Cooking Up A Storm: Our Favourite Campfire Recipes

There’s something special about cooking outdoors and we’re firm believers that a meal cooked, or even just eaten, outside really does taste that much better. Whether you’re a weekend barbequer, firepit fanatic or simply love a bit of al fresco dining, here’s a bit of inspiration from the outdoor experts to help bring a little outside inspiration to your cooking.

Shop Camp Kitchen

Chris Hopwood, Store Manager and Bushcraft Master

Chris’ Campfire Stew

“An easy campfire stew for the whole family to enjoy. Prepare in advance in the kitchen or on the hillside, ready for a cookout at home and away.”

Ingredients:

1 Small onion
1 Celery stick
75g Chorizo (can use vegetarian alternative)
3 Garlic cloves
2 Bay leaves
¼ tsp Cinnamon
1 tsp Black pepper
1 tsp Dried herbs (thyme, oregano etc)
1 Stock cube (optional)
1 tin Chickpeas
1 tin Chopped tomatoes
150g Spinach
75ml Olive oil + some for drizzling

Method:

Fry the ingredients in a camping saucepan or frying pan, ensuring the heat isn’t too high. Let the fire burn down a little and scrape some hot coals to one side for this purpose.
Once everything has sweated down, add the entire contents of the 2 cans to the pan and move over a hotter part of the fire to bring up to a boil, stirring often.
Add a little salt, then set away from the main flame to simmer. Enjoy the woods and the fire while you wait!
Chuck the spinach in for the last minute or two, seasoning with salt if needed. Drizzle with the remaining olive oil. If you’re sleeping out, the fat in the chorizo and olive oil will keep you warm as it metabolises overnight.

George Lunn, Marketing Assistant and Passionate Camper

George’s Pesto Potatoes (V)

“I make wild garlic pesto with fresh wild garlic picked from the woods just near where we live, cut open some sweet potatoes, fill them with butter and the homemade pesto, wrapped them in foil and just pop them in the embers of the fire for about an hour. They taste amazing straight from the foil! A great way to warm you up as the sun sets and the temperature drops."

Ingredients:

1 Sweet potato per person (or more if you’re feeling hungry!)
Butter

Lots of fresh wild garlic
A Handful of basil leaves or dried basil
A Healthy glug of olive oil (or any other oil)
A Dash of cider or white wine vinegar
A Pinch of salt
A Few chilli flakes

Method:

Blend the pesto ingredients using a pestle and mortar.
Cut open your sweet potatoes (longways works best) and fill with a knob of butter and your freshly made pesto.
Squeeze shut and wrap well in foil, before placing in the embers of your fire or BBQ for about an hour. Potatoes should be soft with crispy skin, and the filling should be hot and bubbling.

Harrison Ward AKA @thefellfoodie, Lake District-based Mountain Chef

Classic BBQ Burgers

“Classic BBQ fare. Mix it up with your favourite toppings - and no plates required!”

Ingredients:

Beef mince
1 Onion
1 Egg
Breadcrumbs
1 tbsp Wholegrain mustard
Bunch of fresh parsley
Burger buns of your choice
Chopped lettuce
Sliced tomato
Chopped gherkins
Slice of cheese (optional)
Condiments of your choice

Method:

Make your own burger mix with beef mince, finely diced onion, egg, breadcrumbs, wholegrain mustard and parsley. Mix all together in a big bowl or food processor. Shape into patties.
Make a sauce of your choice: mustard mayo, burger sauce, sticky BBQ sauce (bottle it at home, or go full outdoor cook and do it hillside).
Fry the burgers on the BBQ or in a pan over the fire until cooked all the way through and serve in buns with onion, lettuce, tomato, gherkins, cheese and your homemade condiment.

Vegan Ratatouille (V/VG)

“Close your eyes and imagine you are in Provence soaking up the Mediterranean climate with this dish (whilst soaking in the British rain).”

Ingredients:

1 Onion
2 Cloves of garlic
1 Aubergine
2 Courgettes
2 Peppers
Box of passata
1 Tbsp balsamic vinegar
Pinch of sugar
Juice of ½ lemon
Spring of fresh thyme
Fresh basil to serve
Crusty bread to serve

Method (beginner):

Slice and chop all the veg in advance and roast the courgettes, aubergines and peppers in an oven at 180 degrees for 30 mins.
Once you’re outdoors throw all the veg, garlic and onion in a pan and fry until onions are cooked.
Add a jar of tomato and basil sauce and bring to a simmer. Serve.

Method (advanced):

Finely slice two cloves of garlic and an onion, set aside.
Fry cubed aubergine in a pan until brown and remove. Repeat with courgettes and peppers.
Sauté the onions and garlic until softened and then add passata.
Season well and add a tablespoon of balsamic vinegar, a teaspoon of sugar, lemon juice and fresh thyme.
Bring to a simmer for 5 minutes, return the veg to the sauce for another 5 minutes.
Tear fresh basil and stir through then serve with a rustic chunk of bread.