Having been Glamping since 2010, you better believe we’ve seen it all when it comes to cooking at our spaces. What you’ll cook is entirely dependent on what you have access to, some places have full kitchens outfitted to the gills, others let you really enjoy the simpler life, cooking on wood-burning stoves or out on firepits. In either case, one pot dishes, whether you’re working in a professional kitchen or on a rustic fire tripod, will always be the greatest.
An ideal recipe for those long lazy summer evenings sat around a campfire. This one doesn’t take too much prep but if you wanted to take it to the next level, forage for your own Samphire – most commonly found in coastal areas in June, July and August.
Have you heard of DOMS? Delayed Onset Muscle Soreness. Spend a day hiking, or kayaking, and you’ll smugly believe by day’s end you’re in better shape than you thought. Then comes the next day, and it’ll find you walking like John Wayne or unable to get mugs from the shelf with your lifeless, sore arms. Hit up this high protein one-pot recipe to keep the DOMS away.
Except maybe the rice itself (which you could bring), you shouldn’t have any issue finding the ingredients for this recipe near your space. Whilst it’s annoying that you need to keep glued to the pan to make sure it doesn’t stick – it’s a great one to cook whilst chatting, because you basically just have to add stock and stir after a certain point – so you can multitask and chat!
You’ll probably need to bring a lot of these ingredients with you for this recipe, with one exception – the mussels. If you’re headed somewhere near the coast, this is where you can easily elevate the dish. Some particular places to try this will be: Conwy on Wales’ northern coast, Fowey, on England’s southern coast, or around Skye in Scotland!
Better bring the spices for this one – dating back to Spain under Moorish influence, this dish mixes the bounty of Northern Africa, the Middle East and Spain’s own ingredients to create a sister dish to Paella. Just be warned, as well as being Moorish, it’s also quite moreish.
Adapted from the Peruvian dish of Locro de Zapallo by Carlos C. Olaechea, this one pot wonder is a visual feast as well as a literal one. A colourful bowl with enough spice to warm after a long day’s exploring the wild. Offset by cooling chunks of mozzarella, this stew’s one to keep in the repertoire.
Ok, so this recipe requires a little cheat, in that most of this should be prepped – but that means it can actually work quite well for the first night of your stay. Prep a little in advance, and all you’ll need when you get there’s that one pot.
The beauty of a chilli recipe is that you’ll almost certainly disregard any outlined notions of how it should be seasoned. That’s between you and the kidney beans, no one else gets a say. Just be sure to add them with suitable panache, panic around 2/3rds of the way through, and re-season again.