Easy caravan cooking: your essential recipe guide

• First, make your dressing by combining the lemon zest and juice in a bowl with the garlic, two tbsp of mayonnaise, and salt and pepper to taste. Mix well
• Make the slaw by putting the cabbage, red onion, carrot, coriander, mustard, remaining mayonnaise, and one tbsp of olive oil in a bowl, and mix well. Season with salt and pepper to taste
• Chop the chicken and halloumi into bite-sized chunks. Add the oregano and two tbsp of olive oil to the halloumi. Rub the chicken with the sumac, paprika, two tbsp of olive oil, salt, and pepper
• Turn on one of the burners on your camping stove and set it to a high heat. Place a small skillet over the hob and preheat for a minute. Add a drizzle of olive oil to the pan then place the halloumi into the pan. Cook for two to three minutes until golden brown before turning and cooking for another two to three minutes. Remove to a warm plate and keep covered
• Wipe the halloumi pan clean of any debris, oil a little and then add the chicken. Cook for three to four minutes and then turn and cook for a few minutes more. Ensure that the chicken is cooked right through (it should appear white on the inside). Once cooked, remove to a warm plate and keep covered
• While the chicken is cooking, light the burner underneath the griddle plate and set it to high. Place your flatbreads onto the plate and cook for a minute or two on each side to warm them and give them some colour. Serve hot and enjoy!

• Make three diagonal slits on both sides of the fish, no more than 0.5cm deep. Then season the trout with salt and pepper, sprinkle with lemon juice and brush lightly with sunflower oil
• Heat the grill to a medium heat and cook the fish for 10-15 minutes, turning occasionally. When cooked, the meat should come off the bone nicely, but should not be dry
• While the fish is cooking, cut off the orange and grapefruit rinds and cut the flesh into segments
• Place them in a bowl and add the olives, rocket and mixed salad leaves
• In another bowl, combine the olive oil, Dijon mustard, wine vinegar, honey, chilli and a pinch of salt and white pepper to make a salad dressing
• Toss the salad in the dressing and serve alongside the grilled trout

• Cut the baguettes into halves
• Cut the cheese into thin slices and place them on the lower halves of all baguettes
• Slice the sun-dried tomatoes and place them into the baguettes with the rocket. If you are worried that the rocket will wither too much, add it to the baguettes right at the end
• Close the baguettes and gently rub the softened butter all over the outside
• Place baguettes on a medium-hot grill, close the lid, and leave to cook. If you press them down slightly on the grill, you will get a nice pattern
• After a couple of minutes, turn the baguettes over so that they toast nicely on both sides
• When the cheese is fully melted, take the baguettes off the grill and cut in half before serving

• If bought as one whole piece, cut your salmon into multiple, regular-sized pieces and remove the skin
• Mix the sesame seeds, poppy seeds and green anise together in a bowl with some salt and pepper to taste
• Prepare the batter by mixing the egg yolks with two tablespoons of olive oil and one tablespoon of water
• Brush one side of the salmon with this mixture and coat with the seeds to create a crust
• Heat up some olive oil in a frying pan on your stove and cook the salmon on the crusted side until it is cooked as you’d like. We prefer it still a bit pink in the middle
• Serve hot with a slice of lemon 

• Prepare the almond butter by placing the almonds in a food processor and pulsing it until it reaches a smooth and creamy consistency. It’s important to do this slowly to make sure the almonds don’t heat up too much. When you’re happy with the consistency, add cinnamon and cardamom. You can do this at home and put it in a jar to take to the campsite   
• Crack the eggs and separate the yolks from the whites. Whisk the egg whites until fluffy
• In a large bowl, mix the flour, sugar, baking powder, salt and baking soda. Add the egg yolk and buttermilk
• Melt butter in a pan and let it cool slightly before adding this to the mix
• Add the frozen blueberries and whisk everything until all the ingredients are combined. Then, gently fold in the egg whites
• Heat a knob of butter in a frying pan or on your plancha cooking surface. When it’s nice and hot, pour a ladle of the batter into it and let it cook for one or two minutes. Once the pancake starts bubbling, flip it over and cook for another minute or two on the other side until golden brown
• Add some fresh blueberries on top and sprinkle with a little icing sugar. Serve immediately with the almond butter 

• Whisk the soy sauce, mustard, water, Tabasco Sauce, garlic, ginger and herbs together in a bowl. Reserve 120ml of the marinade to be used for basting and sauce
• Add the chicken wings and the remaining marinade to a zip lock bag, seal and turn the bag a couple of times to make sure the wings are well marinated. Refrigerate overnight
• Fire up your grill. Remove the chicken wings from the marinade, then discard this marinade
• Grill the wings over medium-low coals, turning often, until cooked through, about 15 minutes. Cook the wings slowly, so they cook thoroughly before the glaze burns
• While grilling, heat the reserved marinade in a saucepan and use some of it to baste the wings a few times while cooking
• Cut into one of the wings to make sure no pink remains near the bone, then remove the wings from the grill and serve

• Heat the oil in a large pan and fry the diced onion for two minutes
• Throw in the Chorizo and fry for a further minute
• Add the chicken to the pan along with the chopped courgette and red pepper
• Next pop in the garlic, smoked paprika, chilli powder and cumin and fry for two minutes or until the chicken starts to colour
• Add the chopped tomatoes and water and stir well. Bring this to the boil and add the rice
• Cook, stirring occasionally for 10 minutes or until the rice is cooked. If you have a lid for your pan pop it on to help the rice cook quicker. If the mixture looks dry then add more water at this stage
• Stir in the king prawns and cook for another two minutes or until they’re heated through
• Add the spring onions and coriander and you’re done

Whether you’re grilling over a campfire, cooking on a gas stove, or using a portable griddle, these recipes are designed to fit your caravan lifestyle. 

Easy prep, minimal clean-up and maximum flavour – the perfect combination for your next trip.