Why One-Pot Cooking Wins Every Time

Nothing beats that first evening at a tent pitch, when the light softens over the hills and someone finally gets the stove lit. But after a long walk or a full day of festival dancing, the last thing you want is a mountain of washing up. That is where campfire cooking comes into its own: one pot, one pan, one sturdy bit of foil, and a meal that sticks to your ribs.

You do not need expensive kit. A small gas stove, a single lidded saucepan, a frying pan or a flat cast-iron griddle, a roll of heavy-duty foil, a wooden spoon, a sharp knife and a decent lighter will cover everything below. Add a heatproof mat, a pair of gloves, and a small bottle of oil. If you are cooking over an open fire, wait until the flames die down and the embers glow — that steady, orange heat is far kinder to food than leaping flames.

A quick word on the weather. In the UK, assume rain. Cook under a tarp or the open boot of the car, keep ingredients in a lidded box, and never leave food out overnight where foxes or a curious dog can find it.

One-Pot Chilli for Cold Evenings

This is the workhorse of camping food. It feeds four hungry people, takes about 30 minutes, and tastes even better if you eat the leftovers for breakfast in a tortilla.

Fry one chopped onion and two cloves of garlic in a little oil until soft. Add 500g of minced beef, or a tin of lentils if you prefer it meat-free, and brown it well. Stir in a heaped teaspoon each of cumin, smoked paprika and mild chilli powder, plus a pinch of salt. Tip in a tin of chopped tomatoes, a tin of kidney beans (drained), a tablespoon of tomato purée and a splash of water. Simmer with the lid on for 15 minutes, stirring now and then so it does not catch.

• Make it heartier: add a diced pepper, a handful of sweetcorn or a chopped courgette with the tomatoes.
• Speed it up: use a tin of chilli beans or a jar of ready-made sauce as your base.
• Serve with: tortillas, rice pouches, or a crusty roll torn open and filled.
• Pack smart: pre-chop the onion and garlic at home and bring them in a sealed bag.

If you are at a festival with only a tiny stove, cook the mince first, then add everything else and let it bubble while you set up your sleeping bag. One pot, one spoon, done.

Foil-Wrapped Fish with Lemon and Herbs

Foil parcels are the quiet hero of outdoor cooking. There is no pan to scrub, the steam keeps the fish moist, and you can cook straight on embers or on a griddle. Allow one fillet per person.

Lay a double sheet of heavy-duty foil on a flat surface. Place a fillet of pollock, mackerel or salmon in the middle. Add a few slices of lemon, a knob of butter, a pinch of salt and pepper, and a scattering of chopped parsley or dill. Add two or three cherry tomatoes and a slice of red onion if you have them. Fold the foil into a tight tent, sealing the edges well so no steam escapes.

Cook on medium embers or a medium-hot griddle for 12 to 15 minutes, turning once halfway. The parcel will puff up — that is your signal it is working. Open carefully, as the steam is fierce, and check the fish flakes easily with a fork.

• No fresh herbs? A teaspoon of dried mixed herbs or a squeeze of garlic purée works well.
• Add carbs: tuck in thinly sliced par-boiled potatoes at home and give it five extra minutes.
• Campfire tip: sit the parcels on a bed of damp sand or soil over embers to stop them burning.

Serve straight from the foil with buttered bread. It feels like a proper meal, yet you have used nothing but a knife and your hands.

Banana Chocolate Parcels for Sweet Tooths

Pudding should be this easy. Take one banana per person, slice it lengthways through the skin without cutting all the way through, and push in a few squares of dark or milk chocolate. Add a pinch of cinnamon, a few mini marshmallows or a spoon of peanut butter if you are feeling generous.

Wrap the whole banana tightly in foil and sit it in the embers or on the edge of the griddle for 8 to 10 minutes, turning once. The skin will blacken, which is exactly what you want. Open the foil, let it cool for a minute, and eat it with a spoon straight from the skin.

For a crowd, prepare a tray of these before people get hungry, then line them along the fire. They are almost impossible to ruin, which makes them perfect for a festival evening when everyone is tired and slightly chaotic.

Small Tweaks That Make a Big Difference

• Control your heat: if food is catching, move the pot to the edge of the fire or raise it on stones.
• Bring a lid: a lid traps heat, cuts cooking time and keeps ash out.
• Pre-measure spices into small bags at home — spices are heavy and easy to spill in a tent.
• Wash up immediately: cold, greasy pans are miserable to clean in the morning.
• Leave no trace: take foil and food waste home with you, and make sure embers are cold before you sleep.

Get these three recipes under your belt and you will eat better than most people in the field. Keep it simple, keep it warm, and enjoy the quiet that comes after a good meal under the stars.