There is a specific type of hunger that only hits you when you are three miles from the car or campsite and the sun is starting to dip behind the fells.
It’s not just an empty stomach; it’s a primal demand for something salty, warm, and comforting.
Over the years on BaldHiker, I’ve shared plenty of “Post-Hike Feasts” that require a full kitchen, but my heart (and my rucksack) belongs to the one-pot wonder.
When you’re camping wild or just firing up the stove on a campsite, you don’t want complexity. You want maximum flavour with minimal washing up.
This recipe is my latest obsession for the trail or when camping. It combines two ingredients that are practically made for the hiker’s backpack: Chorizo, because it cures your salt cravings and keeps without a fridge, and Halloumi, the squeaky king of camping cheeses that holds its shape when things get hot.
But the real magic here is the “Forager’s Twist.” If you are hiking in the spring (March to May), keep your eyes peeled for Wild Garlic (Ramsons) in the damp woodlands.
Throwing a handful of those emerald leaves into this pot at the very end transforms a simple camp dinner into a gourmet experience connected to the land you’ve just walked.
Here is how to make the Smoky Chorizo and Halloumi Orzo Skillet.
The “Hill-High” Halloumi & Chorizo Skillet: A One-Pot Wonder
Fuel your adventure with this easy one-pot camping recipe. Smoky chorizo, golden halloumi, and a wild garlic twist make this the ultimate post-hike camping feast.
2
servings5
minutes15
minutes965
kcalIngredients
150 g The Meat: Chorizo Ring (diced). Tip: The oil from this cooks the whole dish.
200 g The Cheese: Halloumi block (cubed).
200 g The Carbs: Orzo pasta (rice-shaped pasta).
The Veg: 1 Red Onion (chopped), 1 Red Pepper (diced).
2 cloves The Flavour: Garlic (sliced)
1 tbsp Tomato Puree
600 ml The Liquid: Water + 1 Chicken or Veg Stock Cube.
The Green Finish: A large handful of Wild Garlic/Ramsons (or fresh Basil if you aren’t foraging).
Optional: A wedge of lemon to squeeze over the top.
Directions
- Release the Gold: Fire up your stove. Toss the diced chorizo into the cold pot and turn on the heat. As it sizzles, it will release a stunning orange paprika oil. You don’t need to carry extra cooking oil—this is the good stuff!
- The Squeak: Once the chorizo is crisp, fish it out with your spoon (leave the oil in the pot!). Drop in your halloumi cubes. Fry them in that spicy oil until they are golden brown and crispy. Fish them out and set them aside with the chorizo.
- The Base: Throw your onion and peppers into the remaining oil. Sauté for 3 minutes until soft. Stir in the garlic and tomato puree for a minute—it should smell incredible right now.
- The Toast: Tip in the dry Orzo. Stir it around for a minute to coat the grains in those smoky flavours. This stops it going mushy later.
- The Simmer: Crumble in your stock cube and pour in the water. Bring it to a boil, then turn your stove down low. Let it bubble gently for about 8-10 minutes. You don’t need to drain anything; the pasta will drink up the liquid and create its own creamy sauce.
- The Reunion: When the pasta is tender and the sauce is thick, stir the chorizo and halloumi back in to warm through.
- The Forager’s Finish: Turn off the heat. Throw in your Wild Garlic (or basil). Stir it once—the residual heat will wilt it instantly, releasing a subtle garlic aroma that pairs perfectly with the smoky meat.
- Serve: Eat it straight from the pot. Less washing up means more time watching the stars.
Paul’s Tips
- Make it Keto: I know many of you follow my low-carb journey. You can swap the Orzo for a pouch of Cauliflower Rice. Skip the boiling water step—just stir-fry the cauli-rice with the veg and meats for 5 minutes until hot. It works a treat.
- Cleaning Hack: Save a small piece of crusty bread to wipe the pot clean at the end. It soaks up the last of that delicious sauce and saves you wasting water on washing up!
Let me know if you try this one on your next adventure. There is nothing quite like a hot meal in the great outdoors. Happy hiking!
