Simple Camping Recipes

Cooking whilst camping can be challenging, so it’s best to have a few recipes that you can count on being easy and trustworthy. 

We’ve thrown together some of our personal favourite camping cooks in the hopes that it might inspire some of your meals!

Why not try these recipes on our Campingaz Camp Bistro 2 Stove?


The Ultimate Breakfast Muffin

What you’ll need to make 1:

– Sausage Meat

– English Muffin

– 1 Egg

– 1 Slice of Cheddar Cheese

– Butter

– Dried Sage, Salt and Pepper to season meat


– In your pan, crisp up the English muffin with a bit of butter until golden and crispy. Set aside.
– Mix a pinch of sage, salt & pepper in with the sausage meat. Form into a patty shape and fry until cooked.
– Fry egg.
– Fill English muffin with sausage patty, runny fried egg and a slice of cheddar cheese. Wrap in foil and place over fire until cheese is melted.


Pan Veggie Pizza 

What you’ll need:

– 1 Yellow Pepper (cut into chunks)

– 1 Courgette (medium sliced) 

– 1 Red Onion (cut into wedges) 

– Self Raising Flour (225g)

– Olive Oil (2 tbsp & 1 tsp) 

– Tomato Pasta Sauce (5 tbsp)

– Cheddar Cheese (50g) 


– Place the pepper, courgette and red onion in foil pan. Drizzle with 1 tsp olive oil. Season well and toss to combine. Roast on fire until soft and beginning to brown. Set aside.
– Season the flour well and, in a large bowl, mix with the remaining oil and 4-5 tbsp water to form a soft dough. Knead briefly, then roll out on a floured surface to a rough 20cm circle. Transfer the dough to a large lightly oiled cast iron frying pan and fry until the underside begins to brown. Turn over and cook for roughly 5-8 mins again. Spread the tomato sauce over the base, scatter with the roasted veg, then sprinkle with cheddar. Place next to the fire, and wait for the heat to melt the cheese on the top. Serve. 


One Pot Lasagne Soup

What you’ll need:

– 1 tablespoon Olive Oil
– 450g Turkey Mince
– 1 medium Onion chopped
– 1 Pepper chopped
– 1/2 teaspoon Salt
– 1/4 teaspoon Pepper
– 3 cloves Garlic crushed
– 2 teaspoons Italian seasoning
– 2 tablespoons Tomato puree 
– 2 700g jars tomato pasta sauce
– 4 cups chicken stock
– 130g water
– Lasagne sheets about 8 sheets, broken into bite-size pieces
– 60g Chopped Fresh Spinach
– 100g shredded mozzarella cheese
– Ricotta and/or Parmesan cheese for serving


– Heat olive oil in a large pot over medium heat. Add the turkey mince, onion, pepper and cook, stirring often until the turkey browns (this will take about 5 minutes). Season with salt and pepper.
– Stir in the garlic, Italian seasoning and tomato puree. Then, stir in the tomato sauce, chicken stock and water. Increase heat to high and bring to a boil.
– Stir in lasagne sheets and reduce heat to a medium boil. Cook for 10-12 minutes or until sheets are cooked al dente, stirring occasionally.
– Remove from the heat and stir in the chopped spinach.
– Sprinkle on mozzarella cheese. Serve with ricotta and/or Parmesan cheeses, if desired.

One-Pot Mushroom and Potato Curry 

What you’ll need:

– 1 tbsp oil 

– 1 onion, roughly chopped

– 1 large potato, chopped into small chunks

– 1 aubergine, trimmed and chopped into chunks

– 250g button mushrooms

– 2-4 tbsp curry paste (depending on how hot you want it)

– 150ml vegetable stock

– 400ml coconut milk (tin)

– chopped coriander to serve 


– Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.

– Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve alone or with rice or naan bread.


5 Ingredient One Pot Pasta with Chicken Sausage

What you’ll need:

– 8 Chicken Sausages

– 1 Pepper (any colour)

– 340g Pasta 

– 700g Tomato (& Basil if possible) Pasta Sauce

– 130g Grated Mozzarella 


– Heat a large skillet over medium heat and lightly spray with cooking spray.

– Remove sausages from skins and add to the skillet. Cook sausage, breaking it up with a spoon, until no longer pink.

– Meanwhile, chop bell pepper into small pieces.

– Add the bell pepper to the skillet with the sausage and cook for 2 minutes to soften.

– Add the pasta and tomato sauce to the skillet.

– Fill the sauce jar almost to the top with water and pour the water into the skillet as well. Stir.

– Bring to a low simmer, cover, and cook for about 15 minutes, until most of the liquid is absorbed and pasta is tender.

– Stir the pasta every 5 minutes or so to help it cook evenly.

– Sprinkle with the grated Mozzarella cheese. Enjoy!

 The Ultimate Sausage Hot Dog

What You’ll Need: 

For Caramelised Onions

– 2 tbsp olive oil
– 3 large onions (red or white), sliced
– Pinch of salt
– 2 tbsp soft brown sugar
– 1-2 tbsp balsamic vinegar

For Actual Hot Dog Roll

– Sausages (we like pork)
– Hot Dog Buns
– Your favourite Sauces


– Heat the oil in a large deep frying pan over a low heat.

– Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.

– At the 30 minute mark you want to put your sausages on to cook as they will take about 15 minutes.

– Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced.

– Add your sauce of choice to the bun

– Take your sausages off and put them in the bun 

– Add your caramelised onions on top




What you’ll need (to make 1 s’more):

– 2 Rich Tea Biscuits

– 2 Chunks Milk Chocolate

– 1 Marshmallow or 8 Mini Marshmallows


– Cut out 4 squares of tin foil big enough to wrap the treats in.
– Put 1 biscuit on each piece of foil and top with 2 chunks of chocolate and a marshmallow. Place the other biscuit on top and wrap each parcel tightly.
– Put the s’mores on your campfire and warm through for 2 mins on each side, so that the chocolate and marshmallows are just melted.
– Remove and allow to cool slightly before carefully peeling off the foil. Serve immediately.


Mojito Mocktail

What you’ll need:

– 1 tbsp sugar
– Small bunch mint
– 3 limes, juiced
– Soda water


– Muddle the sugar with leaves from the mint using a pestle and mortar (or use a small bowl and the end of a rolling pin).
– Put a handful of crushed ice into 2 tall glasses. Divide the lime juice between the glasses with the mint mix. Add a straw and top up with soda water.

Watermelon Mocktail

What you’ll need:

– 1 large or 2 small watermelons
– 250ml lemon juice (from a bottle or squeeze your own)
– 100g golden caster sugar
– 1l bottle soda water
– 1 lime , cut into slices
– small handful mint
– crushed ice


– Cut the top off the watermelon and hollow it out using a large spoon, fishing out any pips along the way. Mash the flesh through a sieve into a bowl. Put the flesh in a blender (or use a tall jug and hand blender) with the lemon juice and sugar, whizz to a purée, then stir in the soda.
– Heap some ice into the hollowed-out watermelon and fill it with the lemonade mixture. Serve the rest in a jug with the lime slices and mint. Have a bowl of extra crushed ice on the side so people can help themselves.

Ultimate Hot Chocolate

What You’ll Need:

– 50ml double cream
– 150ml whole milk
– 50g chopped milk chocolate
– 25g chopped dark chocolate
– A few mini white chocolate buttons


– Whip the double cream until it holds its shape then set aside until needed.
– Put the milk in a small saucepan and heat gently until simmering. Add the milk chocolate and dark chocolate, then stir until melted. Pour into a mug and top with a dollop of the double cream and scatter over a few mini white chocolate buttons to decorate.

We hope this has given you some camping food and drink-spiration!

(Photo Credits: BBC Good Food, Kristine’s Kitchen Blog, Tesco Real Food, The Adventure Bite) 

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