6 tips for the shopping list
Freezer bags are brilliant for mixing delicious fillings for, for example, crispbread.
Lemon juice (bottled) adds a lovely flavour to the food and helps to make the lukewarm tent food fresher. Plus it can also be used in drinks.
Legumes such as tinned beans and lentils can quickly and easily be turned into spreads. Put the legumes into a freezer bag and use your hands on the outside of the bag to mash the contents together.
Peanut butter can be eaten on crispbread or you can eat it with carrots, which are also easy to bring to a festival. It can also replace tahin in hummus.
Crispbread, tortillas or biscuits are a good substitute for rye bread which tends to crumble and can become very moist in a hot tent.
Dried spices are easy to carry in your bag and are an easy way to make your festival food taste of something.
It doesn't have to be expensive to attend a festival, even if you don't bother to feed on tinned mackerel on bread. We have asked Nanna Høj Jakobsen, who is trained in health and nutrition and part of the "Pimp your tinned food" initiative, to make three suggestions for spreads you can put on crispbread, which is super convenient to bring.
At a festival, it doesn't matter that much whether there's a half or a whole spoonful of one or the other, and the recipes are more intended as an ingredient list you can be inspired by.
Salt and pepper
Put all ingredients in a freezer bag and mix them with your fingers on the outside of the bag. Season with lemon, salt and pepper. Serve on the crispbread.
Sundried tomatoes in pieces + oil from the sundried tomatoes
Salt and pepper
Put the chickpeas in a freezer bag and mash them roughly with your hands on the outside f the bag. Add the remaining ingredients and season with cumin, lemon, salt and pepper. Serve on the crispbread.
Spread peanut butter on the crispbread and top with fresh fruit. Bananas are easy to carry in your bag but all fruit can be used. You can also top with cocoa chunks instead of fruit as they don't melt in the heat.
This article was first published in Orange Press on 30 June 2019.