Camp + Cook

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As promised, more delicious food from this week’s Camp + Cook featured chef Rohan Anderson from his book Whole Larder Love: Grow, Gather, Hunt, Cook. (You can also order through Amazon if you’re in the UK). This Gardener’s Reward Breakfast is a brilliant camping recipe, not least because you could make it before you leave, and eat it the next day as it tastes just as good, if not better, a day later. But cooking it on site is a wonderful way to start the day. And it will certainly set you up for whatever the outdoors can throw at you.

Here’s the what:

1 x chorizo sausage

100g dried cannellini beans, soaked overnight and boiled until soft

Handful of kale, chopped

Handful of baby spinach, chopped

5 cloves garlic, diced

1 x chilli, chopped and seeds removed

3 cups tomato passata

1 bunch of parsley, chopped

1 tbsp smoked paprika

Olive oil

Salt

Pepper

Here’s the how:

Heat a glug of olive oil in a frying pan (medium to high heat). When hot, add the chorizo and brown for a few minutes which will release the animal fats (aka “flavour”). Now add the kale and spinach, stir and toss for over 5 minutes or until the greens have reduced in size. Add the beans, chilli, paprika, passata, garlic and chopped parsley and reduce to a simmer for 10 minutes. Season with salt and pepper.

Serve with bread (toasted over the fire, or not), dress with olive oil and garnish with parsley and season to taste.

campfire tip:

If you’re making this dish when you’re camping, just bring along a tin of cannellini beans and skip the soaking and boiling.

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