There is a specific type of hunger that only hits you when you are three miles from the car or campsite and the sun is starting to dip behind the fells.
It’s not just an empty stomach; it’s a primal demand for something salty, warm, and comforting.
Over the years on BaldHiker, I’ve shared plenty of “Post-Hike Feasts” that require a full kitchen, but my heart (and my rucksack) belongs to the one-pot wonder.
When you’re camping wild or just firing up the stove on a campsite, you don’t want complexity. You want maximum flavour with minimal washing up.
This recipe is my latest obsession for the trail or when camping. It combines two ingredients that are practically made for the hiker’s backpack: Chorizo, because it cures your salt cravings and keeps without a fridge, and Halloumi, the squeaky king of camping cheeses that holds its shape when things get hot.
But the real magic here is the “Forager’s Twist.” If you are hiking in the spring (March to May), keep your eyes peeled for Wild Garlic (Ramsons) in the damp woodlands.
Throwing a handful of those emerald leaves into this pot at the very end transforms a simple camp dinner into a gourmet experience connected to the land you’ve just walked.
Here is how to make the Smoky Chorizo and Halloumi Orzo Skillet.
Paul’s Tips
- Make it Keto: I know many of you follow my low-carb journey. You can swap the Orzo for a pouch of Cauliflower Rice. Skip the boiling water step—just stir-fry the cauli-rice with the veg and meats for 5 minutes until hot. It works a treat.
- Cleaning Hack: Save a small piece of crusty bread to wipe the pot clean at the end. It soaks up the last of that delicious sauce and saves you wasting water on washing up!
Let me know if you try this one on your next adventure. There is nothing quite like a hot meal in the great outdoors. Happy hiking!
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