Our Campers Favourite Recipes
Who said you have to live on beans and burgers when you’re camping?! Check out some of our member’s favourite tried and tested recipes to give you some inspiration for your next trip. We have broken these down into three categories below; Family Favourites, Quick & Easy and Exotic Twist – so why not give some of these a try when you are next out and about?
Nana’s Scotch Pancakes – Robert Rimmer
- 2 eggs
- 4 heaped tablespoons self-raising flour
- Sweetened condensed milk
- 1 tablespoon butter
1. Break the eggs into a bowl or large jug.
2. Add the flour.
3. Beat whilst adding enough condensed milk to make a thick pouring mixture.
4. Melt the butter and add to the mixture.
5. Pour onto medium hot pan or smooth grill to make circles approximately 2 to 3 inches in diameter, turning them over once the top surface has set.
Serving suggestion: Serve with golden syrup, jam or just butter.
Top tip: Use a level app on your smartphone to level your grill (whilst cold) - this avoids the mixture running off to one side.
Mushroom Risotto - Marie Mynott
- 1 punnet of chestnut mushrooms, 1 punnet of shiitake mushrooms, 2 onions chopped
- 2 inch piece of chorizo chopped finely
- Chicken stock cube
- White wine stock pot
- Sweet smoked paprika
- Risotto rice
- 1 litre of boiling water
- Fresh parmigiana cheese
1. Fry onions and chorizo until onions are soft, add mushrooms, chopped in different sizes and paprika to taste.
2.Put stock pots into the water. Add rice to onion mixture and ensure it is covered with the paprika mix.
3. Start to add stock , a ladle at a time and keep stirring. Add 50g of parmigiana chopped half way through
4. Continue until all the stock has been absorbed and rice is tender.
Serving suggestion: Season and serve with a sprinkle of parmigiana
Mackerel New Potatoes and Samphire - Mark Sutcliffe
Fresh mackerel is simply the best tasting fish. Mix that with the salty crunchy samphire and rounded off with a few new potatoes makes for a great camping dinner.
Ingredients and method:
1. I use fresh caught mackerel, head and tail removed. Season with pepper and a little salt, rub olive oil onto the fish.
2. Place the fish into tin foil and allow room for the fish to steam in its own juices.
3. Cook on the BBQ until the flesh separates from the bone easily – 5-8mins.
4. For the samphire – Either find it yourself on the beach or from the fish monger/supermarket.
5. Rinse the samphire and clean.
6. Gently fry the samphire in butter for 2 minutes.
7. New potatoes – clean and boil until tender.
If serving to children I like to fillet the fish, try to reduce the amount of bones. Again fresh mackerel will filet very easily. Use a very sharp knife and cut behind the gills and then run the blade through the fish to the tail. The filet should be without any bones. Cook in the same way in tin foil – however cooking time will be greatly reduced. Place the fish skin towards the heat.
Quick & Easy
Speedy Sausage Pasta – Hilary McVitty
- 150g chorizo or other continental sausage
- 1 large onion (chopped)
- 1 clove of garlic (crushed)
- 200g tin sweet corn
- 1 tsp oregano
- 400g tin tomatoes
- 1 tsp sugar
- 1 tsp vinegar
- Seasoning to taste
- 140g pasta (e.g. penne)
- Grated Parmesan to serve
1. Cut the chorizo into pieces and fry gently until the oil is released.
2. Fry the onion in the chorizo oil until soft.
3. Add garlic and fry for 1 more minute.
4. Add tomatoes, oregano, sugar and vinegar and season to taste.
5. Add drained sweetcorn.
6. Allow to simmer while you cook the pasta according to the packet instructions.
7. Drain the pasta, toss in the sauce and serve with grated Parmesan if available.
We call this recipe the “emergency meal” as it is made almost entirely from storage cupboard ingredients. You can omit the onion and garlic if necessary and replace the sweet corn with any vegetables that need to be used up. If you enjoy spicy food you can add fresh or dried chilli with the garlic. As this is all about convenience and not authenticity, any cheese will do!
Campfire Pizza – Colin Evans
Time to prepare and cook - 20-30 minutes
- 225g self-raising flour
- 1 medium onion, diced
- 2 garlic cloves, chopped
- 250g cherry tomatoes, halved
- 4 tablespoons passata
- 3-4 tablespoons olive oil
- Dried Italian herbs
- 50g grated West Country cheddar
1. Heat 3 tablespoons of olive oil in a frying pan, adding the onion and garlic.
2. Allow to cook for 5 minutes.
3. Add the tomatoes and passata. Simmer for 5-10 minutes, remove from the heat, stir in the herbs and set aside to cool.
4. While simmering, make the pizza base.
5. Put the flour in a bowl, make a well in the centre and add the rest of the olive oil, slowly adding about 35 ml of warm water, mixing to make a soft dough.
6. Roll out enough dough to fit in a frying pan. Heat 5ml of oil in the pan, press the dough in, and cook for about 10 minutes or until the base is golden.
7. Spread the pizza base with the topping, scatter with the West Country Cheddar cheese and cook until the cheese has melted.
Serving suggestions: Serve hot with salad and a glass of cider.
Top tip: Allocate tasks around family or friends to make this a fully shared meal.
Spicy Bean and Butternut Squash Stew - Heather Macdonald
- 1 onion (diced)
- 1 clove garlic (pressed) (optional)
- 1tsp chilli powder
- 1 tin butter beans (or any other beans of your choice)
- 1 tin chopped tomatoes
- 1 butternut squash diced
- Quarter pint of stock (whatever flavour you like)
1. Sauté the onion and garlic for a few minutes and then add the chilli powder and cook for 1 minute.
2. Add the tinned tomatoes, butter beans and stock. Add diced butternut squash. Simmer for 15 minutes or until butternut squash is tender.
Top Tip: This makes enough for 2 large or 3 regular portions. If you are feeding more people just add another tin of beans and another tin of tomatoes.
Jamaican BBQ – Rob Wiggans
- 4 x chicken Legs
- 4 x corn cobs
- Jerk seasoning
- 80g Desiccated Coconut
- 2 x limes
- Olive oil
- 2 x packs of micro rice
- 1 x tin kidney beans
- 80g fresh coriander
1. The night before you travel, take the chicken, coconut, zest and juice of one of the limes, chopped coriander and 40-80g (depending on your spice levels) and place into a freezer bag, massage the chicken until all the ingredients have coated the chicken. Seal the bag and chill. Remember to pack in the morning!!
2. Once you’re all set up and ready for the feast, fire up the grill or BBQ.
3. Take the chicken out of the bag and put on a plate and place the marinade left in the bag to one side.
4. Drizzle the oil on the corn.
5. Once hot place the chicken onto the grill and cook for 25 minutes turning regularly.
6. Whilst this is going on, place the marinade in a pan with the rice and drained kidney beans. Once all hot and the chicken is cooked through, open a beer (or another one!), squeeze the remaining lime on the corn, serve up and enjoy.
Top Tip: Make this up a few days before and freeze, this will really kick in the flavours and also keep your cool box cooler. I also add a chopped chilli as I love the heat.
Jambalaya – Barry Roberts
Cook in a single pan, or Paella dish – serves 6
- 6 Chicken Thighs, boned (or use breast)
- 100g Chorizo (cut in 1cm pieces)
- 1 tbsp Olive Oil
- 2 Green Peppers, deseeded & cut into 2cm chunks
- 1 Large Onion chopped
- 4 Sticks of Celery chopped into 1cm pieces
- 1 small tin chopped tomatoes
- 3 Garlic Cloves pealed & crushed
- 1 tbsp Paprika (I like smoked)
- 1/4 tsp Cayenne Pepper
- 1 tsp dried Thyme
- 1 tsp dried Oregano
- 1 Bay Leaf (optional)
- 200g long grain rice (easy cook version) 450ml Chicken Stock (made from stock cube) 100g cooked King Prawns
- 6 Spring Onions, diced
- Include plenty of green Sea Salt & plenty of ground Black Pepper
1. Cut the chicken into bite sized chunks, season with Salt & Pepper.
2. Heat the oil in the pan and cook the chicken for 3 minutes, turning.
3. Add the Chorizo and cook for another 30 seconds (careful not to burn the Chorizo).
4. Remove the Chicken & Chorizo from the Pan, turn down the heat and stir in the Onion, Celery and Green Peppers and cook for 8 Mins, until soft.
5. Stir in the Garlic, Paprika, Cayenne Pepper, Thyme, Oregano and Bay Leaves.
6. Make sure the vegetables are well coated with the herbs and spices.
7. Continue to cook for 20-30 secs before adding the tomatoes and turning up the heat. Cook for 5mins, stirring regularly.
8. Return the Chicken & Chorizo to the pan, add the Rice (cooked if you like it softer) and cook for about a minute. Poor over the Chicken Stock and season with a pinch of Salt and lots of fresh ground Black Pepper.
9. Bring up to a simmer and cook for about 10mins, or until most of the liquid has been absorbed, and the rice is fully cooked. Stir regularly to make sure the rice doesn't stick to the pan.
10. Finally, stir in the Prawns and Spring Onions, and cook for about 2mins more, until the Prawns are hot. Serve and enjoy.
Shrimp Diablo’s - Claire Kolenda
- 8-10 Jalapeno peppers or your favourite pepper!
- 1 tub of cream cheese
- Chives or spring onions
- 15-20 raw shrimp or prawns
- 15-20 strips of streaky bacon
- Pepper to taste (usually not needed if you use smoked bacon)?
1. Cut the peppers in half and remove the seeds or leave them if you like a lot of heat.
2. Fill the half with cream cheese place some chives on top and then a shrimp, wrap with bacon and secure with a toothpick. Wrap the bacon quite well as the cream cheese will melt as it cooks.
3. Repeat lots of times, they go quick!
For more recipe inspiration view our camping food and cooking ideas.