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Caravan cookery


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Warm up with these delicious dishes

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Your say

What’s the most romantic meal you enjoy in your caravan?


Steak – from the farm shop near our favourite campsite and a nice glass of French red

Jim Hollins


Erm? Anything that I’m not cooking if I’m honest!

Becca Lyndsay


My husband makes a fantastic stew with proper dumplings – it’s the best

Nicola Hughes

Scallop and chorizo skewers

Scallop and Chorizo Skewers

Photo courtesy of Campingaz


  • Juice of 1 orange
  • Juice of ½ lemon
  • 1 tbsp olive oil
  • 12-16 scallops
  • 4 large porcini mushrooms
  • 12 slices of chorizo
  • 4 rosemary sprigs
  • Salt and pepper


  1. Prepare the marinade by mixing the orange juice, lemon juice and olive oil. Set aside.
  2. Clean and trim the scallops. Gently rinse, drain and pat them dry with a cloth.
  3. Pare the porcini mushrooms. Keep the caps but discard the stalks and slice them in half.
  4. Sharpen the end of the rosemary sprig to a point and thread the sprigs, alternating with pieces of porcini mushroom, chorizo and scallop. Repeat until there are four skewers.
  5. Place the skewers in a flat dish and cover with the marinade. Let it marinate for about 30 minutes.
  6. When you’re ready to eat, drain the skewers and grill them on the hot plancha for two or three minutes on each side. Just before they’re done cooking, pour the marinade on the plancha and caramelise for a few minutes. Season with salt and freshly ground pepper before serving.

Grilled banana with caramel sauce

Grilled banana with caramel sauce

Photo courtesy of Campingaz


  • 4 bananas
  • 250g white granulated sugar
  • 75ml water
  • 200ml double cream
  • ½ tsp lemon juice
  • 1 tbsp vegetable oil


  1. On the barbecue’s side burner, combine the sugar, water and lemon juice in a saucepan and warm on a low-medium heat. Stir with a wooden spoon for about three minutes, until the sugar has dissolved.
  2. Increase the heat to medium-high and cook, stirring occasionally, until the mixture becomes amber in colour (about three minutes).
  3. Remove the pan from the heat and gradually pour in the double cream, stirring to combine it with the mixture.
  4. Return the saucepan to medium-low heat and stir for two-three minutes.
  5. Peel the bananas and slice them into 1cm rounds. While doing this, preheat your barbecue on a medium heat.
  6. Lightly oil the cooking surface and place the banana slices on it. Cook them for five minutes until the banana is warmed through and slightly softened.
  7. Lift gently onto a plate and then spoon the hot caramel sauce over the bananas before serving.

Roasted root vegetables and grilled lamb

Roasted Root Vegetables and Grilled Lamb

Photo courtesy of Campingaz


  • 1 bunch rainbow carrots
  • 3 golden beetroots
  • 6 lamb chops
  • 1 medium red onion
  • 1 lemon
  • 2 tbsp vegetable oil
  • 1 ½ tsp salt
  • 2 tbsp coarsely ground nuts (almond, pistachio or walnut)
  • 1 tbsp coriander seeds
  • 2 tbsp white sesame seeds
  • 2 tbsp cumin seeds
  • 2 tbsp fennel seeds
  • 2 tbsp shredded coconut
  • 15 basil leaves
  • 130ml thick yogurt
  • 1 tsp pepper


  1. To prepare the dukkah spice mix, roast the coriander seeds, cumin seeds and fennel seeds in a pan. Then grind them coarsely. To the ground spice, add the nuts, white sesame seeds and shredded coconut and mix.
  2. To prepare the sauce, blend the basil with yogurt in a small bowl. Stir in 1tsp salt and pepper and set aside.
  3. Preheat the barbecue to 200°C then cut the beetroot and the onion into wedges. Brush with oil and scatter ½ tsp salt and some of the dukkah spice mix. Griddle with carrots for five mins.
  4. Heat up the grill and spray on some more oil. Also drizzle one tbsp oil on the lamb chops and one tsp salt. Coat the lamb chops with the dukkah spice mix and grill them for a few minutes on each side. Slice the lemon in half and char.
  5. Serve the roasted veggies and grilled lamb chops along with the sauce.

Campingaz Attitude 2go CV

Campingaz Attitude 2go CV

Photo courtesy of Campingaz

Attitude 2go brings barbecue pleasures to all who want to stay flexible!

This tabletop barbecue pairs sleek styling with pioneering precision cooking, all within a compact, portable package, perfect for cooking on trips and when at home.

Intuitively designed for effortless barbecuing, it benefits from perfectly even heat distribution and operates off Campingaz CV Plus gas cartridges.

To see the full range, visit campingaz.com/uk

To discover more recipes that are perfect when you are cooking on your caravan tours, and to enter monthly competitions with great prizes, make sure that you follow Campingaz on Instagram.

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