Why one-pot cooking makes sense on the hill

After a long day on the fells, the last thing you want is a complicated meal. Your legs are tired, the midges are out, and the light is fading. One-pot cooking keeps things simple: you use less fuel, carry less kit, and have less washing up. Everything goes into a single pot, usually in stages, and you eat it straight from the pot with a long spoon. No separate pans, no colander, no fuss.

The meals that work best are pasta, porridge, and soup. They are forgiving, adaptable, and made from lightweight ingredients you can buy in any UK supermarket. They rely on simmering rather than a rolling boil, which saves gas. A 100g gas canister will last a weekend if you are careful. A 230g canister will easily cover a week of evening meals and breakfasts.

The simple kit that keeps things easy

You do not need much. A reliable stove, a windshield, and a pot with a lid are the essentials. The windshield cuts fuel use dramatically on windy British hills. A lid traps heat and brings water to the boil faster. A long-handled spoon reaches the bottom without burning your knuckles.

• Stove: a simple gas or liquid fuel stove that simmers well.
• Pot: 750ml to 1 litre, with a lid. Aluminium is light; titanium is lighter but costs more.
• Windshield: foil or a dedicated folding screen.
• Long spoon or spork: plastic or titanium.
• Lighter and spare: keep them in a dry bag.
• Small cloth or scourer: for a quick wipe.

A pot cosy is a clever addition. You can make one from an old fleece. It keeps food warm while it rehydrates or finishes cooking, and lets you turn the stove off a minute early. That saves fuel and reduces the risk of burning.

One-pot pasta: the ultimate tired-legs dinner

Pasta is my go-to evening meal on the hill. It is quick, filling, and you can add almost anything. The trick is to use just enough water. Too much wastes fuel and makes washing up sloppy. For one person, use about 300ml of water for 100g of pasta. Bring it to the boil, add a stock cube, then add the pasta. Simmer for 8 to 10 minutes, stirring occasionally.

While it cooks, add dried vegetables, chopped chorizo, or a spoonful of pesto. Dried mushrooms, sun-dried tomatoes, and spinach flakes all work well. For a creamy sauce, stir in dried milk powder or a small piece of cheese at the end. Let it sit for a minute with the lid on. Eat straight from the pot.

• Base: 100g quick-cook pasta, 300ml water, 1 stock cube.
• Add-ins: dried veg, chorizo, pesto, cheese, dried milk.
• Tip: break spaghetti into short lengths to fit the pot.

Porridge: a warm start without the fuss

Porridge is the best breakfast for a cold morning. It is cheap, light, and takes minutes. Use 50g of rolled oats and 200ml of water per person. A pinch of salt makes a real difference. Bring to the boil, then simmer for 3 to 4 minutes, stirring. If you use instant oats, pour boiling water over them and let them sit in a cosy for 5 minutes.

Add dried fruit, nuts, jam, or cinnamon. A spoonful of dried milk powder adds creaminess and protein. In winter, pre-mix oats, milk powder, and sugar at home in a bag. Then you only need to add water. It is one less thing to think about when your fingers are cold.

Soup: the forgiving one-pot meal

Soup is the most forgiving meal you can make. It works with whatever you have. A stock cube, a handful of dried vegetables, and a small handful of noodles or lentils are enough. Bring 500ml of water to the boil, add the stock and vegetables, and simmer for 5 minutes. Add noodles for the last 3 minutes. For a heartier soup, add instant mashed potato or a spoonful of couscous to thicken it.

Lentil soup is particularly good. Red lentils cook quickly and do not need soaking. Use 50g of lentils to 400ml of water, a stock cube, and a pinch of curry powder or cumin. Simmer for 10 to 12 minutes, stirring occasionally. If you have onion or carrot, chop it finely and add at the start. Eat with oatcakes.

Fuel, washing up and little habits that help

Fuel is precious. Always use a lid and a windshield. Turn the stove down to a simmer as soon as the water boils. In cold weather, keep gas canisters warm by sleeping with them or putting them in a warm pocket before use. A cold canister will not perform well. With a liquid fuel stove, prime it and adjust the flame. A little planning goes a long way.

Washing up is easier if you eat from the pot and use a long spoon. Scrape out leftovers, then add a splash of water and a few drops of biodegradable soap. Scrub with your fingers or a small scourer. Rinse with a little more water. If wild camping, scatter grey water well away from streams and pitches. Do not use soap in or near water sources. A final wipe with a cloth leaves the pot ready.

One last habit: measure your water. A small measuring cup or a marked bottle helps you use just enough. That saves fuel, makes food taste better, and keeps washing up manageable. After a long day, that is exactly what you want.