No fridge? Cook it, eat it.

Plenty. Pasta, rice, couscous, noodles, oats, flatbreads and tortillas, tinned fish, beans, tomatoes and vegetables, nut butter, hard cheeses, whole cured sausage, UHT milk, nuts, dried fruit, oil, stock cubes and dehydrated meals. Among fresh food, onions, carrots, cabbage, potatoes, squash, apples and citrus all last days. Soft fruit, salad leaves, cooked rice and opened dairy don't.

For the first meal only — carried chilled in a cool bag with frozen blocks, kept sealed at the bottom, and cooked thoroughly on arrival. After that, protein comes from tins, cured products, dried goods or dehydrated meals. Perishable food shouldn't sit at warm temperatures for more than about two hours, and only one in hot weather.

Bringing a stove, barbecue or cooling coals into a tent or porch — for cooking or for warmth. Carbon monoxide has no smell and kills people every year while they sleep. Always cook in open air, well away from tent fabric, on stable ground, and never leave it unattended.

More than most people plan for. The calculator works it out: three days for four people at two hot meals a day comes to roughly 48 litres of water, 9.6 kg of food and around four hours of stove burn time. In hot weather with six people it reaches 126 kg of food and water combined — which is usually the moment you realise you need a tap or a filter rather than carrying it all.

Cook exactly what you'll eat — without a fridge there's no safe way to keep cooked food. Overnight, all food, rubbish and scented items go sealed and out of the tent, following local guidance for the area, since food in tents attracts animals and in some regions that's a serious safety issue. Pack everything out, including scraps.