One such adventurer kindly joined the day, and not only did he cook us a wholesome and delicious lunch, he also shared his story with the group on how he came to combine two of his main passions in life, Food and the Great Outdoors…
Meet Harrison aka Fell Foodie…
Hello, my name is Harrison Ward perhaps better known as Fell Foodie. I’m a Lake District based outdoor cook and hiker. I love nothing better than attempting to recreate restaurant style meals on minimal equipment in remote locations. You can often find me up high with my camping stove taking in the views below whilst cooking.
We are blessed with so much natural beauty in the UK. At my home in the Lake District there are so many opportunities to paddle in lakes, coastal beaches or mountainous tarns. If getting out on the water is a tranquil experience for you then reaching an unoccupied island will only escalate that. And, if you have mountains close by then load up your backpack and head up high. Paddle boarding on a remote mountain tarn is an experience not many can claim to have done. You may burn some extra calories carrying all the kit to the top but having a nutritious meal to prep and cook when you are there means you won’t go hungry and will have plenty of energy for time on the water.
FELL FOODIE’S TOP TIPS FOR OUTDOOR COOKING
When the weather is colder the last thing you want to be doing is sitting still next to your camp stove with a recipe that is better slow cooked.
2. PREPARE YOUR INGREDIENTS
It’s great relaxing and taking your time in the summer prepping vegetables for the pot but in cooler conditions speed is preferable.
3. ONLY TAKE WHAT YOU NEED
Fresh food often weighs more than the dehydrated adventure packs, so you don’t want to be paddling with a full larder. Decant things and portion out to save on mass and space without compromising on flavour.
4. REUSE AND RECYCLE
Old hair wax pots, toiletry bottles, yoghurt pots, old camera film canisters all make great containers for spices, garnishes, prepped ingredients, sauces and typically have a strong seal to avoid spillages and potentially waterproof in case of capsizing.
5. CONSIDER WHAT YOU ARE BRINGING BACK
Using heavy containers means you have to carry heavy containers down again. Pots and tubs that fit inside each other when empty will cut a lot of space in your rucksack/drybag. By pre-prepping ingredients there shouldn’t be much (if any) rubbish to bring down – LEAVE NO TRACE.
6. TAKE A SEALABLE BAG
This can be an old plastic shopping bag or something that can be washed. A Red Ziplock cool bag or an old drybag will also suffice. It is good to keep contents that may leak in to save your bag and also to avoid contaminating waterways if it ends up in the water.
HARRISON’S MUST-TRY OUTDOOR RECIPES
INGREDIENTS (SERVES 2-4)
1 Red Onion
1 Bell Pepper
1 Diced Chicken Breast or 300g Chopped Mushrooms
2-4 Tortilla Wraps
Fajita Spice Mix (prebought or make your own at home first)
Vegetable Oil for frying
Toppings (pick a couple of options)
Grated Cheese
Sour Cream
Guacamole
Salsa
Pico de Gallo
BBQ Sauce
Lettuce
METHOD
Thinly slice the veg and fry together with the chicken/mushrooms and the spice mix. Once cooked spoon into wraps and top how you like. No plates required!
INGREDIENTS (SERVES 2-3)
1 White Onion
2 cloves Garlic
2 sticks of Celery
100ml White Wine
200g Aborio Risotto Rice
600g Stock (vegetable or chicken)
50g Parmesan or vegan alternative
Vegetable Oil for frying
Black Pepper
METHOD
- Finely dice the onion, garlic and celery and lightly fry in oil, do not allow to colour.
- Once translucent add, your rice and stir through. Add the wine and allow to simmer, be sure to keep stirring. Once the wine is absorbed, add small amounts of stock a bit at a time and keep stirring. When liquid is absorbed, continue to add a little more until the rice is soft with a slight bite (al dente).
- Mix in cheese and save a little bit to top the risotto when plated. Finish with black pepper. PS. You could use any meat or veg to this basic recipe to take it to new levels. Try fresh green veg in the summer, and pre roasted root vegetables in winter.
- A small pan will do the job for the risotto and you could keep your stock hot in a flask.
INGREDIENTS (SERVES 2-3)
Flatbreads (makes 4-6)
200g Strong White Flour
100g Water
1 tsp Baking Powder
1/2 tsp Salt
Topping
100g Cherry Tomatoes
1 Yellow Pepper
1/2 Red Onion
1 Clove Garlic
1/2 Courgette
Handful of Fresh Mint
Salt & Pepper
Vegetable Oil for frying
Olive Oil for dressing
Optional
Houmous
METHOD
- Divide the dough into small balls and flatten. Cook in a hot dry (no oil) pan and flip when one side is cooked. Leave to once side.
- Sauté garlic on a low heat then add the chopped veggies. Cook until slightly softened but still holding shape. Place flatbread on plate, drizzle with olive oil (add houmous, optional) and then top with veg.
- Finely slice some fresh mint and scatter over the top with some more olive oil. Enjoy.
Why not pack the ingredients for one of these dishes next time you go SUP’ing on a lake and pinpoint a spot on the shore where you can get off and have cook up.
To see more of Harrison’s adventures or recipes you can follow him @fellfoodie on all social platforms or visit his website www.fellfoodie.co.uk
@FELLFOODIE
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