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Games, Resources and Tips for Scouters

  • How to play Kabbadi

    This version of the traditional game Kabbadi was introduced to our troop by the most fantastic leader, Lol Olley. The sort of guy who could rustle up an evening with nothing much and always had a briefcase packed with things to make the magic happen…

    Without further ado, here’s the game, still popular more than 15 years later…

    8-12 players per team. Two teams (both with equal numbers and sizes).

    Alternate sides raid

    Single person raiders

    Defenders can hold hands

    Room divided into quarters longways (i.e. 4 X rectangles)

    Defenders to stay in home quarter until raider is in their half

    Raider has to tag a defender in his home 1/2 and get back to his home quarter without breathing in

    A raider has to emit a noise whilst breathing out

    Defenders can stop a raider by making him breath in (no body harm) before he gets back to his home quarter

    Defender pushing a raider out of court is a foul

    Raider going out of court is out of the game

    Raider who breathes in before returning home is out of the game.

    Kabbadi has sometimes been spelt Kabadi or even Kabaddi. Lol used to love the fact that Kabbadi was shown on TV in the UK on terrestrial channels. I never saw it but always very fierce I am told!

    Jon

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  • One Pan “Beef” Risotto

    This hearty “Beef” Risotto uses veggie mince to create a satisfying dish without meat. It’s packed with flavour, easy to make, and perfect for feeding a hungry group of Scouts or family!

    Ingredients

    • 1 tablespoon oil
    • 500g veggie mince
    • 1 onion, finely chopped
    • 2 garlic cloves, chopped
    • 1 cup long-grain white rice
    • 1 carrot, grated
    • 3 tablespoons tomato paste
    • 1 tin chopped tomatoes
    • 2 cups vegetable stock
    • ½ cup frozen peas
    • ½ cup Parmesan cheese, grated
    • 1 tablespoon fresh basil, chopped to taste

    Equipment Required

    • Pot or billy with lid
    • Spoon for stirring
    • Sharp knife
    • Chopping board
    • Grater
    • Can opener
    • Cooker and gas (or washing-up liquid for open fire option)

    Instructions

    For cooking on the cooker:

    • Heat oil in a pot or billy and sauté the onion and garlic until the onion is soft.
    • Add the veggie mince and brown, breaking it up as it cooks.
    • Stir in the rice and cook for 1 minute.
    • Add the grated carrot, tomato paste, chopped tomatoes, and vegetable stock.
    • Lower the heat and cook, stirring frequently, until most of the liquid is absorbed.
    • Add the peas and cook for a few more minutes.
    • Test the rice. If it’s still hard, add more stock and continue cooking until the rice is tender.
    • Just before serving, stir in most of the Parmesan cheese and chopped basil.
    • Serve with the remaining Parmesan sprinkled on top.

    For open fire cooking:

    • Apply a layer of washing-up liquid to the outside of the pot before cooking to make clean-up easier.
    • Follow the steps as above, cooking the risotto on the embers of the fire. Move the pot to the edge of the fire once it starts boiling, and continue to stir and cook on low heat until the liquid is absorbed and the rice is tender.

    Safety Warning

    When cooking over an open fire or using a cooker, Scouts should be cautious with the hot pans and equipment to prevent accidents. Always supervise the cooking process.

    Jon

  • One-Pot “Christmas Dinner Pasta” & Warm Mince Pie Dessert

    A proper 2-course Christmas meal you could cook at camp!

    Equipment you must collect before you start

    • 1 wooden trestle table
    • 1 double-burner gas stove + gas bottle (leade to tighten with spanner)
    • Box of matches
    • 1 large cooking pot + lid
    • 2 frying pans
    • Slotted turner
    • 2 Sharp knives
    • 2 chopping boards: RED = raw meat only, GREEN = veg only
    • Veg Peeler X 2
    • Colander 
    • 2 Plastic spoons
    • 2 Plates for judging, 2 for team to share
    • Washing-up bowl, scrubbing brush,, 2 tea towels (water from the hatch)
    • Food-waste bin is next to the hatch
    • Bucket next to the hatch for pouring away liquids

    Ingredients (what we have today!)

    • 375–400 g pork mince (or veggie mince)
    • ¾ pack smoked bacon lardons
    • 1 large onion + 2–3 garlic cloves
    • 1 jar white sauce (tomato sauce if dairy-free)
    • 2–3 big spoonfuls cranberry sauce
    • 1 pack dried pasta (gluten-free in the blue bag)
    • Grated cheddar (or dairy-free cheese)
    • Half packet sage & onion stuffing mix
    • 1 cup frozen peas
    • 2–3 carrots
    • 8–10 Brussels sprouts
    • 2 sausages + 2 rashers bacon (for pigs-in-blankets)
    • 3 mince pies (served warm as dessert)
    • Extra herbs & spices (ask a659 leader – sage, mixed herbs, pepper, etc.)

    FOOD HYGIENE & SAFETY – DO EVERY SINGLE ONE!

    • Wash hands with soap for 20 seconds before you start and after touching raw meat.
    • Tuck your neckerchief in or turn it round backwards so it can’t dangle in the food.
    • Roll sleeves up, tie long hair back.
    • RED board = raw meat only │ GREEN board = veg only (never swap!)
    • Cook pork mince until NO pink bits left.
    • Clean as you go.
    • A leader will check the gas bottle connection.

    Step-by-step method

    1. Set up table + stove safely (leader checks gas).
    2. Big pot – half fill with water + big pinch salt → lid on → full heat to boil.
    3. While waiting:
      • GREEN board → peel & chop onion, garlic, carrots (small pieces), halve/quarter sprouts
      • Get pigs-in-blankets ready: wrap each sausage in bacon
    4. Water boiling → tip in ALL pasta, stir, timer 8–10 min.
    5. Same time, large frying pan (medium-high):
      • Bacon lardons → crispy
      • Add onion + garlic → 2 min
      • Add pork mince → break up & cook till no pink
    6. 2nd frying pan → fry pigs-in-blankets, turning until golden (8–10 min).
    7. Drain pasta (adult help if needed), tip back into huge pot.
    8. When mince is cooked, add to the large pan:
      • Whole jar white sauce
      • 2–3 big spoonfuls cranberry sauce
      • Carrots, sprouts, peas
      • Half mug stuffing mix + any extra herbs/spices
      • Bubble gently 4–5 min.
    9. Pour mince/veg/sauce over pasta → mix well.
    10. Stir in most of the cheese, sprinkle rest on top → lid on 3–4 min to melt.
    11. While the cheese melts → warm the 3 mince pies ( on a plate over the huge pot) for 3–4 min.
    12. Presentation for judges (2 courses, 2 plates!)
      • Plate 1 (main): Spoon pasta neatly, arrange sliced pigs-in-blankets on top.
      • Plate 2 (dessert): Put the 3 warm mince pies in the middle.
      • Stand proud and say “Merry Christmas – please enjoy your two-course meal!”
      • You are welcome to try the rest of the food yourselves

    How to wash up properly

    1. Scrape all leftover food into the food-waste bin by the hatch.
    2. Pour any dirty liquid into the grey bucket by the hatch.
    3. Fill washing-up bowl with hot water + squirt of washing-up liquid.
    4. Wash in this order:
      • Cleanest first (cups/plates) → pans & greasy stuff last
    5. Rinse in clean cold water.
    6. Stack in drainer or dry with tea towels.
    7. Wipe table clean and pack everything away neatly – leaders will check!

    Merry Christmas and enjoy your meal!

    Jon

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  • Do Scout leaders have to wear uniform?

    Scout leaders generally wear a uniform here in the UK. Most groups will provide a shirt, trousers and belt for leaders, or at least reimburse the cost for buying them yourself.

    Historically, uniform was difficult to size but recent reports suggest that the sizing guides are easy to work with and to find the appropriate fit.

    Many groups also have their own polo shirts, hoodies or fleeces (amongst other items).

    Technically, uniform is optional for some roles but many volunteers like to represent Scouting by wearing it.

    One tip from many years of recruiting volunteers – provide a new volunteer with a necker (also called a scarf in some areas). This helps them feel like they belong straightaway.

    Personally, if a volunteer is keen, get them in uniform asap.

    I personally prefer a necker or scarf to the tie as it helps me feel connected (the same) to the young people.

    Leaders can buy from the Scout Shop directly, investigate local shops or use Amazon

    Jon

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  • Zig Zag Relay

    Equipment Needed:

    1 large (sponge) ball per team

    How to Play:

    Divide players into 2 teams with even numbers on each team

    The team then forms two lines with players facing towards each other

    The ball is passed between the two lines zig-zag fashion until it reaches the last player on the right-hand side. That player then runs to the head of the left-hand line.

    The team must stand still if the ball is dropped, where it is returned to the start of the line.

    First past the post wins.

    Jon

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