Chris' Campfire Stew Recipe


1. Prepare the following and put all together in a reusable zip-lock bag:

1 small onion

1 celery stick

75g chorizo

3 garlic cloves

2 bay leaves

1/4 tsp cinnamon

1 tsp black pepper

1 tsp dried herbs (thyme, oregano etc)

1 stock cube (optional)


Also carry with you:

1 tin chickpeas

1 tin chopped tomatoes

150g spinach

75ml olive oil + some for drizzling

2. Fry the contents of the zip-lock bag

Fry the vegetables and herbs in the olive oil. Ensure the heat isn't to high by letting the fire burn down a little and scraping some hot coals to one side.

3. Add the two cans

Once everything has sweated down, add the entire contents of the 2 cans to the pan and move over a hotter part of the fire to bring up to a boil, stirring often. Add a little salt, then set away from the main flame to simmer. Enjoy the woods and the fire while you wait!

4. Add the spinach, drizzle and serve

Chuck the spinach in for the last minute or two, seasoning with salt if needed. Drizzle with the remaining olive oil. If you’re sleeping out, the fat in the chorizo and olive oil will keep you warm as it metabolises overnight.

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