If you’re spending the night in the middle of nowhere, you probably won’t want to carry a lot of supplies, so rustling up some freeze-dried food is really convenient. Instant dishes that you just pour water on to rehydrate used to be very popular. However, home-made versions not only taste a whole lot better, they also offer far more variety and are pretty cool. This mini-gourmet meal is definitely soul-food from a bag!

The Campfire Cookbook by Viola Lex and Nico Stanitzok


  • 2 tbsp macadamia nuts, roughly chopped

  • 3 tbsp dried apricots, quartered

  • 5 tbsp couscous

  • 2 tbsp freeze-dried diced chicken

  • 1 1/2 tsp chicken stock, or 1 chicken stock cube

  • 1/4 tsp dried thyme

  • 1/4 tsp garlic granules

  • 1 tsp onion granules

  • 2 pinches of ground black pepper


1. Toast the nuts in a dry pan until golden brown. Place all the ingredients in a freezer bag and seal.

2. Bring 350ml (12fl oz) water to the boil in a pan then remove from the hob. Add the contents of the freezer bag, stir, and leave to stand for 6–8 minutes, stirring occasionally.

Reprinted from The Campfire Cookbook. Copyright © 2018 Dorling Kindersley Verlad GhbH.