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Caravan cookery – shakshuka, sweetcorn and burgers


  See more: Caravan cooking recipes

Caravan cooking: three new recipes

Make the most of balmy evenings cooking outside - these delicious recipes will delight all the family!

Recipes and photos by Campingaz

Page contents


Breakfast shakshuka

Shashuka breakfast recipe

(Photo courtesy of Campingaz)


  • 1 tin tomatoes
  • 1 courgette
  • 1 onion
  • 2 cloves garlic
  • Black pepper
  • Oregano
  • Dried garlic
  • Hot sauce
  • 1 egg per person
  • Olive oil


  1. Cut the courgette into slices lengthways, brush them with olive oil and place them on the reversible grill and griddle plate with the heat on high.
  2. Once cooked, place them aside and swap the cooking surface for the lid which doubles up as a wok.
  3. Dice the onions and garlic before frying them in the wok until the onions begin to caramelise.
  4. Remove the wok from the heat and pop the courgettes, onions and garlic into a skillet. Add a tin of tomatoes, black pepper, oregano, dried garlic and a dash of hot sauce. Simmer for five minutes.
  5. Make wells in the tomato mix and break an egg into it for every camper. Keep the heat on medium until the egg white is completely cooked through.
  6. Sprinkle over some stilton and enjoy!

Sweetcorn with chilli butter

Shashuka breakfast recipe

(Photo courtesy of Campingaz)


  • 50g salted butter
  • 4 tbsp chopped parsley
  • 1 red chilli, deseeded and finely chopped
  • 4 corn on the cobs


  1. While the barbecue heats up, place the butter, chopped parsley and chilli in a small saucepan and set aside until later.
  2. Take the sweetcorn and wrap each one with a single layer of aluminium foil, twisting at each end to seal tightly. If your sweetcorn still has its leaves attached tight around the corn, then you can place them straight onto the grill without any foil.
  3. Place your sweetcorn onto the preheated grill and turn the heat down to medium. Cook for 7 to 8 minutes, turning the sweetcorn every couple of minutes to ensure even cooking.
  4. Place the saucepan of chilli butter ingredients onto the back of the grid for the last couple of minutes so that it slowly melts.
  5. Remove the sweetcorn from the grill and peel away the foil wrappers or leaves, taking great care not to burn yourself as you unwrap them.
  6. Once the butter has melted, place the sweetcorn back onto the grill. Take a pastry brush and brush the chilli butter liberally over them.
  7. Cook the sweetcorn on a medium heat, turning every 60 seconds or so and applying more butter as you do until they are lightly charred all over.
  8. Place the sweetcorn on a plate and dress with the last of the melted chilli butter once you are ready to serve.

Brie and bacon burgers

Shashuka breakfast recipe

(Photo courtesy of Campingaz)


  • 500g lean minced beef
  • 1 small white onion, finely diced
  • 3 cloves garlic, crushed
  • 3-4 tbsp chopped parsley
  • 4-5 tbsp vegetable oil
  • 4 slices bacon
  • 100g brie, sliced into 1in pieces
  • 4 burger buns, cut in half
  • 50g salad leaves
  • 1 large tomato, sliced into rounds
  • Barbecue relish (optional)


  1. To make the burgers, place the minced beef, diced onion, garlic and parsley into a bowl with a generous grind of salt and pepper. Mix together well until all ingredients are incorporated.
  2. Divide the mixture into four even-sized balls and flatten each of those into a round patty, about 2cm thick. Cover and leave in the fridge for about an hour so that they firm up.
  3. Light both burners on the barbecue, pre-heat for 10 minutes.
  4. Brush each of the burger patties and brush the preheated griddle plate with vegetable oil. Place each of the burgers onto the griddle on medium high. Each side should need 3 to 4 minutes.
  5. Halfway through the cooking time, add the bacon slices to the grill and cook each side for 1–2 minutes.
  6. When the burgers are nearly ready, place a couple of pieces of brie onto each of the burgers to get the cheese melting.
  7. Once cooked, remove the burgers with brie and bacon from the heat and place on a plate.
  8. Quickly place the bun halves, cut side down, onto the grill to lightly char for 30 seconds.
  9. Place the salad leaves and tomato onto the base of your bun, then sit the burger with brie and the slice of bacon on top.

Campingaz Party Grill 600

Shashuka breakfast recipe

(Photo courtesy of Campingaz)

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

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 @Campingaz_UK

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

Your say

What do you eat on holiday that you rarely eat at home?

Tom Howard says:

"Ice cream – there’s a great ice cream parlour near the site we go to every year and I can’t resist. It’s a world away from what you get in a supermarket."

Fiona Watson says:

"We stay in Cornwall and the fresh fish is the best. We love watching them bringing the catch back and thinking about what’s for tea!"

Caroline Westfield says:

"My partner is vegan so I don’t eat much meat at home but when we go away, I nearly always have a sausage bap (locally reared, of course)."

Expert Caravan advice to your door!

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