Guides

The practical background the recipes assume: what to buy, how to keep it moving, what makes it taste like dinner, and how to cook it on one ring.

• Cooking on one burner

  Sequencing, residual heat, and the handful of tricks that make a single ring feel like two.

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• Rotation and FIFO

  Check dates at the shop, newest to the back, and make the cupboard visible. Three habits, no system.

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• Store cupboard build: 7, 14 and 30 days

  What to actually buy, in three sizes, and why the list stops growing after the first week.

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• The spice kit that makes this food worth eating

  Eleven things, most of which cost under two pounds, that decide whether tinned food tastes like dinner or like rations.

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• Water: how much, and how to carry it

  The heaviest thing you take, and the figure that decides whether dried food saves weight or costs it.

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