Campervan & Outdoor Recipes
Your #1 resource for recipes inspired by travel and adventure
Spiced Red Lentil Mini Burgers
A burger-less burger. That’s my idea of heaven. I’m a vegetarian and I don’t eat bread so I am just used to avoiding burgers altogether. These little micro burgers are so useful for bite sized sustenance you can grab and eat when you are busy. They can be made ahead of time and store well in the fridge. Likewise you can freeze the ‘dough’ to make them quickly at will, handy for spontaneous camping trips or BBQs. The addition of quinoa makes them hearty and filling, and their size makes them versatile for snack boards or picnics or sliders.
They make a great lunch spread with Handmade Hummus, Summer Tomato Salad and Golden Flatbreads.
Chef Natalie’s pandemic survival meal
Chef Natalie’s pandemic survival meal
Soyrizo aka Vegan Chorizo
Soyrizo aka Vegan Chorizo
Butternut Squash, Apricot, Chickpea and Chard curry
Butternut Squash, Apricot, Chick Pea and Chard curry
Very easy naan bread
Very easy naan bread
Sweet potato and butternut squash tagine
Sweet potato and butternut squash tagine
Lemon dessert
Lemon dessert
Quick creamy salmon pasta
This is a really simple dish to add more or less of the main ingredients, such as the pasta and smoked salmon, you can also fry different mushrooms with a little garlic paste to make it a veggie dish. I use different veg depending what I have, such as green beans, peas and sweetcorn
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