These recipes are all super easy to make and really nutritious, ensuring you have all of the energy you need for your camping pursuits. All of these measurements, cooking times and ingredients can be tweaked as needed. Go on, experiment and make us jealous by cooking up a camping feast.
English breakfast the easy way; enjoy your favourite breakfast items with minimal mess.
What you’ll need:
1 tbsp olive oil 2 medium sized potatoes cut into small chunks A handful of ripe cherry tomatoes 5 large free range eggs 4 sausages
How to make:
Heat your oil in a pan and fry the sausages until cooked through. Add the potato chunks and cook until softened. Add your cherry tomatoes and mix into the potatoes to begin the cooking process.
Move all ingredients to one side of the pan and start cracking your eggs in the other, frying until cooked through. Serve a bed of potato and tomatoes with your egg and sausage sitting proudly on top.
A fun twist on the usual eggs on toast. What you’ll need:
Thickly sliced bread (as many pieces as desired) About 3 tbsp of butter Large eggs (one for each piece of bread)
Put your pan on to warm up and prepare your bread by cutting out a hole in the middle and buttering both sides. Add the bread into the pan on a medium-low heat and press down to flatten slightly.
Add a little butter to the pan inside the hole you created in the slice of bread. Crack an egg into the hole and cook until the bottom of the bread is golden (approx. 3 minutes). Flip your bread and eggs carefully and cook until the other side of the toast is golden and the egg is cooked perfectly.
Serve with bacon, beans, condiments or any of your favourite breakfast additions.
Add whatever extras you have lying around to this dish or enjoy as it is- deliciously simple. What you’ll need:
1 tbsp olive oil 1 small onion diced 2 garlic cloves crushed 1 tin of chopped tomatoes Vegetable stock (enough to cover the pasta) 220g approx. dried pasta Grated cheese to top
Cook the onions in a pan with the olive oil until translucent, add the garlic and cook for a further minute or two.
Once the onion and garlic have softened At this point add the tinned tomatoes, dried pasta, stock and stir well to combine. Simmer until the pasta is cooked, stirring occasionally to ensure everything’s combined well.
Serve in a nice big bowl topped with a healthy handful of cheese and enjoy.
1 tbsp olive oil 4 – 5 sausages of your choosing cut into bite-sized chunks 2 garlic cloves crushed 200ml white wine (and a glass for the cook) 1 tbsp tomato puree 1 tin of chopped tomatoes 500g pack of pasta (use your favourite) Grated cheese to top
For the sauce: Start off by frying your sausage chunks in a pan with the olive oil until golden and cooked through. Add the garlic, fry for a further minute and add the wine, boil until it’s reduced by around half. Add the tomato puree and tinned tomatoes and simmer for 15 minutes until you’re left with a rich sauce.
Boil your pasta whilst the sauce is cooking and combine the two in bowls, topping with grated cheese.
There’s nothing better on a chilly evening than a comforting nutritious bowl of goodness. This stew is easy to make, can be put on a low simmer and can be tweaked to your tastes by adding your choice of veggies.
1 can of coconut milk 1 can of chickpeas 2 cans of tinned tomatoes 2 sweet potatoes 1 bag of spinach 4 tablespoons of tomato puree 4 cloves of garlic chopped 1 tbsp olive oil Grind of salt
Firstly you’ll need to prepare your potatoes by cutting into small even chunks and steaming or boiling until cooked through.
In a different pan combine the tomato puree, chopped garlic, salt and olive oil. Heat for just a few minutes until bubbles appear. At that point you’re ready to add your coconut milk, sweet potato chunks and any other chunky vegetables you’ve chosen.
After around 30 minutes of gentle cooking you can go ahead and add the drained chickpeas and spinach.
We recommend either eating this stew on its own with some chunky bread or with some freshly cooked rice.
Versatile enough to be enjoyed as any meal; this is a real camping classic. What you’ll need:
1 can of corned beef 1 medium onion 1 egg per person (optional) 2 – 3 medium potatoes 2 – 3 tbsp of butter or oil
Dice your potatoes and onions into evenly sized small chunks. The smaller you cut your potatoes the quicker they’ll cook.
Add your oil or butter to the pan followed by your onions and cook on a gentle heat until they turn translucent.
Next add the potatoes and cook until soft, stirring through occasionally. Add the can of corned beef and break up, incorporating it throughout the mixture until warmed through.
A fried egg completes this meal, just empty your corned beef hash out of the pan and use the same one to fry your eggs. Serve side by side and enjoy.
Nourish the soul with the hearty vegetarian soup. What you’ll need:
1tbsp vegetable oil 2 large onions diced 3tsp vegetable stock 20g dried mushrooms 300g chestnut mushrooms chopped 3 garlic cloves grated 300g of potato diced 4 carrots diced
Warm up the oil in a large pan, add the onions and fry until golden brown. While the onions are frying, mix up 1.2 litres of boiling water with vegetable stock, adding the dried mushrooms.
Add the fresh mushrooms and garlic along with the diced potatoes and carrots to your onions and fry together until the mushrooms soften.
Pour in the vegetable stock with dried mushrooms and leave to simmer for 15-20 minutes. Serve with chunks of bread or simply drink and spoon straight out of a nice big mug.
A classic- chicken noodle soup made simple. What you’ll need:
900ml of chicken stock 1 skinless chicken breast 1 clove of chopped garlic 50g rice noodles 2 tbsp canned sweetcorn 2-3 thinly sliced mushrooms 2 shredded spring onions 2 tsp soy sauce
Pour the chicken stock into a pan with the chicken and garlic. Bring to the boil, partly cover and leave for 20 minutes until the chicken is cooked through. Once the chicken is cooked, remove from the pan and shred using two forks.
Add the noodles, corn, mushrooms, spring onions, shredded chicken and soy sauce all into the pan. Simmer for around 5 minutes and serve.
Delicious deserts – campers don’t compromise on treats
Cake fan? Swap the cake tin for the shell of an orange and enjoy this tasty treat in the great outdoors. What you’ll need:
Chocolate cake mix (and the ingredients to make the batter) A large orange for each person Tin foil
Cut the top off your oranges and scoop out the fruit (a great way of getting kids involved). Make up your chocolate cake mix following the instructions on the packet and fill up each orange shell around three quarters of the way.
Put the top of the oranges back on and wrap the whole orange tightly in foil. Place on top of your grill or BBQ and cook for about 25-30 minutes, turning occasionally. Serve with ice cream from the campsite shop or a drizzle of chocolate sauce – delicious!
It may not come out looking as perfect as the British favourite but it’ll taste like a million dollars. What you’ll need:
220g flour 100g butter 225g caster sugar 2 tsp cinnamon 100g oats 4 apples
Mix the dry ingredients minus the oats into a bowl, cube the butter and add to the mixture. Rub the butter into the mixture with your fingertips until it resembles breadcrumbs. At this point you can stir in the oats.
Peel and dice your apples, adding them into a pan. Top the apples with the crumble topping, cover with foil, place on top of your heat source and bake for around 25 minutes. You can also make this using just foil as your baking tray.
1 tsp ground cinnamon 2 tbsp of a spirit of choice (we like rum) 2 tbsp of honey 4 medium, firm bananas
Combine the wet ingredients and cinnamon in a bowl to make the sauce. Slice the bananas in half lengthwise, leaving the skin on. Place your bananas cut side down on your grill for around 3 minutes. Turnover and brush or drizzle with the sauce. Grill for a further 5 minutes, until nice and tender.
Peel the bananas and serve immediately with either ice cream or more sauce.
If these recipes have you hungry for more, view all of our camping recipes.
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