What are some basic supplies (both food and tools) that you should bring?
I recommend that you make two advance preparations: A marinade consisting of lemon juice, olive oil, garlic and salt that can be used to grill almost any meat or fish; And a blend of mustard and honey that is either a great glaze for meat on the grill or can be combined with the marinade to make a salad dressing.
In addition, you try taking a few spice blends from this UK company (that ships abroad), plus olive oil, salt, pepper, sugar and dark rum for pudding!
Essential tools include a small portable grill like the Weber Smokey Joe, and a one-ring burner. I like the Trangia very much; it’s a storm-proof oven. Cold bags, Jerrycan, a thermos, Lock & Lock containers, stackable bowls, chopping board, knives (serrated and pocket) are the main big things, and don't forget smaller items such as a wooden spoon, can opener, corkscrew, ladle, tongs and pots and pans.
Are there one or two pieces of equipment that are a must?
The grill and one-ring burner should take care of lovely barbecues as well as one-pot dishes.
What are the things that you can do without when cooking?
I try to avoid lots of preliminary frying for instance, so tagines can be easily assembled in one pot and cooked without hovering over the stove or fire. By cooking in one pot you also cut down on washing up.
How do you recommend storing and transporting your supplies?
Lock & Lock's containers are brilliant—water and airtight. Lakeland’s cool bags are fantastic and are lined with flectalon which is one of those materials developed for NASA to keep things either cold or hot in space.
Check out some of Annie’s simple, no-fuss recipes below and share your own favorite camping go-tos.
This story originally appeared on our sister site, The Daily Meal.