Easy camping recipes to make from your 'van - or in your garden!

Lamb burgers with spring onions and feta

Makes 4 burgers

Ingredients

• 500g lamb mince
• 3 spring onions, trimmed and finely chopped
• 4 tablespoons chopped mint 
• 1 generous teaspoonful of ground cumin 
• generous pinch ground cinnamon 
• 1 medium egg, lightly beaten
• 2 ripe tomatoes
• half a small red onion
• 8 tbsp thick natural yoghurt, such as Greek
• a squeeze of lemon juice
• 8 slices feta
• 4 large burger buns or wraps 
• a handful or two of salad leaves

You could add a pinch of crushed dried chilli to these too if you fancy a bit of spice.

Method

1. In a bowl, break up the mince with a fork.
2. Sprinkle the spring onions, half the herbs, the cumin, cinnamon and some seasoning over the top.
3. Mix together, then add the egg and mix again. Don’t overwork the mixture or the burgers will be tough.
4. Form the mince into 4 balls and transfer to a large plate or board, flatten them slightly into burgers.
5. Chill for 30 minutes.
6. Fire up the BBQ (or a griddle) and slice the tomatoes and peel and slice the red onion.
7. Mix the yoghurt with the rest of the herbs and a squeeze of lemon juice and season.
8. Cook the burgers for 4-5 minutes on each side.
9. Spread each bun or wrap with a spoonful of herby yoghurt. Tuck a burger, a couple of slices of feta, a few slices of tomato and red onion into each bun or wrap.  Add a sprinkle of sea salt, another spoonful of herby yoghurt and add a few salad leaves to finish.

Vegan Mushroom and Spinach Stroganoff

• Serves 4 / Takes 30 minutes

Ingredients

• 2 Tbs Olive Oil
• 1 sliced Onion
• 500 grams Sliced Portobello Mushrooms
• 2 Cloves Crushed Garlic
• 1 Tbs Thyme
• 1 Heaped Tsp Dijon Mustard
• 200ml Vegan White Wine
• 300ml Non-Sweetened Soya Milk
• 1 Vegetable stock cube
• Salt and Pepper
• 3 handfuls Spinach
• Parsley for garnish

Method

Watch Karen make her Vegan Mushroom and Spinach Stroganoff, then follow the step-by-step instructions below to make it yourself.

1. Place the oil in a large frying pan and heat gently. Soften the onions and mushrooms gently in the oil without stirring or moving for the first five minutes. This allows the mushrooms to start to give out their juices and flavour.
2. Add the garlic, thyme and mustard and increase the heat a little and cook for a couple of minutes.
3. Add the wine and bubble up to cook out the alcohol.
4. Add the soya milk, stock cube and salt and pepper to taste.
5. Simmer until the consistency is like single cream, adjust the seasoning to taste.
6. Just before serving add the spinach and wilt it down.
7. Serves with pasta, rice or mashed potatoes.
8. Garnish with parsley and if available vegan parmesan.

Martin's easy peasy burgers

Serves 2 / Takes 45 minutes

Ingredients

• 1 small red onion
• 1 clove of garlic
• 250g beef mince
• 1 tbsp finely chopped thyme
• 1 large egg
• 2 large white rolls
• 2 handfuls rocket or any green leaves
• 2 thick slices extra mature cheddar
• Spicy tomato chutney to serve 

Method

1. Peel and finely chop the onion and garlic and mix in a bowl with the beef, thyme and some seasoning.
2. Crack the egg into the mixture and mix it through - don’t be tempted to overwork the mix or the burgers will be tough, leave it a little rough.
3. Now, with clean hands, form into two flat patties. Transfer the patties to a board or plate and leave them in the fridge, or somewhere cool, for half an hour.
4. Cook the burgers over a hot griddle or barbecue until done to your liking, 3-4 minutes on each side is a good guide.
5. Serve in the rolls with a handful of salad, a thick slice of cheddar and a big dollop of chutney.

Butternut squash, apricot, lentil and chard curry

Serves 2 / Takes 35 minutes

Ingredients

• 1 butternut squash, cut into 1-inch chunks
• 1 handful of fresh chard leaves, chopped
• 1 red onion
• 1 tbsp rapeseed oil (or sunflower)
• 4 or 5 curry leaves
• Garlic 1 clove, peeled
• 1 tsp ground ginger
• Pinch of red chilli flakes
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 x 400 ml tin of chickpeas
• 1 x 400 ml tin of coconut milk
• 8 dried apricots, chopped
• Seasoning
• Small handful of chopped coriander, to garnish
• 1 tbsp flaked almonds to sprinkle on the top
• Serve with jasmine rice

Method

1. Heat a pan over medium heat. Add the oil and the onions.
2. Cook the onions until they are soft, then add the garlic and chill and cook for a minute or so.
3. Add the spices, curry leaves and stir to cover the onions.
4. Add the butternut squash and chickpeas and stir so everything is coated with spices and onions.
5. Add the coconut milk and chopped apricots and bring to the boil before simmering for about 20 minutes, stirring occasionally to avoid sticking. Season.
6. After 20 minutes or when the squash is tender, remove from the heat and add the sliced chard leaves.
7. Allow them to wilt before serving. Serve with the chopped coriander leaves and a sprinkling of almond flakes.

Pan-fried Hake with lemon thyme butter and seasonal veg

Serves 2 / Takes 25 minutes

Ingredients

• 2 fillets of local hake
• 8 -10 pieces of tender stem broccoli
• 10 - 20 baby new potatoes
• 50g of butter
• Small bunch of fresh thyme, finely chopped
• The juice and zest of 1 lemon

Method

1. In a pan, get the potatoes boiling. When they are about 5 minutes from being ready, heat up a heavy frying pan on a medium / hot heat and add a generous dash of oil (about 1 tbsp).
2. Place the fillets skin side down and move them about a little to stop them sticking. Season with black pepper and a little salt. Cook them for about 4 minutes or so, or until the skin starts to brown a little. Turn them over. By this time the spuds should be almost ready. Put the broccoli in with the spuds for the last couple of minutes.
3. When the fish is cooked, remove it from the pan and set it aside. Lower the heat and melt the butter in it. Squeeze the lemon into the pan, add the thyme and stir it in with the melted butter.
4. Drain the veg and serve it in bowls. Place the fish fillets on top and pour over the lemon butter and sprinkle with the lemon zest.

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