With both camping and BBQ season on the horizon, we’ve put together 4 of our favourite camping-friendly recipe ideas to help take your camp cooking to the next level.

Campfire Bean Breakfast:

Ingredients:

• 4 tbsp olive or rapeseed oil
• 3-4 rosemary sprigs
• 6 chipolatas
• 12 small cooking chorizo, halved
• 6 good-quality smoked hot dog sausages, cut into large chunks
• 2 onions, diced
• 500ml carton passata
• 300g good quality BBQ sauce
• 2 x 400g cans of black beans, drained
• 2 x 400g cans of cannellini beans, drained
• 8-10 eggs

Method:

• 1.Heat up the oil in a large, based pan. Once hot, add the rosemary and leave for 2 minutes until fragrant, before removing and setting to the side. Add chipolatas and brown all over, before pushing to one side and adding the other sausages. Cook for a few minutes until the Chorizo starts to release its oils, then push to the side with the chipolatas. Add the onions to the pan and cook until soft but not brown (7-8 minutes).
• 2.Once the onion has softened, add the passata with the BBQ sauce and a pinch of salt and pepper and bring to a boil for a few minutes before stirring in the beans, and bringing everything back to the boil.
• 3.Create small wells in the beans and crack the eggs into the holes. Cover the pan with a lid (or foil) and leave to cook on medium heat for 10 minutes or until the eggs are cooked to your liking.

Halloumi Burgers:

Ingredients:

• 250g block halloumi cheese, cut into 8 thick slices (or 8 pre-cut halloumi burgers)
• 1 tbsp olive oil
• 4 brioche buns
• 1 large ripe tomato, thinly sliced
• 4 Gem lettuce leaves
• 4 tbsp fresh tomato salsa (Homemade or shop bought)
• 4 tbsps. mayonnaise
• 2 tbsps chipotle paste
• 1 tsp red wine vinegar

Method:

• 1.Heat your Pan or griddle until hot. Brush each slice of Halloumi with oil on either side and cook them for 2-3 minutes on each side.
• 2.Mix the Mayo, Chipotle and Red wine vinegar in aThe bowl. Cut the brioche buns in half and toast them very briefly on the slit side (be careful not to burn them). Once toasted, spread a tablespoon of mayo on the bottom half of the bun. Layer the Burger with a tomato slice, lettuce slice, and halloumi, and then top off with the tomato salsa and the top half of the bun.

Chicken and chorizo jambalaya:

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, chopped
• 1 onion, diced
• 1 red pepper, thinly sliced
• 2 garlic cloves, thinly diced
• 75g chorizo, sliced
• 1 tbsp Cajun seasoning
• 250g long-grain rice
• 400g can of plum tomato
• 350ml chicken stock

Method:

• 1.Heat a drizzle of olive oil in a large, based frying pan before adding 2 chopped chicken breasts, cooking for 5-8 minutes or until starting to brown, then remove from the pan and set aside for later.
• 2.Return the pan to the heat, add the onion, and cook for 3-4 minutes until soft. Add the red pepper, garlic, chorizo, and Cajun seasoning, before cooking for 5 minutes more.
• 3.Stir the chicken into the mixture, along with the long grain rice, can of Tomatoes and Chicken stock mix. Cover with a lid or tin foil and leave to simmer for 20-25 minutes until the rice is cooked.

Barbecued banoffee splits:

Ingredients:

• 40g butter, softened
• 50g light brown soft sugar
• ½ tsp vanilla extract
• 6 small ripe bananas, unpeeled
• chopped pecans, ice cream, whipped cream or yogurt, to serve

Method:

• 1.Combine the butter, sugar and vanilla. Cut a slit into the curved side of the banana with a knife, without cutting all the way through. Spread a spoonful of the butter mixture into each split, before wrapping the bananas in a sheet of tin foil. Crimp the edges of the foil o seal them like parcels, before adding to your BBQ, sitting up.
• 2.Cook each parcel for 15 minutes, turning halfway through.
• 3.Carefully unwrap the parcels, making sure to reserve any sauce that’s inside, before transferring to plates. Top the bananas with any reserved sauce, before sprinkling over pecans and any other desired toppings.