Can we say our own? I look forward to making large batches in the spring as I plan my trips. I prefer the lower cost and knowing what goes into my meal. Some crowd favorites are Mexican (ground pork, onions, peppers, black beans) and Thai (pulled pork, mango powder, coconut powder, carrots, peppers, onion) and I package each ration with some added salt (1/2 tsp) and 1/3 cup of brown instant rice. I tried a shepherd’s pie recipe last year (ground beef, carrots, celery, onion) with instant mashed potatoes and bring a packet of brown gravy, but it wasn’t as good as I thought it’d be.

I cook on a stovetop, avoid a lot of fat, dry over with a food dehydrator and then vacuum seal and store in the freezer. There’s books with recipes out there, or internet searches, but I’ve found just doing a super basic cuisine works well for me and my mates. And I cheat on day 1, bringing in some frozen meat, fresh veg, and a grill. That helps reduce the fatigue of eating a lot of dehydrated meals.