Ingredients
Eggs
Pre-cooked sausage
Onions
Peppers
Cheese
Anything you would like to add to scrambled eggs
Tortillas
Salt
Pepper

Equipment
Plastic freezer bags
Pot of boiling water

Instructions
1) Crack your eggs into the plastic bag.
2) Add all ingrediants except cheese that you want in your scrambled eggs and salt and pepper.
3) Seal the bag, and drop it in boiling water.
4) While it’s boiling, take tortillas out of the bag, wrap in tinfoil.
5) Add an ice cube or some water, and then set near (but not on) coals.
6) Once bag floats, it’s done – dump onto warmed tortilla, add cheese, roll up, and you’re eating

1 dozen eggs
500g Sausages
Packet of flour tottillas

Equipment
Large frying pan
Spatula
Serving spoon
Something to scramble eggs in

Instructions
1) Cook sausage in frying pan and breaking into hamburger size pieces.
2) Drain off excess fat, leave sausage in pan.
3) Crack eggs into bowl and beat. Add eggs to sausage in pan, and cook, stirring often.
4) When done, spoon onto tortilla shells and enjoy.

Serves
6 Explorers with 2 each

1-2 Strips of Bacon
1-2 Handfulls Frozen Hash Browns
1-2 Eggs

Equipment
Lunch Sized Paper Bag
Pointed Stick
Hot Campfire Coals
Fork

Instructions

1) Open paper bag and place bacon strips on bottom.
2) Toss in potatoes.
3) Break in egg(s).
4) Close by folding down top of paper bag at least three times but leaving 3″-4″ of air space above the food.
5) Insert pointed stick only through the top folded part of the bag.
6) Prop with rocks, or hold bag on the stick about 4″-5″ over the hot coals for about 8-10 minutes (careful not to touch the coals or hold over flames or you’ll set your breakfast on fire.)
7) When you can’t stand the delicious aroma anymore and your nose is making your tummy SCREAM…..
8) Remove from heat and pull out the stick with an oven mitt.
9) Open the bag and fold down the paper. Eat right out of the brown bag.
10) Throw your “dishes” in the fire (but don’t forget to save the forks.)

2 tins of new potatoes
1 Pack of grated cheese (mixed mozzarella / cheddar cheese)
3 bunches of spring onion
1 pack of bacon
5 Eggs

Equipment
1 Large deep tray with lid (grundy tin)
Fyingpan

Instructions

1) Heat the new potatos
2) Cut bacon in to strips/squares and cook off until golden and crispy
3) Cut the spring onion and fry off with the bacon.
4) Drain and add the new potatoes to grundy tin, mix in the bacon and spring onion.
5) Sprinkle the grated cheese on top place grundy on a low heat with lid to melt cheese and heat through.
6) Fry eggs off to required level (runny is better)
7) Serve contents of Grundy (like you would for a Lasagne)
8) Place Egg on top of serving and break yolk over top.

Ingredients

2 Apples
1kg Pork Mince
20g Panko Breadcrumbs
200g Cheddar Cheese
4x Bread burger bun
Salt & Pepper
Oil

Equipment

Frying pan
Mixing bowl
Plate
Paper Towel

Instructions

1. Peel and coasley grate the apple (dont use the core)
2. Pat dry the grated apple (other will end up with soggy burgers)
3. Empty the pork mince in a mixing bowl
4. Add the grated Apple and Pank Breadcrumbs
5. Mix together should be able roll into a ball and hold shape and not crumble
6. Divide in to 4 and make into burgers making them slightly bigger then the bread buns and not to thick
7. Heat frying pan with glug of oil and on a medium heat add burgers to pan about 5-6 minutes on each side. dont turn burger until it has created a crispy side or it might break when flipping
8. Once flipped on the cooked side add cheese to the tops
9. Toast the buns lightly and wait for cheese to melt checking inside the burgers have cooked and are not pink inside!
10. Serve!

for 4 peeps!

1kg Diced Chick Thigh
2 Peppers
1 Red Onion
½ Chinese five spices
5 Spring Onions
1 Garlic Clove
4 Nests Egg Noodles
4 table spoons Soy Sauce
5 table spoons Hoisin Sauce

Equipment 

1 Frying pan / Wok
1 Saucepan
1 Chopping board
1 Sharp knife

Instructions

1. Put a large saucepan with water and a pinch of salt on heat
2. Using a large bowl put diced chicken sprinke the chinese five spices go easy!
3. WASH HANDS
4. Core the red peppers dice or in strips for the red pepper
5. Thinly slice the red pepper into strips
6. Remove the roots and leafy ends of the spring onions and cut into thin strips
7. Peel and dice the garlic
8. Add the noodles into pan of boiling water and cook for 4 minutes
9.  drain and cool the noodles in cool water (stops them cooking anymore and going soft) leave them in the water cooling as will stop them sticking too!
10. Stirfry the chicken over heat add a glug of oil to aid the process
11. Cook until chicken has browned and transfer to a bowl once complete
12. On a lower hear add the peppers and stirfry for 3 minutes
13. then add the onions and stir with red pepper for further 2 minutes
14. Add the chicken back in to the pan and cook for a further minute.
15. add the hoisin sauce and soy sauce
16. add the noodle and mix together on heat for a further 2 minutes
17. serve and add the spring inion to garnish!

Serves 4 – 5 people

Ingredients

1/4 lb. – lean beef per Scout (Beef stew meat, hamburger, etc.)
1 – medium-large potato per Scout (chopped to bite size)
1 – chopped large onion (yellow, Spanish, white, red – you choose)
1-2 – chopped carrots per Scout
1-2 – chopped celery stalks per Scout
1 – packet of Onion soup mix or beef stew mix
4-6 strips of bacon cut up or a few Table Spoon’s of any cooking oil Various spices to taste (Season salt, salt, celery salt, pepper, paprika, bay leave, etc. – you decide)

Equipment

Dutch oven or Large mess kit pot

Instructions

1.) Heat pot or Dutch oven.
2.) Add bacon and cook until done. Leave the bacon in the pan. This is now the oil needed to brown the beef and       keep everything from sticking (Alternately use a few Table Spoon’s of any cooking oil).
3.) Add beef and cook until brown on all sides.
4.) Add about a 1/4 of the potatoes and briefly brown. (Why are we only cooking a 1/4 of the potatoes now you ask? The potatoes contain starches that will help naturally thicken the sauce).
5.) Add packet of onion soup mix or beef stew mix and just enough water to cover ingredients.
6.) Cover and boil (simmer if possible) for 30 minutes.
7.) Check flavor and season as required.
8.) Add remaining ingredients and a cup of water.
9.) Cover and boil (simmer if possible) for 30 minutes.
10.) Remove cover and check consistency. If it is watery leave cover off and boil for another 15 minutes or add a little flour or Bisquick to thicken the sauce. If you don’t have any flour throw a slice of bread in and stir.

Ingredients

Plain flour } could use self-raising but I find this works better Baking powder }
Milk
Water
Tomato Sauce (type sold in Jars for pasta) – or make your own if you want!
Grated Cheese
Any other pizza toppings you fancy

Equipment
Bowl for mixing
Frying pan (non-stick)
a saucepan lid that fits it
Something to roll out dough (e.g. glass bottle, jam jar)
Clean hands!

Instructions
1) Put around 4-6 oz plain flour in a bowl; add 1 teaspoon baking powder & mix.
2) Make up a mug of 1/2 milk 1/2 water. Add half the liquid to the flour and mix, add more liquid until you have fairly soft dough – chuck in more handfuls of flour if it’s too sticky – this is not an exact science! 🙂
3) Divide the dough in 1/2, sprinkle a bit of flour out on table/board and roll out dough to around 1cm thickness. Alternatively pat the dough flat with your hands.
4) Put in the dough in a dry frying pan (no oil), plonk lid on top and leave to cook for ~10 mins until the underside is brown & looking crispy.
5) Flip over the pizza base and put tomato sauce/ cheese/toppings on the cooked side, put lid back on for another ~ 10 mins or so till dough is cooked and cheese is melted.

Ingredients

Chopped Onions
Carrots
Turnip
Parsnip
Anything that takes your fancy.
Chopped Meat of Choice
Small Amount of Stock

Equipment
Double Layered Foil Bag
Embers

Instructions
1) Make a double layered foil bag and add to it chopped onions, carrotts, turnip, parsnip (and whatever else takes your fancy).
2) Also add chopped meat of your choice – we usually use beef or chicken.
3) Add a small amount of stock to the bag before folding it to seal it and place it in the embers for around 20 minutes.
4) If the bag is folded suitably, the stock should be held in and the end result will be a nice stew.

1 750g slab of Gammon
1 tin pineapple chunks
5-6 potatoes
chopped into approx 1 inch pieces 2 onions
finely chopped 3 cloves of garlic
finely chopped/crushed 4 carrots
chopped into thin circles 2 OXO cubes (we used veg. ones, but any sort will do)
4 teaspoons mixed herbs
tsp mixed spic seasoning
1 tin chopped tomatoes

Equipment
Knife
Frying Pan
Dixie
Dutch Oven

Instructions

1) Chop the gammon into small pieces (about ½ inch), fry until cooked. We fried it in a frying pan so that I could easily inspect it to confirm that it was cooked right through! You may need to cook it in 3 or 4 batches.
2) Pour the can of chopped tomatoes into a dixie and add the pineapple chunks (including the juice), herbs and carrots.
3) Crumble in the OXO cubes and sprinkle in the mixed spice.
4) Put on a medium heat/over the fire so that it is simmering nicely.
5) Add the gammon once that is cooked.
6) Fry the onions & garlic until soft, add to the dixie.
7) Chop the potatoes, and add to the dixie.
8) Don’t add them until 10 minutes before you stop cooking (so they don’t get too soft).
9) Cook the whole lot for 20-40 minutes.
10) Serve with crusy bread/french stick.

Serves:
4-6 People

Ingredients

1 tbsp Olive Oil
1 Large onion (sliced)
1 100g pack of Chorizo Sausage (chopped)
1 kg chicken (cut into bite-sized strips)
3 tsp turmeric
2 cloves garlic (chopped)
1.66 litres stock made with vegetable or Italian OXO
500g Paella or risotto rice
300g peas (fresh or frozen)
Any other bits of soft veg you fancy (like chopped mushroom, tomato etc)

Equipment
Large Frying Pan
Knife

Instructions
1) Heat the olive oil in a large frying pan. Add the onion and garlic and soften for 5 mins without browning.
2) Add the chorizo and start to fry for a minute or so.
3) Add the chicken and fry until lightly browned on all sides.
4) Add the rice and the turmeric and stir all together until the rice is well coated. (at this point it will look pretty awful. Never fear!)
5) Pour in the stock and bring to the boil (keep stirring to prevent sticking).
6) When it is boiling add the peas and whatever other bits of veg you are using. Give it all a good stir then cover the pan and turn it down to a gentle simmer.
7) Simmer for 20 minutes or so, stirring occasionally to prevent it sticking.
8) Check one bit of chicken to be absolutely certain that it is cooked right through.
9) Serve.

Serves:
6 People

8 Good quality pork sausages, snipped/sliced into bite size pieces (about 6 pieces per sausage)
Tbsp olive oil
1 onion, chopped
2 cloves of garlic, chopped
1 red pepper, chopped
handful chestnut mushrooms, sliced
4 sundried tomatoes
Small glass red wine
jar of passata
1 Tsp sugar
1/2 tsp paprika
handful chopped basil

Equipment
Large Pan/Wok

Instructions
1) Gently fry the sausage in a large pan (a wok is good) in the olive oil until cooked through and golden brown.
2) Remove sausage and keep to one side. Now, in the same pan fry the onions and garlic untill softened. After 5 mins or so add the peppers, mushrooms and sundried tomatoes, cook for a further few mins then return the sausages to the pan.
3) Turn the heat up high, add the red wine and cook for a few mins to reduce slightly.
4) Add the passata, sugar, basil and paprika and simmer for half an hour. (or as long as you want really the longer its left the better the taste its amazing reheated the next day!)
5) Season to taste if liked and serve with fluffy rice, crusty bread or with pasta. Try with any other veg in you like.

Ingredients

675g potatoes, peeled and cubed
30ml vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 tsp dried thyme
1 cooking apple, cored and cubed
450g carrots, sliced
1 packet veggie sausages
275g chopped, tinned tomatoes
300ml vegetable stock
1 tbsp tomato puree
salt and pepper to taste

Equipment
Large Pan

Intructions
1) Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.
2) Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.
3) Add the apple, carrots and sausages and fry gently until the sausages are cooked.
4) Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.
5) Season with salt and pepper and serve with crusty bread.

1x sliced leek
1x Garlic Clove (grated)
1x Red Pepper (chopped)
1x Red Chilli (chopped)
1x Tin of Kidney Beans
300g Spiced Sausage Meat
1 1/2 tsp Smoked Paprika
1 1/2 tsp Ground Cumin
1 tin of diced Tomatoes
100ml Water
1x Beef Stock
2x Tortilla crisps
1x pot of Yogurt
Cooking Oil

Equipment

Chopping board
Sharp knife
Large frying pan
Wooden spoon
Colander

Instructions

1. prep the leeks cut in half moons
2. grate the garlic
3. core the red pepper and small chunks
4. Finely chop the red chilli
5. heat frying pan medium to high heat
6. add a splash of oil add the leek and pepper stir and cook until soft
7. drain and rinse the kidney beans
8. add the sausage meat break up any large lumps cook for five minutes
9. add garlic smoked paprika and cumin cook for a minute
10. add tinned tomatoes and water
11. add the stock pot stir to mix in cook for further minute
12. add washed kidney beans
13. simmer for 10-12 minutes until sauce thickened.
14. serve in bowls with natural yogurt and tortilla crisps

250g Beef Mince
1 Sliced Onions
½ Tin Kidney Beans
1tbsp Central America Spice mix
1x Carton Tomato Passata
1x Baby Gem Lettuce Sliced
2x  Fresh Tomato Chopped
4x Soft Tottilla
60g Cheddar Cheese
1 Pot sour Cream
½ Lime
Pepper
Oil

Equipment

Chopping board
Sharp knife
Large frying pan
Wooden spoon
Colander

Instructions

1. Add some oil to pan
2. Break the beef and cook until brown.
3. Peel and and thinly slice the onion into half moons
4. Add onion to pan with beef
5. Cook together until onion is soft
6. Drain and rinse the Kidney beans in the colander
7. Mash the beans with a fork
8. Add Central American Spice  to the beef and onion
9. Add beans along with tomato sauce
10. Add some water and let it simmer 12-15 minutes
11. Once mixture has thickend take off heat
12. Spoon beef mixture evenly onto one side of tortilla, tool into cylinder and place in baking tray
13. Grate the cheese over top and place in oven until cheese melts
14. Add sour cream to bowl grate lime into cream and add some pepper

Serves

2-3 people
45 minutes

Ingredients
3 tablespoons of margarine
280 grams of marshmallows
300 grams of mixed nuts and raisins
52 grams of corn flakes or rice crispy (or use any tyre of cereal you have and like)
240 grams Muesli

Equipment
Large Pan
Grease Proof Paper
Tray

Instructions
1) In a large pan, melt the margarine and slowly add the marshmallows.
2) Heat very gently until the mixture is completely melted.
3) Stir in the nuts and raisins, cereal and muesli and mix all the ingredients together.
4) Pour the mixture on to a 35 x 25 cm sheet of grease proof paper,spread the mixture evenly.
5) Allow to stand for 15 minutes and cut into bars. Wrap each bar individually. The bars are best eaten within four days.

Makes 12 bars Preparation time 10 minutes

Ingredients
100g of icing sugar
225g of crunchy peanut butter
225g dark or milk chocolate chips
115g Powdered milk
2 tablespoons of water

Equipment
Large Bowl

Instructions
1) Mix all the ingredients together in a large bowl and shape into 15 bite-sized balls.
2) Allow to stand for 15 minutes (also roll them in more icing sugar)

Good for a quick energy fix,

Ingredients
110 grams of dried apricots or any other dried fruit
75 grams of shredded coconut
2 tablespoons of icing sugar
120ml condensed milk

Equipment
Large Bowl

Instructions
1) In a large bowl, mix the fruit and coconut together.
2) Pour in the milk and mix well.
3) Shape into about 16 balls and roll fruit balls in the icing sugar to coat.
4) Pack them into a air tight food bag.

Ingredients
Muesli
2 level tablespoons of powdered milk
Dried Fruit
Sugar
8 fl oz of water

Equipment
Bowl

Instructions
1) Pour all ingredients into the bowl and stir.

Add 3 level tablespoons of porridge oats, 2 level tablespoons of powder milk add sugar to taste and put it in a food bag and seal top.

Ingredients
3 level Tablespoons of Porridge Oats
2 level Tablespoons of Powder milk
Sugar
8 fl oz of water

Equipment
Heat
Tin

Instructions
1) At camp pour the oats and milk powder into a tin, add 8 fl oz of water and heat.
2) Keep stirring until warm thoroughly

A Twist

Add Hot Chocolate powder to give a taste

or

Add dried fruit for a slightly healthier option!