What special items do expert travellers pack to ease their journeys? Kicking off our new series, author and academic Robert Macfarlane explains why his rucksack is never without a bag of chillies
I always used to eat oatcakes, apples and sardines as my standard long-walk food. And then, about a decade ago, I began to add chillies to that list of staples. At a low point, they fill the body with a capsaicious surge and, in my experience, they set the brain and legs tingling as well as the mouth. They are a really powerful restorative.
Every year I go up to the Cairngorms in Scotland in late March to cross the massif by foot or ski, and always have chillies with me there for a top or a bothy at the end of a long mountain day.
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