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A few of my favourite glamping recipes

Here are a few of my favourite glamping recipes that I love to make when we’re staying in our bell tent!  They’re all very easy and what’s more important – yummy!

One-pan English breakfast

This combines all the best ingredients of a traditional English breakfast in one frying pan, with no need to chop anything!

One-pan English breakfast

Ingredients

  • 4 good-quality pork chipolata
  • 4 rashers smoked back bacon
  • 140g button mushroom
  • 6 eggs, beaten
  • 8 cherry tomatoes, halved
  • handful grated cheese (optional)
  • 1 tbsp snipped chives

Method

  1. Heat the grill to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3 mins. Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.
  2. Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. Cut into wedges and serve with your favourite sauces.

 

Cowboy chicken & bean stew

A paprika-spiced casserole that’s campsite-friendly and warming for the tum- pinto beans stretch the dish a little further.

Cowboy chicken & bean stew

Ingredients

  • drizzle of oil
  • 1 large onion, chopped
  • 6 rashers smoked streaky bacon, chopped
  • 8 chicken portions (we used thighs and drumsticks), skin removed
  • 1 tbsp smoked paprika
  • 2 x 400g cans chopped tomatoes with garlic
  • 200g barbecue sauce (measure by filling half a 400g can if you don’t have scales)
  • 1 tbsp dried oregano or mixed dried herbs
  • 2 x 400g cans pinto beans
  • grated cheddar and tortilla chips, to serve (optional)

Method

  1. Heat the oil in a large casserole dish with a lid. Add the onion and bacon, and cook over a medium heat for 15 mins, until the onion is really soft and starting to brown, and the bacon is crisp. Push to the side of the pan, increase the heat and add the chicken pieces. Cook for a few mins until the meat is nicely browned, but don’t worry if it’s not evenly coloured. Add the paprika, tomatoes, along with half a can (200ml) water, the barbecue sauce, herbs, a pinch of salt and a generous amount of black pepper. Cover with a lid, lower the heat to a gentle simmer and cook for 45 mins, stirring occasionally.
  2. Check that the chicken is tender – if not, cover again and cook for 15 mins more. Add the beans and simmer, uncovered, for 20 mins until the sauce is thickened. Serve in bowls topped with grated cheddar and tortilla chips, if you like.

 

And for an extra special glamping treat!…

Marshmallow & strawberry kebabs

Have some residual heat left over on your campfire or barbecue? Toast up these sweet skewers with salted caramel drizzle

Marshmallow & strawberry kebabs

Ingredients

  • 20 marshmallow
  • 16 strawberry, hulled
  • ½ x 397g can Nestlé Carnation Caramel
  • toasted hazelnuts or crumbled biscuits, for sprinkling (optional)

Method

  1. Thread 4 long metal skewers with 5 marshmallows and 4 hulled strawberries each. Carefully hold over a campfire or gas stove, turning slowly, until the marshmallows are toasted. Stir a pinch of salt into caramel and drizzle over the top. Sprinkle with hazelnuts or biscuits, if you like. The marshmallows will be very hot, so allow to cool for a min or so before eating.

 

For more yummy glamping recipes, visit http://www.bbcgoodfood.com/recipes/collection/camping now!

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