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Cooking and Campfires

Cooking and Campfires

by catherine ~ 6 February, 2009 ~ 2 comments

Everyone has to eat and fresh air builds appetites.  How do you set up an efficient camp fire that will cook your dinner without it taking hours or the contents of the pan ending upside down among the ashes?  Justin Sterry - the "Al Fresco Chef" - explains how to build tripods and pit fires in the second installment of Woodlands TV's Survival Series.  Read more...

Catching and Gutting a Fish

Catching and Gutting a Fish

by catherine ~ 19 December, 2008 ~ 2 comments

There is nothing more satisfying than being able to catch and prepare your own supper.  Alex McKenzie, bushcraft expert, demonstrates how to catch and clean a trout in the first part of the Woodlands tv Bushcraft Series.  Read more...

Foraging for Sweet Chestnuts

Foraging for Sweet Chestnuts

by catherine ~ 24 October, 2008 ~ 134 comments

Now is the time to be collecting your sweet chestnuts.As the October winds get going, there will plenty more of them to collect from under the trees.    Don’t confuse them with horse chestnuts (conkers), which are inedible. You can see pictures of the sweet chestnut tree in the Woodlands.co.uk Tree Identification Guide.The hedgehog-like cases are covered in long, pliable, green spikes.  Split open, they contain 2-3 shiny, roughly triangular nuts with a distinctive tuft on the end. Read more...

How to Make Wild Bannock Bread

How to Make Wild Bannock Bread

by Annette ~ 26 June, 2007 ~ 13 comments

When on the trail, be it in Britain or abroad I like to carry the following ingredients with me to make what I call a Wild bread. Bannock originates from Scotland and was made with oats, flour, salt, and water but over time other ingredients have been added to the delight of our taste buds! This bread is particularly fun to make as a family.
Read more...

Basic campfire cooking

Basic campfire cooking

by Margaret ~ 8 August, 2006 ~ 23 comments

The simplest campfire for your woodlands is made between two fairly hefty logs of wood, preferably cut recently and still “green”, so they don’t ignite. Between these, you kindle your small dry sticks, and larger dry wood. The kettle or pan should reach across the fire and balance on the logs, but it is much better if you have metal bars to Read more...

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