a) chop things much smaller than you normally would; and
b) to season a bit more than usual. I don't have the same problem as Jake but do find adding more herbs/spices than usual does help.
One of my favourites is:
-Lamb mince, onion, garlic, chopped toms, 2 x aubergine, a few dried apricots, a small handful of raisins/sultana, fresh coriander, curry powder, cumin, pinch of turmeric, salt and black pepper. I dehydrate the sauce and eat with cous cous but you could mix cous cous in to the sauce before dehydrating if you wished.
Henry Shires has confirmed that the more solid inner will have fully solid front and back walls. Essentially like the solid Scarp inner, with only a small area of mesh. I only really want about 30cm of solid running around the inner from the bathtub upwards, with the rest mesh (this design works really well on the Copper Spur UL2).
So, I'm going to order one with a full mesh inner and firstly see how that goes and then secondly consider sending it to Ookworks to add a wall of silnylon in line with the above spec.
Also, the zips are one way but HS reminded me that each door panel has a loop at the pegging point and therefore you can have both sides of the door pegged down and then unzip it to allow the ventilation for cooking in the vestibule when it's raining. For me that's not quite as good as zipping from the top down like you can with a two way/double zip but it's not a deal breaker.
I should have said that the above route makes it a 3.5 day walk. We wanted a decent Good Friday breakfast and then to set off after lunch on day one, hence the half day. For anyone remotely fit 3.5 days will be very comfortable.