Foresight food: 10 pre-prep dishes to bring glamping

If you’ve gone away with an adventure in mind – a long hike, a mountain climb or navigating a river by SUP, then either you’ll want something to fuel up the night before, or something as easy as chucking it in the oven and waiting, when you get back again. Not only is it a comfort food classic, but it’s a carb and protein combo perfect for avoiding the dreaded DOMS.

Claire Saffitz is for life, not just the pandemic. As much fun as it is to join her for a meltdown about how to make Tootsie Rolls from scratch, when she’s not being a confectionary genius, she’s got some other savoury winners. If you’re expecting to find incredible ingredients at your stay – the local Hereford Beef, Herdwick lamb, perhaps some Somerset applewood smoked cheddar? Then pre-prep something to enjoy alongside the local delicacies – something doughy and delicious.

One for our plant-based amigos, Cafreal was stewed in the cultural melting pot, introduced into Goa by the Portuguese occupation, and influenced by the African soldiers serving in their army. In this rendition, the traditional chicken is swapped out for butternut squash – ideal for the punchy spice profile. It can take a moment to prep, but all in all, it’s about an hour’s work the night before you leave, making it an easy pre-prepped contender!

No one should miss out on the glory of grilling, no matter the dietary preference. This one’s a recipe for those that still fancy a little light work when they arrive, some graceful glazing, fanciful flipping and an afternoon over the coals. Do your mis en place before you arrive, mixing your spices and oils, chopping the veg and tossing the salad – and all you’ll need to do is sit back and set fire. And perhaps, bring a pastry brush (no, they’re not standard).

If you want a bhuna, order a bhuna. Or, you could make one before you go. A rendition from the legendary Nadiya Hussain, this medium spicy curry is the perfect warming dish for either a cold night round the campfire, or the antidote to a less-than-toasty wild swim. At 1hr25m, this takes a moment to get together, and that’s precious wild-enjoying-time, making it perfect for a pre-prep contender. Do the hard bit at home and reap all the rewards whilst gazing out at a stunning vista. Just remember the nine poppadoms.

Straight from Nigella, this is one you won’t need the meeecrowaaahveey for (though you could if you wanted). What if say, you had just a teensy little bit too much of the red? A couple more tinnies than you had anticipated? (but none the less, packed). Sometimes, that high protein breakfast just doesn’t go far enough. Send the hangover on its way with a gentle end to the day – the comfort food king, bolognaise. Cook it before you go, and it’s simple as making some pasta, and a little reheating. Best of all – it’ll be even better the day after. Hangover solved.

There’s no guaranteeing good weather in this country, that’s for sure. But you can at least pretend like it might happen. Whether you’re seeing heat on the horizon, or you simply fancy something light and summery for dinner, this one’s a winner. Best of all, you can leave the pièce de résistance for when you arrive. Follow the recipe to the letter at home, and you can whack the peaches on the grill when you get there – and still show off some wild cooking skills to… well, whoever you can force to watch.

Does it take that long to make in the first place? No, not at all. But you might be grateful for the effort it saves. Or indeed, if you’re simply in the mood and can’t find the sweet paprika at the local shop. This spicy little treat is good enough for you at a festival, and it’s even more awesome glamping. There’s also a good chance you’re staying on, or near a farm that has chickens, and chickens means eggs. Or eggs means chickens – let’s not get into it. Regardless, you can reduce the tomatoes and spices at home, for a bish bash bosh, throw it in a dish and be done with it meal.

Here’s one for when you’re waiting on that local steak from the butchers down the road from your space. The hardest part about cooking a steak at a glamping space is never actually cooking the steak. For that, you have grills, BBQs, cooking tripods, skillets, frying pans – you name it. What’s tricky, is doing everything else in a fancy way. Sure, you could settle for store-bought chips, that sad beige sauce in a packet – but this way, you can blow your other guests away with your elevated cuisine. Ready your seasoned butter and cut and pre-fry the chips at home for a decadent dish.

If you know in your heart of hearts, that the culinary arts are… well best left to other artists – then this is not for you. With 20 minutes of prep, 25 minutes of cooking time, and a marination that could be at LEAST an hour (top tip, leave it overnight), this is not a pre prep for the faint of heart. Get your pork in the fridge overnight, mix your fish sauce, pre-prep and weigh your noodles, veggies and garnish – and it’ll be as easy as chucking it in the oven when you get there. Sort of.