Join the Men with the Pot and make a memorable meal! Learn to cook over the fire and enjoy a bit of bushcraft or use your grill for mouthwatering meats, rustic bakes, and more.
People often ask the Men with the Pot “what’s behind the name?” The answer is simple: when they started out, they were just two men with one pot who wanted to do something big!
Their aim was to light a fire and inspire others to follow the same path—cooking whatever brings them joy. Kris and Slawek’s eye-catching videos have done just that, propelling that humble idea into a concept reaching tens of millions of fans every month.
Men with the Pot Cookbook brings that same spirit to the page, with their first collection of recipes in print. Chapters and recipes include:
- Forest Cooking Around the World: Chicken Alfredo, Gnocchi Two Ways, Polish Rolady, Paella, Forest Takeaway, Tagliatelle Ragu, Campfire Ravioli
- Forest Baking: Sausage Rolls, Skillet Pizza, Forest Pretzels, Baked Camembert in Forest-Made Bread, Focaccia Bread, Campfire Donuts
- Chicken, Turkey, and Duck: Forest-Fried Chicken, Honey Mustard Chicken Quarters, Duck Breasts with Smashed Potatoes, Chicken From Hell
- Meat Madness: Tomahawk Steak, Perfect T-Bone Steak, Tropical Pork Ribs, Pineapple Pork, Lamb Chops with Pomegranate Sauce, Campfire Irish Stew
- From the Sea and Into the Forest: Pastry-Wrapped Salmon, Fish Curry, Cod Fillets Wrapped in Bacon, Drunk Salmon, Prawn Pasta, Fish and Chips, Herb-crusted Cod
- Sandwiches, Tacos, Quesadillas, and More: Chicken Fajitas, Smoked Pork Belly Sandwich, Dirty Cheeseburger, Steak Sandwich, Best Meatball Sandwich, Chicken Quesadillas with Forest-made Tortillas, Cheese Tacos
Throughout the book, you’ll also learn some bushcraft, from lighting a fire to making a campfire spit or cooling rack from found wood. And of course, there are plenty of photos from their forest kitchen, which means even a simple weeknight meal is sure to take you away from the ordinary.
Paella with Chorizo
This recipe caused a lot of angst among our viewers! They hated that we added chorizo (which, traditionally, is not part of paella). But we love the added crunchiness once it’s cooked and crisp. Because we feel you’re supposed to have fun and explore with your food, we say try it! If you don’t like it, leave it out next time. The best paella rice is a short-grain rice, such as bomba. If you can’t find it, arborio makes a surprisingly good substitute, as does Calrose.
1-2/3 cups (400 ml) chicken stock
Large pinch of saffron threads
5-1/3 ounces (150 g) smoked chorizo, very thinly sliced
2 chicken breasts, cut into 1-inch (2.5 cm) pieces
2 tablespoons (30 ml) olive oil
1 yellow onion, diced
3 garlic cloves, sliced
1 red bell pepper, diced
1 teaspoon smoked paprika
12½ ounces (350 g) paella rice
2 tomatoes, diced
1/3 cup (50 g) fresh peas, or scant
½ cup (50 g) frozen and thawed
6 medium or large shrimp, peeled and deveined
1 lemon, cut into wedges
Chopped fresh parsley for garnish
Prepare your fire for medium heat.
Pour the stock into your camp cup and place it near the campfire (or pour it into a small saucepan and place it on the grill). Add the saffron threads.
In a large cast-iron skillet over medium heat, cook the chorizo until golden and curled on both sides. Remove the chorizo from the skillet and add the chicken to the fat that remained behind. Cook until browned on all sides (it doesn’t have to be cooked through at this point). Remove from the skillet.
Pour the oil into the skillet and heat until hot. Add the onion and garlic and cook, stirring frequently, until browned and the vegetables start to soften. Stir in the bell pepper and cook for 2 minutes more. Stir in the paprika until everything is well coated. Add the rice and cook, stirring, until lightly toasted, about 1 minute. Add the warmed stock and bring the mixture to a boil.
Add the chicken and tomatoes. Stir to evenly distribute the ingredients, cover with an inverted skillet (or close the grill lid), and cook until the rice is tender and most of the stock is absorbed, 15 to 20 minutes.
Stir in the chorizo and peas, taking care not to disturb the rice on the bottom of the skillet. Dot the top with the shrimp, re-cover the skillet, and cook until the stock is fully absorbed and the shrimp is cooked through, just a few minutes.
Remove from the heat.
Garnish with a squeeze of lemon juice and parsley before digging in.
Recipe reprinted with permission from Quarto Publishing Group.