Eat Sleep Wild
Routes Recipes and Wild Experiences from the West Coast of Scotland
This dehydrated wild mushroom pilau has fast become one of my favourite trail meals. It’s inspired by a recipe from Meera Sodha’s brilliant book Made in India — a dish I’ve cooked countless times at home and was curious to adapt for the hills. Turns out it dehydrates beautifully and tastes absolutely delicious when rehydrated after a long day on the …
When we moved into our current home in Assynt, I was delighted to discover rhubarb growing in a random corner of the garden. Most of it gets turned into rhubarb crumble, but it also works great in a cake. I adapted this recipe from a Nigel Slater blueberry cake recipe that uses yoghurt to create …
Behold, the tastiest tortilla soup recipe out there with the least amount of effort. There are a few affiliate links in here – if you click them and make a purchase, I may make a small commission which helps to support the running of this website. So thank you! Tortilla soup is one of Mexico’s …
Masa harina is traditionally used to make tortillas and tamales, but it also makes delicious cornbread! (And indeed, cornbread is far more straightforward to make than tortillas or tamales, hence my ending up with a surplus of masa harina after a few failed tortilla attempts, resulting in this recipe.) Turns out masa harina makes awesome, …
Meet salsa macha, the Mexican chilli sauce you’re going to want to put on everything. This salsa macha recipe is the first thing I ever made that turned me on to the delights of cooking with dried Mexican chillies. It’s become a staple in my household for years, delicious on all things – not just …
Chicago-style hot giardiniera – a mix of crunchy pickled chillies and vegetables packed in oil – is probably my all time favourite condiment. It’s endlessly versatile and hugely addictive – you can eat it straight out of the jar like a salad or as a garnish on sandwiches, pizza, falafel, eggs, and more. It’s an …
Here’s my recipe for the classic French stew adapted to be (a) vegetarian / vegan and (b) dehydrator-friendly. One of the best parts of road trips through France is the food—hearty, rustic, and made-for-sharing. While my trips through French countryside towns are now less frequent than I’d prefer, the flavours of those adventures have a …
Every [non-coeliac] hiker should have a good bread recipe in their repertoire. Homemade bread doesn’t contain all the crappy chemicals that store-bought bread contains. And wholemeal bread, being higher fibre than white bread, is great for maintaining sustained energy levels. Perhaps most importantly, making your own bread is highly rewarding and – if you get …
A food dehydrator is one of the best investments I’ve ever made, significantly enhancing my wild camping and backpacking adventures with tent-side deliciousness. Homemade dehydrated backpacking meals offer numerous benefits: Making homemade dehydrated backpacking meals is pretty easy. If you follow a few basic principals, you’ll find that many foods you enjoy are adaptable to …
This is a delicious and easy backpacking soba noodle dish that is lightweight and super portable, perfect for wild camping and backpacking adventures (or perhaps a quick desk lunch at home). Easy Backpacking Soba Noodles with Miso & Ginger Panko Breadcrumbs Inspired by the book Extra Good Things from the Ottolenghi Test Kitchen. You’ll probably end up …
This is my go-to hot sauce recipe that can be made with either red or green chillies. It was a top seller when I had my Shopify store during Covid, and may feature again in a soon-to-be erected honesty box here at our HQ in Assynt. Until then, here’s the recipe for anyone who’d like …
Makes 6 Ingredients 100g oats 40g ground almonds 10g chia seeds 1 tsp baking powder 1/4 tsp bicarbonate of soda pinch of salt 4 medjool dates (or 8 dried apricots) 1 small ripe banana 150ml almond milk (or other milk) 1tsp vanilla extract (or zest of a lemon) 100g blueberries (or other fruit – chopped …
was a little late to the lockdown banana bread trend, but a bowlful of ripe bananas during lockdown #3 finally brought it to the fore. In truth, I’d caught the dreaded virus. Mild symptoms, fortunately, but it did send my taste buds out of whack. Foods I usually liked were suddenly unappealing. I often felt …
I now have nettle burgers to add to my lexicon of favourite nettle recipes (which also includes nettle pesto, nettle pizza, and nettle spanakopita!). These burgers are mega tasty, super nutritious, and easy to make with a food processor. The ingredients: nettles (of course), your favourite bean (chickpeas or any white bean work well), cumin …
When I saw this recipe for gooseberry and elderflower cordial in Fiona Beckett’s book How to Drink Without Drinking, I knew I had to try it. Elderflowers are a highlight of my early summer foraging routine and I’m always looking for new ways to use them. Elderflower cordial is always the first thing I make. …
This elderflower cordial cocktail is affectionately called “the bump start” by me and its friends. Feel free to read the origin story below, a tale of adventure of a different kind than you’ll normally see on this website. Or scroll to the bottom for the recipe (mocktail suggestion included). If you made elderflower cordial this …
Wild elderflower cordial is a spring foraging classic, one of my first go-to recipes when the elderflowers start to appear in the hedgerows in May. But this cordial isn’t just for drinking with sparkling water; it’s endlessly versatile. You can use it to make cakes, ice cream, cocktails, and more. That said, it’s worth making …
Dandelions are proliferous in spring and this dandelion jam recipe is a great way to encapsulate their cheerful yellow petals into a delightful jam. The resulting dandelion jam has an almost honey-like quality. Springtime in a jar. Dandelion jam is super easy to make from foraged dandelion heads. The most laborious part is picking enough …
This tasty dehydrated butternut squash soup is amped up with red lentils and ras el hanout, a North African spice mix. This soup is hearty, easy to make, rehydrates quickly, and is chock full of warming flavours. It’s a great option in the middle of a tough day out when you want to warm up …
These pickled blackberries have become an autumn ritual with the autumn blackberry glut. The original recipe comes from All Good Things Around Us by Pamela Michael (copyright 1981), recommended to me by Tim from Homewood Cheeses. This book is a great source of inspiration for all kinds of “good things” found in the wild. Sick …
Mexican food is my ultimate comfort food, especially when camping, and these dehydrated refried black beans totally make my day. Forget that homogenous store-bought gloop that you can buy in a tin. With a dehydrator, you can make sensational dehydrated refried black beans to bring on your backpacking trips. Tent tacos, here we come… This is …
These campstove fajitas are based on Erin Baker’s wonderful portobello mushroom fajitas recipe in her book The Veg Table. I’ve adapted it for the camp stove so that you too can enjoy tent tacos on your future backpacking and wild camping trips! This is definitely a recipe for warmer months. Don’t get me wrong, tacos …
Everyone should have a good granola recipe in their repertoire, be it for backpacking and wild camping, or just to have at home. This orange, apricot and pecan granola has become a favourite of mine. Of course, you can use any combination of fruit, nuts, seeds, and grains that you’d like. The key is in …
This red lentil dal is one of my favourite recipes of all time and one of the first dishes I turned into a dehydrated backpacking meal. I relish the flavours and aromas of Indian food, wherever I am, but especially out in the wild after a long day’s trek. The spices in the dal make …
