FELL FOODIE x TREKITT – ON THE HILL RECIPES

Here at Trekitt HQ, we believe that one of the best things about summer is enjoying mealtimes al-fresco. Whether you’re fuelling up midway through a bikepacking adventure or wild camping high on the fellside, there aren’t many activities not enhanced by a delicious bit of grub.  However, cooking in the great outdoors can be a little bit more of a challenge and requires both the right kit and a little bit of extra prep. Nobody knows more about elevating your outdoor cooking than Harrison Ward, aka Fell Foodie. Therefore we have teamed up with him to share three super tasty feasts that you can make on your own outdoor trips this season. 

From a hearty mushroom stew to an Instagram-ready flatbread cooked on the shores of Lake Windemere, read on to discover three delicious and achievable outdoor recipes that will make it a breeze to enjoy your own feast in the wild. 

FELL FOODIES CHORIZO & CHILLI ORZO

Allergens: contains gluten, sulphites, milk*

Serves 2

PRODUCTS USED

INGREDIENTS

  • 1 red onion
  • 1 garlic clove
  • 1 tomato
  • 80g chorizo
  • 2 red chillis
  • 1 shallot
  • 1 garlic clove
  • 1 vegetable or chicken stock cube
  • 300ml water
  • 180g Orzo pasta
  • 15g Sundried tomato paste
  • Few leaves of fresh basil
  • Parmesan or hard cheese*
  • Oil
  • Salt
  • Pepper

METHOD

  1. Boil your water and once boiling set aside in a mug or container and dissolve the stock cube in it. 
  2. Then chop your chorizo into small chunks and add to a pan with a little oil on a low heat. Cook until it starts to render and crisp. 
  3. Finely dice half a red onion and add to the pan and cook for a further few minutes, taking care that the chorizo doesn’t burn. 
  4. Finely dice the garlic, one chilli and the fresh tomato, then add to the pan along with the sundried tomato paste, salt and pepper. Cook out for another 2-3 minutes.
  5. Then pour the dry orzo pasta into the pan along with your hot stock. Afterwards, place a lid on your pan and bring to a simmer. Stir regularly so the pasta doesn’t stick to the bottom of the pan. 
  6. Keep simmering until the orzo has doubled in size and softened whilst maintaining a slight bite (al dente) and the stock has nearly all been absorbed leaving a loose, velvety dish, this will likely take upwards of 8-10 minutes. 
  7. Finally, spoon the pasta into bowls and serve with thin scatterings of Parmesan, finely sliced or torn basil and shards of fresh chill.

TIPS FROM FELL FOODIE:

  • You won’t need much oil as natural fats will render out of the chorizo.
  • Go easy on the salt as the chorizo and stock will already add plenty of saltiness. However, once tasted, season accordingly.  
  • Dicing and slicing ingredients as small or as finely as possible will really aid cooking time and space if you are using a smaller pot. 
  • Keep your stove on its lowest heat setting (unless you are battling the elements), any higher will cause things to burn quite quickly unless stirring often.
  • Cut all your veg before you start cooking so you can focus on the cooking and managing your burner.

FELL FOODIES MUSHROOM & BEAN STEW (VE)

Allergens: contains celery, gluten*

Serves 1

PRODUCTS USED:

INGREDIENTS

  • 3 chestnut mushrooms
  • 100g borlotti beans
  • ½ celery stick
  • ½ peeled carrot
  • 1 shallot
  • 1 garlic clove
  • 1 vegetable stock cube
  • 300ml water
  • 1 bay leaf
  • Few leaves of fresh sage
  • Oil
  • Salt
  • Pepper
  • Crusty bread or focaccia*

METHOD

  1. Firstly, boil your water and set aside in a mug or container and dissolve the vegetable stock cube in it. 
  2. Finely slice your mushrooms and add to your pot with some oil, cook for a few minutes on a low heat until softened and browned.
  3. Meanwhile, finely dice half a shallot, the carrot and the celery.
  4. Remove the mushrooms from the pot, add more oil if needed and then add your diced vegetables and cook for 3-5 minutes. 
  5. Finely chop ½ a garlic clove (or a full one if you like it garlicky) and add to the pot. Cook for another few minutes. Then season with salt and pepper. 
  6. Next, add the mushrooms back to the pot along with the borlotti beans, a bay leaf and vegetable stock. 
  7. Bring to a simmer with a lid on for a few minutes, stirring from time to time, particularly if using a narrow pot). 
  8. Finely slice some fresh sage leaves, stir through half and scatter the rest on top. 
  9. Finally, eat straight from your pot, taking care as it will be hot, with some crusty bread or focaccia.

TIPS FROM FELL FOODIE:

  • Dicing and slicing ingredients as small or as fine as you are able will really aid cooking time and space if using a smaller pot. 
  • Keep your stove on its lowest setting (unless you are battling the elements), any higher will cause things to burn quite quickly unless stirring often.
  • Cut all your veg before you start cooking so you can focus on the cooking and managing your burner.

FELL FOODIES PORK SOUVLAKI PITTAS WITH TZATZIKI

Allergens: contains gluten*, sulphites, milk*

Serves 4

PRODUCTS USED:

INGREDIENTS

  • 400g diced pork shoulder
  • 1 tsp cumin
  • ½ tsp cinnamon
  • 1 tsp oregano
  • 1 tsp fennel seeds 
  • 1 red onion
  • 2 bell peppers
  • ½ courgette
  • 2 lemons
  • 1/3 cucumber
  • 5 garlic cloves
  • 80g Greek yoghurt
  • 5g fresh mint
  • 5g fresh dill
  • Extra virgin oil
  • Salt
  • Pepper

Pitta*

  • 500g strong white bread flour
  • 14g fast action dried yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 300ml lukewarm water
  • 30ml extra virgin olive oil

OR you can use 4 shop bought pitta breads

METHOD

  • If making fresh pittas, dissolve the yeast in the lukewarm water and combine all the ingredients until it forms a dough. Knead on an oiled surface until smooth and set aside in an oiled bowl or container, covered with a tea towel until doubled in size.
  • Next, mix your pork with the cumin, cinnamon, oregano, fennel seed, salt, pepper, 4 crushed garlic cloves, the juice of half a lemon and a generous glug of oil and set aside to marinate whilst you prepare the accompaniments. 
  • Grate the cucumber and squeeze out as much liquid as possible, add the grated cucumber to a bowl. 
  • Finely dice or grate the remaining garlic clove and add to the bowl with the cucumber. 
  • Finely slice your mint and dill and add half to the same bowl along with salt, pepper, a splash of oil, the yoghurt and the juice of half a lemon. Stir and set aside the tzatziki you’ve just made. 
  • Then, cut your peppers into large chunks and slice the courgette into horizontal strips. Oil and season and place in a bowl. 
  • If making the pittas, oil your chopping board and flatten a ball of dough to just under a cm thick to create a flat raw pitta using your hands or a rolling implement.
  • Once the charcoal is ready to cook on, lay the dough directly onto the grill over the coals and cook for a minute or two on both sides and remove. Repeat the process until you’ve cooked the desired amount of pittas or ran out of dough. 
  • Then, add the peppers and courgette to the grill. 
  • Take the diced marinated pork and thread them onto skewers. Place the skewers on the grill and cook and rotate until browned, crisp and cooked through. 
  • Finally, take a pitta and smear with tzatziki. Slice up the grilled peppers and courgette and place on top before loading on the skewers. Finish with a sprinkle of the remaining fresh mint & dill, a squeeze of lemon juice and some thinly sliced red onion.

TIPS FROM FELL FOODIE:

  • Marinate the pork for a day or two before you cook to really elevate the flavours. This also reduces the amount of ingredients you need to take with you. 
  • If using a charcoal grill, light the charcoal before you begin to prepare the skewers, vegetables and tzatziki so it has time to come to temperature. It will be ready when the charcoal turns white.
  • WARNING – Take great care if using a charcoal grill in a public place. National parks and wooded areas often do not permit fires. If in doubt, do not light a fire grill. Fires can leave scars on a landscape and if they get out on control can cause vast destruction. It only takes a spark or ember to start a raging wildfire. 

Give these recipes a try, whether you’re cooking in your backyard with the family, atop your favourite local peak, or embracing the van life on the road. We’d love to see what you create! Share your photos on Instagram and tag us and Fell Foodie.

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