I love coking outside -an antidote to modern digital lives. A favourite is just to make a Jamaican style ITAL soup with the vegetables and beans that I have in the house. Every year now, we also have a street party in my community.September is the best month. I light the fire, start the soup, people bring ingredients and they go in. An hour or so later, a steaming hot bowl of goodness is placed in each persons hands. What life is about. Cerys matthews
The kotlich pots worked very well on our canoe trip, we took two 13 ltr, on this years trip, I think I will take a 20 ltr as well next year. Tim MacKenzie
We bought out first kotlich from Trish in 2011 and it has proved one of our favourite ever purchases; we use it all of the time for all sorts of different dishes. In fact, because we are lucky enough to do our campfire cooking in various different places, we now have three. Charlie Gladstone Pedlars and the Good Life Experience
Ukrainian summers of my childhood are unimaginable without food cooked outside in the wild. Instead of picnics we went, as we called it, ‘into nature’ - usually a pine forest by the banks of Dieper river. We would fish and then cook yushka - an aromatic fish broth cooked over embers in a large couldron which we called ‘kazan’ aka kotlich. Those were unforgettable experiences, that I am so keen to recreate with my young family in the UK. Olia Hercules recipe books, Mamushka and Kaukasis
The Kotlich has become an essential part of our outdoor cooking kit. We love its sturdy and durable design and ease of set up. It allows us to cook up a feast, quickly and easily, wherever we find ourselves" - Sam & Shauna Hosts of 'BBC1's Sam & Shauna's Big Cookout'
Thank you so much for sending me the fabulous Kotlich last week. It arrived the next day and we had the most amazing 50th Birthday party meal cooked in it at the weekend! Thanks again.
I was recently given my first kotlich as an early birthday gift and couldn't wait to get something going in it. A few days camping at Folly Farm in the Cotswolds in the early May bank holiday provided the perfect opportunity.
Yes we were camping on the west coast of Scotland,and I found the Kotlich very useful as most evenings we were feeding 8 to 15 people. My recipes are very hit and miss, I'm afraid, but all turned out very delicious! Perhaps the open air and setting added to that!
I made a chicken dish with diced chicken pieces, peppers, courgette, garlic, mixed Mediteranian herbs, white wine and veg stock with a bit of cream mixed in at the end. A Morrocan style veg stew with aubergines, chick peas, onions, other veg and stock with a Morrocan spice mix. Risotto with red onion, peppers, courgette and lots of fresh prawns, fresh caught pollock, home smoked fresh caught mackerel. Leek and potato soup. lentil and veg soup.
We tend to cook up what ever we have rather than think of a recipe and shop for it, if you see what I mean! Sometimes I put in extra water and added rice or potatoes to make it a one pot meal.
We love it!
Chris Salisbury, director and senior Wildwise instructor tried the kotlich / bograc with a group recently at Dartington in Devon, on one of their bush craft and survival skills camps www.wildwise.co.uk He says “We had a rabbit stew, cooked in the kotlich / bograc over the open fire - it was delicious and the kotlich was a delight to use. easy to rig up, move around and adjust the temperature. We will be using it a lot over the summer.” See the recipe page for Chris's delicious Rabbit stew recipe.
Tracey Smith, a specialist writer and broadcaster on sustainable living, creator of InterNational Downshifting Week and author of The Book of Rubbish Ideas says, “I have one and I absolutely adore it! It has re-opened the door to enjoying cooking outside and reminds me so much of my time living in France. It's such a joy to be out in the open-air appreciating the beauty of Mother Nature's backyard and sharing seasonal food. This simple enamel pot brings such conviviality to a gathering and everyone wants to twiddle the lever to turn the pot. The combined smells of burning driftwood and the waft of something mouthwatering seems to act as a magnet for vibrant conversation filled with anticipation of a hot and fulfilling lunch. My top tip is remember to take a large loaf of bread for everyone to break up and mop up the juicy bits at the bottom of the kotlich / bograc and don't forget, warm spicy punch and mulled wine aren't just for Christmas, they are perfect accompaniments for enjoying balmy summer evenings with family and friends in the garden.” Tracy's Sausage Casserole for the beach is on the recipe page.
What a fabulous alternative to a barbecue! The pot was soon bubbling away, and everyone came back for more. I'm amazed that the handle and chain remain cold to the touch even though the pot is over a roaring fire. It really is outdoor cooking made more fun and simple. Margaret from London. See the recipe Margaret's Smoked Sausage Hot Pot...
I used the tripod for the first time Saturday and it was great - so easy to use and it made superb food. Did a simple goulash, so easy, so delicious. As I try newer things I'll send you the recipes and photos.