This recipe reminds me of my dad. When we were kids and it was Dad’s choice for dinner it would be either mince on toast or devilled sausages with boiled potatoes; my sister and I were never excited about eating either of these staple meals. But what made up for our basic weeknight fare was that Dad was a secret foodie and for a special treat he would take us out to dinner somewhere with crisp white napkins, water in glass bottles and very polite wait people. Here he would make us try oysters and game meats, offal and splashes of wine. Dad would always order the most obscure thing on the menu and make us try it. If he was lucky we would screw our face in disgust and leave it to him but there were probably times where we enjoyed it so much we wouldn’t leave him much on his plate.
I can completely understand and respect his way of eating and I’ve probably encompassed it myself in my later years. If I’m home on my own I’ll more often than not have scrambled eggs for dinner or an omelette or a sandwich. But when I go out for dinner or cook a special meal I try not to play it too safe.
What makes this recipe perfect for the outdoors is that it’s easy and hearty and you can pre-cut the vegetables and pack them in a sealable bag for easy preparation.