Three trail meals I actually cook
Lamb tagine, shepherd's pie and chicken risotto. I cook these meals at home, dehydrate them, and eat them on multi-day hikes. Get my recipes, cooking instructions and rehydration methods in your inbox.
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What is in the recipes
The meals I make in my own kitchen and carry on track.
- Lamb and chickpea tagine with couscous. Moroccan spices, lamb and chickpeas in a sweet-savoury sauce with dried apricots.
- Shepherd's pie. Lamb mince with vegetables and reconstituted mashed potato, cooked in the same pot.
- Chicken and spinach risotto. Arborio rice with chicken and spinach, cooked at home and rehydrated on track.
- Cooking and dehydration. Ingredients, methods, temperature, time and technique for each meal.
- Rehydration on track. Pot cosy and stovetop methods, with water amounts and timing.
- Measurements. Metric and imperial measurements throughout.
Who this is for
I made these for hikers who want to cook their own meals.
- You want to dehydrate meals at home.
- You want recipes you can cook and rehydrate on a multi-day walk.
- You want the cooking method as well as the ingredient list.
Who wrote it
I'm Mowser. I cook food at home, dehydrate it and carry it on multi-day hikes across Tasmania and mainland Australia.
These recipes are what I actually eat on track, not nutrition advice.
More about meGet my trail recipes
I'll send the recipe cards straight to your inbox.
You'll also get my free newsletter, Mowser's Musings. Leave any time.