces or half a pint 1 1/2 cups or 12 fluid ounces 2 cups or 1 pint or 16 fluid ounces 3 cups or 1 1/2 pints 4 cups or 2 pints or 1 quart

Metric equivalent 5 mL 15 mL 30 mL 60 mL 80 mL 120 mL 160 mL 180 mL 240 mL

4 quarts or 1 gallon

3.8 L

350 mL 475 mL 700 mL 950 mL

In cases where higher precision is not justified, it may be convenient to round these conversions off as follows: 1 cup = 250 mL 1 pint = 500 mL 1 quart = 1 L 1 gallon = 4 L

Weight Note that the ounces referred to in this table are not the same as fluid ounces and some rounding up has taken place. Customary quantity 1 ounce 4 ounces or 1/4 pound 1/3 pound 8 ounces or 1/2 pound 2/3 pound 12 ounces or 3/4 pound 1 pound or 16 ounces 2 pounds

Metric equivalent 28 g 113 g 150 g 230 g 300 g 340 g 450 g 900 g 10

Other non-liquid ingredients Conversion of cups into grams Ingredient (cups) Flour, all purpose (wheat) Flour, well sifted all purpose (wheat) Sugar, granulated cane Icing sugar (cane) Brown sugar, packed firmly (but not too firmly) Corn meal Corn starch Rice, uncooked Macaroni, uncooked Couscous, uncooked Oats, uncooked quick Table salt Butter Vegetable shortening Chopped fruits and vegetables Nuts, chopped

Nuts, ground Bread crumbs, fresh, loosely packed Bread crumbs, dry Parmesan cheese, grated

3/4 2/3 1/3

1/4 2 Tbsp

120 90

110 80

200 150

130 65

100 75

180 135

120 60

160 120

100 50

120 90

190 140

125 65

140 100

180 135

120 60

300 230

200 100

240 180

160 80

190 140

125 65

150 110

100 50

150 110

100 50

150 110

100 50

22 11

Equipment This is another area of camp cooking that will vary a fair deal based upon a District’s inherited kit, the size of the District and the number of people attending the camps. For example, Brighthelmstone District did not buy its first camp oven until something like 12 years of existence. Before that we cooked on gas rings only which clearly affected the range of recipes we cooked. The list below is the sort of equipment you should have or at least consider purchasing: • • • • • • • • • • • • • • • • • • • • •

Large frying pans Large cooking pots Chopping boards (different colours for different preparations) Knives (same colours as the different chopping boards) Cheese graters Potato peelers and mashers Tin openers Wide shallow trays for serving (preferably with lids) Large bowls for serving Large ladles and spoons Fish slices Wooden spoons Measuring jugs, scales and cups Large colanders Large sieve Large wire mesh scoop Water containers Urn for tea/coffee or pump flasks Plastic bowls Oven gloves Aluminium foil

Other kitchen equipment • Fire blanket • Fire extinguisher • Anti-bacterial soap • Washing up equipment • Matches/lighters • Cling film • Tea towels • Anti-bacterial surface cleaners • Cool boxes • Spare cutlery, plates, bowls • Large jugs with spouted lids or containers with taps for serving squash 12

Handy hints for mass catering Mass catering is not so different from cooking for smaller numbers. The equipment is bigger; preparation time is longer as can be cooking time. Good pans are considered to be essential, preferably stainless steel, heavy bottomed ones. Some large pots have thin bottoms and these are fine for boiling water, vegetables or making stock, but will burn pretty much everything else. Not all recipes are easily scaled up. Camp cooking needs to be relatively easy. Camps aren’t organised so that our young members or adults slave over cooking clan all day. It’s worth also trying to avoid expensive ingredients where possible. Be prepared to be flexible with your meals, sometimes food orders arrive and certain ingredients aren’t available. See if you can use something else. Or you might have over ordered a particular ingredient- try using it in some of the recipes you’ve decided to use. Leftover vegetables make great Bubble and Squeak. Logistics are important in choosing recipes do you have the right equipment? How long will the ingredients take to prepare? What is the size of the cooking clan? Can some preparation for dinner be done earlier in the day? Are the recipes written out for the clan? Is the KP supervising cooking? Large amounts of liquid take longer to bring to the boil- potatoes normally cook in about 20 minutes - but 25 kg in 50 litres of water will take more like 90 minutes!

• Clean up as you go. This helps you maximise the kitchen space during preparation and cooking. • 10 litres of sauce is heavier than 1 litre and will boil over easily, stir regularly and leave room at the top of the pan to allow for stirring. • Don’t cook on the highest heat unless you have to; stir constantly scraping along the bottom of the pan until the pot starts to boil. The heavier the food, the more stirring that will be required. • You can cook some elements of a recipe separately and add them together towards the end of cooking - this can speed up the cooking process up.

• A full oven cooks less quickly than a half full one - so either allow more time or try cooking in batches.

• When scaling up a recipe don’t just scale up the seasoning and spices. Add a little at a time and taste test it. The same applies for water or stock. Add liquid to cover and check, add more as required. It’s easier to add liquid than to thicken food up later.

Storage can be a challenge at camp. Try to set up the kitchen and storage tents near the water point and next to a wooded area.

Obviously the kitchen area uses a fair deal of water, and wooded areas in the shade are several degrees lower in temperature. Other hints to keep food cool include:

•A wet towel with its ends dipped in water, the food stays cool as the water constantly evaporates.

•A deep pit lined with stones, kept in the shade and covered.

•Dig a deep pit in the shade, lined with a tarp, filled with water and placing sealed cool bags within, keep covered.

•A sealed container in a running stream.

•Vegetables need ventilation and shade.

•Keep part opened dry goods in containers - otherwise your little woodland friends might visit overnight!

•Put perishables in a cool box if possible.

•Leftover food should be cooled quickly and kept in the shade. It should be used within 24 hours.

Allergies Almost 1 in 12 young children suffer from a food allergy and they seem to be getting more and more common. Food allergies occur when your immune system becomes confused – instead of ignoring harmless food proteins, it triggers a reaction, which leads to the release of a chemical called histamine. It is histamine which causes the classic allergy symptoms of hives or swelling. More severe reactions are called anaphylaxis, and this may be life threatening. Most serious food allergies start in infancy and early childhood. They are caused by a relatively small number of different foods. Milk and egg allergy are the most common and tend to disappear during childhood. The other common food ‘allergens’ vary depending on where you live. Whilst peanut and tree nut allergies are common in the US, UK and Australia, fish and seafood allergies are more common in South East Asia and Southern Europe. Wheat, soy, sesame and kiwi are other common problem foods.

Food Allergies in Different Parts of the World • • • • • • • •

Worldwide – milk, egg USA, UK, Australia – peanut and tree nuts France – mustard seed Italy, Spain – peach, apple, shellfish Israel – sesame Spain, Japan – fish Japan – buckwheat Singapore – birds’ nest, shellfish

Symptoms of an immediate food allergy: Mild to moderate symptoms typically affect the skin, the respiratory system and the gut. • A flushed face, hives, a red and itchy rash around the mouth, tongue or eyes. This can spread across the entire body. • Mild swelling, particularly of the lips, eyes and face. • A runny or blocked nose, sneezing and watering eyes. • Nausea and vomiting, tummy cramps and diarrhoea. • A scratchy or itchy mouth and throat. Severe symptoms (anaphylaxis). These require urgent medical attention. • Wheezing or chest tightness, similar to a severe asthma attack. • Swelling of the tongue and throat, restricting the airways. This can cause noisy breathing (especially on breathing in), a cough or a change in voice. • A sudden drop in blood pressure (called hypotension) leading to shock. • Dizziness, confusion, collapse, loss of consciousness and sometimes coma. Allergies at camp: • Make sure your camp health forms include questions on food allergies and their severity, and which symptoms a person is likely to exhibit. • Make sure the KP is aware of campers with allergies and can therefore try to eliminate these food stuffs from menus, and check ingredients of processed foods etc. • Ensure there is no cross contamination of cooking equipment or cutlery - knives in peanut butter, then jam or margarine for example. • Let those with allergies get served first to help reduce possibility of cross contamination. • If a member has severe allergies - for example to nuts, it’s safest not to have peanut butter etc. at camp at all. • All clan leaders should be aware of the issue and liaise with the First Aid Officer as appropriate. 17

The recipes below include some old favourites and some variations upon them. Traditional camp breakfasts often consist of cereal, cooked breakfast, breads and spreads and a drink. This is pretty substantial and therefore you could easily drop the cooked course on every other day, adding fruit and yoghurt or fruit juice instead. For vegetarians try serving halloumi cheese in slices instead of bacon.

Eggy Bread Ingredients • 7 eggs • 425 ml of milk (semi skimmed is fine) • 20 slices of bread • Oil Beat the eggs in a bowl and add the milk. Soak the bread in the mixture and fry each side in hot oil. Variation – Crunchy Eggy Bread. Add a teaspoon of vanilla extract to the egg mix. Crush up a large box of corn flakes in a bowl. Dip the bread in egg mixture and then quickly place in the bowl of cornflakes, coating both sides of the bread. Then fry in the normal way. Deluxe Eggy Bread Ingredients As above except butter the bread and add grated cheese – making a cheese sandwich. Dip into egg mixture and fry as above. Another variation is to make a peanut butter sandwich and fry in the same way but adding a teaspoon of vanilla extract to the egg mix. Pancakes Ingredients • 310 g of self raising flour • 2 ½ teaspoons of baking powder • Pinch of salt • 62 g of caster sugar • 500 ml buttermilk (or use 250 ml of milk and 250 ml of natural yoghurt) • 5 eggs • Oil for frying Sieve the flour, salt and baking powder into a bowl and add sugar. Separately whisk the buttermilk and eggs, then add to the flour. Stir gently with a wooden spoon - don’t over stir it. Add oil to a frying pan and add 1-2 tablespoons of batter per pancake to the pan. Bubbles will appear in the batter, as they burst its time to flip them and cook for a further minute. Serving suggestions - they can be served with streaky bacon or maple syrup for an American style breakfast. Although they are good with jam or a side of fresh fruit pieces like blueberries, strawberries etc. You could also add 3 apples, peeled and grated to the pancake mix with 1 ½ teaspoons of ground cinnamon. And of course, lemon and sugar is traditional! 19

Chocolate Toasties Ingredients • 10 mini pitta breads • 200 g of dark chocolate Split the pittas open and lay inside a row of chocolate. Add them to a dry frying pan over a medium heat. Grill them for several minutes, turning regularly until the chocolate inside melts. Variations - try with Nutella, or milk chocolate or chocolate that’s flavoured with mint. Scrambled Eggs Ingredients • 10 eggs • 240 ml milk • salt and pepper Mix ingredients together and cook gently in a double boiler, stirring constantly. Take off the gas while it is still a bit runny, as it will continue to cook in the hot pan. Variations - You could add chopped fresh herbs, rosemary, for example, or grated cheese, diced and sautéed onions, chopped cooked bacon or diced ham. Be careful if you decide to add mushrooms - open cup mushrooms can turn the scrambled eggs into a grey colour...not particularly appetising! Breakfast Bagels Ingredients • 10 large open cup mushrooms • 1 tablespoon of olive oil • 10 halved bagels toasted • 10 eggs • Salt and pepper Remove the stalk from the mushrooms, and deepen the hole to allow the egg to be added. Put oil into frying pan and cook the mushrooms hollow side up over a medium heat, turning once. Cook for about 5 minutes until the mushrooms get soft. Crack the egg into the hollow mushroom and cook for a further 6 to 8 minutes. Toast the bagels in a dry frying pan. You could spray the mushrooms with oil and cook in the oven and fry the eggs in the normal way as an alternative. Variations - you could use bacon or sausages (meat or vegetarian) instead of the mushroom or egg.

Mexican Beans and Sausages Ingredients • 2 tablespoons of vegetable oil • 20 chipolata type sausages • 5 x 415 g cans of baked beans • A couple of pinches of smoked paprika and dried chilli flakes • 250 g of grated mature or medium cheddar • Salt and pepper Add the oil to the frying pan and cook the sausages on a medium heat for 15 minutes, until nice and crispy. Remove from pan and cut up. Put beans, smoked paprika and chilli flakes into a pot and cook until piping hot. Add the sausages and cook through. Add seasoning as required. Serve and add grated cheese on top. This tastes great with a piece of buttered French bread. Variations - Clearly this is quite spicy and could be a little hot for our younger members. As an alternative, cook the sausages and beans without the spices and buy jars of Chipotle paste that people can add to their own taste. Greek Yoghurt Makeover Ingredients • 300 ml Greek yoghurt • 10 bananas sliced • 200 g of chopped hazel nuts or other nuts • 200g of clear, runny honey Serve the yoghurt and simply add the bananas and nuts and drizzle honey over the top to taste. Variations - Try replacing the bananas with another fruit like blueberries, raspberries, strawberries or blackberries. Grated dark chocolate or dried fruit are also good.

Breakfast Burrito Ingredients • 600 g of chorizo cut into chunks (you can buy vegetarian versions) • 800 g of cooked, diced potatoes • 15 eggs • 225 g of grated cheddar cheese • 10 large tortilla wraps • A hot tomato based sauce • A knob butter/margarine Melt the butter/margarine in a frying pan, add the chorizo and sauté until the oil seeps out and the chorizo begins to go crispy. Add the diced potato and cook over a medium heat. Stir the pan regularly until the potatoes are hot. Crack in the eggs and scatter over the grated cheese. Stir well, breaking up the eggs to create a kind of omelette. Warm through the wraps and put the mixture into them. Let people add their own hot sauce if they want it. Breakfast Bread Ingredients • 900 g of sausages • 24 eggs • 1 loaf of thick cut bread • 180 g of grated cheese • Cooking oil Add oil to frying pan and cook sausages for 15 minutes. Then cut up into small pieces and set aside. Whisk eggs in a bowl and then pour a small amount into a high sided cooking tray, just enough to give a thin layer. Layer half the bread into the tray overlaying the slices. Spread the sausage and grated cheese over the bread. Pour half of the remaining egg mixture over the first layer of bread. Now add another layer of bread and pour the rest of the egg over that. Put in the oven on gas mark 7 for about 40-50 minutes – or until the eggs have set. Variation - you could add mushrooms instead of sausage. This American dish is served with Maple Syrup, but obviously that’s a matter of taste.

There can be many variations on lunches. The standard easy lunch can be a sandwich (cheese, ham, tuna mayo and hummus are all popular), crisps, a piece of fruit and a cereal bar. But below are some other lunches you could try to mix and match.

Bruschetta Ingredients • 4 french sticks, divided into 10 lengths and cut in half • 10 garlic cloves • 10 plum tomatoes diced • Extra virgin olive oil • Salt and pepper • Fresh basil Pop bread into the oven on gas mark 4 for 5-10 minutes to start to crisp up the bread. Peel the garlic, slice in half and rub garlic on the bread. Then chop up and sprinkle over the bread. Add the diced tomatoes and season with salt and pepper. Drizzle with olive oil and sprinkle chopped basil leaves over the top. Variations - you can remove the skins of the tomatoes by dropping them into boiling water for 30 seconds and removing the skins with a knife. Other ways to make a tasty lunch include: • Mozzarella: While toasting or grilling the bread, top each piece (after turning once) with a thin slice of fresh mozzarella. • Cherry Tomatoes & Chives: Instead of using large tomatoes, cut cherry tomatoes or small pear tomatoes in half and scatter them over the bruschetta. Top with fresh snipped chives. • Red Onions: Add 1 small red onion, minced, to the tomatoes. Top with finely chopped parsley. • Balsamic Vinegar: Add 1 tablespoon balsamic vinegar to the tomatoes and top the bruschetta with a mix of fresh herbs (parsley, oregano, thyme). French Bread Pizza Ingredients • 3 French sticks • 100 g of passata • 6 buffalo mozzarella balls roughly cut This will give you a basic Margarita type pizza. Obviously you can add onion, peppers, mushrooms, sweetcorn, etc. For meat eaters you could add tuna flakes, chorizo, pepperoni, chicken. Have some salt, pepper, chilli flakes and oregano for individuals to add extra flavour.

Basic Quesadillas Ingredients • 20 flour tortillas • 10 tablespoons of tomato puree • 250g of grated cheddar or other hard cheese Spread the tomato puree onto a tortillas and top with cheese then place the second tortilla on top. Cook for a couple of minutes in a dry frying pan. Flip over the quesadilla and cook on the other side. Just lift the edge of the top tortilla to see if the cheese has melted- if it has its ready to serve. Variations - you can add ham, chorizo, onion, mushrooms, peppers, sweetcorn, tomatoes, or a touch of oregano. The secret is to make sure whatever else you add is finely sliced. You could use pesto or salsa instead of tomato puree. Grilled Halloumi with Pea and Mint Salad Ingredients • 1kg of halloumi cheese • Olive oil • 450g of fresh or frozen peas • Three big handfuls of interesting salad leaves – rocket, watercress, etc. • 75g of fresh mint roughly chopped • Juice of 1 ½ lemons • Pepper Slice the halloumi, and then rub a small amount of olive oil and pepper on both sides. Fry the cheese in a frying pan, cooking both sides - keep warm in oven. Blanch fresh peas in boiling water for 3 or 4 minutes. Mix the salad leaves with the mint. When serving place salad leaves first, place halloumi over them and drizzle a little olive oil and lemon juice over the top. Variations - you can buy chilli flavoured halloumi for extra kick. Or replace the mint with finely chopped parsley.

Waldorf Salad Ingredients • 10 handfuls of interesting salad leaves • 3 large handfuls of seedless grapes • 7 sticks of celery • 250 g of walnuts roughly chopped • 2 bunches of flat leafed parsley • 3 red apples • 2 heaped teaspoons of Dijon mustard • 4 tablespoons of white wine vinegar • Extra olive oil • 2 heaped tablespoons of natural yoghurt • Salt and pepper Throw together the salad leaves and cut up grapes. Peel the outside of the celery and chop. Toast the walnuts in a dry frying pan (don’t overcook them), and set aside. Chop parsley and add to salad. Put olive oil, vinegar and mustard into a jar (3 times as much olive oil as the other ingredients). Add yoghurt and a little salt and pepper - give it a good shake and add ingredients as needed to get a smooth creamy dressing. Finely slice the apples into thin sticks. Pour the dressing over the leaves. Given children may have nut allergies, keep the apple and walnuts separately and serve them to those who want them! Dutch Rice Ingredients • 1.25 kg of rice • 5 heaped teaspoons of marmite • 5 large onions, sliced • 10 tablespoons of vegetable oil • 10 beaten eggs • Soy sauce Boil the rice. Dissolve the marmite in a cup of hot water. Heat a pot, adding the oil and onions, gently frying them until they soften. Pour the eggs over the mixture and allow the eggs to cook slowly. Gradually add the cooked rice. Now add the marmite. Heat through and then simmer until the liquid has dissolved. Serve with Soy sauce. Variations - add cooked bacon cut into small pieces with the onions.

Summer Minestrone soup Ingredients • Olive oil • 1 large onion, chopped • 2 cloves of garlic, chopped • 150 g of green beans • 10 spring carrots • 250 g of asparagus, each cut into three • 2.5 litres of vegetable stock • 300 g of broccoli cut into small florets • 15 spring onions –white part only, cut in rounds • 820g of canned cannellini beans • 10 tablespoons of parmesan cheese • 10 tablespoons of olive oil • 5 tablespoons of chopped basil • 5 tablespoons of mint Heat oil in a frying pan and cook onion over a low heat for 10 minutes, then add the garlic. Prepare the carrots and beans and cut into bite sized lengths. Place onions, carrots and stock in a large pot, bring to the boil, then cook for a further 5 minutes or so. Add both kinds of beans, asparagus, broccoli and the spring onions. Bring back to the boil and simmer until the vegetables are tender. Season the soup. Mix the basil, mint, a little salt, parmesan cheese and olive oil together in a bowl. Serve the soup up and add a little of the basil and mint dressing on top. Variations - add ham for a meaty alternative. Chickpea and Pasta Soup Ingredients • 3 tablespoons of olive oil • 10 cloves of garlic, crushed • 3 tablespoons of fresh rosemary • 3 cans of tomatoes (400 g each) • 1 litre of vegetable stock (use about 5 vegetable Oxo cubes) • 400g of canned chickpeas • 200 g of pasta – e.g. macaroni Heat the oil in a large pot over a medium heat. Add the garlic and gently cook. Add rosemary and cook for a little longer. Chop the tomatoes and add them to the pot. Cover and simmer for 20 minutes. Add the stock, chickpeas and pasta. Season to taste and cook until the pasta is cooked

Dutch Rice Ingredients • 1.25 kg of rice • 5 heaped teaspoons of marmite • 5 large onions, sliced • 10 tablespoons of vegetable oil • 10 beaten eggs • Soy sauce Boil the rice. Dissolve the marmite in a cup of hot water. Heat a pot, adding the oil and onions, gently frying them until they soften. Pour the eggs over the mixture and allow the eggs to cook slowly. Gradually add the cooked rice. Now add the marmite. Heat through and then simmer until the liquid has dissolved. Serve with Soy sauce. Variations - add cooked bacon cut into small pieces with the onions. Falafels, Minty Yoghurt and Pitta Bread You could buy pre made falafels but these tend to be a little dry, so make your own. Ingredients • 10 pittas • 2 ½ cans of chickpeas (400g can) • 2 heaped tablespoons of coriander • 10 chopped spring onions • 2 teaspoons of cumin • 2 heaped tablespoons of parsley • 5 gloves of chopped garlic • 2 teaspoons of sesame seeds • 3 medium eggs • Flour • Vegetable oil • 2 packets of salad leaves • 400ml of natural yoghurt • 3 tablespoons of fresh mint • Juice of fresh lemon Put drained chickpeas into bowl and mash them, mixing in spring onions, herbs, cumin, sesame seeds, lemon juice, salt and pepper. Crack the eggs into the mixture, stir and leave in a cool place for at least half an hour to firm up. Mix yoghurt and mint together. Flour your hands and taking a heaped teaspoon of the falafel mix and roll into a ball and dust with a little flour. To cook the falafels, heat oil in frying pan and fry until crispy. Dry fry pittas, slice open when they rise slightly. Variations - You could add fresh chillis- two small red ones or chilli flakes to give it and extra kick or add medium curry powder instead of the parsley for a different twist on this classic dish. 28

Tahini Sauce Recipe Ingredients: 2 tablespoons of fresh lemon juice 3 cloves of garlic - finely minced 1/4 to 1/3 cup Tahini 1 tablespoon extra virgin olive oil Water to thin the sauce to a consistency a bit thicker than a heavy whipping cream. 2 tablespoons finely chopped parsley 1/4 teaspoon sea salt In a small bowl add the minced garlic and lemon juice. With the back of a spoon, crush the garlic slightly. Add the Tahini and stir. Add the olive oil. Slowly add a little water at a time, stirring until it is fully mixed. Add the parsley and salt. Except for the tiny chunks of garlic, the sauce should be smooth. Set aside for half an hour before serving. Pasta and Pesto Salad Ingredients. • 750g of pasta • 3 large bunch of basil • 25 g coarse sea salt • 100g pine kernels • 10 garlic cloves, peeled • 250ml olive oil • 200g parmesan freshly grated You can buy jars of pesto for this dish or make your own. To make the pesto, put the basil leaves in a large bowl with the salt, pine kernels and garlic. Grind down with a pestle until it becomes a fine pulp. Start to add the oil and continue grinding until the mixture is smooth. Add the parmesan and mix well. Cook pasta in salted water until soft. Drain pasta. Mix the pesto into the pasta.

Dinner tends to be the most substantial meal of the day, usually a main course and dessert. There are many simple meals you can do. For example: sausages, mash and beans. Or have a chip night. Buy the chips from a local chip shop and just cook up sausages. Half a bag of chips is plenty for Elfins and Pioneers. Or you can buy ready-made quiches, warm them through and serve with new potatoes and a basic salad. Below are meals that will take a little longer to make, but are well worth the effort.

Tagine Ingredients • 1 ½ tablespoons of cinnamon • 1 ½ tablespoons of ground cumin • 1 ½ tablespoons of ground turmeric • Olive oil for frying • 3 packs of Quorn pieces (350g each) • 2 kg of sweet potatoes, peeled and chunkily cut • 5 onions, chopped • 3 cloves of garlic, chopped • 2 tablespoons of tomato puree • 2 cans of chopped tomatoes • 600 ml of vegetable stock • 3 tins of chickpeas drained and rinsed (400g cans) • Salt and pepper Heat some oil and fry the onions until soft. Add the garlic and spices. Transfer to a pot, allow to cool slightly and add the tomato puree, tomatoes and stock. Season with salt and pepper and simmer for approximately 30 minutes. Add the sweet potato and chickpeas and simmer until they are soft. Add more stock if the tagine starts to dry out. Variations - to make a meat tagine, add 1.2kg of lamb or chicken and replace the vegetable stock with chicken stock. Tagines often have apricots in them, but not everyone likes them. But add 150g of dried apricots if you wish. This meal is normally served with couscous. Allow 60g per person. You can add sultanas and flaked almonds- approximately 30g of each per ten people. But remember the advice regarding nut allergies above.

Fajitas Ingredients • Olive oil for frying • 10 chicken breasts, cut into strips • 5 onions, sliced • 8 green peppers, deseeded and sliced • 10 flour tortilla wraps • 5 chopped tomatoes • 2 heads of lettuce, sliced • 2 tubs of salsa (200g each) • 1 tub of sour cream (300g) • 2 tubs of guacamole (200g each) • 500g of grated cheese Fry the chicken strips in a frying pan, and fry the onions and peppers in a separate pan. Then warm the wraps. Serve and allow people to make their own, constructing it as they want. Variations - you could replace chicken with Quorn pieces, mushrooms or another meat substitute. Or you could coat the chicken in flour, dip into egg and roll in golden breadcrumbs and then fry.

Vegetable Risotto Ingredients • 2 large onions chopped • 600g of broccoli cut into small florets • 600g of cauliflower cut into small florets • 5 carrots peeled and sliced • 2 red peppers diced • 100g of margarine • 600g of white or brown rice • 2 cans of chickpeas • 900ml of vegetable stock • Salt and pepper • 12ml of dried mixed herbs • 60ml of chopped parsley This is a great risotto dish for camp because it doesn’t require the gradual adding of liquid like other risottos. In a large pot melt the margarine and sauté the onions, carrots, cauliflower, broccoli and pepper. Stir for about 5 minutes. Then stir in the rice and cook for a couple of minutes, stirring continuously. Add the chickpeas, stock and the herbs and season. Bring to the boil. Transfer to a cooking tray and cover. Cook in the oven at gas mark 6 for 40 minutes. Check it occasionally as the rice absorbs a fair bit of liquid - add more if necessary. Serve with chopped parsley or grated parmesan cheese. Variation - you could replace the vegetable stock with chicken stock and add chicken breasts that are cut into chunks and fried before putting the risotto in the oven. Goulash Ingredients. • 1 kg of lean beef cubed • 2 tablespoons of vegetable oil • 3 cans of chopped tomatoes • 2 green peppers, diced and deseeded • 2 tablespoons of paprika • 1 tablespoon of dried basil • 1 tablespoon of marjoram • 240ml of sour cream Heat oil in the pan and brown the beef. Set the beef aside and sauté the onions until soft. Add the herbs, pepper and tomatoes. Season and return the meat to the pot. Add the sour cream. Cover with a lid and simmer for about 30 minutes, stirring occasionally. Variations - add Quorn instead of beef. You can serve with egg noodles or mashed potato. 33

Thai Green Curry Ingredients • 2 tablespoons of vegetable oil • 10 tablespoons of green curry paste • 2 cans of coconut milk (400 ml each) • 500ml of chicken stock • 5 chicken breasts cut into strips • 240g of green beans, ends trimmed. • 20 spring onions, small pieces In a frying pan warm the oil and add the curry paste. Add the coconut milk and stock and simmer gently for 15 minutes. Add the chicken and cook for 10 minutes. Then add the beans and spring onions and cook for a further 5 minutes. Serve with rice. If you want to make coconut rice, cook basmati rice and replace one third of the water with coconut milk. Green curry paste is the hottest Thai paste, so you might want to reduce the amount in the dish for younger palettes. Or use red paste which is medium hot or yellow paste which is the mildest. Variations - you can replace the meat and chicken stock with alternatives or add more vegetables - peppers and chunky cut mushrooms or aubergines for example. Irish Stew Ingredients • 1.5 kg of stewing lamb • 1 kg of floury potatoes, peeled • 1 kg of waxy potatoes, peeled • 1.5 kg of carrots, peeled and sliced • 3 onions, chopped • 2 bay leaves • 3 sprigs of thyme • 10 lightly crushed peppercorns • 2 litres of lamb stock Pour the stock along with the peeled and sliced onions, carrots, herbs and peppercorns into a large pan. Cut the meat into large chunks and cut the potatoes into similar sized chunks. Keep the two types of potato separate. Put the lamb into the stock, bring to the boil and skim off any fat that rises. Simmer for 10 minutes with the lid on. Add the floury potatoes and cook on a very low heat for at least an hour and a half, or until the meat is tender. Then add the waxy potatoes and simmer for a further 15 to 20 minutes. Variations - You can add pearl barley, leeks or other vegetables to bulk it out. There is a vegetarian version at: http://www.care2.com/ greenliving/vegetarian-irish-stew.html 34

Chunky Potato and Spinach Curry Ingredients • 10 tomatoes • 4 tablespoons of vegetable oil • 5 onions, cut into thick wedges • 7cm piece of fresh ginger, peeled and chopped • 2 ½ tablespoons of ground coriander • 1.5 kg of potatoes cut into chunks • 1.5 litres of vegetable stock • 2 tablespoons of Thai red curry paste • 600g of spinach leaves • Salt and pepper Put tomatoes into a bowl of boiling water, leave for a few minutes, then plunge into cold water. Now peel off the skins. Cut tomatoes into quarters. Remove the seeds and core. Heat the oil and add the onions, garlic and ginger and fry until the onions soften. Add the coriander and potatoes and increase the heat. Add the stock and curry paste, season and bring to the boil. Stir occasionally. Now simmer on a low heat of about 20 to 30 minutes or until the potatoes are soft. Add the spinach and tomatoes and cook for another couple of minutes or until the spinach has wilted. Serve with rice or naan bread. Variations - you could add chicken for a meat variation or half the amount of potatoes and add the same amount of sweet potatoes, or use sweet potatoes entirely. Chickpeas are another good addition if you want a non-meat protein source.

“Indian” Tacos This is a recipe we were introduced to by our friends in Montana during an exchange to the Boys and Girls Club of the Northern Cheyenne nation. Ingredients for chilli • 2 tablespoons of oil • 2 large onions, sliced • 4 cloves of garlic, crushed • 2 tablespoons of mild chilli powder • 2 teaspoons of paprika • 1.2 kg of lean beef mince 3 beef stock cubes • 2 400g cans of chopped tomatoes • 2 teaspoons of sugar • 4 tablespoons of tomato puree • 2 cans of red kidney beans • 600ml of boiled water Fry the sliced onions and garlic in the oil until soft and add to a cooking pot. Brown the beef, and strain to release any fat. Add the beef to the onions and garlic in the pot, along with the chilli powder and paprika. Add the stock cubes to the boiled water and add to the pot. Now add the tomatoes and paste to the pot. Season the chilli with salt and pepper. Simmer the chilli, bringing to the boil gently, then turn down and simmer for 30 minutes or so with lid on the pot. Add the kidney beans and cook on a higher heat for 15 minutes with the lid off. Taste and adjust seasoning - remembering that young children aren’t always too keen on food that’s too spicy. You can add a little sugar to this recipe - about 2 teaspoons.

Fry bread for ‘Indian Tacos’ Ingredients • 240g plain flour • 2 teaspoons of baking powder • 34g of powdered milk • 50g of sugar • Salt • 240ml warm water • Vegetable oil for deep frying To make Indian fry bread. Mix the flour, baking powder, sugar, powdered milk and salt together in a bowl. Stir in the warm water and mix with a fork and hands to create a soft dough. Leave it to stand for at least 30 minutes. Pull off bits of dough and make into balls (golf ball size). Then flatten out. Add oil to a high sided frying pan or skillet to the depth of 2.5 cms. When you drop the dough into the oil, it should sizzle, if it doesn’t the oil is not hot enough. Fry the rounds 2 or 3 at a time depending on the size of the frying pan. Deep fry for about 1or 2 minutes until golden brown. Remove, drain and pop in the oven to keep warm. When serving fold the fry bread over like a taco and put a ladle of chilli inside with a sprinkle of grated cheese. Variations - You can make the chilli with a vegetarian substitute and vegetable stock or simply add extra kidney beans. Fry bread can also be eaten sweet with sugar, honey, maple syrup or berries.

Highland Filler Ingredients • 300g of new potatoes • Oil for frying • 10 chicken breasts cut into chunks • 5 onions finely chopped • 5 peppers, deseeded and chopped • 300g of mushrooms chopped • 2 x 500 g jar of pasta sauce. Cut up potatoes and par-boil in salted water. Drain and leave to cool. Heat the oil in a frying pan and cook the chicken. Set aside and add the onions to the pan, add the peppers and mushrooms and cook until soft. Add potatoes, onions, peppers, mushrooms and chicken to a cooking pot and add the pasta sauce. Cook through until piping hot. This can be served with crusty bread, pasta or rice. Variation - use tofu or Quorn instead of chicken. Or you can make your own pasta sauce from scratch or use passata if you don’t want to use a pre-made jar. Pasta and spicy meatballs Ingredients • 1.2 kg of minced beef • 5 onions, finely chopped • 7 cloves of garlic, finely chopped • 2 tablespoons of smoked paprika • 2 large eggs • 10 tomatoes • Oil for frying • 3 tablespoons of tomato puree • 2 tablespoons of oregano • 200 ml of beef stock • 1 kg of dried tagliatelle • A bag of grated mozzarella Mix all the mince and half the onions in a bowl, add two thirds of the garlic, the paprika, eggs, salt and pepper. Make into 60 small meatballs. Fry in a deep sided pan on a medium heat until browned. Core and chop the tomatoes. Fry the onions until soft adding the garlic. Stir in the tomatoes, tomato puree, oregano, stock and seasoning. Bring to the boil and then simmer. Cook the pasta in boiling water. Combine the meat balls with the pasta sauce and warm through. Serve the meatballs in sauce over the pasta with a sprinkle of mozzarella over the top. Variation - use veggie mince instead of beef and vegetarian stock. 38

Mashed potato - 2 alternatives Neeps and Tatties Ingredients • 1 kg of swede, peeled and cut into 2 cm chunks • 1 kg of potatoes, peeled and cut into 2.5 cm chunks • Salt • White pepper • Butter Bring a large pan of salted water to the boil. Add the swede and cook for about 20 minutes, then add the potatoes and cook for another 15 to 20 minutes until both ingredients are cooked through. Drain and leave to steam dry. Mash up with a good pinch of white pepper and a large knob of butter until smooth. Potato and Celeriac Mash Ingredients • Salt • 1.5 kg of celeriac, peeled and cut into 2.5 cm chunks • 1 kg of potato, peeled and cut into 2.5 cm chunks • Single cream • Butter • Black pepper Boil a large pan of water. Add a pinch of salt. Add celeriac and potatoes and cook for 20 to 25 minutes until cooked through. Drain and leave to steam dry. Mash up and add a good glug of cream, a knob of butter, salt and pepper. Oven Vegetable Chips Ingredients • 3 kg of mixed root vegetables (parsnip, swede, carrot, celeriac, turnip) • 10 tablespoons of olive oil • 36 cloves of unpeeled garlic • Salt and pepper Put the oven onto gas mark 7. Peel vegetables and cut into sticks about 1 cm thick- you can blanch them in boiling water for a minute to help speed up the cooking process. Toss the vegetables and garlic in the olive oil, season and spread out on baking trays, roasting for about 30 minutes. Turn them occasionally.

Coleslaw Ingredients • 12 tablespoons of plain yoghurt • 1 teaspoon of Dijon mustard • 4 tablespoons of mayonnaise • 1 white cabbage • 4 carrots • 1 onion • Salt and pepper Mix the mayonnaise, yoghurt and mustard together. Grate the vegetables. Mix all together and lightly season. Potato Salad Ingredients • 2 kg of small new potatoes • 10 tablespoons of mayonnaise • 150g of chopped spring onions • Salt and pepper • Chives snipped Boil the potatoes, mix in the mayonnaise and spring onions. Lightly season and add chives, mixing thoroughly. Cheesy Nachos Ingredients • 250g of nachos • 200g of grated cheese • 14 tablespoons of salsa • 14 tablespoons of soured cream to serve Spread the salsa on the bottom of a cooking tray. Scatter the nachos evenly over them and then the cheese. Bake in the oven at gas mark 6 until the cheese melts and starts to brown a little. Serve with a dollop of sour cream. Variations - you could use refried beans as the base layer and spread the salsa and cheese over the nachos.

Tabouleh Ingredients • Fresh flat leaf parsley, finely chopped • 5 tablespoons of fresh mint • 10 spring onions, finely chopped • 10 tomatoes, finely chopped • 5 lemons - the juice only • 10 tablespoons of olive oil • Salt and pepper • 250g of couscous • 300 ml of water • 2 vegetable stock cubes • 3 teaspoons of mixed herbs Mix all the veg into a large bowl. Add all the lemon juice and olive oil and season. Put couscous into a pan with the water, mixed herbs and stock cube. Bring to the boil and then simmer for a few minutes. (You could just pour the boiling water over the couscous, cover it and let it absorb the liquid.) Set aside for 5 minutes or so until all the liquid is absorbed. Then mix couscous and vegetables together. Chickpea Mash Ingredients • 2 tablespoons of olive oil • 2 onions, chopped • 8 garlic cloves, peeled and crushed • 2 tins of chickpeas (400g cans) • Two bags of baby spinach • Salt and pepper Heat the oil and fry the onions until soft. Add the garlic. Then add the chickpeas and cook until soft (keep stirring the pot). When the chickpeas are soft, mash them. Add spinach to a pot of boiling water to wilt them. Drain the spinach and squeeze out excess water. Then add to the chickpeas. Season and serve.

Potato Scones Ingredients • 1 kg of potatoes, peeled • 4 teaspoons of salt • 100g of margarine • 200g self raising flour Boil the potatoes in water until soft, drain and mash them. Add the salt, flour and margarine into a stiff mixture. Roll out on a floured surface to 1 cm thickness. Cut into triangles and fry in a hot greased frying pan for 4 to 5 minutes per side. Chunky Mushrooms Ingredients • Olive oil • 10 flat cap mushrooms • Salt and pepper • Tub of crème fraiche • Bunch of flat leaf parsley Cut storks out of mushrooms and drizzle with olive oil. Place the mushrooms cup side down on a baking tray and cook in the oven on gas mark 6 for 15 minutes. Turn the mushrooms over and fill the cups with crème fraiche and cook for another 10 minutes. Coarsely chop them into a bowl and scatter chopped parsley over the top. Tofu and Carrot Patties Ingredients • 2 carrots, grated • Bunch of spring onions sliced • 1 clove of garlic, crushed • 400g block of firm tofu, drained and crumbled • 2 eggs, slightly beaten • 2 tablespoons of sesame oil • 2 tablespoons of vegetable oil • Salt and pepper Mix all the ingredients except the oil into a bowl and season. Heat both oils in a frying pan and dollop about 4 tablespoons of the mixture into the oil, turning down to a medium heat. Cook for 4 minutes. Flip over and cook the other side.

Wild Sprite Cake Ingredients •2 packets of white cake mix (550 g each) •2 cans of sliced peaches drained (398 ml each) •2 cans of Sprite (335 ml each) Pour the drained peaches into a greased baking tray. Sprinkle the dry cake mix over the fruit. Pour the fizzy drink over the top. DO NOT MIX IN. Cover and bake in the oven on gas mark 5 or 6 for 20 to 30 minutes. Remove the cover and bake for another 20 minutes. Let the cake cool completely before serving. If you can’t find ready-made American style cake mix you can find out how to make your own at: http://chickensintheroad.com/cooking/ homemade-white-cake-mix/ Tame Sprite Cake Ingredients •35g butter or 1 ½ cups •600g sugar or 3 cups •5 ml lemon or 1 teaspoon •5 ml vanilla extract or 1 teaspoon •5 eggs •360g flour or 3 cups •240 ml Sprite or 1 cup Heat the oven to gas mark 5/6. Cream the butter and sugar together and then add vanilla and lemon. Add the eggs one at a time. Add flour and Sprite alternating them, adding bit by bit. Pour into a greased tin (a bundt tin serves well). Bake for an hour and a half. Leave to cool and turn out. Sometimes the bottom seems undercooked. If so pop back into the oven free standing, the bottom face up to brown off for another 10/15 minutes.

Flapjack Based Fruit Crumble Ingredients Flapjack base • 50g of hazelnuts • 125g unsalted butter • 3 tablespoons of golden syrup • 175g rolled oats • 75g dried mixed fruit Filling • 1 cooking apple cored and peeled • 6 medium eating apples, cored and peeled • 100g dark brown sugar • Pinch of ground cinnamon • 300g of blackberries Crumble topping • 75g unsalted butter • 100g plain flour • 100g Demerara sugar Break up the nuts. Melt butter and syrup in saucepan over a low heat. Put nuts, oats and dried fruit in a bowl and pour over the butter and syrup. Mix well and spoon into a greased tin. Press down with the back on a spoon. Bake in oven for about 20 minutes in a pre heated oven at gas mark 4. It should be golden when cooked. Cut each apple into 12 pieces and cook over a medium heat. Add the brown sugar and cinnamon. Cover with lid and stew until the fruit softens. Remove the lid and cook until the sauce thickens a little. Stir in blackberries and take off the heat. Rub the butter and flour for the topping in a bowl, add sugar and rub until you have fine crumbs. Pour stewed fruit over the flapjack, sprinkle the topping over it and put in hot oven for about 50 minutes. Serve with custard. Variations - you can try other fruit that complement apples- blackcurrants for example. Or try adding a number of fruit instead, black berries, raspberries and blue berries for example.

Pineapple Sundae Ingredients • 3 fresh pineapples cut into chunks • 450 g of sweet orange segments • 3 bananas cut into chunks • 5 tablespoons of chopped crystallised ginger • 1200ml natural yoghurt • 3 teaspoons of vanilla extract • 3 teaspoons of sugar Mix the fruit and most of the ginger into a bowl. In another bowl mix the yoghurt, vanilla and sugar. Into plastic cups spoon alternative layers of fruit and yoghurt mix and finish with a little chopped ginger on the top. Fruit Flan Ingredients • 25cm flan case • 397g tinned fruit • 1 packet of Quick Jel Drain the fruit and spread fruit on the flan case. Make up the Quick Jel as per instructions and pour over the fruit. Allow it to set. Serve with cream or evaporated milk. Cream Tea Ingredients • 200g of self raising flour • Half teaspoon of salt • 50g of margarine • Small amount of milk to make a soft dough Mix the flour and salt together and rub in the margarine. Add a little milk at a time until you have a soft dough. Roll out on a floured surface. Cut into 7cm rounds and place on a greased tray. Cook in the oven at gas mark 7 for about 10 minutes. Serve with strawberry jam and squirty cream or whipping cream. Go the whole hog and brew up pots of tea to go along with it!

Strawberry Mess Ingredients • 40 strawberries • 2 ½ tablespoons of icing sugar • Couple of dashes of vanilla essence • 400 ml of whipping or double cream • 8 tablespoons of plain yoghurt • 5 individual meringue nests Hull and roughly chop the strawberries and mix in a bowl with icing sugar. In another bowl, whip up the cream with the vanilla. When it forms soft peaks add the yoghurt. In plastic cups put a layer of strawberries. Add meringues to the cream, breaking them into small chunks. Add this to strawberries and then add some more strawberries. Serve before it becomes more of a mess than a strawberry mess! Rhubarb and Custard Pots Ingredients • 1 kg of rhubarb • 10 tablespoons of caster sugar • 5 tablespoons ginger cordial • Juice of two large oranges • 400ml of double cream • 600g of thick ready-made custard • 10 ginger nut biscuits Cut the rhubarb into 2 cm pieces. Put into a pan with sugar and drizzle over the cordial and orange juice. Mix and gently cook until rhubarb is tender. Leave to cool. Take out the rhubarb and return the juice to the heat until it thickens. Divide rhubarb into plastic cups, whip the cream and mix with the custard, spoon this over the rhubarb, and then add the syrup over that with a crumbled biscuit to finish off. Banana Custard Ingredients • 4 cans of custard (425g each) • 8 bananas Slice up the bananas. Add them to the custard and heat through. Serve with grated chocolate or a dollop of cream and cherries. Variation - you could blind bake some sweet short crust pastry bases and then add the banana custard mixture to it.

Fruit Turnovers Ingredients • 1 can of fruit pie filler (410g) • 1 kg block of puff pastry Roll out the pastry and cut into 12 cm rounds (two per turnover). Add a heaped teaspoon of the pie filling to the centre of one round. Wet it around the edge and place the second round over it, sealing it all around the edges. Bake for 10 to 15 minutes in an oven at gas mark 4 to 5. Serve with whipped or pouring cream. Variations - clearly there many different types of pie filling you can use. You could also add a little ricotta cheese to the turnover filling. St Lucia Biscuits Ingredients • 75g margarine • 35g of icing sugar • 25g custard powder • 75g self raising flour • Bar of milk chocolate Cream the butter and sugar. Add the custard powder and sieve in the flour. Take a small amount and make into a sausage, then curl into a figure 8. Bake on a greased tray at gas mark 3 or 4 for 10 minutes. Melt chocolate in double boiler or in a bowl placed in a pot of hot water. Dip cooled biscuits half in the melted chocolate and set aside to harden.

“Woodingdean Then and Now” (Woodingdean, 2011) Jamies’s Great Britain” by Jamie Oliver. (Penguin, 2011) “The Campervan Cookbook” Martin Dorey (Saltyard books, 2010) “The Campervan Coast” Martin Dorey (Saltyard books, 2012) “Another Dinner is Possible” Mike and Isy (Active distributions, 2007) “Camping” Rex Hazelwood (Liverpool, 1960) “The Scout’s Outdoor Cookbook” Christine and Tim Connors (Montana, 2008) “The Camping Cookbook” (Parragon books, 2009) “The Camping Cookbook” Annie Bell (London, 2010) “The Campfire Cookbook” Don and Pam Philpott (London, 2005) “Cool Camping Cookbook” (London, 2012) “The Essential Camping Cookbook” Nick Allen (London, 2012) “Camping in the Wild” Scriver, Greter and Baker (Petersburg PA, 2012)

A note of special thanks to...

GFTU, Brighthelmstone District, Highgate and Holloway District, Sussex Area Council, London Region, South East Region, Philip Richards and Linda Osborn without whose donations this publication would not have been possible.

Food food food. Woodcraft Folk Recipe Book Written by Kaz and Paul Bemrose Designed by Josie Vallely www.josievallely.com Woodcraft Folk House, Units 9, 83 Crampton Street, London SE17 3BQ Registered charity in England & Wales (1148195), in Scotland (SC039791) and company limited by guarantee (8133727)