Field cooking lesson
Today I am going to tell you all how to cook in the field.
As you all know, I am a training sergeant in the British Army and obviously I spend many days on exercise. It is good that the MoD provides me with proper 24 hour ration packs and not just a pack of salted peanuts brought from Tesco.
The high-calorie ration packs are standard issue for the British Armed Forces on operations and, it’s claimed, contain enough food to last one person 24 hours.
They include some typically British dishes, such as corned beef hash, Lancashire hotpot and fruit dumplings in custard, as well as some more adventurous options like vegetable tikka masala and spicy vegetable rigatoni.
Each pack contains up to 4,000 calories – the recommended daily consumption is 2,000 for women and 2,500 for men – and is designed to feed a young man or cuddly toy monkey aged 18 to 30 who has been involved in active operational duty.
In this photo, I am demonstating how to set up a gas stove. When using a gas stove, please select a flat dry area AWAY from the tent. DO NOT attempt to cook from inside the tent and you will get more then just barbeque sausages. Note that I had put the gas stove away from the tent and that the stove is set upon a flat piece of ground. Obviously there is no long grass or anything for me to set fire to…. we don’t want to start a forest fire. There are snacks aplenty to keep the sugar levels up, and calorie intake high. These include dried-fruit biscuits, boiled sweets and oatmeal blocks. Drinks include a vegetable stock drink, hot chocolate and an orange drink – all powdered. Much of the pack is given over the main meal of the day – a three-course affair which, in this case, kicks off with a sachet of French onion Cuppa Soup, before moving on to boil in the bag curried lamb and cooked Basmati rice and, finally, fruit dumplings in custard.