You might be a wizard in the kitchen, but cooking in the wild is something else completely. Preparation space is tough to find in the forest and even more pesky on the sand. If we can give you one key bit of advice, it’s to keep it simple with a basic setup and basic meals.

Basic doesn't have to be boring and tasteless. With a few essential ingredients you can make every meal prepared on the road taste as if you are home.

This dish being no exception.

Move over boiled veges, we have a new player in town, the skillet. The everything skillet is sure to be a crowd pleaser and there’s really not much to it. It's a throw whatever you have in the chilly bin kind of recipe.

Instructions

1. Heat the olive oil and butter over medium-high heat in a large skillet. Add the potatoes, kumara and garlic and season with salt and pepper.

2. Season with herbs, salt and pepper and cook until browned on one side, 6 to 7 minutes. Turn the potatoes and kumura over and cook for another 4 to 5 minutes, or until golden brown. Remove the potatoes from the skillet.

3. If the skillet is looking dry, add another tablespoon of olive oil.

4. Add all the remaining vegetables and cook, stirring frequently, until the onions are soft and translucent and the peppers, carrots, zucchini and tender. Season with herbs, salt and pepper.

5. Stir the potatoes back in and continue cooking for another minute or two. Check seasonings and serve.

Feldon Find: If you have some meat, add it. If you have an egg, add it. If you have some chick peas, heck add them too. This recipe is made for it.

Beth is one half of Feldon Shelter (some say the better half).