Spring and Summer camping recipies

Hati's Stovetop Dahl (with Chapatis)

Instructions:

1. Chop your onion, garlic and chillies, then fire up the stove and heat up your small frying pan. Pop the chopped veggies in the frying pan with a knob of butter and fry until the garlic is golden. Take off the heat, mix in the cumin, then set aside for a bit.

2. Right, let’s start on those lentils. Turn your stove down to a low heat and pop your lentils, a knob of butter and the turmeric in the large pan along with 4 cups of water. Pop the lid on and bring to the boil, then allow to simmer on a low heat. Stir periodically and add more water when necessary.

3. Whilst your lentils are cooking, make a start on that chapati dough. Mix the flour and salt in your smaller pan. Add the water bit by bit, kneading as you go until you have a so , elastic dough. Knead the mixture for another few minutes, then divide into 4-6 balls.

4. Flatten the balls of dough a little on the palm of your hand then shape them by tugging and rotating the dough until they’re no more than half a centimetre thick. Keep an eye on your lentils as you go.

5. Hopefully your lentils will now be ready, they should be a thick, porridge-like consistency. If so, add in those vegetables that you fried up earlier and give it a good mix, put the lid back on to keep them warm.

6. Pop your frying pan back onto the stove, add that last bit of butter and turn up the heat.

7. Fry your chapatis in the frying pan one at a time and turn over when they start to go golden on the bottom (you have to keep an eye on them). Once they’re done, slather them with dahl and enjoy!

Aglio e Olio special Pasta

Food tastes better outdoors. Bristol Store Hero Yazan has whipped up a little recipe for us that's easy to make on the trails. And better still, it's real food. This isn't just any pasta. This is Yazan's special pasta.

Ingredients

200g pasta

2tsp of ground coriander

2 thinly sliced garlic cloves

A sprinkle of paprika

Sea salt to taste

5 stalks of broccolini

5 stalks of asparagus

10 sliced mushrooms

Bunch of parsley

5 cherry tomatoes

Prep

Boil the pasta with sea salt 8-10 mins.

Generous amount of oil in the pan.

Add the spices + salt+ garlic + a third of the parsley.

Stir until you can smell the garlic and the coriander.

Add the broccoli and asparagus.

Keep stirring and add the mushrooms after 3-5 mins (I like my broccoli crispy and brown).

Once the mushrooms are cooked smash up the tomatoes and add them to the pan.

Add the pasta to the pan + the rest of the parsley + more oil.

Stir for a minute on very low heat and enjoy.

This goes surprisingly well with Cheddar cheese too (shhhh – don’t tell the Italians).

Recipe and questionable use of the word 'broccolini' by Bristol store hero Yazan Abbas.