I know this has probably been done to death but here goes. I usually just do overnight and grab a McDonald's or some other crap on the way and then just eat biscuits etc, I know terrible. I have some time off work and want to do 3 nights, could I some suggestions for food on the bank. Thanks
In reply to Post #1
Ridgemonkey, then a couple of the ready done stir fry kits from Lidl. Chicken, veg all cut up and sauce. Fry up the chicken and add the rest.
Ridgemonkey, then a couple of the ready done stir fry kits from Lidl. Chicken, veg all cut up and sauce. Fry up the chicken and add the rest.
Gammon , bacon , stir fry kits as mentioned, full English breakfast 
In reply to Post #3
If staying for an overnighter then all the prep done at home and taken to the bank in tupperware as mentioned! If staying a little longer, I quite liked the stag chillis in a tin, a little bit of work and you can make them.go quite far, extra chillis, a bit of stock, boil in the bag rice to accompany.
Also there are some nice instant noodles now, not pot noodle rubbish (although i do like a pot noodle every now and again!) They are light and very tasty, wish I could remember the brand I was having for lunch regularly, but there are loads out there!
If staying for an overnighter then all the prep done at home and taken to the bank in tupperware as mentioned! If staying a little longer, I quite liked the stag chillis in a tin, a little bit of work and you can make them.go quite far, extra chillis, a bit of stock, boil in the bag rice to accompany.
Also there are some nice instant noodles now, not pot noodle rubbish (although i do like a pot noodle every now and again!) They are light and very tasty, wish I could remember the brand I was having for lunch regularly, but there are loads out there!
In reply to Post #1
There are six meals in the Mortimer and Whitehouse book, five of them can be made on the bank. I have a four day session planned in early October, plan to try them all.
There are six meals in the Mortimer and Whitehouse book, five of them can be made on the bank. I have a four day session planned in early October, plan to try them all.
In reply to Post #4
The stagg chillis are good too be fair, on a 3 nighter (to get one would be nice!) I will always have this on my last night, tin of potatoes warmed through, drained then the tin of chilli added makes for a decent meal especially on those chilly nights 👍
The stagg chillis are good too be fair, on a 3 nighter (to get one would be nice!) I will always have this on my last night, tin of potatoes warmed through, drained then the tin of chilli added makes for a decent meal especially on those chilly nights 👍
In reply to Post #6
Bbq and everything for me tbh
Bbq and everything for me tbh
In reply to Post #1
if your lazy ?
some fruit apples bananas small plastic bag of Muesli and some fresh filtered milk as it dont go bad like normal
tin of stewing steak tin of potatoes drained all in a pan heat up eat
packet of dry pasta boil it up drain stir in a pasta sauce no need for plate eat out of the pan
tin of curry and tin of spuds
if your lazy ?
some fruit apples bananas small plastic bag of Muesli and some fresh filtered milk as it dont go bad like normal
tin of stewing steak tin of potatoes drained all in a pan heat up eat
packet of dry pasta boil it up drain stir in a pasta sauce no need for plate eat out of the pan
tin of curry and tin of spuds
Halloumi makes a decent meal, and doesn't really need to be kept cold (originally made for trekking etc). I usually do halloumi fajitas on the second or third night.
As already mentioned, it's a lot easier to prep stuff at home. Chilli, curry, etc, freeze it before you go and it'll stay cold for an extra day.
As already mentioned, it's a lot easier to prep stuff at home. Chilli, curry, etc, freeze it before you go and it'll stay cold for an extra day.
I am lazy when it comes to food, I travel really light but will have a cool box in the van. All these ideas are great cheers
In reply to Post #10
Proper hot grub is essential in the winter, the more time it takes to prepare the better, keeps you going and stops you questioning what on earth you are doing camping in the winter!!!
Proper hot grub is essential in the winter, the more time it takes to prepare the better, keeps you going and stops you questioning what on earth you are doing camping in the winter!!!
In reply to Post #1
During the warmer months its usually bbq'd for me - not all waters allow BBQ's but you can still cook the same meat in a pan. A favorite of mine is chicken thighs marinated in olive oil, lemon juice, **** loads of garlic, parsley, chopped rosmary, smoked paprika and a little white wine. Just marinate in a bag for at least 24 hours before you go and keep in the cool box, or even freeze it before you go. On the bank just bbq it on skewers and eat it with chopped red onion, olives and tzatziki - can have it in a flat bread if you eat bread. Whenever we go to the beach with the kids they always want me to do these chicken kebabs - they usually buy some chips from the shop and make proper gyros.
Come the winter i usually have pre-made batches for food to simply re-heat - stews, chilli's, curry's etc - usually make big batches when I cook them at home and squirrel away a few potions in the freezer for on the bank.
Egg's for me too - hard boil in the pan in the morning and snack on 3-4 eggs throughout the day.
Avocado, smoked salmon and scramble for breakfast. You'll need a cool box but you can freeze the smoked salmon, but the avocado's keep in or out of a cool box. Black pudding with fried eggs .....Im getting hungry just thinking about it.
I dont eat pasta these days, but when I did: Penne pasta with fresh green pesto, toasted pine nuts, flaked parmesan and some rocket. If you like them you can add re-hydrated porcinni mushrooms to the pasta. You can do the lot in a couple of pans if you think it through.
Stir fry's are easy too - just marinate the meat in a bag before you go and either buy all the pre-chopped veg or chop it yourself and take it in a bag in the cool box.
Ive even done a roast chicken and potatos on my BBQ - you'll need one with a lid (ive got one of those webber go anywhere ones) and use indirect heat - just put the small chicken on the grills to one side and the coals to the other, then put a tray under the chicken next to the coals to collect the drips and put some potato's and carrots in the tray (chopped fairly small and par-boiled) - 2 hours later with the occasional top up to the coals you have all the makings for roast dinner on the bank.
There's no need to eat processed ***** on the bank - just need to use your imagination a little.
During the warmer months its usually bbq'd for me - not all waters allow BBQ's but you can still cook the same meat in a pan. A favorite of mine is chicken thighs marinated in olive oil, lemon juice, **** loads of garlic, parsley, chopped rosmary, smoked paprika and a little white wine. Just marinate in a bag for at least 24 hours before you go and keep in the cool box, or even freeze it before you go. On the bank just bbq it on skewers and eat it with chopped red onion, olives and tzatziki - can have it in a flat bread if you eat bread. Whenever we go to the beach with the kids they always want me to do these chicken kebabs - they usually buy some chips from the shop and make proper gyros.
Come the winter i usually have pre-made batches for food to simply re-heat - stews, chilli's, curry's etc - usually make big batches when I cook them at home and squirrel away a few potions in the freezer for on the bank.
Egg's for me too - hard boil in the pan in the morning and snack on 3-4 eggs throughout the day.
Avocado, smoked salmon and scramble for breakfast. You'll need a cool box but you can freeze the smoked salmon, but the avocado's keep in or out of a cool box. Black pudding with fried eggs .....Im getting hungry just thinking about it.
I dont eat pasta these days, but when I did: Penne pasta with fresh green pesto, toasted pine nuts, flaked parmesan and some rocket. If you like them you can add re-hydrated porcinni mushrooms to the pasta. You can do the lot in a couple of pans if you think it through.
Stir fry's are easy too - just marinate the meat in a bag before you go and either buy all the pre-chopped veg or chop it yourself and take it in a bag in the cool box.
Ive even done a roast chicken and potatos on my BBQ - you'll need one with a lid (ive got one of those webber go anywhere ones) and use indirect heat - just put the small chicken on the grills to one side and the coals to the other, then put a tray under the chicken next to the coals to collect the drips and put some potato's and carrots in the tray (chopped fairly small and par-boiled) - 2 hours later with the occasional top up to the coals you have all the makings for roast dinner on the bank.
There's no need to eat processed ***** on the bank - just need to use your imagination a little.
In reply to Post #12
Sounds a lot healthier than my pkt of Jaffa cakes and 38 fags.....
Sounds a lot healthier than my pkt of Jaffa cakes and 38 fags.....
Don't forget the bacon sarnies 
Crumpets/picklets for pudding. 