Page 1

T H E O L P R O C A M P I N G C O O K B O O K


Full English Breakfast

Grilled Meatball Sub

Yoghurt, Granola & Berries Bowl

Hot Dogs

Breakfast Burrito Breakfast Muffin

No Cook Burrito Pesto Pasta Salad Easy Nachos

Smashed avocado on sourdough with poached eggs

Ham & Cheese Croissant

Halloumi Burgers

Couscous Salad

Campfire Ramen

Chilli Cheese Chips

Classic Lasagne

Everyday Side Salad

One Pot Pasta With Sausage

Garlic Bread

Mushroom & Potato Curry Spicy Halloumi & Cauliflower Rice Campfire Pizza Mac 'N' Cheese

S'mores Cinnamon Roll-Ups Chocolate Fondue Raspberry and Chocolate Doughnut


Tag us in your creation on Instagram by using the hashtag #OLPROEverywhere


FULL ENGLISH BREAKFAST Serves 4 people

METHOD

In a large pan heat the oil, add INGREDIENTS

01

for around 2-3 minutes. Remove

1 tbsp olive oil

from pan and leave to one side.

2 crushed garlic cloves 1/4 tsp sweet smoked paprika

Put the mushrooms and spring

2 tbsp finely chopped parsley

onions into a pan and cook on a

to garnish

02

to fry for another minute.

4 large free range eggs

Once done, add the beans,

1 tin of baked beans 400g cherry tomatoes cut in

03

half

tomatoes and sausages, allowing them to simmer for 20 minutes or until the sausages are fully cooked. Make 3 wells and add the eggs

PREP TIME

Prep | 10 m

medium heat for 3-4 minutes or until soft. Add the garlic and leave

40g feta

04

into each. Cover the pan and allow to steam for 6-8 minutes.

Cook | 30 m - 1 hr

Sprinkle paprika above each egg

Ready in | 40 m - 1 hr 10 m

01

the sausages and leave to brown

05

and crumble over the feta. Garnish with parsley and serve!


YOGURT, GRANOLA & BERRY BOWL Serves 6 people

METHOD INGREDIENTS

Mix together the apple juice,

For the granola 50ml apple juice

honey and cinnamon in a bowl.

3tbsp clear honey

Then stir in the oats until well

1/2tsp ground cinnamon

coated. Lightly grease a shallow

125g jumbo rolled oats

baking tray and tip the oats out

oil, for greasing

onto it. Bake on a medium heat

25g blanched almonds, sliced

01

for 10 minutes. Then add the

To serve

almonds and stir to break up any

500g yogurt

large clumps. Cook for another

300g berries, such as raspberries,

5–10 minutes until golden and

strawberries and blueberries

crisp. Leave to cool.

1-2 tsp clear honey (optional)

To assemble, stir the honey into PREP TIME

the yogurt (if using). Put the fruit

Prep | 5 m Cook | 15 m Ready in | 20 m

02

in a glass or bowl, then spoon 02

over the yogurt and top with the granola.


BREAKAST BURRITO Serves 4 people

METHOD

INGREDIENTS

4 tortilla wraps Mix all cooked ingredients

4 potatoes peeled, chopped, cooked

01

together.

1lb bacon browned and crumbled 8 eggs scrambled 200 g cheddar cheese grated

02

Pinch salt & pepper

Add to plastic zipper bag or

1 red onion sliced Hot sauce for serving (optional)

03

Coriander 04

05

Cook | 20 m

03

Take out when ready to eat. Cook 10-15 min or until cheese is

PREP TIME

Ready in | 25 m

portable container, until ready to eat.

Sour cream

Prep | 5 m

Fold in a tortilla. Wrap in foil.

06

melted. Serve and enjoy!


BREAKAST MUFFIN Serves 1 person

METHOD

In your pan, crisp up the English

INGREDIENTS

1 sausage meat patty

01

1 English muffin

muffin with a bit of butter until golden and crispy. Set aside.

1 egg Mix a pinch of sage, salt &

1 slice of cheddar cheese Butter

pepper in with the sausage meat. 02

Dried Sage

until cooked.

Salt & Pepper to season meat

Form into a patty shape and fry

03

Fry egg. Fill English muffin with sausage patty, runny fried egg and a

PREP TIME

Prep | 5 m

04

in foil and place over fire until

Cook | 20 m

cheese is melted.

Ready in | 25 m

04

slice of cheddar cheese. Wrap

05

Serve and enjoy!


SMASHED AVOCADO ON SOURDOUGH WITH POACHED EGGS Serves 2 people

METHOD

Fill a large pan with water and bring to the boil; add the vinegar. Cut the INGREDIENTS

avocados in half and scoop out into a 01

bowl. Add half the lime juice and

2 tbsp white wine vinegar

some salt. Using the back of a spoon,

1 ripe avocado

chunky but spreadable.

1 lime, juiced

Brush the sourdough slices with

2 slices sourdough

your griddle pan for 1-2 minutes

1 tbsp extra-virgin olive oil

roughly smash the avocado, until

the oil on both sides and toast in

02

4 eggs

on each side, or until lightly charred. Poach the eggs in the pan of boiling water for 2-3 minutes, until the

mixed salad, to serve 03

whites are set but the yolks are still runny. Remove with a slotted spoon and drain on kitchen paper.

PREP TIME

Spread the sourdough toasts with

Prep | 5 m Cook | 5 m Ready in | 10 m

05

the smashed avocado and divide between two plates, along with 04

some salad. Top each with a poached egg and season with some freshly cracked black pepper. Serve with a drizzle of hot pepper sauce, if you like.


Tag us in your creation on Instagram by using the hashtag #OLPROEverywhere


GRILLED MEATBALL SUB Serves 8 people

METHOD INGREDIENTS

In a mixing bowl, mix together

900g cooked meatballs

meatballs and marinara sauce. 01

(can be frozen)

meatballs with a slice of cheese.

680g marinara sauce 8 slices of cheese

Spoon into sub buns. Top the

Wrap each sub in heavy duty 02

8 sub buns

aluminium foil. Place on a preheated grill or over indirect heat or a campfire for 20-30

PREP TIME

03

minutes (or until heated through and cheese is melted. Rotate half way

Prep | 10 m

through cooking.

Cook | 20 m

Once food is cooked through, remove

Ready in | 30 m

04

carefully from the heat and leave to cool until outer wrapping is cool to the

06

touch. Unwrap the sub and serve!


HOT DOGS Serves 2 people

METHOD

Place chipolatas on the grill, making

INGREDIENTS

4 chipolata sausages

01

minute cooking time.

2 hot dog rolls 1 onion, finely sliced

Whilst chipolatas are cooking, 02

Condiments of choice

1 tbsp oil

finely slice your onion, and add to a pan with 1 tbsp oil.

Optional- 2 strips of lettuce

sure to turn half way through the 20

Leave onion to cook until 03

caramelised (roughly 12 minutes). Prepare salad and rolls ready for serving. Once food is cooked through,

PREP TIME

remove carefully from the heat and

Prep | 4 m Cook | 20 m Ready in | 24 m

07

leave to cool until outer wrapping is 04

cool to the touch. Place 2 chipolatas, half of onion, lettuce if you're having and condiment of choice into bun and enjoy!


NO-COOK BURRITO Serves 4 people METHOD

Put the bulgur wheat into a bowl and add 01

INGREDIENTS

Holding the end of the bag closed loosely with one had squish the tomatoes through the bag

120g cherry tomatoes 02

with the other – like popping bubble wrap. Carefully pour the tomato juice into the bowl of bulgur wheat, reserving the tomato pieces

215g can kidney beans , drained

inside the bag for later.

198g can sweetcorn , drained

When the bulgur wheat has finished soaking,

200g smoked tofu

give it a stir and season with salt and pepper. In a small bowl or cup mix the tahini with 3

50g grilled red peppers 1 avocado , roughly chopped

soak for 35-40 mins. Put the cherry tomatoes into a food bag.

100g bulgur wheat

4 tortilla wraps

100ml of boiling water. Cover and leave to

03

tbsp of water to make a smooth, pourable sauce then set aside. Rotate half way through

3 tbsp tahini

cooking.

1 lime, quartered

Lay the tortilla wraps out onto four plates and divide the bulgur wheat, kidney beans and sweetcorn between them. Crumble the smoked

PREP TIME

tofu over the top then add the crushed 04

and a good drizzle of the tahini sauce & a

Prep | 30 m

squeeze of lime.

Cook | 0 m Ready in | 30 m

08

tomatoes, grilled peppers, avocado pieces

Fold the right and left sides of the wrap in to the middle first and then roll the bottom all 05

the way over to completely enclose the filling inside each wrap, push down to seal. Serve immediately with extra lime and chilli sauce on the side.


PESTO PASTA SALAD Serves 6 people

METHOD

Cook the pasta for 10 mins in

INGREDIENTS

400g pasta 200ml crème fraîche

salted boiling water until al 01

4 tbsp fresh pesto

dente, drain, then tip into a

1/2 cucumber, cut into

bowl.

small cubes

Stir in the crème fraîche

16 cherry tomatoes , cut into quarters, or halved

02

200g frozen peas ,

followed by the pesto, then leave to cool.

cooked and chilled

When the pasta is cool, stir in

handful basil leaves

the cucumber, tomatoes and PREP TIME

03

Prep | 10 m

leaves.

Cook | 12 m Ready in | 22 m

09

peas followed by the basil

Season if it needs it, and tip 04

into a container to transport it.


EASY NACHOS Serves 3 people

METHOD

Tip tortilla chips into a 01 INGREDIENTS

175g plain tortilla chips

Pour over the salsa, as well as

225g salsa A good chunk of cheese

baking tray.

02

2 spring onions

sprinkling over the sliced spring onions.

A pinch of crushed chilli flakes

Grate over a good amount of

OPTIONAL Soured cream

03

Guacamole

cheese, followed with a pinch of crushed chilli flakes. Put the baking tray under a

PREP TIME

Prep | 5 m

04

or until the cheese is melted.

Cook | 3 m Ready in | 8 m

10

hot grill for around 3 minutes,

Serve straight away with 05

the optional soured cream or guacamole!


HAM & CHEESE CROISSANT Serves 4 people

METHOD

INGREDIENTS

4 croissants

Gently warm the ham 01

Ham, cooked & sliced

02

over a fire.

Slice the croissants.

4 slices cheese Top with warm ham and 03 PREP TIME

Prep | 5 m

Bake for 3-5 minutes,

Cook | 5 m Ready in | 10 m

11

slices of cheese.

until the cheese is melted 04

and croissants are toasted and flaky.


Tag us in your creation on Instagram by using the hashtag #OLPROEverywhere


HALLOUMI BURGERS Serves 4 people

METHOD INGREDIENTS

Brush each side of all the

250g halloumi cheese-

halloumi slices with the olive oil

cut into 8 slices 1 tbsp olive oil

01

and cook each side until golden (2-3 minutes)

4 tbsp hummus 4 brioche burger buns

Cut the brioche buns in half, and

4 lettuce leaves

toast them slightly on each side.

1 large tomato - sliced

02

thinly

Spread hummus on the bottom halves of the buns. Add some tomato along with the

PREP TIME

Prep | 10 m

03

and salsa.

Cook | 10 m Ready in | 20 m

Top with the other side of 04

12

halloumi and finish with lettuce

the bun and serve!


CAMPFIRE CURRY RAMEN Serves 4 people

METHOD

INGREDIENTS

In a medium pot over a

4 tablespoons of oil 1 medium onion - thinly sliced

01

medium high heat, add the oil, onion, and beef jerky.

8 teaspoons of curry powder 250 ml of water

Sauté until the onion is slightly

4 packets of beef flavoured

softened, and add the curry

instant noodles

02

OPTIONAL

powder. Cook for another 30 seconds, until fragrant.

1 pack of beef jerky

Add the water and bring to a boil. Add the seasoning packet

PREP TIME

03

Prep | 2 m

and then add the noodles.

Cook | 8 m

Simmer for 2-3 minutes, until

Ready in | 10 m 04

13

from the instant ramen noodles

the noodles are cooked but still al dente. Serve immediately!


CLASSIC LASAGNE Serves 6 people

METHOD

In a large pan, heat the olive oil over a low heat. Fry the onion, carrot, celery INGREDIENTS

and garlic for 5 mins, or until softened.

1 tbsp olive oil

Add the mince and fry on a medium

1 onion, diced 1 carrot, diced 1 celery stalk, diced

heat until golden. Turn up the heat, 01

2 garlic cloves, finely sliced

reduced. Stir in the tomato purée, chopped tomatoes and stock. Add in

250g beef mince

the Worcestershire sauce and simmer

250g pork mince

for 15 mins, or until the liquid has

1 tbsp tomato purée

reduced. Season.

400g tin chopped tomatoes

Meanwhile, make the white sauce. Melt

200ml beef stock

the butter in a small saucepan over a

200ml red wine

low heat and add the flour. Whisk until

1 tsp Worcestershire sauce

combined and cook on low for 1-2

9-12 lasagne sheets 50g Parmesan, grated

pour in the wine and bubble until

02

150g pack mozzarella, shredded

mins. Remove from the heat and gradually whisk in the milk until you have a loose sauce. Season. Return to a

For the white sauce

gentle heat and whisk constantly until

50g butter

the sauce thickens.

50g plain flour 550ml semi-skimmed milk

Layer up the lasagne in a baking dish, starting with a third each of the ragu,

PREP TIME

Prep | 30 m Cook | 1 hr 10 m Ready in | 1 hr 40 m

14

then the pasta, then the white sauce. Repeat twice. Top with the Parmesan 03

and mozzarella then bake for around 40-45 mins, until piping hot and crisp and bubbling on top. Serve immediately.


ONE POT PASTA WITH SAUSAGE Serves 4 people

METHOD

Heat a large skillet over a medium heat and lightly spray with cooking

INGREDIENTS

spray. Remove sausages from skins

8 sausages of your choice

and add to the skillet. Cook sausage 01

1 pepper (any colour)

breaking it up with a spoon, until no longer pink.

340g pasta Meanwhile, chop the bell pepper into

700g tomato & basil pasta sauce

small pieces. Add the bell pepper to 02

the skillet with the sausage and cook for a further 2 minutes to soften.

130g grated mozzarella Add the pasta and tomato sauce to

Cooking spray

the skillet. Fill the sauce jar almost to the top with water and pour into the

PREP TIME

03

Prep | 7 m

15

skillet as well. Stir well. Bring to a low simmer, cover and cook for about 15 minutes, until most of the liquid is

Cook | 33 m

absorbed and pasta is tender.

Ready in | 40 m

Stir the pasta every 5 minutes or so, to 04

help it cook evenly. Sprinkle with the grated mozzarella, and enjoy!


MUSHROOM & POTATO CURRY Serves 4 people

METHOD

Heat the oil in a large INGREDIENTS

01

and chunks of potatoes.

250g button mushrooms 150ml vegetable stock

Cover them and cook over a low

400ml reduced-fat coconut milk

heat until the potatoes soften

1 onion - chopped

(roughly 5 minutes). Add in the

1 large potato - chopped (small chunks)

saucepan and add the onions

02

1 aubergine - trimmed &

mushrooms and aubergine, allowing to cook for a further 2

chopped

minutes.

2- 4 tbsp curry paste 1 tbsp oil

Add the curry paste and stir in. Pour over the coconut milk along

PREP TIME

Prep | 10 m

03

the boil and simmer for 10

Cook | 20 m

minutes.

Ready in | 30 m

16

with the vegetable stock. Bring to

Stir through the coriander and 04

serve with rice.


SPICY HALLOUMI, CAULIFLOWER & RICE Serves 4 people

METHOD

INGREDIENTS

1 small head cauliflower (500g)

Bring a large pan of salted water

150g baby spinach

to the boil. Add the cauliflower and

120g halloumi - cut into cubes 2 x 250g microwave sachet

01

brown basmati rice

Add the spinach 3 minutes in.

1 tbsp oil

Drain and set aside.

1 tbsp medium curry powder 1 tsp ground turmeric

Heat oil in a large frying pan,and

1 red onion - sliced 1 garlic clove - crushed

cook for 5 minutes on a high heat.

02

fry the onion on a medium heat for 5 minutes.

1 red chilli - sliced 1 thumb size piece of ginger -

Turn the heat up and add halloumi,

grated

cook for a further 5 minutes. Add PREP TIME

03

Prep | 10 m

turmeric. Cook for a further minute.

Cook | 10 m

Stir in the rice, cauliflower, spinach,

Ready in | 20 m 04

17

the garlic, ginger, curry powder,

and scatter over the chilli. Then serve!


CAMPFIRE PIZZA Serves 4 people

METHOD

Prepare your chicken either at home or while camping, by placing the bite-size

INGREDIENTS

Tin foil

pieces into a skillet and sprinkling the 01

60ml vegetable oil

seasoning powder over the chicken. Cook the chicken until browned and cooked

4 naan bread

completely through.

1 chicken breast cut into bite size pieces

Brush oil on one side of the naan bread

1 tbsp dry chicken seasoning

and place oil sidedown into the grill grid

4-6 strips of bacon cut into bite

02

size pieces and cooked

over the file. Watch carefully until it is golden brown. Remove from the fire.

250g of Parmesan 125ml of salad dressing

Take the naan off the heat and brush oil

65g of fresh spinach

on the non-grilled side. Turn the naan bread over (oil side down) and begin to

2 cloves of garlic

make your pizza on the grilled side. You

1 red onion chopped finely. 03 PREP TIME

onto your naan, and then add your cooked chicken, bacon, chopped garlic,

Prep | 15 m

red onion and spinach. Then finish by

Cook | 15 m

topping with cheese.

Ready in | 30 m

Place the pizza onto the grill grid and

TIP - to encourage your cheese

18

can start by spreading salad dressing

to melt, you can make a tin foil ‘tent’ and place it over the top!

cook until it’s heated through and the 04

cheese has melted. Once cooked, remove from heat and enjoy!


THE BEST EVER MAC 'N' CHEESE Serves 4 people

METHOD

Boil the pasta for 2 mins less than stated on the pack, then drain. INGREDIENTS

2 tbsp butter

Meanwhile, melt the butter in a 01

mustard powder, cook for 1 min, then

350g macaroni pasta

stir in the plain flour.

shapes 1 garlic clove, finely chopped

Cook for 1 min more, then gradually

1 tsp English mustard powder

whisk in the milk until you have a

3 tbsp plain flower 500ml whole milk

lump-free sauce. Simmer for 5 mins, 02

cheddar and half the parmesan.

cheddar

Stir the pasta and some seasoning

50g grated parmesan

into the cheesy sauce. Tip into a large 03

ovenproof dish, or four individual dishes.

PREP TIME

Prep | 10 m Cook | 40 m

whisking all the time until thickened. Take off the heat, then stir in the

250g grated mature

Scatter over the bread and the 04

Ready in | 50 m

19

saucepan. Add the garlic and English

05

remaining parmesan, then bake for 20 mins until crisp and golden. Serve and enjoy!


Tag us in your creation on Instagram by using the hashtag #OLPROEverywhere


COUSCOUS SALAD Serves 2 people

METHOD INGREDIENTS

100g couscous

Tip the 100g couscous into a 01

50g feta cheese - cubed

vegetable stock.

200ml vegetable stock

Cover for 10 minutes until all

2 tbsp pesto 2 tbsp pine nuts

large bowl and pour over the

02

the stock has been absorbed and looks fluffy.

1/2 cucumber 2 spring onions

Slice the onions and pepper, and

1 red pepper

dice the cucumber. Add these to 03

through the pesto.

PREP TIME

Prep | 1 m

Crumble the feta into the mixture

Cook | 10 m Ready in | 11 m

20

the couscous mixture amd fork

04

and sprinkle over the pine nuts ready for serving.


CAMPFIRE CHILLI CHEESE CHIPS Serves 4 people

METHOD

Spray the inside of a large INGREDIENTS

01

1 small bag of frozen

with oil.

french fries not a

Place the frozen fries in the

mega family size bag

middle of the sheet; fold to

1 tin of chilli

enclose. Cook the fries on your 02

BBQ or over a campfire until

180g bag of grated

they are cooked - around 15-

cheddar cheese

20 minutes.

Spray oil

Spread the chilli and cheese 03

PREP TIME

again and cook until he chilli is

Remove, cool slightly and

Cook | 25 m Ready in | 26 m

over the fries. Close the packet

hot and the cheese has melted.

Prep | 1 m

21

doubled-up sheet of tin foil

04

enjoy! You can just eat it with forks straight out of the package!


EVERYDAY SIDE SALAD Serves 4 people

METHOD

Whisk the olive oil, lemon juice,

INGREDIENTS

A bag of mixed salad leaves Half of a cucumber

01

Dijon mustard, garlic, sea salt

Half of a red onion

and black pepper together to

Pine nuts

create the dressing.

3 tbsp olive oil 1 tbsp lemon juice

Combine salad leaves,

1 tsp Dijon mustard 1 clove of garlic - minced

chopped cucumber, red onion 02

1/2 tsp fine sea salt

and pine nuts together in a

1/4 tsp black pepper

large bowl. Add the salad dressing to the

PREP TIME

Prep | 15 m

03

evenly combined.

Cook | 0 m Ready in | 15 m 04

22

bowl and mix thoroughly so it is

Serve immediately and enjoy!


GARLIC BREAD Serves 12 people

METHOD

Slice the bread in half

INGREDIENTS

2 ciabatta loaves

01

140g butter , softened

side for 2 mins until really

4-6 garlic cloves ,

crispy.

crushed

Mix together butter, garlic

handful parsley ,

and parsley in a bowl.

chopped 2 tbsp finely grated

Spread over the cut bread 02

Parmesan (or vegetarian

halves. Sprinkle over the Parmesan.

alternative)

Just before serving place on 03

PREP TIME

a baking sheet, then cook on a hot grill for 5 mins until

Prep | 10 m

toasty and lightly golden.

Cook | 7 m Ready in | 17 m

Let it cool for 1 min before 04

23

lengthwise. Toast the crust

cutting into thick slices.


Tag us in your creation on Instagram by using the hashtag #OLPROEverywhere


S’MORES Serves 1 person

METHOD

Cut out 4 squares of tin foil01 INGREDIENTS

in.

2 Rich Tea biscuits

Put 1 biscuit on each piece of

2 chunks of milk chocolate

big enough to wrap the treats

foil and top with 2 chunks of 02

chocolate, and a marshmallow. Place a biscuit on top and wrap

1 big marshmallow or

each parcel tightly.

8 mini marshmallows

Put the s’mores on your campfire and warm through for 2 minutes on each side (so that

PREP TIME

03

Prep | 2 m

marshmallows are just

Cook | 4 m

melted).

Ready in | 6 m

Remove and allow to cool 04

24

the chocolate and

slightly before carefully peeling off the foil. Serve immediately!


CAMPFIRE CINNAMON ROLL-UPS Serves 8 people

METHOD

Combine ground cinnamon INGREDIENTS

1 pack of 8

01

croissants 64 g icing sugar

bowl. Separate croissants and wrap

02

1 tbsp ground cinnamon

and 32g icing sugar in small

them around the skewer.

Roll each one in the cinnamon 03

sugar mixture. Cook over campfire for 5

PREP TIME

04

minutes, rotating frequently.

Prep | 3 m Mix 32g icing sugar and 2-3

Cook | 5 m Ready in | 8 m

25

tbsp water together to make a 05

glaze and drizzle over cooked roll-up.


CHOCOLATE FONDUE Serves 8 people

METHOD

INGREDIENTS

400g dark chocolate

Put the chocolate, butter,

85g unsalted butter

cream and milk into a

284ml carton double cream 300ml milk

01

saucepan, then heat gently, stirring occasionally, until

Dipping food- could use marshmallows,

the chocolate is melted and

strawberries, grapes or

the sauce is smooth.

bananas.

Dip into the fondue and eat PREP TIME

Prep | 5 m Cook | 5 m Ready in | 10 m

26

02

straight away.


RASPBERRY JAM DOUGHNUT WITH CHOCOLATE SAUCE Serves 1 person

METHOD

INGREDIENTS

Doughnut of your choice

Warm the doughnut in 01

the fire for 1-2 minutes.

Chocolate sauce Raspberries

Drizzle chocolate sauce 02

over doughnut. PREP TIME

Prep | 1 m Cook | 2 m Ready in | 3 m

27

03

Add raspberries and enjoy!


Profile for OLPROEverywhere

The OLPRO Cookbook 2021  

27 tasty recipes to make whilst you're out camping!

The OLPRO Cookbook 2021  

27 tasty recipes to make whilst you're out camping!

Advertisement

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded