Camping Cuisine

Camping Cuisine
Some tried and tested recipes, mostly one pot stuff and tips such as how to maximise cooking space! by

I am sure that those of you that have camped often will have your own favourites and I'd like to start with a plea to share them with me! Just email me your favourites at


1. Well as the photo shows; think laterally when boiling water, here I'm cooking new pots and some corn on the cob for supper but also a boiled egg for the next days' lunch. What else can you do at the same time?

2. If you are going for more than a couple of nights consider using a storage container and/or those little 25p travel pots and fill them with the herbs, spices and stock that you use most often. In this way you can jazz up the most mundane of ingredients.  

3. Also worth retaining are those little sauce packets from pubs, cafes etc. Nothing worse than having a visiting Fish n' Chip van and then finding no vinegar or ketchup. Also you can whip up a Marie Rose sauce to accompany some prawns anytime.

4. Dried goods such as Pasta and Rice are your friend - no carb-free diets in this instance!

5. Think of buying daily and going local. The wardens or owners of campsites are usually best placed to recommend a great butcher or baker.

6. Unless you like eating coal dust, tin foil is another excellent supply item for that essential campfire or BBQ cooking.

7. Olive oil is king as is something like chorizo or other long lasting strong tasting ingredient like peccorino.


So onto recipes, top of my list purely because it is the most used is :

Seasonal veggie pilaf

Ingredients: 2 knobs of butter, an onion(sliced),1 mug basmati rice, 2 mugs vegetable stock or water (hot),1 teaspoon harissa (or similar), 1 red pepper (thinly sliced), handful of raisins (if you have kids these are always to hand!) and coriander or any herbs you can forage. You can use whatever vegetables are to hand and if you don’t have stock, water is fine because there are plenty of other flavours in the dish.

Method: Melt a knob of butter in a large saucepan. Add the onion and cook slowly until golden. Then add the other knob of butter, let it melt and add the rice and red pepper. Stir for a minute. Add the harissa. Stir in the stock, add the raisins and season. Bring to the boil, reduce the heat and simmer for 20 minutes. Garnish with roasted sliced almonds, yoghurt or whatever is left in your coolbox. Serve and scatter with coriander.

Camp fire packets

Ingredients: chicken or fish, jacket potatoes and corn on the cob. Tin foil

Method: wrap jackets in the foil and simply bury or cover in coals. After about a 20 minute head start get the corn on the cob going. Either wrap them in foil with a little olive oil brushed on the cobs or leave them in their sleeves and add to the top. Next season your fish or chicken and make a final parcel out of the foil. All ready after a rousing song or three! 

One Pan Summer eggs

Ingredients: Olive oil, Courgettes (couple of largish ones) chopped into small chunks, couple of handfuls of cherry tomatoes halved, clove of garlic and two eggs

Method: heat the oil in a roomy frying pan, add the courgettes. Stir until softened then add the toms and garlic. Cook for a few mins more than make a gap in the mixture. Crack in the two eggs. Cover with a lid or some tin foil and let cook until eggs are the way you like them. Serve with some fresh crusty loaf or French bread.

BBQ Quesadillas

Ingredients: Any chopped/small veg (e.g. mushrooms, onions, corn, cherry toms etc) and fridge leftovers like Pepperoni, Ham etc, grated cheese, four tortillas (flour ones seem to work best).

Method: drizzle all the veg with olive oil and package up in a foil packet, place on the BBQ until tender. Next lay out four pieces of tin foil big enough to take a tortilla each. On each sprinkle cheese, the vegetable mixture plus your ham or pepperoni etc. Then fold both sides to meet in the middle then roll up from the bottom. Seal the quesadillas in a foil package and add back to the BBQ for the cheese to melt and the tortilla to crispen up slightly.


I have no idea why the Americans call these classics "s'mores" but having tried them once I'm a total convert!

Ingredients: Digestive biscuits, couple of your fave chocolate bars cut into shavings and a bag of marshmallow - what camping trip would be complete without these?!

Method: Give each person two digestives, each melt a marshmallow until gooey. For the next step beware of burnt fingers; remember this is melted sugar so you might want to not let the kids do this and have a fork to hand. Put the marshmallow on top of one of the digestives, sprinkle over some chocolate shavings and then sandwich with the other digestive. Squash and eat!




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