I have a wonderful S African butcher near me and buy lots of Biltong and Stokies (dried beef and sausages) - always take too much but have a horror of hunger - just finished last year's challenge supplies on a cycle trip up the GU canal- still tastes good and no ill effects but I do expose myself to all sorts of out of code stuff. I arrive in Montrose with about a kilo of grub - just in case _ i know it is stupid but I have a pathological fear of hunger.

I invested in a dehydrator and despite much advice from Challengers and members of BP Club, so far the results have been pretty disastrous - everything apart from Aubergines has gone mouldy. Puzzling about how I will incorporate aubergine into my Challenge cuisine.

I am of the Humphrey school of cuisine - as much possible of the real stuff - hence my arrival in Montrose with so much pasta, cous cous, smash etc - just in case.

I plan to have another go with my dehydrator to see if I can rep
produce some of my delicious home cooked food.

I think it is quite safe to ignore things like "eat within 3 days of opening" on chorizo, saucisson etc - 'tis our nanny state (and, once upon a time I used to be a food retailer) but Caveat Emptor - I do have the constitution of an ox - probably comes from being brought up in the Tropics.

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