Firepot has been three years in the making. As adventurists trekking through Greenland, they wanted their hikes to be punctuated by slow-cooked, natural food that tasted delicious. Firepot wanted a healthy, hearty meal that didn’t weigh them down or keep them waiting. And we couldn’t find it anywhere. So they made their own in a Dorset barn — delicious, nutritious, dehydrated slow-cooked meals inspired by their travels. Firepot have kept it lightweight and easy to use so it can be enjoyed from the heights of the Himalayas to the fjords of Chile.
Creamy Arborio rice with pan-fried porcini and chestnut mushrooms, cooked in mushroom stock and finished with chopped flat-leaf parsley and a squeeze of lemon juice.
Winner of the Taste of the West Award 2017.
Packing a punch - Risotto has always been a favourite in the Firepot household. They like to make it the old school way — rich and creamy, with just the right amount of bite. They have tasted many different risottos in their search for the best recipe, but nothing could beat the ones that were packed with mushrooms. So they use two kinds: dried porcini, soaked to create a delicious, satisfying stock, and grilled chestnut mushrooms. And they don’t chop their mushrooms finely like a lot of their competitors. You’ll find big, juicy slices, just like you would if you made it at home. Finished with lemon juice and fresh parsley, our risotto is guaranteed to warm you whether you’re eating atop a mountain or round the kitchen table.
These bio meals must be cooked in a pan, not in the bag.