The reason I'm proud is that I got a picture of smash and soup into a nationally published and well respected title; and that is something to write home about. Smash and soup is a true alpine delicacy - a carb loaded, stodgy wrong-un, the sort of dish you just want to crawl inside of and wrap yourself up in. I like it with chorizo, garlic and onion, and then a little wedge of camembert, which you tuck inside the warm underbelly of the dish, and then oozes out when you eat it, giving a welcome bivi surprise. In the interests of public service, I have provided the recipe...
Packet of smash (two normal servings seem to work for one person)
Chorizo (as much as you fancy)
Garlic (one clove per person)
Onion (quarter per person)
Soup (one of those big French powdered soup packets - vegetable is best)
Cheese (soft cheese works best)
Chop your chorizo, garlic and onion finely, and add to a pan on a very gentle heat to ease the fat out of the sausage. As the fat comes out you can increase the heat slightly to fry the ingredients, until soft and ready to eat. At this stage increase the heat to full whack, add the water - as much as you are supposed to need for the potato, and then some more - and bring to the boil. When the water is boiling, add the soup powder and simmer until it is all absorbed, then remove from the heat and add your potato, stirring well so there are no unwanted powder pockets. Add butter, pepper and cheese and leave for 30 seconds (crucial) before devouring.