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       The Camp Kitchen                

Take a look around our Camp Kitchen, use the buttons on the left to see what interests you most, but first take a look at what we have on offer on this page, with a quick look at cooking methods available, tell us about any more you use. See our resident cooks choice for all seasons. Got some recipes you want to share just email us and we will see if we can add them to our pages.

What do you cook with on Site? Take a look at some of the options available, there are the traditional Charcoal BBQ's, Gas BBQs, The Cadac, The Cob, Electric BBQs and no doubt many more. So lets take a look at just a few.

The Traditional Charcoal BBQ

Comes in many shapes and sizes and is favoured by many, food defiantly has that BBQ taste that only charcoal can produce. On the down side they can be messy and difficult to clean. When using these BBQs dont forget you need to allow the charcoal to burn for some time before putting food on the grill.

The Gas BBQ

Often takes on the same shapes and sizes as the traditional charcoal units but the coals are replaced by a gas burners. Much quicker to fire up and cleaner, both in burning and ease of washing up after. Dont forget you will need an additional gas bottle to power the unit, unless you transfer the one from your camping unit.

The Cadac

A very popular unit with the benefit of clean gas burner and easy removable and cleanable surfaces. The units are designed to be split down for easy convenient packing away. Cooking surfaces can be changed with options of wok cooking, hot plate and grill plate and various others attachments.

The Cobb

An interesting unit again used by many, able to cook full chickens and many other foods. Small compact and relatively cheap to run, well worth considering.





            The Camp Cooks Recipes              

Always a good idea to look for recipes that can be completed with the minimum number of pans (easy on the washing up) and not requiring to much cooking time. See our Forums for members recipes but here are a few  specials from our resident cook. One for each season for you 365 days a year campers, dont forget to post your recipes on the forum and we will add some of the best ones to the Camp Kitchen pages

  Winter Warmer Leek & Potato Soup  


2 Leeks (sliced),2 3 Rashers of Smoked Bacon (chopped small), 1 Large Onion (finely chopped), 5- 6 Potatoes (cut into small pieces), Butter, Olive Oil, Chicken Stock, Salt & Pepper to taste




1.    Heat the pan and melt the oil and butter

2.    Add the Onion, Leeks and Smoked Bacon and fry until soft and bacon is cooked

3.    Add the Potatoes, Chicken stock and Salt & Pepper.

4.     Simmer until potatoes are cooked through

5.    Mash or use an electric blender to puree but not too much.

Top Tip:- This is nice served with warm crusty bread



      Spring Chicken (Chicken & Leek Pie)     


Olive Oil, 2 Large Chicken Breasts (Cubed), 1 Large Carrot (Sliced), 2 Leeks (Finely Sliced), pint Chicken Stock, 2 0z Butter, 1 tsp mixed herbs, 1 tbls Corn Flour, Salt & Pepper to taste, 3-4 Floury Potatoes depending on size (Sliced),










1.    Fry the chicken in a small amount of olive oil until cooked remove with a slotted spoon and put to one side.

2.    Add the butter to the pan and fry the leeks and carrots until soft, you could add a tbls of water to help them to soften slightly and add a lid to the pan for approx 5 minutes.

3.    When softened add the chicken stock, mixed herbs, salt & Pepper and the cooked chicken, Cook for approx 10 15 minutes.

4.    Meanwhile place the sliced potatoes into a pan of boiling water for approx 3 4 minutes until they are just starting to cook, do not over cook these as they need to be firm enough to place on top of your chicken and leek filling.

5.    Mix 1 tbls of corn flour with a little cold water and add to the chicken and leek and keep stirring until the sauce thickens  

6.    Place your chicken and leak in an ovenproof dish.

7.    Place your sliced potatoes on top of the chicken & leek going round the dish and slightly overlapping each piece.

8.    Brush with a little olive oil and bake in the oven until golden brown on top.

Top Tip nice served with various vegetables.


         Summer Special Curried Chicken Flan        


Ready made frozen Filo Pastry,Cooked Chicken (Shredded), 1 Eating apple (pealed & chopped very small),1 Large Onion (chopped), 200 ml Semi or Skimmed Milk, 2 Large Eggs, 1 Tsp Curry Powder, Salt & Pepper.










1.      Line a flan dish with approx five layers of the Filo Pastry, as you line your dish with each layer, brush each layer with water using a pastry brush then add your next layer overlapping the dish until you have all five layers, but do not brush with water when you have the final layer on, then trim the edges of the pastry leaving it neat and tidy.

2.    Bake it blind in the oven for 15 20 minutes (baking blind means line the pastry dish with greaseproof paper and fill with dried peas of rice and then remove these when pastry is cooked) Gas Mark 5

3.     Let the flan base cool for approx 10 minutes, then add the chopped apple on the bottom, followed by the chopped onion and then the shredded chicken

4.     In a bowl beat the eggs with a fork and add the 200 mls of milk to the eggs with the curry powder and salt & Pepper and beat together until mixed well.

5.     Pour the egg mixture over the filled flan dish

6.    Cook in the centre of the oven for 45 mins to 1 hr.

Top Tip This flan can be served hot or cold and is nice served with a crisp fresh salad. It can also be made in advance and goes well if added to any buffet table.



        Autumn Chicken Risotto          


 1 Tbls Olive Oil, 2 Large Chicken Breast (Cubed), 1 Large Onion (Chopped), 1 Clove Garlic (Crushed), 1b Button Mushrooms, 250g Arborio rice, 1 Tin chopped Tomatoes, 1Pint chicken Stock, 1 tsp Thyme, 1 tsp Paprika, Good pinch of Cayenne Pepper, Salt and Fresh Ground Black Pepper, 20z Gorgonzola Cheese.









1.    Heats a Tbls of Olive Oil in a large deep non stick frying pan add chicken breast and fry until cooked and slightly brown.

2.    Remove with a slotted spoon and put to one side.

3.      Add a little more oil to the pan if required. Fry the onion, crushed garlic for approx 2 minutes, add mushrooms and stir for another minute.

4.    Add Arborio rice and keep stirring for 2 minutes.

5.     Add the chopped tomatoes, thyme, and paprika, and cayenne pepper, salt and ground black pepper.

6.    Add some of the chicken stock and keep stirring, it will look very watery but dont worry as the rice will soon start absorbing the liquid.

7.    Keep adding the chicken stock a little at a time, if it starts to dry up too much add the chicken stock until the rice has absorbed the liquid and the rice is cooked through.

8.     When the rice is cooked add the cooked chicken that you put to one side earlier and keep stirring until the chicken has warmed through.

9.   Add the pieces of gorgonzola cheese and stir in until it has melted into the risotto.

10.  The risotto is now ready to serve and must be served immediately.

Top Tip This Risotto is nice served with a Water Cress salad and Garlic Bread. Hope you enjoy this recipe as much as we do




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