Cooking round the campfire

For me, fuelling my body during the trip will be one of the most challenging aspects. I suffer from gastroparesis which means my stomach and intestines struggle to digest and pass food through my system. On top of this I have some allergies some of which are life threatening (If you are kind enough to host me, please don’t feed me onion, garlic, avocado, watermelon or kiwi!) This means I have to cook everything from scratch and cannot use any sauces from a jar. It is important that I can cook for myself during the trip as I cannot rely on being able to eat food from restaurants and hosts. I also eat a low FODMAP diet which cuts out any hard to digest sugars.

I have had a lot of practice cooking whilst on the move, using our 2 ring Primus Onja Stove, which has been absolutely fantastic. I have cooked some gourmet camping meals on this, ranging from; Steak and risotto, trout and pasta to one of our favourite meals – Shakshouka (a mix of vegetables, tomato sauce, chilli and spices, sometimes some meat and poached eggs), trout and pasta!

Cooking whist on my trip will be a little trickier as I don’t plan to carry a lot of supplies whilst on the road. Danny is buying me a Jetboil Minimo for Christmas (shhh I don’t know..), which specialises in simmering, it is similar to a standard gas ring but has the pot attached to increase efficiency. This pot will act as a cooking pan, eating bowl and a mug.

I will have to extend my repertoire of one pot dishes and learn how to carry as little as possible but still make nutritious meals whilst on the move. I have already decided that I will be carrying chilli flakes, chives (as substitute for onion and garlic), pepper and salt. I have been experimenting with easier foods whilst still at home, my current challenge is to see if I can digest porridge which seems to be going well.

To get you started here’s my easy recipe for cooking Shakshouka on the move (but is an equally good recipe to use at home):


Ingredients (to cook for 2)

You can either buy or make flatbreads to serve as an accompaniment


  • Oil, butter or a small amount of water to stop sticking to the pan.
  • 2 Sliced peppers
  • Any sliced vegetables that you have that will cook quickly (peas, beans etc.. avoid carrots)
  • A tin of chopped tomatoes
  • Tomato paste
  • A sprinkle of chives
  • ½ tsp cumin seeds/ cumin powder and ½ tsp of cayenne or a sprinkle of anything similar you are carrying.
  • 1 chilli or chilli flakes to taste
  • 2 eggs per person
  • Salt and Pepper
  • A small tub of thick yoghurt
  • *optional: a small tin of ham (chopped in to small cubes)
  • *mixed dry or fresh herbs (coriander and parsley work well)


  • Heat oil in frying pan, add veg and season with salt and pepper. Soften but keep the bite
  • Sprinkle the spices and chilli into the pan
  • Stir in tomato puree and cook for a couple of minutes until paste starts to separate
  • Add tomatoes with a splash of water
  • Add cubed ham if using
  • Simmer for 10 mins and taste, add sugar or maple syrup if needed.
  • When reduced stir in herbs
  • Make wells in the sauce for each egg and break the eggs into them. Cook for a few minutes until the whites are just set.
  • Serve with a spoonful of thick yoghurt on the side, flatbreads (and drink as much wine as you want as long as you are able to get up in the morning and cycle!)

Please keep checking my blog for recipes and meal ideas.

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