Hello chaps,

I'm used to 24 hour sessions in the main, but this year I have more time on my hands so can have a few 24/48 sessions.

Just wondered what sort of food you take for that duration of session?

Just want to ensure I can keep everything fresh.

Wondering if I should batch cook some stew/curry and freeze it up to eat on the bank.

Liam

In reply to Post #1
How long we talking here

Good cool bag can keep things cool for up to 3+ or so days. Depends how much cook wear you are willing to bring really.i used to like bringing 2 stoves and have something which isn't a one pot meal even for 24hrs. But now I don't do a lot of fishing so back to one pots which are still just as good.. batch of chilli in the freezer and boil in the by rice was my go to just cooked rice and that kept hot in the bag on my metal plate until chilli was done

In reply to Post #2
I'd say up to 72 hours so not ages

first night I usually have astir fry with fresh meat and that way the ,eat won't spoil if you leave it for a day or so. second, usually a curry out of a tin. m&s do some really nice ones but are £3-4 a pop so pricey. I usually empty a bag of microwaveable rice in for the last 5 minutes or so and that cooks it through. naked noodles for lunchtime or pork pies, sandwiches etc then snacks. breakfast is usually porridge pots unless I fancy a bacon barm. only need 2 pans at most and just give them a clean I also batch cook curry or chilli and take it out the day I leave so it's still frozen for a good period of time so that it can be saved until day 2 or 3 if left in a cool bag

In reply to Post #5
The dolphin fish bar £5 meal deal.
The coy carp public house.
The oaks public house.
Pot noodle.

Job done.

In reply to Post #1
to add to the comments below
I always have a bag of tinned food in the car tin spuds beef stew currys I rarely have rice with my curry on the bank instead a tin of spuds or boil up some pasta as I always have a bag of pasta and a couple of stir in sauces
and Pot noodle shyte you would never see me eat yuk

In reply to Post #6
On a more serious note, as others have said as I start to do more nights with the improving weather, I tend to freeze left overs from home and take them. Then I just cook either rice or noodles etc on the bank to mix with it, or tinned stuff is ace. Tinned potatoes. Tinned veg and maybe a tinned stew. I also like those potatoe rosti things in a packet from Sainsbury's. By limiting the amount of fresh stuff I take I can getaway with a small trakker coolbox. Also in summer I tend to take a disposable bbq and buy fresh food every other day. I'm lucky some of my waters have freezers to refreeze ice packs.

In reply to Post #1
Pretty much anything you cook at home, you can do on the bank, whether fresh or frozen. For 72 hours I'd freeze a curry and have boil in the bag rice, maybe a chilli and have it in tacos or similar, and a steak with some frozen mash and mixed veg with gravy

I don't get to go much now but, every so often I'll get an invite to guest or a social, and nine times out of ten, our mate Ray comes along and he's a top London chef, and some of the food he's cooked us, is just like posh nosh.
We all chip in, he doesn't pay for any of the food or drink as a thank you.

If I knew how to post photos, I'd put some up, amazing food.

In reply to Post #1
depending on how you want to fare on the bank,
taking frozen curry or chilli is ideal as it helps keep fresh meat cold although taking everything frozen to start isnt an issue
day 1 chicken
day 2 pork
day 3 steak / beef
throw in pasta, rice tins of curry , stag chill etc you can live very well indeed.

If you can manage it i would highly recommend ( as many others before me have) a cadac safari chef to really elevate your cuisine on the bank
Happy cooking

Good for 24 to 76 hours this is my daily intake Porridge pot for breakfast a protein bar and a packet of crisps for lunch a few cups of coffee throughout the day with biscuits and a Naked Noodle about 6 oclock in the evening.

Nothing will spoil and when you get home after two days it will be like trying to pass a baked bean tin.

In reply to Post #1
Have a look at birds eye inspirations frozen chicken curry, tagliatelle and paella. Cheese and ham toasties for lunch. Something out the freezer from home, last weekend was buttered chicken with basmati rice. Bacon baps for breakfast.

All cooked in the Ridge Monkey.

In reply to Post #1
I tend to batch prepare or freeze down leftovers from home made curries/chillis/spaghetti bolognese etc. I pack them in vacuum sealed bags although resealable ones would work as well. Pack them in a decent coolbox that I leave in my car and take them out each morning. I then place the bag unopened in a pan of boiling water, add some pasta or boil in the bag rice. Once the rice or pasta is boiled the main will also be warmed through thoroughly. When ready just cut or open the bag and pour over the rice or pasta etc. This way the saucepan remains clean and doesn't need cleaning.

In reply to Post #1
48 hours id just take stuff in a cool bag mate, I take steak and burgers all sorts and they been fine in a cool bag for within that time scale, even take some frozen stuff to thaw out for the second night if you wish. Theres a tescos up the road from most places if you run low. I have a spares bag in the car with Stewed steak in a tin and some potatos in a tin will do you one nights meal as well. Extra water and drinks and tinned stuff, biscuits and a pot noodle incase you get the munchies dont forget spare gas