Bangers and Mash

Elaborate meals of fresh produce, fine cuts of meat and quality condiments are great when you have kitchen cupboards and a fridge full of supplies. But when you need to carry everything on your back, they tend to lose their appeal.

Thankfully, simple fare is just as satisfying after a long day’s walk. A particular favourite of mine is that humble dish, bangers and mash.

With dried ingredients, this traditional English meal is easy, lightweight and bound to please the hungriest of trampers. Containing all of the main food groups (brown, green and white) it also offers those substances you crave after serious exercise: fat, carbohydrates, protein and salt.

Your ingredients are basic, starting with some precooked snags. They keep fairly well and don’t squash easily when stuffed into a pack. You don’t need to be limited by the meagre precooked selection at the supermarket, buy whatever takes your fancy and boil them up at home before going bush. Next are your dried goods, all available at the supermarket: potato flakes, dehydrated peas and to top it off, instant gravy.

Cooking requires not much more than a single stove, billy and frying pan. Start by cooking the peas, using lots of extra water. When done, drain half the extra liquid into a bowl and mix well with the potato flakes. If you have some powdered milk, feel free to add a little for a creamier taste. Mix up the remaining water and instant gravy, using a mug or cup. You can now cover and set all that aside while you fry up the sausages. Once they’re done, plate up and pour over a generous serving of gravy. Your companions will thank you.