Here are this month's latest caravan cookery meals for you to try next time you are out and about or on the campsite on your caravan holiday.

1. Finely chop the dried fruit and crush the hazelnuts. Mix these together in a bowl.
2. Score the skin, making sure not to cut through to the meat. Season generously with salt and pepper on the non-skin side.
3. Place one of the duck breasts skin side down on a board and get some cooking string ready to tie the duck breasts together. Cover the duck with the dried fruit and nut mixture, then place the second duck breast on top, skin side up.
4. Tie the two breasts tightly together, so that the filling doesn’t fall out.
5. Heat your griddle or frying pan on a high heat. Then, brown the duck breasts on both sides.
6. Tightly wrap the duck in aluminium foil and pierce the foil with a fork (4 to 6 times) so that steam can escape while the duck cooks. Place the parcel on the griddle or frying pan again. Reduce the temperature and cook for another 10-12 minutes, turning the parcel halfway through.
7. Remove from heat and let it rest in the foil for five minutes to ensure the meat is nice and tender. 

1. If bought as one whole piece, cut your salmon into multiple, regular sized pieces and remove the skin.
2. Mix the sesame seeds, poppy seeds and green anise together in a bowl with some salt and pepper to taste.
3. Prepare the batter by mixing the egg yolks with two tablespoons of olive oil and one tablespoon of water.
4. Brush one side of the salmon with this mixture and coat with the seeds to create a crust.
5. 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.
6. Serve hot with a slice of lemon. 

1. 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.   
2. Crack the eggs and separate the yolks from the whites. Whisk the egg whites until fluffy.
3. In a large bowl, mix the flour, sugar, baking powder, salt and baking soda. Add the egg yolk and buttermilk.
4. Melt butter in a pan and let it cool slightly before adding this to the mix.
5. Add the frozen blueberries and whisk everything until all the ingredients are combined. Then, gently fold in the egg whites.
6. 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.
7. Add some fresh blueberries on top and sprinkle with a little icing sugar. Serve immediately with the almond butter.