No-cook food for power cuts and field use

Choose food that genuinely needs no cooking

Shelf-stable ready-to-eat products can reduce dependence on heating. Options may include suitable tinned foods, ready-to-eat pouches, crackers, fruit and snack bars. Verify each label. Dried rice, pasta and many dehydrated meals still need preparation.

Build a day, not a snack drawer

Combine foods into meals people can comfortably eat. Include variety and appropriate portions. Check allergens and texture requirements. Keep drinking water available even when the food itself needs no added water.

• Prefer packs you can finish after opening.
• Include an opener and utensils.
• Check whether leftovers would require refrigeration.
• Keep food and clean equipment together.

Keep chilled-food decisions separate

A power cut does not make chilled food shelf-stable. Keep fridge and freezer doors closed and follow current Food Standards Agency advice on temperatures and timings. Do not rely on smell to decide whether food with a use-by date is safe.

Do not improvise indoor cooking

Outdoor stoves and barbecues are not a substitute for a safe indoor kitchen. Follow the equipment manufacturer’s instructions and location restrictions. A no-cook reserve avoids having to improvise a heat source when normal cooking is unavailable.