Bush & Camp Cooking Issue 2 May 2013

a book in progress Issue 2 May 2013

Banana Boats Orange Cinnamon Rolls Berries and Cream Cheese Monkey Bread Lemonade Scones & Plain Scones Gourmet Wood Fired Pizza Onion Bombs!

Broccoli Cheese Bites Amazing Omelette in a Bag Mountain Meatballs

Tin Can Bread One-pot Macaroni Cheese Spaghetti con Cozze Dahl Campervan Cheesecake Lime and coriander marinade Wild mushroom risotto Chicken breasts in Dijon cream with asparagus spears

Whole mackerel stuffed with wild garlic and spring onions Barbecued aubergines with feta cheese and tomatoes Tipsy Peaches Barbecued Potato Parcels Moroccan meatballs with herby couscous Bouillabaisse Chorizo and Potato Soup Chocolate Mousse Haggis Oatcakes with Whisky Sauce Souvlaki (Greek-style pork kebabs) Cauliflower in coconut sauce Pollock fillets with a chorizo herb crust Pheasant Breasts in Cognac and Cream (for Christmas and special occasions Crispy Fish Pie Quick dips

Banana Boats

Slice like a hot dog roll.

Fill with Chocolate & Marshmallow Wrap in Foil Cook on hot coals for 10-15mins..

Serve with cream.

Orange Cinnamon Rolls over a campfire!

Cut 2 oranges in half, scoop out the flesh, use store bought cinnamon Roll dough, slice around 2� piecs and place in orange cups. , wrap loosly with Foil allowing room to expand and cook in the hot coals for around 15-20mins. Cool & Ice

Berries and Cream Cheese Monkey Bread I packet of Bread Mix (Follow direction to make the dough) Choice of Berries Sugar (to you taste), by the tablespoon... don't make it over sweet! Around 2 table spoons should do the trick.

1 packet of Cream cheese (can use fat free) @ room Temp. Handful of Peacan Nuts.

Lightly flour a flat surface and roll out Bread Dough, spread with cream cheese, berries & nuts Sprinkle with a little nutmeg, leaving about a 2" border..

Roll up into a log.

Trim off the ends of the roll, cut roll into 2" pieces. line or greese your camp oven cook in the coals for about 30mins.. dont burn its bum! Lid on – add coals to lid to help brown the tops.

Scones

2 cups self-raising flour 1/2 tspn salt 1 tspn sugar 1 tblspn butter 1/2 cup milk

1/4 cup water 1 egg (variation add cheese for cheese scones, grated carrot & onion for savoury scones) Get your fire ready so that you have hot coals.

Sift flour and salt into a blow and add the sugar. Mix. Rub in the butter until the mixture resembles breadcrumbs.

Add most of the liquid and mix to a soft dough with a knife. Add more liquid if needed. Amount of liquid will vary, depending on the moisture of the flour.

Put on a lightly floured board, mould into a round shape and pat out to about 2cm thickness.

Don’t handle the dough too much as it will make the scones heavy.

Cut with a scone cutter (or cut into squares with a knife), brush tops lightly with a little extra milk and place in a lightly greased ovenproof dish.

Place your pre-heated hot camp oven onto a small mount of coals in a slight depression. Place scones on a metal tray that will fit into you camp oven (bottom of a spring cake thingee.. will do the trick. In a pinch you could always use a bit of foil.

Put a trivet inside the camp oven and place the dish of scones on top of the trivet.

Put on lid – add coals to lid to help brown the tops of the scones.

Bake for approx 10 to 15 mins.

Cooking time will depend on the heat of your coals.

Serve warm with jam and cream.

Variation: Lemonade Scones, pinch salt 1 cup lemonade 1 cup cream

3 cups Self Raising Flour

Gourmet Wood Fired Pizza Make sure the camp oven is hot when the pizza is put in and stays hot for long enough to cook your pizza.

Pizza Base - 2 Cups self raising flower, Teaspoon salt, Teaspoon sugar, 3/4 cup water, 3 Tablespoons olive oil.

- In a bowl add wet ingredients to dry and knead. Set aside for 1hr to allow base to rise.

- Divide dough into two and roll out to fit camp oven.

Top with you favourites..

- To prevent the base from burning cook on a foiled cake tray so that the pizza isn’t sitting on the base of the oven. Cook for around 15mins.

Onion Bombs!

1 t0 2 Onions peeled cut in 1/2 and dissected. (depends on the size of the onions you may need only 1) Filling - Italian sausages if you don’t have Italian sausages use what you have! Cut the snags in half and squeeze out the meat into the bowl, clove of garlic, table spoon of ketchup & Worcestershire sauce, bread crumbs, salt/pepper. Mix ingredients together(Don't start this until you have the onion teady!)

Place filling between 2 pieces of onion and carefully wrap in foil.

Cook on hot coals Cook for 15 mins or so...

Variations on this, I add grated carrot, cheese, peas and any herbs I have in the cupboard.

Broccoli Cheese Bites package of frozen chopped broccoli, thawed and drained of liquid (or fresh steamed broccoli) 1 1/2 cup of grated cheddar cheese 3 eggs salt & pepper 1 cup of seasoned breadcrumbs Mix all the ingredients together in a large bowl.

With your hands, form small patties and lay on a baking paper.

Place baking paper in the Base of Camp Oven with patties, cook for 15 minutes turn then cook for around 10 mins.

Eat hot or cold.

Amazing Omlette in a Bag

In a ziplock sandwich bag, put enough of your favourite omelette fillings for 1 serving: onion, bacon bits, chopped ham, cheese, salsa, etc.

Add 2 raw eggs.

Zip the bag and shake to mix thoroughly.

Drop bag in boiling water and cook for about 13 minutes.

Open the bag and out slides your omelette.

Can be eaten directly from the bag so there is no washing up!

Mountain Meatballs olive oil 1 red onions, peeled and finely diced ž of a kg good-quality minced meat 1 teaspoon Dijon mustard & dried oregano a pinch of cumin seeds, bashed up in a pestle and mortar 1 teaspoon coriander seeds, bashed up with the cumin 1 ½ handfuls of breadcrumbs 2 large eggs, salt and pepper to taste 80g freshly grated Cheddar cheese For the chilli sauce 1 large red onion, peeled and finely diced 2 red or yellow peppers, deseeded and roughly chopped 5 cloves of garlic, peeled and finely sliced 1 to 2 fresh red chillies, deseeded and finely chopped to taste (leave out for mild tasts) 1/2 teaspoon smoked paprika 4 tablespoons Worcestershire sauce 4 heaped tablespoons tomato ketchup 4 tablespoons cider vinegar 3 tablespoons molasses or dark brown sugar 1 tablespoons Dijon mustard Fresh Parsley to dress, 400ml hot coffee 3 plum tomatoes,diced a small bunch of fresh flat-leaf parsley

Get the campfire ready and have you Camp oven ready to go. Put you minced meat into a bowl with the mustard, oregano, cumin, coriander, breadcrumbs, eggs, onion a good pinch of salt and pepper and the Use clean hands to really scrunch it all together well, then divide the mixture into 8 rounds (or smaller more manageable sized meatballs like I did).

Pick each round up, one at a time, and roll into a cricket-sized ball. Stick you thumb deep into the ball to make a pocket, then stuff in a good pinch of grated cheese. Cup, pack and pat the meat around the cheese, using your hands to mould it back into a ball. You’ll soon get the hang of it. Place the balls in your oiled camp oven, drizzle over a good lug of olive oil, then bang into the coals 25 to 30 minutes until golden and sizzling.

Add the onion, peppers, garlic, fresh chillies and paprika and fry gently for about 15 minutes. Stir in the Worcestershire sauce, ketchup, vinegar, molasses or sugar, mustard, coffee and tomatoes, and bring everything to the boil then simmer for 20 minutes, until the sauce had thickened. It should be thick and delicious.

Remove the cooked meatballs from the oven when they’re ready and spoon away as much of the fat from the pan as you can. Pour your chilli sauce over the top, and return the pan to the oven for 5 more minutes. Finely chop your parsley, sprinkle over, and serve with a spoonful of rice, or mash and a lemony green salad.

Tin Can Bread You need 3 Cans, 1 normal sized average can, then two larger ones or different sizes. butter or margarine

1 average sized can, 2 larger cans 2 1/2+ cups of flour, 1 tsp yeast, 1 egg beaten 1 cup warm water, pinch of salt The first thing you need is to build a good fire, you’ll be baking the bread inside a bed of coals.

Take a small bowl, put one cup warm water with a bit of honey or sugar of your choice in it. Sprinkle about 1tsp of quick yeast on top of the water. While the yeast is activating, Head back outside and check that the fire is burning well and beginning to form a good bed of coals. Once you have a good hot fire with plenty of fuel to make a bed of coals.

Now it’s time to pour the yeast mixture into a bigger bowl, add a whisked egg and a pinch of salt along with 2 cups of flour and whisk it with a fork.

Now add another 1/2 +cup of flour and begin to knead the dough. Work the dough until it doesn’t stick to your fingers or hands.

(Add 1/2cup+ of flour slowly, adding enough but not too much, the dough should be elasticy and smooth and not sticky ) The dough is ready to take outside now. Break off about 1/3 of the dough. Reserve for making ash cakes and stick bread later. The dough is too much for one small coffee can, but you can break it in half and make two loaves, you’ll just need more cans to do it in :) Now rub butter all over the inside of the can.

Push the dough into the bottom of the tin.

Cover the can with loosely with tin foil and set by your campfire (not too close) to rise up till doubled in bulk. That foil hat will rise up above the can showing you the dough has doubled. Once that dough forms a nice head out of the can, put this can of dough into a larger can. This can needs to have a smooth layer of small rocks on the bottom.

Move the coals into a circle, placed the large can with the small one inside it, into the center of the coals. Building about 2 inches of coals around it all. Then take another large can that has some holes in it, squish it a bit so it can turn upside down over the top of the other large can without tipping over.

Let this bake for about 25 minutes.

Check after 15 minutes and if the bread is very brown, push away any wood with flames leaving only coals to be sure the bread cooks in the center.

One-pot Macaroni Cheese Ingredients 200g macaroni (or any pasta shape) 2tsp oil 4tbsp plain flour 4tbsp milk powder 600ml water 200g cheese (a mixture of your favourites, eg Cheddar, Stilton, Red Leicester) Salt and pepper Method 1.

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Boil a pan of salted water, reduce to a simmer and add the macaroni. Cook for about 12 minutes, or until it is tender but still has a bite to it While the pasta is cooking, grate the cheese Drain the pasta in the sink and return it to pan straight away Stir in the flour, milk powder and gradually add the water off the heat Place over a medium heat and bring to the boil, making sure that you keep stirring all the time Take the pan off the heat and stir in two thirds of the cheese until it has melted.

Season to taste with salt and pepper Serve with the rest of the cheese on top (browned under the grill, if you have one) and fresh tomato slices

Spaghetti con Cozze Ingredients 200g spaghetti 400g mussels 3tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 4 large fresh or tinned tomatoes, chopped 2 glasses dry white wine salt and pepper Method 1.

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Boil a large pan of salted water, reduce to a simmer and add the spaghetti. Cook for about 12 minutes, or until it is tender but still has a bite to it While the spaghetti is cooking, rinse the mussels, pull off the beards and discard any that do not open when they are tapped sharply on the end Pour the spaghetti into a sieve and leave it draining over the sink while you cook the sauce. Spray a little oil over it so that it doesn’t stick together Return the pan to the heat and gently fry the onion in the olive oil. When it starts to soften, add the garlic and cook for a further minute Add the white wine and tomatoes to the pan, bring the mixture to a boil and then simmer for five minutes before adding the mussels Reduce the heat, cover the pan and simmer for another five minutes. Check that the shells have begun to open, turn the heat down to a minimum, then leave for a further five minutes while the rest of the mussel shells open in the steam Tip the spaghetti into the pan and mix it thoroughly in the sauce, cooking for another minute to ensure that it is warmed through. Sprinkle with pepper and herbs and serve

Dahl Ingredients 1 small onion, chopped 2 cloves garlic, chopped 2cm ginger root, chopped or 1 tsp ginger powder 1 teacup lentils 2 tsp coriander 1tsp cumin 1 stock cube 4 cardamom pods 1 tsp turmeric 1 tbsp yoghurt Method 1.

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Gently fry the onion for five minutes in a little oil and then add the garlic and ginger for a further two minutes Add the lentils and spices to the pan and stir for 30 seconds Add three teacups of water to the pan, bring to the boil and simmer for 20 minutes until the dahl is the consistency of porridge Stir in the yoghurt and serve with naan or pitta bread

Campervan Cheesecake Ingredients 4 digestive biscuits 4 tsp butter 4 tsp lemon curd (or other jam/preserve) 4 tbsp fromage frais or whipped cream 2 tbsp soft cheese e.g. Philadelphia Method 1.

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Crush the biscuits in a small food bag and sprinkle them into the bottoms of two ramekins Melt the butter and pour it onto the biscuit crumbs Mix the crumbs and butter together and press them down into the base of the ramekins Mix the rest of the ingredients together and spoon them over the top of the biscuit cases. Chill in the fridge for an hour

Lime and coriander marinade An easy marinade which whisks up in an instant and can be brushed onto all manner of meat, fish or vegetables.

Try it on chicken wings, pork chops, whole sardines or courgettes sliced lengthways; cook them on the barbecue, under the grill or on the hob in a lightly oiled frying pan. An extra squeeze of lime and a dusting of paprika will finish the job. You can use this sauce staright away, but it is always better to spread the marinade onto the meat or fish a few hours before you cook it. As an alternative, you can liven this up with freshly grated ginger and garlic and some fresh coriander and lime juice if you have it in your motorhome store cupboard.

Ingredients 2tbsp lime juice 1tsp coriander 1tsp paprika Pinch of ginger Pinch of garlic powder 3tsp honey Dash of soy sauce Method 1.

Just combine all ingredients.

Wild mushroom risotto Even if you have no fresh ingredients at all there are lots of simple, interesting meals that can be prepared from long-life essentials that you keep in your motorhome. This risotto is infinitely variable - try adding chicken, chopped celery or fresh mushrooms, while you're frying the other ingredients. Or add prawns, peas or parmesan cheese in the last few minutes. Leftover risotto is great for a picnic or as a stuffing for peppers or tomatoes.

Ingredients 300g round grain rice (eg Arborio) 2 tbsp olive oil 1 tbsp dried onions/ half a fresh onion, chopped ½ tsp garlic powder/2 cloves garlic, crushed 1 glass white wine 1 stock cube 2 tbsp dried wild mushrooms ½ tsp rosemary ½ tsp paprika 5 drops Maggi seasoning Salt and pepper to taste

Method 1.

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Fry the rice, garlic and onion on a medium heat for a few minutes, until the rice becomes transparent.

Add all the other ingredients and cook until the wine has been absorbed.

Now add some water, a ladleful at a time, stirring regularly and waiting for the water to absorb before adding more.

After about a litre of water has been absorbed (this will take about 20 minutes) and the rice is al dente (soft but holding the shape of the rice grain), take the risotto off the heat, put a lid on and leave it for a few more minutes.

Adjust the seasoning at this point, give a few generous twists of black pepper and it's ready.

Sprinkle with fresh parsley and serve with a lightly dressed salad.

Chicken breasts in Dijon cream with asparagus spears Ingredients 2 chicken breasts, skins removed 2 finely chopped shallots 6 sliced mushrooms 1tbsp butter 1tbsp olive oil 3tbsp crème fraiche 1tbsp Dijon mustard 1 bunch of asparagus White pepper

Method 1.

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Snap the woody ends off the asparagus spears and leave them aside. Stand the spears in a narrow saucepan with the tips facing upwards. Pour in enough water to cover the stalks but not the tips, put a lid on the pan and bring to the boil for 2 minutes before letting it simmer for about 15 minutes, depending on the thickness of the stems.

Meanwhile, heat the oil and butter in a frying pan, pepper both sides of the chicken breasts and place them in the pan to brown gently on one side.

Add the shallots and mushrooms to the frying pan and turn the chicken breasts over. When they are cooked through remove them and place them between two plates to keep them warm.

Turn the heat off the asparagus but leave the lid on so that the tips can continue to cook in the steam.

Add the crème fraiche and the mustard to the frying pan, mix gently with all the cooking juices and simmer them together for one minute before pouring the sauce over the chicken breasts and serving with the asparagus.

Top Tips      

Asparagus is in season in Europe between March and June, although can now be bought all year round from other parts of the world.

Look out for white asparagus as a sweeter alternative to the usual green variety.

Serve it with salted butter and white pepper or some parmesan shavings.

Keep the cooking water from the asparagus to make soup. Add the chopped stems that were removed earlier and boil them together with a stock cube and a dash of cream.

If the chicken breasts are very thick at one side, slice into them a little and open them out so that they cook evenly and quickly.

You can use fresh cream or Elmlea instead of crème fraiche, if you prefer a slightly thinner sauce.

Whole mackerel stuffed with wild garlic and spring onions Ingredients 2 whole mackerel 2 wild garlic leaves, chopped and/or 2 thinly sliced garlic cloves 2 spring onions, thinly sliced

Marinade 2 tbsp olive oil 1 tbsp lemon juice 1 tsp chopped rosemary Pinch of salt and pepper (2 cocktail sticks, soaked in water)

Method 1.

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Whisk together the ingredients of the marinade.

Clean and gut the mackerel, or ask your fishmonger to do this for you. Make 3 deep cuts on one side of each fish.

Rub the marinade all over the fish, inside the cavity and the cuts.

Place garlic and spring onion into each cut and inside the fish. (You may wish to secure the cavities with cocktail sticks.)

Cover your grill pan with tin foil and lay the fish horizontally across (because flames on motorhome grills tend not to reach the whole of the grill pan).

Cook on high until the skin starts to bubble and blacken (about 5-7 minutes, depending on the size of the fish). Carefully turn them over and cook the other side. Serve with a generous squeeze of lemon, salad and rice or crusty bread.

Top Tips     

Wild garlic is abundant in woodland between May and June. The white flowers taste best in late June and make a delicious and impressive addition to a salad. Try mixing chopped leaves with mayonnaise and yogurt as an accompaniment to the fish.

The fish can be wrapped in wild garlic leaves – this will help to protect them and make a real impression when they are served. Wet the leaves with warm water beforehand and secure them with cocktail sticks.

For added spice, finely chop a red chilli into the marinade or place thin slices into the cuts.

Mackerel can be cooked in a frying pan if you don’t have a grill or on the barbecue. Look out for a grill basket that can be turned over easily.

Make double the quantity of marinade and use half of it as a salad dressing that complements the cooked flavours.

Barbecued aubergines with feta cheese and tomatoes Ingredients 1 large aubergine 100g feta cheese 2 large tomato/16 cherry tomatoes Olive oil Black Pepper

Method 1.

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Slice the aubergine lengthways, ensuring that you have eight whole thin slices. Set the remainder aside.

Brush both sides of each slice generously with olive oil and fry on each side until it is softened a little and beginning to brown. Set aside on kitchen paper.

Place a slice of tomato in the centre of each slice of aubergine and lay a few cubes of feta cheese on top. Sprinkle with black pepper.

Fold the top and bottom of each aubergine slice to make a parcel around the cheese and tomatoes.

Fry each parcel on both sides until golden brown, turning them gently so that the fillings don’t come out.

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These parcels can also be cooked on a barbecue.

You will need to secure each with two cocktail sticks, soaked in water so that they stay together on the grill, or wrap them in foil parcels instead.

Try different cheeses, such as mozzarella or gorgonzola to give some variety to the dish or add anchovies or salami to make more of a meal of it.

This can be served as a starter with a green salad or an accompaniment to a meat dish, such as lamb koftas or chicken kebabs.

Save your leftovers in foil – they make great picnic food.

Tipsy Peaches Ingredients 2 peaches 4 tbsp marscapone cheese 4 tbsp crushed amaretti biscuits 4 tsp Cointreau Butter for frying

Method 1.

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Halve and destone the peaches, then fry in butter face down for 15 minutes or until the cut faces have caramelised (this might take a long time but it is well worth it).

Remove them from the pan, turn them over and pat them dry with kitchen paper to remove excess butter.

Sprinkle them liberally with amaretti biscuits, place a spoonful of marscapone cheese on top and drizzle them in Cointreau.

Top Tips

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To remove the stones, cut the peaches in half as far as the knife will go in and then twist the two halves in opposite directions. The stone should come out easily.

Nectarines, apricots or plums can be used instead, just experiment with what's available.

Try toasted almonds instead of amaretti biscuits or top the peaches with grated orange or lemon zest.

Try different spirits or liqueurs to add your own personal touch, such as Cognac, Benedictine or whisky. Or use fresh orange juice instead for a healthy, warming breakfast treat.

Use thick natural yoghurt or creme fraiche if you can't get hold of marscapone cheese.

Barbecued Potato Parcels Ingredients 2 large potatoes 1 onion 1 sprig rosemary 2 garlic cloves Olive oil Salt and pepper Tin foil Method 1.

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Slice the potatoes, onions and garlic thinly.

Tear off four pieces of foil, roughly 20cm x 20cm.

Arrange layers of potato, onion and garlic into the middle of each square of foil, drizzling olive oil between layers along with salt, pepper and rosemary leaves.

Fold the foil over to make a sealed packet.

Bake on a grill over a barbecue for about 30 minutes, or until the potatoes have cooked through.

Top Tips 

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This recipe is great for an autumn treat around an open fire and takes a lot less cooking time than traditional baked potatoes. If you’re putting the parcels straight into the fire make sure you use several layers of foil. Alternatively, if your motorhome has an oven you can cook them on medium-high for about 25 minutes.

You can vary the dish by using layers of different root vegetables, such as swedes, turnips, sweet potatoes or celeriac or by using olives, salami or sundried tomatoes to add extra flavours.

Always make enough to have leftovers – these are excellent for adding to soups or stews or for making Spanish omelettes (Reheat them in a frying pan, pour on some whisked eggs and cook through, then finish the omelette under the grill.)

Moroccan meatballs with herby couscous Ingredients 250g minced lamb 1 slice dry bread or toast 2 tbsp milk 3 cloves garlic, crushed 1 tsp cumin 1 tsp paprika 1 pinch salt 1 cm chopped ginger or 1⁄2 tsp dried ginger 1 tin chopped tomatoes or 1 carton passata 2 vegetable stock cubes 1 teacup couscous 1 tsp mixed herbs Method 1.

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Mix the ginger, garlic, cumin and paprika together in a cup Crumble the bread into crumbs and mix them in a bowl with the lamb, milk, half of the spice mixture and a pinch of salt. Make sure you mix this really well with your hands so that the mince becomes sticky enough to make firm meatballs Make about 16 even-sized meatballs and flatten them slightly for even cooking Heat some oil in a deep frying pan and brown the meatballs all over. Lift them onto a plate and cover with a lid or tin foil while you make the sauce Add the rest of the spice mixture to the warm pan, stir in the tomatoes, stock cube and 100ml water.

Bring to the boil and simmer while you prepare the couscous Sprinkle the couscous into a plastic tub, mix in the herbs and a crumbled stock cube. Pour on two teacups of boiling water. Place the lid firmly onto the tub and leave to cook in its own heat Add the meatballs back into the pan, cover and cook for about 20 minutes Serve the meatballs and couscous with orange slices, chopped coriander and/or mint

Top tips   

Try making miniature versions of these meatballs without the sauce to serve as a shared platter or mezze. Serve with olives, houmous, salad leaves, feta cheese, pitta bread and a dish of mint raita (mix finely diced cucumber with yoghurt and chopped mint or mint sauce) Many Moroccan meatball recipes feature green herbs instead of spices – try your own mixtures of mint, oregano, basil and parsley. For a more robust fl avour, use a beef stock cube in the sauce or a dash of Maggi seasoning Cooking couscous in a plastic tub saves space on the hob

Bouillabaisse Ingredients 400g fish and shellfish e.g. mussels, coley, gurnard, salmon, prawns 2 tbsp olive oil 1 small onion, finely chopped 1 garlic clove, crushed 1 garlic clove, cut in half 1 celery stick, chopped 1 tsp thyme 2 glasses white wine 1 vegetable stock cube 1 tin tomatoes 1 small baguette, sliced Optional: fresh parsley and orange zest Method 1) Gently fry the onion, crushed garlic and celery in the olive oil, until soft but not browned.

2) Add the white wine and bring to a simmer.

3) Add the fish and shellfish with the lid on the pan, cooking the largest pieces for a little longer than the others.

Make sure that mussel shells are open before removing them from the heat.

4) Lift the fish onto a plate and cover with foil.

5) Add the tomatoes, thyme, stock cube and orange zest to the pan and simmer for 15 minutes.

6) Toast the baguette slices and rub one side with the halved garlic cloves.

7) Add the cooked fish to the pan, sprinkle with parsley and serve with the toasted baguette slices.

Top Tips    

This is a great winter recipe for seaside foragers collecting mussels, cockles or razor clams. Only take shellfish from trusted sites as far away as possible from any buildings.

Always make sure that mussels and cockles are closed before they are cooked: tap any open ones sharply on the worktop and if they still don't close, don't use them.

There are many variations of bouillabaisse, involving saffron, paprika, red chilli, fennel bulbs, nutmeg, potatoes and any kind of fish that you want to throw into the pot.

Make a simple version of a rouille to accompany the bouillabaisse and toast: mix 3 tbsp mayonnaise with 1 tbsp breadcrumbs and 2 crushed garlic cloves.

Chorizo and Potato Soup Ingredients 1 onion, chopped 1 clove garlic, chopped 1 large potato, diced 100g chorizo, diced 1 pint stock (veg or chicken) 1 tsp paprika A handful of shredded cabbage 2 tbsp olive oil Method 1) Heat the oil in a saucepan and fry the onion until it begins to change colour.

2) Add all the remaining ingredients except the cabbage together for 2-3 minutes.

3) Add the stock, bring to the boil and simmer for about 20 minutes until the potatoes have softened completely.

4) Add the shredded cabbage and cook for 1-2 minutes until it has wilted into the soup.

5) Serve with lots of pepper or extra paprika and crusty bread.

Top Tips     

This Portugese soup, known as Caldo Verde, is quick and easy to make in one pan on the hob or takes about 4 hours in a slow cooker.

Another version of this dish uses mashed potatoes instead of diced potatoes, making a hearty soup that is a meal on its own.

Try using smoked paprika if you have some or a dash of chilli sauce if you want an extra kick.

Vary the texture of this soup with different meats, salami, cabbage or kale, whatever leftovers you have to hand.

Decide for yourself how chunky or finely chopped you want this to be...if it's going in a flask for when you're out hiking keep the pieces small and mash them a little so that they bind together.

Chocolate Mousse Ingredients 1 egg 3 tsp caster sugar 1 tbsp double cream 40g dark chocolate (roughly 4 squares) Method 1) Mix the egg yolk with cream and 1 teaspoon of caster sugar 2) Whisk the egg white and 2 teaspoons of caster sugar until it forms stiff peaks 3) Boil a saucepan of water, leave to simmer and melt the chocolate in a bowl over the top. (Make sure that no water comes into the contact with the chocolate) 4) Take the bowl of chocolate off the heat and stir it gently for a few minutes until it has cooled a little 5) Mix the egg yolk mixture into the melted chocolate.

6) Gently fold the egg whites into the chocolate mixture, spoon into serving dishes and chill in the fridge for up to two days.

Top Tips   

If you're making this on a hot day, just leave the bowl of chocolate to melt in the sunshine instead of melting it over a pan of boiling water.

Choose good quality chocolate with a high cocoa content for a richer flavour Add the zest of an orange, a pinch of chilli or mixed spice powder to the egg yolk mixture to give it an extra kick, or even a few drops of brandy or whisky

Haggis Oatcakes with Whisky Sauce Ingredients 4 large buttered oatcakes 1 slice haggis or smoked haggis 4 tbsp cream ½ tsp Dijon mustard 1 tsp whisky 50g grated cheese Pinch salt and pinch of white pepper Method 1) Heat the haggis by grilling it or frying it very gently on a low heat.

2) Make the sauce by heating the cream in a saucepan then adding the mustard, whisky, salt and pepper.

3) Divide the warmed haggis between the four oatcakes and top with a little sauce and grated cheese.

Top Tips  

• For a thicker sauce use crème fraiche • Add a few chopped leeks or chives for added flavour or top with grated Scottish cheese.

Souvlaki (Greek-style pork kebabs) Ingredients 200g diced pork 1 yellow pepper, cut into 2cm squares 1 onion, cut into 2cm chunks 2tbsp olive oil 1tbsp lemon juice 1tbsp wine vinegar 1tbsp red wine 2tsp oregano 2tsp mint 2 crushed garlic cloves Method 1.

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Mix all the ingredients together in a covered plastic tub and leave to marinate for 2-3 hours.

While the kebabs are marinating soak 2 bamboo skewers in water Thread the pork, onion and pepper onto the skewers alternately.

Line a grill pan with tin foil and grill the kebabs on high for about 5 minutes, or until they are browned and cooked through.

Top Tips    

While the ingredients are marinating boil some plain rice and make a simple tzatziki of plain yoghurt, a teaspoon of mint sauce and a tablespoon of finely chopped cucumber. Spoon this over the kebabs just before they are served.

Serve souvlaki with some lightly grilled pitta bread, split open while it is still hot. Pitta breads store for about three months without needing to be in a fridge so they make great stock cupboard basic.

Make more of a meal of this with a Greek salad of diced tomatoes, cucumber, onions, feta cheese and black olives. Dress it lightly with olive oil and lemon juice. (This can keep for a few days in the fridge.)

If you wish to barbecue these make sure that you wait until the flames have died down and the coals are slightly grey. Brush the barbecue grill with oil so that the kebabs don’t stick and turn them regularly. Pitta bread can also be lightly grilled on the barbecue at the same time, but it only takes a few seconds so be careful not to let it burn.

Cauliflower in coconut sauce Ingredients 1 small cauliflower 1 small cup coconut milk (or powdered equivalent) 1 tbsp flour ½-1 tsp chilli powder 3 tsp curry powder 1 tsp mustard 1 tbsp lemon juice 1 vegetable stock cube Oil for cooking Method 1.

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Put the flour and spices into a cup and blend them with 1 tbsp water to make a paste.

Heat the oil in a medium-sized saucepan and gently fry the spice mixture for two minutes.

Pour in the coconut milk, blending it with the spice mixture as you add it.

Add the cauliflower, broken into pieces.

Gently simmer the mixture until the cauliflower is cooked through to your liking.

Top Tips    

This is a delicious one-pot vegetable curry, which wastes no cooking water from the cauliflower and therefore wastes none of its goodness either. Keep an eye on the curry as it cooks and add a little more water if it is becoming too dry.

If you like a creamier curry, add cream, crème fraiche or natural yoghurt a few minutes before serving.

Serve with plain boiled rice, chapattis or naan bread and a green salad dressed with a squeeze of lime juice.

Vary the dish with different vegetables, such as broccoli, potatoes, mushrooms or a combination of whatever you fancy. Add toasted cumin seeds and curry leaves for a more authentic flavour.

Pollock fillets with a chorizo herb crust Ingredients 4 fillets of pollock 2 red onions, finely sliced 2 large tomatoes or a handful of cherry tomatoes, sliced 1 cup breadcrumbs 2 chopped garlic cloves 1 tsp mixed herbs 6cm piece of chorizo, finely diced 1 tbsp lemon juice 2 tbsp oil Black pepper Method 1.

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Gently fry the onions in 1 tbsp oil until they are softened but not brown. Spread them on the bottom of an ovenproof dish.

Place the sliced tomatoes on top of the onions and sprinkle with ½ tbsp lemon juice and black pepper.

Add the fish to the pan and fry on both sides until it is just cooked. Place them on top of the onions and tomatoes, together with any cooking juices left in the pan, and sprinkle with another ½tbsp lemon juice.

Add the garlic and chorizo to the pan, fry gently for two minutes, then add the breadcrumbs and herbs and fry until they are turning brown. Sprinkle the mixture on top of the fish and if you want a toastier topping, place under the grill for a few minutes.

Top Tips    

Any variety of white fish works well with this dish so it is a good way to try out unfamiliar species that you might find in foreign supermarkets, such as Nile perch or lieu noir.

If you prefer not to use chorizo in the topping, try chopped anchovies instead or paprika and chopped onions.

Add whatever you fancy to the onion and tomato mixture to personalise the dish e.g. a spoonful of capers, olives or lemon zest.

If you have an oven in your motorhome the dish can be assembled without having to pre-cook the fish – just bake on a medium-high heat for about 15 minutes.

Pheasant Breasts in Cognac and Cream (for Christmas and special occasions) Ingredients 2 boneless pheasant breasts 1 cup chicken stock 1 small glass cognac 1 cup single cream or Elmlea 2 tbsp olive oil 1 tbsp butter Salt and black pepper Method 1.

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Wash the pheasant breasts and pat them dry with a paper towel. Place them on a chopping board, cover them with plastic and roll them out a little so that they become thinner. Try to flatten out the thickest part of the breasts so that they cook evenly Heat the olive oil gently in a large wide frying pan and add the pheasant breasts. Fry them on both sides until they are slightly caramelised Add the chicken stock, salt, pepper and cognac and cook for a further five minutes or until the pheasant is cooked all the way through Add the cream and simmer for another five minutes. Serve straight away

Top Tips    

Don’t be tempted to add the cognac before the stock or to ‘flame’ it unless you’re cooking outdoors – a motorhome is too confined a space to risk a fire!

This dish is perfect for a special occasion – try it with chicken breasts if you can’t get hold of pheasant or with ros? veal or even with turkey escalopes for a Christmas meal to remember For a little variety add a handful of sliced mushrooms or a few sage leaves a few minutes before you add the liquid to the pan This is a rich dish which needs only a plain accompaniment of boiled potatoes or rice with green beans or salad leaves

Crispy Fish Pie

Ingredients 500g mixed fish chunks/shellfish 1 small onion, diced 1 bay leaf Ground pepper 250ml milk 2tbsp cream or creme fraiche 2tbsp cornflour 2 medium sized potatoes Pinch of mixed herbs 1 packet prawn cocktail crisps Method 1.

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Peel the potatoes, chop into 1-inch pieces, cover in water, put the lid on the pan and bring to the boil.

Simmer for 15 minutes, or until the pieces are cooked through. Strain the water away and leave the lid off to let the potatoes release some moisture.

Gently sauté the onion, remove it and place it into a grill-proof dishes.

Add the fish, bay leaf, pepper and milk to the pan. Bring it to the boil, simmer for five minutes, then place the lid on the pan and leave it to stand for five minutes.

Meanwhile, mash the potatoes with a fork, add the cream and a pinch of herbs and put the lid on.

Remove the fish from the pan and flake it into the dishes, then cover it to keep it warm. Discard the bay leaf.

Dissolve the cornflour in a few tablespoons of water and gradually whisk it into the milk while you bring the mixture up to the boil. Simmer and stir until the sauce thickens. Add salt and pepper to taste.

Pour the sauce over the fish, mix it gently and spoon the potato mixture over the top.

Crush the crisps up; sprinkle them over the top of the potatoes and grill until golden brown and crunchy. Serve in the dishes to save on washing up!

Top Tips      

Use a good mixture of fish and smoked fish eg salmon, smoked haddock, smoked salmon, coley, Pollack, prawns etc. It is easy to buy fish pie mixtures from fishmongers and supermarkets: these take up very little room in small bags in your freezer and need no filleting or boning to prepare.

If you have an oven then you can finish the dish by baking it for 15 minutes instead of grilling it. If you don’t, make sure that the fish is thoroughly cooked and that the sauce is a little thicker than you would normally make it.

You can adapt this recipe to a simple store-cupboard version using tinned tuna, sardines, sweetcorn or peas.

Add grated cheese to the sauce before you pour it into the dishes to give extra flavour, chopped boiled eggs or a pinch of dried herbs, paprika or fresh chives.

If you don’t have a grill invest in a small crème brulee gas burner to brown the top.

Crisps give a lovely crunchy texture, even if your motorhome doesn’t have a grill for you to brown the dish before you serve it. Add your own personal touch with different flavour crisps, parmesan cheese, nuts or seeds.

Store-cupboard salad dressing 1.

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Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, ½ tsp Dijon mustard, pinch of mixed herbs.

If you want to make a larger amount to use for your whole holiday store it in a screw-topped plastic jar in the cupboard.

If it's a little bitter for your taste, add a pinch of sugar.

Quick dips For celery sticks, large prawns, chicken goujons or grilled pitta bread strips.

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Mix 2tsp of yoghurt with 1tsp mint sauce and a squeeze of lemon juice Mix 1tbsp yoghurt with 1tbsp mayonnaise, 2 crushed cloves of garlic and a pinch of paprika.