If you’re out glamping somewhere on the coast, then it’d be wise to head to your local market town or fishing village in search of the fishmongers. There’s never a better time to grab some fresh seafood than when you’re a hop, skip and a jump from the seaside. And who better to suggest what goes in a cast iron pan, than the name that’s synonymous with it?

Check out Le Creuset’s recipe for a lobster and asparagus omelette, and treat your better (or should we say luckier?) other half to some fine dining for breakfast.

Pancakes for breakfast are a long-standing fine tradition, but here in the UK, we think a little more on the sweet than savoury side, whereas on the continent, they span all meals. For this take on a Dutch baby, a fluffy savoury pancake, the vast majority of the ingredients are an easy buy from your local shops, so the only things you’ll need to bring with you, are some Swiss cheese, and potentially some rocket.

Check out Liz Mervosh’s take on a Dutch baby in one of Food & Wine’s flavoursome recipes, where umami-rich mushroom and cheese makes for an incredible, puffy pancake.

Without a tortilla in sight, this loaded breakfast skillet is perfect for those with adventures on the agenda for the day ahead. Rammed with protein and carbs, you’ve got all the fuel you’ll need to go charging off into the wild. Even better, you can substitute elements to cater to veggie or vegan diners. Best of all – it’s the perfect all-round meal for lazy cooks, as everything goes together in the skillet, with little effort.

Check out Amelia Rampe’s recipe on The Kitchn, for a one pan recipe that’ll see you through to lunch without breaking a sweat.

You may know them by another name, like malfatti, but Gnudi are in a similar family to gnocchi, made with semolina, not potato, and a little ricotta. This Tuscan treat can be savoury or sweet, in this case, a nice light lunch that brings out the flavours of the simple ingredients.

Check out Christopher Michel’s recipe on Country Living. But pun title aside, they’re actually not that easy to make. One for the cast iron experts, with a decent bit of prep time.

There’s no reason to feel guilty about lasagne. Just because it’s simple to make, doesn’t make it easy to make well. Perfecting your lasagne is a moral duty, so that oncoming generations may hound you for your secrets. Our favourite part is, it can be made gluten and nut free, in case you need to cater to a food intolerance or allergy.

Check out Becky Excell’s recipe on BBC Good Food, for an all-in-one recipe that will cater to all… in one.

Some of our spots are more remote than others, and sometimes the local shop can be a little limited on selection. And on occasion, even when you get to a big shop after you’ve arrived at the space, you can’t find many fancy ingredients. This pasta dish is perfect for a little light lunch that won’t leave you stuffed, but with enough heft to see you through to dinner. All with easily acquired ingredients.

Miguel Barclay’s recipe on BBC Good Food will send you on the right track for some mid-afternoon naps, or just enough satiation to inspire a good wander out in the wild.

Ok, fine, some say this is a brunch or breakfast food. But really, who cares. What you want is a lunch that no one has to agonise over, is delicious, and delivers enough nutrition to send you on your merry way. This veggie dish provides all the criteria, and a little more. One perfect for spice kings and queens to dig into, and for those more sensitive palates to dig their way out of.

From the legendary skillet makers themselves at Lodge Cast Iron, this dish is fairly easy to make, and significantly easy to eat, with just the right amount of twist on a classic.

Using soup to make bakes is great. There. We said it. First of all, it’s easy. Second of all, it’s like eating your grandma’s food. And third, it just kind of slaps in and of its own right. In this case, what’s better than mac and cheese, and French onion soup? Both, at the same time. Don’t knock it until you’ve tried it.

From the legendary soup maker, Campbell’s, this recipe might not be as gobsmacking as pop art, but it’s still worthy of experimenting with.

You may well have to make sure you’ve got the harder to hit ingredients before you arrive, but once you’ve got them, this recipe’s a sure-fire way to outshine the other contenders for best dish of the getaway. Perfect for those undecided on whether they’re wanting savoury or sweet for dinner, Pad Thai remains champion of the dinner table, with plenty of heat, and more than enough calories to send you off snoozing, full and satiated.

An incredible recipe from Charlyne Mattox, another winner straight from Country Living – who else could suggest something so perfect for out in nature?

Whether you’re cooking up real meat, or using a plant-based alternative, there’s very little in this world that can beat a slab of pan seared flavour. And sure, you’re probably going to use another pan for this one, when you inevitably want some form of potato – be that new, wedged or fried. But I think we all agree that’d be worth the extra washing up.

Taylor Ann Spencer walks you through the ins and outs (or is that put it in and leave its?) of cooking a steak in a cast iron pan – another unmissable recipe from Delish.

The cheeseboard crowd can go ahead and find themselves a piece of wood somewhere if they don’t want a piece of this action. Shouldn’t be hard if you’re glamping anyway. The woman, the legend, Martha Stewart takes us on the journey to achieving the most important hybridisation science has achieved this century, the cookie-blondie franken-snack. Top tip here, the amount of chocolate you put in is a sort of vague guide.

There’s no one else like her, Martha Stewart dunks on us all yet again, with a one pan skillet cookie that might see you making it more than you anticipated.

America’s produced some incredible things, jeans, peanut butter, the telephone and weirdly, German chocolate cake. Even though it didn’t invent the pie, it may well have perfected it. The only trouble with this one, will be finding the appropriate windowsill for it to cool on to entice other revellers back towards the kitchen.

Lodge Cast Iron strikes again with this recipe, and though it suggests a pie pan, it can realistically be done in the skillet.

There’s absolutely every chance you didn’t consider the idea of a smoky brownie, and that’s fine, we’ll forgive you. If there’s anything that the great outdoors has to offer flavour, other than, you know, all ingredients ever, it’s woodsmoke. This recipe should offer up a brownie with those signature crispy edges, and fudgy centre – a winner all round.

Once again, Valerie Gordon strikes perfection on Food & Wine’s recipes for a signature skillet dish to blow your fellow guests out of the water.