Everyone can eat with their hands, no need to dirty plates or cutlery. Serve with crusty bread and ice cold beer. You’ll need our basic camping dressing recipe…
Print Recipe Grilled garlic and mint baby marrows with lemon butter Serves: 4 Cooking Time: 15 mins Ingredients 8 baby marrows, cut lengthways into quarters 10ml (2 tsp) olive/avocado oil 1 garlic clove, crushed 30ml (2 tbsp) fresh mint, finely chopped salt and freshly ground black pepper, to taste 30ml (2 tbsp) butter zest of
Print Recipe Yoghurt brûlées with fresh fruit Serves: 6 Cooking Time: 15 minutes Ingredients 400ml plain low-fat yoghurt 75g light brown sugar fresh strawberries, quartered fresh pineapple, chopped Instructions 1 Divide the yoghurt among 6 pretty cups and sprinkle with brown sugar. 2 Using a blowtorch, caramelise the sugar to form a thin, golden crust.
Print Recipe Camembert rosemary bread wheel with honey walnuts Serves: 4 – 6 Cooking Time: 2 hours Ingredients 850g wholewheat bread flour 15ml (1 tbsp) sugar 15ml (1 tbsp) salt 55g unsalted butter 360ml milk, scalded 240ml warm water 7g active dried yeast olive oil, for brushing 30ml (2 tbsp) fresh rosemary, chopped 250g Camembert
Print Recipe Salmon with almond crust and caramelised lemons Serves: 4 – 6 Cooking Time: 20 mins Ingredients 250ml (1 cup) fresh breadcrumbs 2 fresh lemons 100g flaked almonds 30ml (2 tbsp) fresh parsley, chopped 1 large egg sea salt and freshly ground black pepper, to taste 500g salmon fillet, deboned olive oil Instructions 1