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Caravan cookery in April


  See more: Caravan cooking recipes

Cook up a storm this spring and delight all the family

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In association with:

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Your say

What’s the best way to serve a scone? Jam or cream on first?


How could one possibly spread a thick clotted cream atop a loosely set strawberry conserve?

Andy via Twitter


So in Devon, we always put the cream on first. Isn’t that the law?

Jennifer via Facebook


Does it matter? It all goes down the same way and is delicious whatever way round.

Wendy via Twitter

Lebanese keftas and couscous

Lebanese keftas and couscous

Photo courtesy of Campingaz


  • 300g minced beef
  • 200g minced lamb
  • 1 onion, finely chopped
  • 1 tsp ras el hanout
  • 1 tsp cumin
  • 1 bunch coriander, chopped
  • 350g cooked couscous
  • 30g slivered almonds
  • 50g pine nuts
  • 50g sultanas
  • Vegetable oil
  • Cucumber


  1. In a large bowl, mix the lamb and beef, and add the spices, finely chopped onion and coriander. Season and mix well until it all blended.
  2. Take a small amount of the minced meat mixture and roll it between the palms of your hands to form a ball the size of a golf ball. Set aside and repeat until all the mixture is used.
  3. Preheat the plancha to a high heat. Pour a little vegetable oil on the plancha, turn the heat down to medium and cook the keftas until browned on all sides.
  4. Toast the pine nuts and almonds on the plancha until they begin to brown.
  5. Add the couscous and sultanas and cook for a few more minutes.
  6. Serve the couscous with the keftas and chopped cucumber.

Grilled sea bass in sauce vierge

Grilled Sea Bass in Sauce Vierge

Photo courtesy of Campingaz


  • 4 sea bass portions (scaled and gutted)
  • 2 medium-sized tomatoes
  • 1 new onion (very young, not fully developed fresh onion)
  • Juice of 1 lemon
  • 1/4 bunch flat parsley
  • 10 cl olive oil
  • Salt to taste


  1. For the vierge sauce, slice the tomatoes in half, remove seeds, then chop finely.
  2. Wash the parsley and chop it, squeeze the lemon and finely chop the white onion.
  3. Mix all of the ingredients together in a bowl, add the olive oil and salt.
  4. To cook the fish, heat the griddle. Dry the fish with a paper towel, pour a little olive oil over the fish. Place the fish on the griddle for 7-8 minutes on each side.
  5. Coat the fish with the sauce and serve.

Roasted vegetable salad

Roasted vegetable salad

Photo courtesy of Campingaz


  • 3 red onions
  • 1 red and 1 yellow pepper
  • 8 cherry tomatoes
  • 1/2 cucumber
  • 1 tbsp cider vinegar
  • 1 lime
  • 400g tin of chickpeas
  • 60g pistachios, chopped
  • 100g pomegranate seeds
  • 40g dill, finely chopped
  • 3 tbsp olive oil
  • Salt and pepper
  • 6 tbsp mayonnaise
  • 2 garlic cloves, crushed
  • 1/2 lemon


  1. Preheat the tabletop barbecue then juice and zest the lemon. Add this to the mayonnaise and mix in the garlic.
  2. Cut the onions in half across the cores and brush the cut sides liberally with olive oil. Place them on the grill, cut-side down and cook until charred. Turn over and cook for five minutes.
  3. Add the whole peppers onto the grill alongside the onions. Keep turning the peppers so that they char evenly all over. Once cooked, transfer both to a plate to cool down.
  4. To begin making your salsa, deseed the cucumber and then dice it and the cherry tomatoes. Combine in a bowl.
  5. Once the peppers have cooled, pull away the blackened skin leaving the smoked flesh. Remove the peppers’ skin and dice then add to the bowl with the tomatoes and cucumber.
  6. Juice and zest the lime. Add this to the salsa mix with the cider vinegar and season it with salt and pepper.
  7. Peel the skin from the cooled onions, and then separate the individual ‘petals’ before placing on a plate.
  8. Sprinkle cooked chickpeas over the top and then spoon over the salsa. Sprinkle with the pistachio nuts and spoonfuls of the lemon aioli. Finally, add the pomegranate seeds and dill.

Campingaz Party Grill 400 CV

Campingaz Party Grill 400 cv

Photo courtesy of Campingaz

A powerful and versatile stove that offers the choice of five different cooking surfaces. Choose between pan cooking, barbecuing on the cooking grid, a reversible grill and griddle plate and the lid even doubles up as a wok for making tasty noodle dishes.

The Party Grill 400 CV is powered by compact and portable CV300+ and CV470+ gas cartridges for ultimate convenience.

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.

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

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