Outwell Camping Recipes
Food, glorious food!
Camping is a great way to experience superb local produce and we can provide everything you need to cook up a top treat to tickle the taste buds — including easy-to-prepare recipes from leading outdoor chefs, Ali Ray and Josh ‘Guyrope Gourmet’ Sutton!
And Julia Bradbury's simple recipe for the Ultimate S'Mores. The kids will love it.
You, too, will soon be rustling up sensational hassle-free al fresco feasts for friends and family!
Looking for inspiration for your next campsite meal, explore the many delicious recipes from Ali, Guyrope and Julia. You will not regret it.
Cooking with gas
Most campers consider gas to be the most convenient fuel to use for cooking when camping but how many people just buy a stove, hose, regulator and gas without understanding or considering the factors that dictate choice, enhance convenience and safe use?
Julia Bradbury's Ultimate Campfire Marshmallow
There’s nothing better than a warm, gooey treat by the fire! For the perfect American-style s’more, start by spreading a generous spoonful of hazelnut spread on your favorite cookie – chocolate chip is a delicious choice.
Sometimes we just need a super quick and easy supper
This ticks that box and doesn't compromise on taste. It's an arrabbiata sauce − a wonderful, thick and spicy tomato sauce for pasta.
What a Chicken Palava! A delicious stew with a twist
Ali Ray reveals a family favourite – West African sweet potato, chicken, bean and peanut stew. It may sound unusual, but I guarantee this is a one-pot dish you’ll make time and again
Ali Ray’s Crispy Thai-style Pork Salad
It may get a bad press in fancy restaurants but mince is a camper’s friend. It's such a versatile and easy ingredient to cook with for a whole host of one-pot or one-pan suppers
Ali Ray’s Fat Butchers Sausages Braised in Cider and Mustard
This will become a campsite favourite − We guarantee
Fish Tacos with Sunny Salsa
This recipe turns a simple fillet of white fish into an exciting mouth tingling, eat-with-your-hands supper for two
Child-friendly Smoked Haddock Pilaf
If your children aren’t too keen on spice, then the garam masala flavours in this rice dish will be just right for them. It’s also a great way to get them into fish
Monty Zoomer
This pepped-up burrito with a good chilli kick is guaranteed to give your taste buds a quick ‘zoom’ in the morning. It’s my Mexican-style take on the good old bangers and beans breakfast, and works well as a brunch, too
Mushroom Delight
Speed is sometimes of the essence when knocking out a dish but that doesn’t mean that the taste buds have to suffer. This is one of my firm favourites that will take mere minutes to prepare
Cooking
How to make the most of your summer BBQ's - Gas, Coal or Firewood?
Warm summer evenings mean just one thing for many campers. Yes, time for a barbecue!
At Outwell, we’re very keen on al fresco meals and we work hard to ensure every meal is a pleasure.
And we fully support outdoor chefs, like Guyrope Gourmet and the Camping and Caravanning Club’s Eat Local ambassador Ali Ray, as they spread the word about the delights of sampling local food and drink.
Here are a few tips to get the most out of your barbecue.
Which type of barbecues to choose?
Charcoal
Charcoal barbecues normally sit at the bottom end of the cost spectrum but they are hard to beat for the authentic taste created. Charcoal is a great fuel — especially if you source a local sustainable supply. Move charcoal around the barbecue to create heat zones for cooking and warming food.
Remember that charcoal can spit out sparks so watch any surrounding tents. And do not be tempted to use a barbecue as a fire pit or pile on too much fuel — they are designed for cooking, not heating.
Our Cazal Fire Pit takes care of camp fires.
Pro's:
Budget friendly
Gives you that authentic smokey BBQ taste
Charcoals can be moved around to regulate heat zones
Con's:
Charcoals can spit out sparks - so beware of surrounding tents
Gas
Gas is a more convenient option as it provides instant heat and you have no ash to dispose of at the end of the day. Lava rocks and hot plates are just two ways that are used in the gas barbecue to aid ‘evaporation’ of juices to ensure your food gets that authentic smoked flavour.
Like when using a gas stove remember to do the safety checks before you start cooking — including checking hose integrity and connections. You can read more in our technical feature, Cooking on gas, here. Whatever your choice always cook outside and ensure your barbecue is in a safe, stable place away from crowds, pets or kids at play.
Pro's:
Convenient, fast and stable heat outputNo ashes to dispose of at the end
Con's:
You miss out on some of the authentic smokey taste
Tips
• Consider using a number of coolboxes and cool bags. This will allow you to keep meat away from other fresh food like salads. Plus, keep drinks separately. You lose the cold every time someone opens a coolbox to grab a drink and you risk spoiling your food.
• Only get fresh food out of the coolbox when needed.
• Do not allow uncooked meats touch cooked food.
• Make sure the food is cooked thoroughly before eaten.
• Keep a bowl handy to wash hands between jobs. Dry hands on kitchen roll that can be thrown away after use.
• Hand santitiser sprays can be quickly used to keep bacteria down.
• Aluminium foil and kitchen roll are invaluable.
• Use separate cutting boards and knives to prepare meat and vegetables to prevent cross-contamination.
• Wipe down surfaces and wash utensils as they are used. It will also reduce the amount to clean up after the event.
• Keep a grot box handy to keep waste food away from recyclable rubbish and other waste. A carrier bag can be quickly closed off and disposed of before the contents are found by flies.
Top products