You might have considered it yourself already. How can I get even more out of my Trail meal? 
With just a simple adjustment and a few additions, you can level-up your meal, without having to spend valued time in the flames and smoke of your campfire.

Our chefs have made it easy for you by offering a range of suggestions on how you can turn your freeze tried food into an extraordinary meal.

By only using the most necessary gear and limiting all the dead weight, they are suitable for day trips as well as longer trips. When choosing Trail, you will not have to compromise your ambitions, regardless of if it is on the taste of your meal or the duration or comfort of your trip.

Trail Egg and bacon frittata, is a wonderful meal on its own. But have you tried it as a filling for a grilled tortilla ? Put a little greens om the top, If you got it. Fold it into your tortilla and enjoy For that quick pitstop, where you need just a little extra

Take your trout fillet. Nail it firmly on your chosen board or tree stump. Season well with black pepper and sea salt. Then place it close to the fire so that the fish is cooked by the radiant heat from the fire. Move your board around the fire, during the process to make sure that it cooks evenly all over. You can check if the fish is cooked, by poking it with a wooden skewer, if it comes out with no resistance, The fish is cooked, Approx. 20-25 min depending on size. Then prepare your Trail Pasta Ratatouille. 

Now you can serve both a fire-roasted fish and a hearty meal with wonderful vegetables and pasta.

Make a regular bonfire bread dough. 

Mix water with salt, sugar, yeast and a little oil. Knead it well together with wheat flour so that you obtain a smooth and flexible dough. Let it proof overnight in the fridge. Take some soft butter and stir with cane sugar and ground cinnamon. (all this can be prepared from home).

Find some good sticks. Cut them to size and remove the bark where your dough is to be placed. Sprinkle a little flour on a wide surface and then roll out the dough thinly. Then spread  your soft cinnamon butter all over the dough. Then roll together. Divide into smaller lumps and roll these out into thin sausages. Now roll these around your sticks. Then bake over the embers in the fire until they are baked through and a nice golden colour. Prepare your Trail Strawberry Yogurt and Honey Granola and serve it in a small bowl. Enjoy your crispy and juicy bonfire bread on the side

Mix up a dough with flour, yeast, salt and water. And then knead it until it is completely smooth. Let it raise for a few hours. Divide the dough into smaller balls about the size of a golf ball. Roll out all the balls, making sure that they are rolled out thinly. 

Melt butter in a pan. Spread the melted butter over each rolled piece of dough. Fold each your flattened  pieces of dough together until you have several layers of butter and dough. Let them stand for a few minutes. (all this can be done from home). Then roll out the dough into thin flat pieces. Cut garlic cloves into thin slices and press these into the rolled out dough. Heat up an iron pan. Until it is very hot. Fry the dough until it is golden and crispy. Remove from the pan, baste with some fresh butter and sprinkle with sea salt.

Prepare your Trail Daal with rice, serve it in a small bowl with crispy and juicy garlic naan bread  on the side

Elk meat is the pinnacle of Scandinavian wild meat. Richly flavoured, dark and powerful. Take the steak and season well with black pepper and sea salt, and pay extra attention to the fatty side

Take some whole red onions and garlic cloves.  Leave the skin on. And then place them in the embers of the fire and roast them like that. They will become completely tender and sweet by leaving them to bake in their own skins in the fire. Heat up a good iron skillet. Place your elk steak with the fatty edge down. And let the fat melt and crisp up. After that fry the steak on both sides. For approximately 2-3 minutes on each side. In the last seconds, add some sprigs of rosemary to add some herbal flavour (other wild herbs can be used).

Get your Trail Pasta Ratatouille ready! Remove the elk steak from the heat and let it rest for a minute or two. Place it on a plate and arrange the baked red onions and garlic. Plate on the ratatouille. Finish it off with a sprinkle of fried rosemary and pour a little butter on top

Clean your wild mushrooms and break them into rough pieces. Melt some butter in an iron skillet, when the butter is browned, add the mushrooms and season with black pepper and sea salt. Take some walnuts and chop them finely. And put them in a small bowl. Then chop dried cranberries very finely as well and add to the walnuts. Cut chives, or other wild herbs. Add them to the mix together with coarsely grated parmesan cheese and finally Season with black pepper and sea salt. Take your Trail Pasta Bolognese and get it ready. Arrange it on a plate and add the fried mushrooms and sprinkle with the mixture of walnuts, cranberries and cheese on top.

Now experience the smell and taste of the forest, together with your tasty Bolognese

Here's how you can make it:

Start by preparing the bao buns. Line a small bamboo steamer with a piece of parchment paper to prevent sticking. Place two or three bao buns in the steamer, making sure they have enough space to expand during steaming. In a small pan, heat some water over the stove. Once heated, place the bamboo steamer on top of the pan, creating a steaming setup. Cover the steamer with a lid.

Allow the bao buns to steam for several minutes until they become soft and tender. The exact steaming time may vary, but it usually takes around 8-10 minutes. While the bao buns are steaming, prepare the Trail beef stew. Follow the instructions on the packaging.

Once the bao buns are done steaming, remove them from the steamer and keep them warm. Take a warm bao bun and carefully open it up. Fill it with a generous amount of Trail beef stew, allowing the flavors to mingle.

To enhance the dish, top the beef stew with a handful of wild blueberries for a burst of sweetness. Sprinkle fresh herbs from the area, over the top for added freshness and aroma. Repeat the process with the remaining bao buns and Trail beef stew.

Serve the beef stew-filled bao buns while they are still warm, allowing everyone to enjoy the softness of the buns and the flavorful combination of the beef stew, wild blueberries, and herbs.

This dish is a perfect blend of convenience and freshness, with Trail's freeze-dried food and wild produce. The creamy chicken with pearl barley provides a base, while the butter-fried asparagus adds elegance and flavor.
To prepare, peel and cut the white asparagus, then fry them in golden butter until tender and golden. Meanwhile, steep Trail's Creamy chicken with pearl barley in boiling water as instructed.
Once ready, transfer the creamy chicken to a plate and top with the butter-fried asparagus and some browned butter. Sprinkle with wild herbs for added flavor and appeal.
Sit back, savor the mild and sweet asparagus with the creamy chicken, and enjoy the satisfying combination of flavors and textures.

To make a delicious Trail Egg and Bacon Frittata with grilled muffins, start by placing a muffin on the fire and toast it until golden and crispy. Set it aside to keep warm.
Next, pour boiling water into the Trail bag containing the Egg and Bacon Frittata mix and let it steep until cooked.
While waiting, slice an avocado and gather some wild herbs.
Once the muffin is crispy, cut it in half and layer the bottom half with avocado, herbs, and a generous portion of the Trail Egg and Bacon Frittata.
Sprinkle some cheese and additional herbs on top before closing the muffin with the other half.
Enjoy this delicious and satisfying breakfast while immersing yourself in the beauty of nature.

Take the pork belly and score the skin with your knife, be careful and don’t cut into the meat.

season it well with sea salt and freshly ground black pepper. Prepare two sticks and insert them diagonally into the pork belly.

Find two Y shaped sticks and make the end pointy, then place the pointy end into the ground, one on each side of the fire place. Pound them into the ground until they stand and are stable.

Then make a good glowing fire and place the meat in the y-sticks over the fire. Now it's just a matter of turning the meat once in a while making sure it browns slowly and becomes crispy and golden.

When the meat is done, take it off and let it rest. Cut into slices and serve with pasta Ratatouille