My wild cooking project wasn’t the only cooking project I’m working on over the summer: I was also working on veganising recipes from the Nordic Baking Book. The two combined with Pinnbrôd. Or at least that’s what it’s called in Sweden. When I posted it to instagram I was told the German word is Stockbrot.

Both the Nordic Baking Book and Wild Baking recommend making the bread twists fat enough to slip a cooked sausage in; lubricant may be required. Just as god intended. Vegan sausages are better though. They don’t take as long to cook, so you can just wrap the dough round the sausage and by the time the bread is done the sausage is too.

The challenge then is getting the stove to the right temperature. You’ll want to burn it down until there are no more flames. The other trick is to find the right size of sausage. The Taifun cocktail sausages are perfect for the size of the stove.

To Make The Dough:

1 cup of plain flour
Two big pinches of salt
1/2 teaspoon baking powder
5 tablespoons of water

Mix the dough together just before you go out, and pop in a container.

In The Wild:

Dough
Hot dogs

Allow the flames on the stove to die down and work while the embers are still hot.

Place the hot dog on a skewer.

Break off about a tablespoon of dough and roll it out. Wrap it in a thin layer around the hot dog.

Cook over the embers, twisting constantly until the bread is cooked through.

Each year I set myself a summer project. In the past I’ve learned how to spin, sewn one dress for every week of the six week holidays and, of course, each year I aim to get the flat so tidy I never have to clean again.  This year my challenge is to cook outside more often. As a result I’ve bought myself a Wild Woodgas Stove.

I’m aiming to get one new recipe written up each week that’s been cooked on my new stove. This first one is for a mild, sweet and sour potato curry. It’s in two parts. First you cook the curry paste at home, then you add some water and a can of new potatoes out in the wild to make it a meal. I use the term ‘wild’ loosely. Theses recipes aren’t necessarily going to work for backpacking. It’s more cooking-but-a-little-lazier and with a great view.

Potato curry

This serves two, with flatbreads for dipping

To make the paste

1 tbsp oil
1 teaspoon of cumin seeds
1 teaspoon of black mustard seed.
Pinch of Asafoetida
2 teaspoons of brown sugar
5 tablespoons of tomato paste
2 tablespoons of tamarind paste
1 teaspoon of salt
1 tablespoon of coriander
1 1/2 teaspoon turmeric

Heat the oil over a medium-high heat. When hot add the cumin and mustard seed.

As the mustard seeds start to pop, add the asafoetida, sugar, tomato, tamarind, and salt. Stir until the sugar dissolves.

Add coriander and turmeric. Turn the heat to low and reduce the water. The paste is done when it just coats the bottom of the pan – if you drag a spoon through it it should leave a gap in the sauce.

Let it cool and then jar it up.

In the wild

1 can of boiled new potatoes
Water
Your jar of curry paste

Drain the new potatoes and add them to a pan.

Put in the curry paste and enough water so that the potatoes are almost all covered.

Pop the pan over the fire and heat until everything is cooked through.