Every Cut, Every Size

You need

2 cups (4 servings) freeze-dried ground beef · 1 onion · 2 cloves garlic · 1 can kidney beans · 1 can diced tomatoes · 2 tbsp chili powder · 1 tsp cumin · 2 cups stock or water

Method

1. Soften the onion and garlic in a little oil in a heavy pot.
2. Add the tomatoes, beans, spices and stock and bring to a simmer.
3. Stir the beef in dry — it rehydrates in the pot in about ten minutes. Simmer 15 minutes, season, done.

You need

2 cups (4 servings) freeze-dried chicken dices · 8 cups chicken stock · 2 carrots · 2 celery sticks · 150 g egg noodles · thyme · parsley

Method

1. Bring the stock to a boil with the diced carrot, celery and thyme.
2. Add the noodles and the chicken dry at the same time. Simmer 8–10 minutes.
3. Finish with parsley, black pepper and a squeeze of lemon.

You need

2 cups (4 servings) freeze-dried pork sausage crumbles · 4 potatoes, diced · 1 onion · 1 bell pepper · 4 eggs · smoked paprika

Method

1. Cover the sausage crumbles with hot water and leave 5–10 minutes, then drain.
2. Crisp the potatoes in a wide skillet, add onion and pepper, then fold the sausage through.
3. Make four wells, crack in the eggs, cover and cook until the whites set.

You need

2 cups (4 servings) freeze-dried chicken dices · 1½ cups long-grain rice · 3 cups stock · 1 onion · 2 cloves garlic · peas · lemon

Method

1. Soften onion and garlic, stir in the rice for a minute until glossy.
2. Pour in the stock, add the chicken dry, cover and cook 18 minutes on low.
3. Stir the peas through off the heat, rest five minutes, finish with lemon.