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Caravan cookery in June in association with Campingaz


  See more: Caravan cooking recipes

Try a new dish this month with these exciting recipes

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In association with:

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Your say

Toast on tour - what’s on it?


Marmite. Always. I know it’s not to everyone’s taste but I love it.

Michael Potter


I’ve always liked a proper thick crusty loaf spread with a thick layer of real butter.

Gemma Mulligan


It very much depends on what mood I’m in. I’ve got a sweet tooth, though, so jam gets my vote!

Geoff Davidson

Sea bream, roasted fennel and wild garlic pesto

Sea bream, roasted fennel and wild garlic pesto

Photo courtesy of Campingaz


  • 1 whole sea bream, gutted and descaled
  • 1 lemon
  • 1 fennel bulb
  • 100g wild garlic
  • 50g Parmesan, grated
  • 50g pistachio nuts
  • 110ml olive oil
  • Salt and pepper


  1. Light the burner underneath your barbecue’s griddle plate and allow it to preheat for five minutes.
  2. Meanwhile, wash the wild garlic, pat dry with a kitchen towel and chop roughly. Add this, the Parmesan, pistachio nuts, the juice and zest of half a lemon, and 100ml of olive oil into a blender and whizz together until it forms a smooth purée.
  3. Take the fish and rub all over with olive oil, then season with salt and pepper inside and out. Place a few slices of lemon inside the fish. Brush the griddle plate with oil and place the fish onto the plate, cooking for five to eight minutes.
  4. When nicely charred on one side, turn the fish over, taking care that the skin doesn’t come off. Turn carefully and cook for another five to eight minutes until the fish is white and flaky.
  5. Trim the ends of the fennel (reserve the fronds) and slice into 1cm rounds. Brush with a little olive oil, season with salt and pepper and cook them on the griddle plate for five minutes each side until they take on a nice caramel colour.
  6. Place the roasted fennel slices onto the base of the plate and then carefully place the fish on top. Garnish with finely chopped fennel fronds and a spoonful of the wild garlic pesto.

Roasted vegetables with grilled bread

Roasted vegetables with grilled bread

Photo courtesy of Campingaz


  • Ciabatta slices
  • 1 courgette
  • 1 aubergine
  • 3 peppers (red and yellow)
  • 5 shallots
  • 4-5 tbsp pesto
  • 2 tbsp olive oil
  • 1 lemon
  • 200g sundried tomatoes, finely chopped
  • 250g feta cheese
  • 200g hummus
  • 3 cloves garlic
  • Salt and pepper


  1. In a bowl, mix the dried tomatoes with the hummus until it turns into a fine paste. Add 150g of the feta cheese, the juice of half a lemon and salt and pepper to taste. Mix to thoroughly combine.
  2. Cut the courgette and aubergine into thin slices. Remove the core of the peppers and cut the flesh into 2cm-thick strips. Peel the shallots and slice them into rounds.
  3. In a bowl or baking tray, mix the vegetables with the olive oil and season with salt and pepper.
  4. Preheat your barbecue or camping stove with a griddle for a couple of minutes before placing your vegetables on the cooking surface. Cook for five minutes on each side or until charred.
  5. Once cooked, put them back in the bowl and mix in the pesto.
  6. Add a splash of olive oil to the cooking surface and then grill the bread until golden brown on both sides.
  7. To serve, spread a layer of tomato-hummus dip on the bottom of your bowl. Top this with the grilled vegetables, crumble some feta on top, add a squeeze of lemon and finish with the toasted bread.

Chicken quesadillas

Chicken Quesadillas

Photo courtesy of Campingaz


  • 2 large flour tortillas
  • 50g leftover chicken, shredded
  • 100g mature cheddar, grated
  • 4 ripe tomatoes
  • Half a red onion
  • Juice from half a lime or lemon
  • 50ml sour cream
  • Salt and pepper to season


  1. Chop the tomatoes and red onion, mix in a bowl and squeeze over the lime or lemon juice, then season to taste.
  2. Spread two tablespoons of salsa over each tortilla before adding half of the chicken and cheese to one half of each of the tortillas.
  3. Fold the tortillas in half.
  4. Preheat your stove with a plancha cooking surface on it, like the Campingaz Party Grill 600 plancha cooking surface, or use a frying pan if you have a one or two-burner stove.
  5. Cook the tortilla parcels for three minutes or until golden brown. Then, flip them over while being careful not to let any of the filling spill out and cook for another three minutes on the other side.
  6. Cut the quesadillas into slices and serve with more salsa and sour cream.

Campingaz Party Grill 600

Campingaz Party Grill 600

Photo courtesy of Campingaz

Cook up a variety of al fresco meals with the Party Grill 600. This clever stove is the perfect caravan companion, and allows you to grill, griddle, barbecue, pan cook,and the lid even doubles up as an oven so you can cook pizza!

It operates off Campingaz cylinders, or other cylinders (with the appropriate regulator), and it all packs away into a handy carry bag.

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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03/05/2022 Share this story   Share on Facebook icon Share on Twitter icon Share on Pinterest icon Share on Google Plus icon Share on Linked In icon Share via Email icon

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