If you’re heading off on a campervan or camping trip this summer, these recipes are designed to maximise space, cleverly use leftovers, and cook delicious and hearty food while cooking in the outdoors — our favourite way to cook. No fuss, just tasty, simple cooking, and all the ingredients can be found in most supermarkets. The recipes make enough for two people, but they are all really easy to increase if necessary.
We have tried to give quantities in amounts you can easily measure, such as cups or handfuls, as we know you’re unlikely to have a set of measuring scales in a tent or a campervan, but for most recipes the quantities are really for guidance only and can be adjusted to suit your taste. One-pot Mexican breakfast with poached eggs Serves 2 Ingredients 4-inch (10-cm) piece of chorizo, sliced1⁄2 red onion, finely chopped1 clove of garlic, crushed1⁄2 x 400g can of chopped tomatoes1 tablespoon tomato purée1⁄2 x 400g can of beans of your choice (or 1 x 225-g can) 1 tablespoon fajita spice mix1 teaspoon hot red pepper (chilli) flakes4 eggsSalt and freshly ground black pepperTo serveCrème fraîche (or sour cream)Fresh chilli, slicedCoriander, to garnish Grated cheeseCrusty bread or wraps Method Put a pan on the heat but don’t add any oil. Once hot, add the chorizo and fry until the oil starts to be released.
Turn the heat down to medium and add the onion and garlic. Fry for 5 minutes or until the onion is soft. Add the chopped tomatoes, tomato purée, a.