Sweetcorn Salsa and Salads: Joe Woodhouse's Camping Recipes

These recipes are really easy to prepare, even in a field with a tree stump as a counter. Once the tent is up, I start the food. It's a good idea to have a small box of camping essentials: salt, vinegar, mustard, pepper mill, small knife, corkscrew, plastic bowls and boxes. I keep mine in the trunk of the car. I would happily take this trio as a meal with crusty bread, although they go well with a barbecue. I always hope there's some left over to make a tasty breakfast the next day, with a fried egg or grilled halloumi - always the antidote to a deflated mattress or a leaky tent.

Moroccan Carrot Salad

This salad has some of the flavors I associate with Morocco, but it really reminds me of the summers of my childhood. My mother always had a variation on the table at parties. It's very simple and keeps well if prepared in advance.

Preparation 20 minFor 4 to 6 people, as a side dish

60g almonds, skin on, ideally but blanched or flaked 600g coarsely grated carrots 1 banana shallot or 3 spring onions, finely chopped 60g raisins, soaked in a cup of hot water for 15 minutes 25g mint, leaves picked and chopped 1 tbsp cumin seeds, lightly toasted and coarsely ground 1 tsp cinnamon powder 1-2 lemons Flaky salt

Coarsely chop the almonds. Add them to a large mixing bowl with the rest of the ingredients except the lemons.

Add a good pinch of salt and mix well with the juice of one of the lemons. Taste, season and add more salt and lemon juice to taste.

Salad of shredded cabbage, blue cheese and kidney beans

Really quick to prepare as a light meal or solid side dish. Delicious on the table at a barbecue, or piled into burgers, wraps or sandwiches.

Preparation 15 minServes 4-6, as a side dish200g full-fat natural yoghurt2 tablespoons extra-virgin olive oil 1 heaped teaspoon garlic powder or granules, or 1 clove crushed into a paste Juice of half a lemon, or to taste Flaky salt and black pepper 1 white cabbage (about 750g )1 can of kidney beans (drained weight 240g)15g finely chopped parsley150g blue cheese, crumbled

In a bowl, combine the yogurt, oil, garlic and lemon juice with a good pinch of salt. Mix well to combine, check salt and lemon levels and adjust accordingly. The dressing should be quite tangy, but keep the saltiness of the blue cheese in mind.

Cut the tough stem from the cabbage and remove the outer leaves. Cut the cabbage in half and cut a triangle from the majority of the stem. Slice as thinly as possible from the top to the end of the cabbage stem (a mandoline is particularly suitable).

Add the cabbage to the yogurt vinaigrette, massaging the dressing in the cabbage so that it becomes well combined. He enjoys a little rest.

When ready to eat, add the rest of the ingredients and mix well. Taste, adjust seasoning and lemon juice, and serve.

Sweet corn salsa

I love it over refried beans, sometimes with a fried egg too. It can be used in place of a relish or as an ingredient in other dishes such as quesadillas, or sprinkled on nachos. It is also excellent in a simple wrap or a sandwich with feta and shredded lettuce.

Preparation 20 minServes 6 as a side dish, garnish or side dish

300g corn kernels, best fresh, but frozen or canned is fine too1 red onion, peeled and finely diced1 red chilli, chopped, seeded or seedless your taste200g small tomatoes, roughly diced the same size as corn 15g finely chopped cilantro, stems and wholeZest and juice from 3 limesPuff pasty salt

If using fresh or frozen sweet corn, blanch it in boiling water for a few minutes until tender. Drain and refresh with cold water. This step can be done in advance. You can also use canned corn.