Even when base camping, it is, IMO, difficult to cook from basic,fresh ingredients. You just need so many different items, pots, pans etc that it makes meal preparation a major activity which detracts from one's outdoor experience. To say nothing of keeping food safe when unrefridgerated in even a UK summer. If you're backpacking, with a new cam site each day, the effort is too much. For me, a good compromise is to cook at home, from fresh ingredients, the meals that I enjoy, then dehydrate tnem so that they carry very light, and safe, and can be quickly and easily reconstituted at the camp site. You are restricted to stews and casseroles of the type spag bol, or chile or beans and rice. But IMO thye are good rib sticking food to replenish the calories burned in the day's walk. There isn'teven any extra work in preparing, when you make say spag bol, make a double or triple quantity, have one meal "fresh" and dehydrate the rest.For menus, recipes and techniques, I strongly recommend trailcooking.c.om and hungryhammockhanger.com (HHH has a great you tube channel). Compared with commercial offerings, youcontrol the content (only fresh ingredients e.g.) level of salt and spices, and portion size.
