Being brought up in a close British Italian family it’s no surprise that I spent most of my life cooking alongside my Nonna and learning the family secret recipes.
I am proud to say that my children have also taken the family passion for cooking and I am now teaching them these family secret recipes.
The best tips for campervan cooking are to be organised, keep your surfaces clean, learn how to turn simple food into a variety of interesting cuisines and make sure you eat tasty food that you enjoy eating.
Whilst I am not yet ready to share the secret family recipes (although it’s in family discussion) I am very keen to share with you some of my favourite cooking tips that will really help elevate your food.
1. If your campervan cooking is tasting bland, add some salt
Often you will find that a pinch of salt is all that is needed to really bring your food to life.
Under seasoned food is a classic rookie mistake and it takes time to know what foods require what amount of seasoning.
Salt as you may know contains sodium and sodium ions have the magic to take away bitterness as well as enhance the sweetness in flavourings.
It is always best practice to taste as you go along whilst cooking to ensure you don’t under or over season.
2. Toast your spices first
This is something that took me a little while to realise and what a huge difference it made. My curries and sauces suddenly became fragrant and bursting with flavour, and all I did was add the spices first!
Another rookie mistake is to add spices to your sauce. Always toast your spices over a low dry heat in a pan and start your recipe on these foundations first of all.
When you start adding your other base ingredients to the pan you will find that they start to coat in the toasted spices and bring a whole new depth of flavour to every ingredient that goes in there after.
You could also bloom the spices in some hot oil in a pan to form a fragrant paste that once again brings a concentrated kaboom to your food.
3. Deglaze your pan
This is another trick to really maximise flavour in your cooking and help prolong the life of your campervan cooking pan.
The rookie mistake would be is to scrape the food from the pan and scrub the remaining brown bits that stick to the pan in the sink, potentially ruining your non stick pan but worst of all in my opinion you are washing all the flavour away.
Those stuck on brown bits are like little concentrated flavour bombs and you NEED them in your dish!
Whilst the pan is hot use a little white wine or stock to deglaze the pan forming a little extra concentrate of flavour to add to your food.
You will also be glad that the washing up will be easier and your pan will last a lot longer.
4. Let your meat rest before cutting it
Once upon a time I was a big meat eater and spent a lot of time experimenting with finding the best ways to cook meat. It was then that I realised the importance of letting meat rest before slicing into it and how much juicier it really does get.
When meat is cooked the fibres tend to tense up and it pushes all the moisture / juices out of all the fibres.
If you were to cut it open too early you would find that all the juices will spill out and when you eat the meat it will be very dry.
Allowing meat to rest before cutting into it will allow the fibres to loosen up again and re-absorb the juices. Less juice on your plate and more juice in the meat.
Beef Thai Green Curry cooked in our campervan on date night
5. Add butter to your sauce before serving
This is more of a restaurant trick to make your sauce look all glossy and rich but it definitely adds a rich buttery sheen to your sauces.
This technique is called “monter au beurre” which is where you add a small dollop of cold butter to your sauce right at the end of its cooking phase before your plate up.
The trick is not let the butter cook and not let the butter fat breakup and separate, and only melt, soften and emulsify to richen and thicken your sauce.
6. Cook your eggs slowly
I always cook the perfect eggs and my best tip is to cook the eggs slowly over a low/medium heat.
There is nothing more disappointing than cutting into your egg and finding it hard and dry and the best way to avoid this is to cook them low and slow. This also prevents the egg white from turning rubbery.
I am also a fan of slow cooking my scrambled eggs as I get a light, fluffy and creamy scramble.
7. Dry your meat before cooking
By thoroughly drying your meat before cooking it will help to get a tasty crisp and golden colour when cooked. It also helps in sealing the meat keeping the juiciness on the inside and crispiness on the outside.
Use a paper towel to pat dry the meat but do not press into the meat and soak up the meats natural juices and moisture, this would remove a lot of the flavour. The aim is to dry the outside layer only.
If you are getting bits of paper towel sticking to your meat then you are probably pressing too hard!
Also make sure you use a thick paper towel as to not leave bits of paper over the outside of your meat.
Campervan vegan chilli with nachos
8. Add some crunch
Texture is an important factor to a dish and is almost important as flavour. It’s all about enjoying your food and if your food has no texture it end up sloppy and can be unpleasant.
Try leaving a bit of bite in a vegetable or two or add some crispy breadcrumbs, nuts or seeds.
Take a stir fry as an example, by adding some mange tout towards the end and only briefly cooking them will bring some crunch and also add freshness to your dish.
It makes a huge difference having something to bite on rather than just churning mush inside your mouth!
9. Look after you knives (and fingers)
Its actually very dangerous working with blunt knives. By having to put too much pressure into every cut you risk losing control of your knife by slipping or dropping your knife and potentially hurting yourself.
If you haven’t got a knife sharpener in your van make this your number one item on your next shopping list. It makes your culinary experience so much more enjoyable.
Having a quality sharp knife means you get even, good looking cuts of meat and vegetables and most importantly all your fingers intact!
Neat evenly sized food in your pan means everything will cook evenly and taste the same.
10. Add some acid to liven up your dish
In the same way as salt, acid can massively enhance flavour. If your food is tasting flat and dull, add a squeeze of lemon or lime to brighten it up.
Here’s the secret.. do not add the squeeze of citrus until the sauce or food is completely cooked. It can make your food sing but if you add the citrus too early and it starts to cook it can make your food taste really quite funky.
Be careful with cream based sauces as although adding a squeeze of lemon will brighten the flavours, adding too much can curdle the diary.
It’s not only citrus fruit that brings your flavours to life, you can get the same effect by using vinegar.
As mentioned before, deglazing your pan with vinegar works amazingly or you can drizzle vinegar like a dressing.
Try balsamic vinegar on strawberries as this brings out the sweetness in the strawberries.
Conclusion
These are just a hanful of useful tips I have learnt not only from my Nonna but from friends who are professinal chefs and not to mention my 40+ years of passionate cooking.
Hopefully these basic cooking tips will help improve your culinary skills in your campervan kitchen.
Pre heat a large skillet pan to a high heat.Pat dry your piece of steak with strong kitchen roll. Place some strong foil, cling film or a plastic bag over the meat and using the bottom of a sauce pan or heavy object bash the meat firmly to tenderise and flatten it out. Don't pulverise it! Season with plenty of salt.
Cut the meat into strips and fry in the hot pan for a couple of minutes and then remove from the pan and set aside.
The steak should still be pink and rare.
Turn the heat down in the pan to a medium heat. In a manual food processor like the Zyliss Easypull place the roughly chopped shallot, garlic, chopped ginger, sugar, fish sauce, chillies, cumin, a good pinch of black or white pepper, half the coriander and the juice from half the lime. Blitz for around 20 pulls until the mixture is finely chopped and almost a paste.
Add the paste to the hot pan stirring continuously for 3 minutes. Add the aubergine and the pepper and continue to stir until the veg is coated in the paste.Give it a good season with salt now.
Add the small tin of coconut milk and add some water to the empty tin to get the milk stuck to the sides, add this to the pan too.
Give it all a good stir.
Return the meat to the pan, give it a good stir and then leave on a low heat with the lid on the pan for 20 minutes.
Stir in the remaining coriander a few minutes before it's ready to serve.
Serve up with Jasmine rice, spicy crackers and some white wine. Add a wedge of lime and squeeze over depending on your taste.
Enjoy!
Featured Vanlifers May, Derek & Chloe share their vanlife experiences with you. Find out what this married couple like to do & eat while travelling full-time in their van.
You can follow their adventures on Instagram @mayandtravel. Head to the bottom of the page for links to all their social media pages.
May, Derek & Chloe
These guys love to travel, and one of their favourite things about travelling in their van is that they get to take their dog Chloe with them. The travelling clearly agrees with her as the 11 year old still looks like a pup!
If you have seen their Instagram feeds you will see amazing editorial style photos highlighting the places they have visited. All of their photos are inspiring and showcase many beautiful places. They are currently based in California, travelling full-time in their van ‘The Ark’.
What do featured vanlifers May, Derek & Chloe do when travelling?
There are many things that we see vanlifers enjoy doing on their travels, hiking, climbing, kite surfing and yoga to name a few. Many also like to take an instrument such as a guitar on the road with them too. Not many take a guzheng and piano along on the journey though! Music is a real passion of May’s and there is no way she wanted to miss out on that when travelling. There is something very magical about watching someone play the piano with rolling waves through the window in front of them. Head to the bottom to find her instagram dedicated to the music she creates in her van or the wild.
The musical talents do not end there either! May quite often makes the most of the open spaces when travelling by performing traditional chinese dances.
The pair really enjoy seeing Chloe exploring new places. They regularly take her hiking and for walks (chasing squirrels is one of her favourite activities!). They say whatever provides their dog happiness also brings them joy and is the highlight of their travels.
What do featured vanlifers May, Derek & Chloe eat on the road?
The couple are very conscious of eating well on the road, and are adamant this keeps them healthy. May & Derek have not experienced illness for years, including headaches, colds, sore throats etc. They attribute this to the healthy diet they eat. Living on the road does not mean healthy meals can’t be enjoyed!
The majority of the couple’s diet is plant based, and about 20% is made up of chicken, sea food etc. They like to keep things natural and avoid processed food. They have been lucky enough not to have any cooking disasters in their van so far! May’s favourite meal to make in the van is a coconut soup, Tom Kha Gai. You can find the recipe right here!
Chloe also eats well on her travels, she has meals cooked for her daily. These usually contain cod or tuna with raw vegetable juice over the top. As with their own health, they are certain this diet attributes to Chloe’s health and youthful energy.
Their van kitchen
May and Derek have the benefit of being able to cook indoors and outdoors. One of their favourite things about cooking in the van is that they cook with different views everyday. What’s not to love?!?
May’s favourite kitchen accessory is their pressure cooker. It gets used to cook many delicious Vietnamese dishes such as rice, pho & beef stew. Her favourite features of their kitchen are the vast storage space & counter top area. Space can be limited in a tiny home so counter top space is such a luxury. By not having a fixed hob not only does it create space, but allows the opportunity for outdoor cooking.
Their van pantry essentials are: sea salt, cayenne pepper, olive oil, apple cider vinegar, paprika, raw honey & tumeric powder. All great ways to add flavour to dishes.
What’s next for featured vanlifers May, Derek & Chloe?
The couple dreamt of vanlife for 2 years before they converted their van, and their favourite place to visit so far has been boondocking at Mammoth Lakes. The area has many beautiful secluded hot springs.
As well continuing with exploring and hiking, May will continue enjoying her music & calligraphy. When the pandemic has ended and travel is more accessible the couple are planning on travelling to South America & Canada in The Ark. We’re sure Chloe is looking forward to finding more squirrels to chase!
Their tips for future vanlifers….
One tip for my fellow vanlifers is getting organized. Organization skill is one skill that you need to master when planning to live in a van. It’s all about surviving in the tiny space with only basic things that you need. You couldn’t afford to create a mess in your kitchen, leaving unwashed dishes in the sink, or fit junk food into your fridge. You need to be organized in every little aspect from cooking in your kitchen to planning where to sleep every night.
When you think of Tom Kha Soup, vanlife may not be the first thing that springs to mind. This tom kha soup with shrimp is a one pan dish, making it pretty great for vanlife.
This campervan recipe is a firm favourite of our featured vanlifers May & Derek. The pair travel in their beautifully converted van with their super cute doggy. They have a strong emphasis on eating healthily especially when travelling. Healthy eating is one of the reasons they attribute to their good health and very rarely becoming unwell.
The tom kha soup they have shared with is filling and nutritious, not to mention delicious. if you want to read their feature, you can do so right here! You can also see their main instagram account here.
If you try this vanlife recipe of Tom kha soup with shrimp, please rate it and feel free to add a comment below.
Tom Kha Soup with Shrimp
Pescatarian
This recipe of Tom Kha soup with shrimp is a favourite of May & Derek. They like to eat healthy when on their travels in the van, and this campervan recipe doesn't disappoint
For the first weekend of Spring here in the UK and we are inviting Vanlifers anywhere in the world to join us with a celebratory afternoon tea in a van.
We also have special guest Janey de Nordwall reading from her book ‘From a wonky Path to an Open Road!
What is afternoon tea?
For those of you who aren’t sure just what afternoon tea is, here is a little summary so that you too can join in and put together your very own afternoon tea picnic in your van.
Afternoon tea dates back to the 1840s in Britain and evolved as an afternoon mini-meal to curb hunger before an evening dinner party.
Typically it consisted of mini sandwiches, pastries, cakes and of course a pot of tea. During the 20th Century, the introduction of scones with cream and jam were introduced and became a staple of afternoon tea.
Queen Victoria is responsible for the growing trend of afternoon tea or “tea receptions” as it was known back then and it would typically consist of as many as 200 guests at social gatherings usually for those of higher status or class.
These days an afternoon tea is enjoyed as an occasional treat or for small homely gatherings.
One of the best places to enjoy an Afternoon Tea (apart from in a van over a video call) is whilst visiting a stately home in heart of the countryside.
You don’t have to bake or make anything in your van to join in with the eventso go grab yourselves some delicious treats to enjoy over the video call.
There are many variations of an Afternoon Tea and it can be entirely customised to suit your taste. Here are some of the classic elements found in an Afternoon Tea.
Here is our very own recipe for making mini scones in an Omnia Oven
With spring around the corner we decided to share our tasty mini scone recipe that we bake in our Omnia stove top oven. Enjoy these with a cup of tea in the sunshine!
5 from 1 vote
10 Ingredients or less - Family friendly - Stove top meal
In a suitable bowl add the flour, baking powder, sugar and butter.
Rub the mixture with your fingers until it forms a light crumbly texture.
Break the egg into a cup, add the small amount of milk and lightly whisk. Add the egg to the flour mixture a little at a time until the mixture becomes soft and sticky. Save a little egg mix for later.
Gently knead the dough and roll or press out to a 3 cm thick flat on your surface.
Cut out about 6 small discs.
Lightly grease the Omnia muffin mould and place the dough portions into the popped out inserts.
With the left over egg wash, brush on top of the scones.
Place the lid on the Omnia and bake on a low heat for about 20 minutes or until the tops of the scones start to go golden brown.
When done, place on a wire rack (or Omnia rack) to cool.
Load up with clotted cream, fruity jam and serve with a cuppa.
Meet featured vanlifers Xanthe, Martin and Reggie of @rvhomesoon.
The trio have been exploring Europe in their van Pablo. Be sure to follow them on Insta @rvhomesoon and their blog https://rvhomesoon.com to keep up-to-date with their adventures. Also make sure to check out their ‘review my shower’ features on Insta and TikTok to see the best and worst campsite showers.
Why did our featured vanlifers Xanthe & Martin decide to live the vanlife?
The couple really loved the idea of leading a minimalist lifestyle. One where they could roam anywhere with their home on wheels seemed pretty ideal to them. Just like any true Brit, they knew living this way would mean they were never too far from a perfectly brewed cuppa either.
The other main reason they wanted to travel and explore in this way is their beloved dog Reggie. Those of you with pets appreciate what a massive role they have in your life. Xanthe and Martin didn’t want to be without him, so the best solution was to take him along too! This way their 4 legged friend is with them every step of the way and can join the vanlifers on their adventures.
Experiences of our featured vanlifers…
Well these guys had been travelling full-time across Europe in their van. They returned to the UK to get Pablo his MOT and some repairs completed. Until the situation with the pandemic eases they are pretty much grounded, but are eager to get back on the road to adventure as soon as they are able to.
The highlights of their vanlife travels so far include visiting Scotland. When here they were brave enough to swim in freezing cold fairy pools at sunrise on the Isle of Skye. They also visited the Smoo caves in the Scottish Highlands. The pair managed to enjoy them completely to themselves as due to the torrential rain, there was nobody else brave enough to venture out!
Another highlight for Xanthe and Martin was parking up lakeside at Lac d’Annecy and debuting their paddleboard.
One thing we think may not be on their highlight list however, was trying to find an open launderette on a Sunday! The couple noticed a nasty smell in their van one Sunday morning in France. Originally they thought it was the filter in the air vents. Much to their horror, they soon realised cutie Reggie was the culprit! Turns out the little fella had decided to cover himself in fox poo – that stuff is like nectar to pooches. He then decided he loved it so much he wanted to share it with his adoring hoomans – ALL OVER THE VAN! Reggie was promptly rushed out for a sponge and bucket bath, much to his disgust. Poor Xanthe & Martin had to wait until first thing the next day for the launderette to wash everything they owned – oops!
During their adventures to Spain they met up with previous featured vanlifers Laura & Benedict! They enjoyed morning yoga sessions, hiking in the afternoon and toasted marshmallows over a campfire in the evenings. (Knowing Laura & Benedict we can imagine there were oats involved at some point too!)
We spied on their Instagram they found an abandoned gold mine in Rodalquilar to park up which looked awesome. Abandoned buildings always have such an air of mystery surrounding them.
What do these featured vanlifers like to eat?
Martin & Xanthe are vegetarian and enjoy a variety of vegetarian and vegan meals when on their travels. One of their recipes was very popular on Instagram with others attempting it. This recipe is on their blog and we are very pleased they decided to share it with us. Keep an eye on their blog for new recipes (there is a dedicated page for them!) For now though, here is how you can recreate their Vegan Mushroom & ale pie – Omnia style.
This recipe is a favourite for them to make together. Martin deals with the complicated pastry cutting, not an easy thing to manage with the Omnia oven. Xanthe is in charge of the delicious filling. Another favourite meal Xanthe likes to make is Sweet Potato Risotto. It’s her go-to meal in the van and she says she has made it so many times she could manage it with her eyes closed.
That doesn’t mean the duo have escaped their share of cooking disasters. Once Xanthe decided to ‘wing it’ when baking some banana bread. She didn’t use any scales for measuring. This unfortunately resulted in a volcano of banana bread all over the van kitchen.
Xanthe & Martin’s van kitchen…
When preparing to move into a home on wheels, the couple realised it would be difficult to fit all their kitchen items into their new home. They came up with a plan to reduce the items they planned to take on their travels. When cooking at home they looked at the items they didn’t use on a day to day basis such a blender, slow cooker, many pans etc. From this they were able to strip back and decide on the things that were essential for them to take with them.
One of their favourite features in their van kitchen is the slide-out pantry. They do confess it is more of a pull out pantry rather than a sliding one these days and may benefit from a little WD40. Their favourite kitchen accessory is their stove top coffee maker which helps them get a kick start to the day. Although it takes a while to perfect their coffee they say it is definitely worth it.
Xanthe says that her favourite thing about cooking in the van is that there is always a new view to look at whilst cooking. A vanlife perk for sure! She also likes to be the one to cook because it means Martin has to do the washing up.
What’s in these vanlifer’s pantry?
We always like to know what are our featured vanlifers essential food items they make sure are well stocked. Here’s what Xanthe & Martin like to make sure they have in their van:
Garlic
Risotto Rice
Coffee
Peanut butter
Biscoff spread
Oatly Milk
What’s next for Xanthe & Martin?
Both are keen to get back to adventuring with Reggie in Pablo. On their list of places to visit are Scandinavia & Greece. We are sure there are also many showers to be rated along the way. As well as morning yoga sessions with Laura & Benedict – even if they have to be virtual for now. Be sure to follow them to see where they head to next and what they think of the showers…
What advice do our featured vanlifers have for fellow vanlifers?
Xanthe & Martin recommend getting a good dustpan and brush – vanlife essential. When parked by the beach they said they would easily sweep 6 times a day.
Always double check everything is strapped down before setting off. They have had their fair share of the contents of their cupboards spilling out as they’re driving.
Finally, the unplanned adventures are often the best ones!!
This vegan mushroom & ale pie is a team effort from our featured vanlifers @rvhomesoon.
No oven? No problem. The Omnia oven means pie is definitely on the menu in this campervan.
Heat some olive oil in a pan & add the onion. Cook until softened and lightly brown (around 5mins). Add the mushrooms and cook for another 5 minutes
Add the garlic, brown sugar and thyme.
After 30 seconds add a glug of the vegan ale, tomato puree, soy sauce and boiling water.
Crumble in the stock cube
Season well and bring to a gentle simmer. Cook for 15 minutes stirring occasionally.
Add in the cornflour and stir until the sauce thickens.
Expertly line the Omnia with the ready rolled pastry - no easy feat
Spoon the filling into the Omnia, and add the pastry lid.
Cook over a low/medium flame for 45 minutes or until beautifully golden brown.
Cannelloni with ricotta and spinach!!....simple to do in our van. The bechamel can be substituted with cooking cream. The meat sauce can be replaced with a vegetarian sauce
Cook the spinach, and drain the excess water, if desired, it can also be minced.
Mix until all the ingredients are well blended
Boil the water and immerse the pasta for 15/20 seconds. Dry slightly to drain excess water.
Roll up as if to form a tube. Arrange Omnia on the stove, spread the meat sauce, béchamel sauce and a little grated cheese on the surface.
Cook over low heat for about 20 minutes and enjoy hot!
slurp
Beat the eggs really hard. I find my Hell’s Handle fish slice (Mercer) is ideal whisk/beater.
Slowly add in the milk and stir, then whisk/beat hard, you need to see bubbles in the mixture.
Sift in the flour, I use my tea strainer, (I don’t have a large one), whilst still whisking or beating. It takes a while but it is worth it, you need a smooth batter.
Add your Gin and splash of tonic during this process.
(Have one yourself)
Leave mixture covered for 45 minutes.
Now the dangerous bit.
Put the oil in the Omnia and get the oil hot. Remembering never to take your eye off it, if you are doing this in your Van or Motorhome, never, ever, not even for a second, take your eye off it. Don’t start a conversation on your phone, fluffing up the cushions, or re-levelling the van....
I use virgin olive oil for cooking, but in this instance, you must use vegetable or sunflower. I now know why they put the smoke alarm directly above the kitchen area. Mine works effectively, I talk too much…...
Once oil is hot, (on high gas) pour in the mixture, it should sizzle, put the lid on and wait 20 minutes.
Only after 20 minutes have a "Sneaky Pete” peep, if the lid rises a few centimetres, you are going to hit the jackpot.
If looks a bit under done, leave a minute or two, but after 20 minutes it should be cooked. Take off stove, let it cool for a minute with the lid on.
Take the lid off your Omnia and with all the utensils in your drawer, get it out. My fish slice works well with a wooden spatula.
Then serve with ice cream, jam, fruit, cream, sausages, onion gravy, or even chilli con-carne, Yorkshire Pudding goes well as an accompaniment to sweet or savoury dishes.
Swedish, Gin & Tonic infused Yorkshire Pudding
Enjoy, and don’t wander off to do other things, whilst you make this recipe..
HOT FAT!
A campervan recipe every vegan should know! These pancakes (or vancakes as we call them) are fluffy and light and we top them with either berries and syrup or nutella and banana! What is your favourite pancake topping?
In a separate bowl mix the milk, vanilla essence and cider vinegar.
Leave for 5 minutes to infuse.
Combine the liquid with the dry mix and whisk until you have an airy batter with bubbles.
Leave to rest for 5 minutes.
Heat a pan over a medium heat on your stove. No need for any oil, just make sure the pan is non-stick.
Pour half a ladle at a time in the centre of your pan. The mixture should be nice and thick. After one minute the batter should start bubbling and this means it is time to turn the pancake over. Cook for another minute on this side and then transfer the pancke to a plate, starting the stack. Repeat until the mixture has finished.
Drench the pancake stack in syrup, chocolate sauce, lemon or any topping that you love the most,
Enjoy!
Many things can happen when travelling on the road as a vanlifer, this includes falling in love. They met in 2018 whilst travelling separately in their vans and eventually reunited to join forces.
Meet the vanlifers..
Alex
Alex is better known as KiteVanMan, he has a big following on both Instagram @kitevanman and YouTube. A vanlifer keen on adventure, in particular kite surfing, vanlife is the perfect solution for being able to experience life to the fullest.
Alex became a vanlifer in 2017 and began travelling in his self converted van Joyce. In 2018 someone very special joined him on his vanlife adventures, and she has been by his side ever since. His beautiful dog Sen. They have travelled far and wide, visiting around 26 countries. These include Greece, Albania, Croatia, Sicily and Sardinia. On one of his most recent escapades to Morocco, Covid meant he was unable to leave! Based in a camp, food was limited at times. This meant Alex had to resort to catching his own food. That is sustainability at it’s finest right there! The experience has not deterred him though and it is a place he would like to go back to.
Alex and Sen finally managed to get back into Europe after a few setbacks. Once back in Spain they met back up with Amy and the trio are now planning many more adventures together.
Amy
Amy also a keen adventurer, has been experiencing vanlife and the adventures that can bring. She documents her travels on Insta @abundant.adventures She has a focus on health and has a plant based diet as well as being a fan of water fasting. Cooking in the van is something she enjoys, and clearly has a lot of patience for. She once cooked an apple and cinnamon cake over candlelight! It took 4 hours which we imagine made it taste all the better when ready.
The Van
A featured vanlifer article wouldn’t be the same without having a nosey into what they like to cook and eat…
The couple are currently travelling in Alex’s van Joyce. Their van kitchen is well equipped for knocking up some awesome vanlife meals. The van has hot running water, a definite luxury in a travelling home. The cooking set-up includes a twin burner hob and an oven with a grill – no more need for cooking by candlelight for Amy. All of these run off LPG, and their 12v compressor fridge runs off solar power. Amy’s favourite part of the van kitchen is the spice rack. Spices are a definite vanlife essential, they can improve even the most basic meal.
Meals that feature in these vanlifers diet?
Amy is vegan meaning their van pantry is always stocked up with fresh fruit and vegetables. They also like to make sure they always have nutritional yeast, garam masala and coconut milk.
Their go to meal has been bean wraps, and Alex would eat these for lunch and dinner every day if he could. Luckily Alex’s diet comprises more than just beans. This is just as well living in an enclosed space! One of their favourite meals to make in their van is their Butternut & Chickpea stew, the recipe can be found right here!
They have had their share of cooking disasters including charcoal cake and exploding peppers, and are open to trying new things with cooking and food.
What’s next for our featured vanlifers Alex & Amy?
At the moment they are enjoying life in Spain. It has enough variety to keep the adventurers inside of them happy with beautiful beaches, great spots for kiting, mountain ranges and being able to take part in winter sports such as snowboarding. This is also where they met, so holds a special place in their hearts. They are planning many more travels and adventures though, with Alex’s favourite places including Albania and of course Morocco!
On future travels they may be quick to rectify any issues. When travelling Alex got his van stuck in sand one night. He drifted off to sleep in his pants, woke up the next morning and threw open Joyce’s doors to try and see what the issue was the night before… Only to find himself on a beach surrounded by sunbathers – unsurprisingly he described the experience as awkward.
The pair run a Van Life Digital Nomad group on Facebook – you can find the link here
Tips for fellow vanlifers
With all the inpirational van build videos on Alex’s kitevanman YouTube it is only appropriate to ask for any advice to future or fellow vanlifers.
If converting the van yourself, build it around you! Think about what is important to you and prioritise that in the build. Really think about your personal needs when designing the layout
Also, a word of warning for those considering a fruit hammock. Hang it as far from the wall as possible unless you like mashed mangoes and bruised apples. Plus a sticky wall!
Want to follow our featured vanlifers adventures?
Who wouldn’t want to see what these guys get up to on their travels? Here are all the links to our featured vanlifers socials, click on the links to head straight to their page.
What do you do when stranded in Portugal during lockdown? Cook a german recipe on the beach of course! Here is a recipe from featured vanlifers @motorhominglife read their feature here.
Kaiser Otto Kartofflesalad
motorhominglife
Meat Based
King of Potato Salads. A recipe dating back to when Germany had a king. It has developed over generations, as ingredients were discovered and became available. (This was made with salad cream in the 70's), before mayonnaise became known. Each Otto generation added their own touch. It's still a good salad using salad cream and plain yogurt. But that's another time.It's a great dish on its own, or as an accompaniment to a cold buffet, or BBQ with those over cooked sausages, or under cooked chicken?
You can use new or old potatoes.If new, rub down with water, and remove any black or bruised bits, slice in half. If old, peel and cut into quarters. Place into cold water and bring to the boil. Each type and variety of potato has a different cooking time. You can use my method to test. (Ask Sally-Anne). After about 10 minutes, Take a knife and stab a potato, and pull it out. If the potato comes out of the water, then it's not done. If it falls off the knife, it's done. If you break the potato, then they are over-done, but don’t panic they are OK, just a bit mushy when making Otto. When they are cooked, drain and allow to cool. Keep the hot water.
Put the water back on to boil, and gently lay your eggs in the hot water. Please use room temperature eggs. How long do you boil an egg to get a good sliceable egg, (not the runny type, the ones you dip your toasted solders in, sort of thing you have for breakfast).
I boil mine for 15 minutes (take out with a big spoon and straight into cold water).
While the eggs are cooking, heat a skillet or small frying pan. Add in the bacon, or you can use pancetta, if you feel your budget can cope with it. A small win on the Euro lotto gives me pancetta in my Otto. Relax the use of salt during the recipe if using pancetta.
Fry until really crispy, then let them cool down in kitchen towel. Important.
Multitasking is the key, because, as this is all going on, take on other tasks, fast but precise and use the “knuckle method chopping”. Google it.
Celery, cut off top and bottom of each piece, wash and cut each piece longways 4-5 times. Hold together and slice into very small pieces, you need the crunch not the celery.
Then put in bowl, dollop of mayonnaise, and stir until all is coated. Add a pinch of salt, and a few turns of your black pepper mill.
Chives, just bunch up and chop according to your mood. No worries, place in the bowl and stir. That’s the colour.
Onions, peel, slice and chop very fine. Add to bowl, with a dollop of mayonnaise, and stir in to coat. If looking a bit dry, adding another dollop of mayonnaise is OK.
Slice the salami into long steps, put in bowl and stir.
Time to check the bacon (pancetta), if cool, keep in the kitchen roll, and bash with a wooded spoon. Add to the bowl with a dollop of mayonnaise. By doing, this you have just more added salt.
Now, can you see how you’re building up the flavour and texture.
Now to add some pickle flavour, take the gherkins, and slice off any stems. Then slice long ways, and slice into pieces, not too small, you need the crunch, and the tang.
Meanwhile, as the eggs are cooling, place your Frankfurters into the hot water, and simmer for 2 minutes longer than on the instructions on the packet.
Add a pinch of pollen to the bowl and mix. You should have a jar in the cupboard, if not, why not? It gives you wings, a pinch every day in your yoghurt, or even in your coffee (not red hot coffee). Google it. Trust me.
By now your potatoes should be cool. Add to the bowl and fold in, you don’t want to break them up, yet. Big dollop of mayonnaise or even two, to cover potatoes liberally.
Shell the eggs and slice, put into bowl and fold in.
Add a pinch of salt, then pretend you are the pizza waiter in your local pizzeria, grind that black pepper. Now black pepper is important, and even though I’ve made Otto since the dinosaurs ruled the earth, I never put enough in, and I end up adding more when I have a portion. Probably better to do this the first time to gauge the pepper.
Remove the Frankfurters from the simmering water, and let them cool, it doesn’t take long. Add washing up liquid to the water and place to one side.
Once the Frankfurters are cooled, slice, and add to bowl, then add another dollop of mayonnaise and another pinch of salt.
Grand finale, get your big wooden spoon and stir. The potatoes shouldn’t break down. If they do, don’t boil them for as long next time, which will be almost impossible as they will be different potatoes… Not to worry.
Add more mayonnaise if it looks dry, and a few more grinds of black pepper.
Decant into rectangular Tupperware type containers (other brands are available), seal and put in the fridge upside down over night.
Use square and rectangle containers, as round bowls play havoc with the trigonometry of the fridge.
Use the water with the washing up liquid in, to wash your utensils.
Next morning turn over the containers.
You can serve straight from fridge.
Its all about taste, creat your own signature dish, Queen Otto or King Otto the third. Maybe you want more of a pickle taste, add more gherkins; more crunch, more crispy bacon or celery. I have used Bratwust in the past, gives it a more meaty taste. Add chilli or capers, shallots instead of onions to tone the harshness down. King Otto isn’t a dictator, he wants you to enjoy the process, as enjoying the process enhances the flavour. And maybe some more salt and black pepper when you serve a portion.Ask first.Garnish with cherry tomatoes, cucumber and basil.Thank you for having a go. Descendant of King Otto
Here is featured Vanlifers Alex & Amy’s recipe for Moroccan Inspired Stew.
This is what they have to say. ‘Our favourite meal to make in the van is a butternut and chickpea stew, or as we like to call it – our No Tagine, Tagine. Inspired by all the flavours of the Moroccan dish and served with almond and coriander couscous. It takes a while to cook, and uses lot’s of different ingredients, but the end result is SO worth it. We usually batch cook and eat it for a couple of days afterwards; it’s even better the next day!’
To make this a one-pot wonder you can cook the butternut and potatoes in the stew, but this can take a while so we prefer to bake in the oven for 25 mins to make sure they’re extra soft. Or parboil them for 5-8 mins if an oven isn’t available.
Heat up the oil in a heavy-bottomed pot that you have a lid for.
Add the chopped onion and fry on a low-medium heat until they turn almost translucent (8-10 minutes), stirring occasionally.
Add the chopped garlic. Keep frying gently until the garlic softens completely (about 5 minutes).
Stir in all of the ground spices as well as the fresh chilli, coriander and ginger. Fry them off on a low heat for a minute or two (stirring the whole time – if they burn they’ll taste bitter).
Add the fresh tomatoes and squeeze the slice of lemon over the mixture. after a few minutes stir in the chopped tomatoes & 2 tins worth of water, also throw in the cardamom pods, bay leaves, raisins and salt. Cover and simmer, until the tomato chunks fall apart and become part of the sauce (about 45 minutes).
Remove the lid and add the butternut, potato and chickpeas. Keep cooking the stew on low-medium heat to allow excess water to evaporate so that it thickens.
Once the sauce thickens, taste it and season with black pepper, more salt if needed and add the chopped dates/date syrup.
Chuck in the spinach and almond halves for the last 10 minutes and cover the pot with a lid to allow them to cook into the sauce.
Serve over cooked couscous (which we make with a good shake of cinnamon and left over coriander almonds and raisins.
As true Genoese here is the true recipe for an authentic pesto!!
Attention!!! Add one ingredient at a time. It is very important not to put all the ingredients together.
Boil water with sugar and lemon juice, in the meantime peel and cut the apples into cubes. Add them to the pot and cook for about 5/10 minutes, blend everything, let it cool and it's ready.
We have the 5ml steel campfire from Primus.
The intermediate step.
Here is my juice bottle ready to drink!
If you want to put them under vacuum in the bottle or glass jar remember to put them to boil to sterilize them and then put the content still hot inside and put it upside down and let it cool.
We see many different campervan conversions on our Insta every day. Our favourite ones by far are the upcycled campervan kitchens, so inspirational! So sit back, relax and enjoy taking a peek into these inspirational upcycled campervan kitchens.
Using recycled and upcycled items in your van build can save on cost. It is beneficial in other ways too. Using recycled items and upcycling them saves perfectly good items from landfill. Like many other vanlifers, we try to look for ways to live sustainably. Reusing items and reducing waste (ours or someone else’s) is all a move in the right direction for this movement.
We love the sentimentality upcycled items have associated with them. It’s so fab when parts of your campervan conversions have their own stories to tell. Looking at them can remind you of a certain time, place or person instantly and that’s a lovely feeling.
That leads us on to the 7 inspirational upcycled campervan kitchens in this article. We hope that you enjoy them too.
Recycle Inn
Yasmine & Rene specialise in converting vans into campervans using recycled materials. The couple are are based in France, and promote living in a sustainable way. They do this by using as many upcycled items as possible in their builds. Reducing plastic use in their van and often participating in beach clean ups are other ways.
They have converted a number of vans, and we will be focusing on one in this article. This van is a long wheelbase, high top Renault Master 2. Everything in this campervan kitchen has been upcycled using recycled materials, and they love that each item has a story attached to it. A lot of the wood used in the van is pallet wood which they obtained for free. They lovingly took the time to sand all the pieces down to create the look you now see. The worktop was created from an old wardrobe door. The cupboards were also created from upcycled furniture.
Upcycled Campervan Kitchen Features
There are many features in this beautiful campervan kitchen that immediately catch your eye, the first being the eye shaped window. This unique feature is felt to protect them on their travels, and even has an ‘eyelid’ to block out the light at night time.
The couple really wanted some authentic Portuguese tiles in their campervan kitchen. They struggled to find any on their travels. Eventually they found these lovely tiles and upcycled them to create their splashback. The colours complement their build perfectly.
Some more beautiful upcycled items include the tap. The tap was was originally from a wine barrel obtained during their travels through Bordeaux. Two old biscuit tins are now used as overhead storage. The second hand map of Spain & Portugal helps them document their travels. All of these help to create a cosy campervan kitchen, with lots of memories and personal touches.
Favourite campervan kitchen gadget
They confess to keeping life simple with no gadgets, however, they do love their stove top. Plus having the ability to cook a variety of meals with their oven. The oven was also second hand for $30 and has been given a new lease of life in their campervan.
Favourite campervan meal
Their favourite thing to make in their campervan kitchen is fresh bread or vegetarian lasagna.
What better way to start an upcycled campervan renovation than with an upcycled van? Let’s show you Dan’s ex police van, now inspirational campervan! This van is a full-time home on wheels, and a lot of the conversion was completed using recycled and upcycled items.
This was a true labour of love, all of the wood in the kitchen is reclaimed. Dan helped tidy up the local area by collecting any crates at the side of the road. These were then cleaned up ready to use in the van. The majority of the screws and nails used were either reclaimed from old pieces of wood or from junk stores.
That isn’t the only recycled thing in this campervan kitchen. The cutlery, pots and pans are all second hand too.
Dan is a fan of old style cabins which may be where the inspiration came from. Converting a campervan yourself means you can get exactly what you want. Travelling in the van full time Dan felt it was important for it to feel homely and is very happy with the end result.
The kitchen is fitted out with a cast iron dual gas stove, a water pump and a cooler. The electrics run off solar power allowing them to stay off grid and reduce their carbon footprint.
The set-up of their kitchen means there is no need to set anything up, it’s all ready to go. They considered this an important factor when planning their kitchen.
A favourite feature in the van is their stove. This not only warms up the van while boiling water for a morning coffee, but also allows them to make awesome Cuban sandwiches!
Favourite campervan kitchen gadget
A hand blender, which comes in handy for smoothies, soups & curries.
Favourite campervan meal
It was too hard pick one! They said they enjoy making broccoli soup, pumpkin soup, steak burritos and curries, and they love Mexican nights in the van too!
As their Insta name may suggest, Jonny & Megan are enjoying vanlife in Ireland. They have a Toyota Hiace. It may be small but that doesn’t mean they can’t have everything they want in their home on wheels.
Surfing plays an important part in their life and they even have storage for their surfboard in the van! Their van is colourful and cosy, plus it has a rooftop garden. The upcycled kitchen is made with some reclaimed wood that has a very special story behind it. The kitchen units are made from Jonny’s Dad’s old garden fence!
“Almost the full kitchen is reclaimed, the wood is all reclaimed wood panels from a fence. It’s cool because I remember helping my dad build that fence when I was a kid. He would always have me out helping him with little jobs like that when I was younger. I definitely gained my skills and love for wood working from him. It’s nice being able to use those skills, especially repurposing something that we both built together“
Upcycled and recycled items, full of memories, can make your campervan even more magical inside. Meaning you can take your memories from home on your travels with you.
They describe their own kitchen as basic but functional. There is a 2 burner hob with a grill. If extra space is required, the end of the cupboard folds up to create extra worktop space. These space-saving ideas are total campervan kitchen inspiration.
The reclaimed wood sets off the teal coloured tiles, which happens to be one of their favourite features, alongside the cupboard door knobs.
The hose linking the water tank to the tap is another recycled item in their van kitchen. This was originally a garden hose which has been thoroughly cleaned.
Favourite campervan meal
Jonny admits that Megan is the one with the culinary skills. He does however, make a mean cheese toastie & the world’s best cup of tea!
Their advice to anyone embarking on a van build…
Anyone thinking about embarking on a van build, it’s the best thing you’ll do! The enjoyment of building the van alone is amazing. The best bit about it is that you can build it to your exact specifications, to suit your needs. There aren’t really any rules when it comes to putting a van together. That reflects nicely on the life you can live with a van too, a never ending exploration in your home on wheels.
Vanoraks are made up of Jess & Darren. In September 2019 they purchased an old window fitters van and decided to convert it into a mini home on wheels. The global pandemic arrived not long after they bought the van. Lockdown provided the time to work on the van. It is now ready for adventure, as soon as they’re allowed to.
Many of the items in the campervan kitchen are upcycled. This meant the couple could use the money elsewhere for all their homely comforts. They found the upcycling process fun, enjoyed putting unwanted items to good use, and felt it added character to the interior of the campervan.
Upcycled Campervan Kitchen Features
Some of the upcycled items came from the previous owner. The window fitter racking was used as the internal frame for the kitchen, shower and bed. The worktop in the kitchen is made from upcycled scaffolding boards. They spent time sanding the boards, waxing and sealing them to make them suitable for use.
Using upcycled items can be a conversation starter too, the lamp above the kitchen hob is actually an upcycled blowtorch from Darren’s Grandfather’s garage. It proves to be a talking point when they have visitors in the van. There are many more gorgeous talking points in this campervan. One being the beautiful copper sink which actually started life as a pan. The wind deflector behind the hob was created using a copper sheet from a skip.
The eco-friendly aspects of the van don’t end there. The van runs off solar panels which provide enough energy for all their internal electrics and gadgets. Their water tanks have sensors to monitor the water usage in the van. The shower head contains beads to improve water pressure and reduce the amount of water they use. This is handy when there isn’t an unlimited supply of water!
Favourite campervan kitchen gadget
We have another fan of the hand blender. These guys like to make soup, dressings and use it for chopping herbs. Their wall mounted bottle opener has come in useful too!
Favourite campervan meal
They love to enjoy a breakfast treat of vegan pancakes. After a long walk one of their favourite ways to warm up is with a warming vegan chilli. The recipe is right here for you to recreate it yourself.
Watch as many YouTube van build/conversions to get an idea of the style and layout that will work for you. Don’t be afraid to ask other vanlife/van builders questions, even if they seem simple.
These guys love using reclaimed items so much, they even made a business from it! They create beautiful wooden home decor using reclaimed timber. The campervan kitchen is no exception. They have used upcycled items to create their perfect living space.
They have used reclaimed wood in their build which is included in their table, worktop and light piece. Upcycled roofing battens were used to make their table and chairs. Another upcycled feature is their tap. They made this themselves from industrial pipe work.
This campervan kitchen has a twin hob burner, jetboil and portable gas bbq. They make the most of the sun by having a solar shower in the van, A portable solar pack means they can charge smaller items without using energy from the van batteries.
Favourite campervan kitchen gadget
Having a hob as the main way to cook meals in their campervan, their favourite gadget is a vanlife necessity. A high quality non-stick pan can be versatile and is easy to wipe down when doing the washing up in a campervan.
Favourite campervan meal
Their favourite meal is a veggie burger. This has the versatility of going with many different things to make a meal. On special occasions they like to make pan pizza!
Their advice to anyone embarking on a van build…
Be true to your own. It’s great to get inspiration from other van lifers but you will never recreate something they have made. Be unique and think outside the box. Make it around your own needs.
If you are looking for an inspirational upcycled campervan kitchen – look no further. We see this campervan kitchen attracting attention on Instagram frequently.
These UK vanlifers travel in their van full-time and have recently been enjoying Scotland. At the beginning of their build they knew they wanted to try to make it as environmentally friendly as possible.
They have done this by using as many recycled and upcycled items as possible, and installing a solar powered system to make sure they can camp off grid.
Upcycled Campervan Kitchen Features
Their kitchen was structured around some second hand cabinets they found. As many recycled and free items as possible were used, to minimise the cost and effects on the environment. Upcycled pallet wood was used to create their countertops & all their crockery and cutlery is second hand. They found a store which makes use of paints and varnish that would otherwise be thrown away and used these in their build.
The couple would have loved a live edge worktop in their campervan kitchen. This would not have been within their budget though. Luckily they found some long slats of wood in a skip. Some of these had live edges, and so they combined them together. After sanding and oiling them, they managed to get the worktop they desired.
The single ring camping stove is perfect for cooking inside and outside the van. This was also upcycled by using coach enamel to paint it a soft gold colour. They have been having issues with condensation in their van. This means they are braving cooking outside as much as possible, or making some fab one-pot pasta to minimise cooking time. Having over 40 jars of condiments in their van means they are never going to be eating a bland meal!
Upcycling your van isn’t limited just to the interior. Laura & Aaron upcycled the outside of their campervan too – by painting it themselves!
Laura & Aaron don’t limit their upcycling just to their van, all of their clothes are from thrift stores too. One of their favourite things about buying second hand items is imagining the history of the item and they characters that owned it before.
Why use upcycled items?
The couple like to be conscious of the environment around them and trying to protect and preserve it. Buying new items made them cringe knowing that there was likely little consideration for the workers or environment in production. This is one reason they decided to create an upcycled campervan, plus the lack of funds! Upcycling and recycling items meant they managed to keep the cost of their conversion low.
The couple like to travel extremely slowly on their travels, take it all in and be considerate about the amount of fuel they use. The tap is operated via a pump to minimise water use (and it’s fun to pump!). A solar power system set up in their van to help with energy supply.
Favourite campervan kitchen gadget
Their favourite gadget is their carbon monoxide detector. Cooking in a small space can be risky if not well ventilated. Having a carbon monoxide detector means Laura & Aaron can sleep soundly knowing there are no dangerous gases in the van.
Favourite campervan meal
Part of wanting to live a more environmentally friendly lifestyle is eating a vegan diet. The couple like to make hearty italian meals with lentils, courgette and wayyyy too much garlic!
Their advice to anyone embarking on a van build…
The main thing is to not let ‘lack of knowledge’ hold you back, you can learn it all!!
Their van may currently be off the road, but that is not going to stop us including it in our inspirational upcycled campervan kitchens. Louise, Emily & AJ the dog are all fine and hopefully will soon be back on their adventures.
They worked within a budget and did their best to stick to it all the way through. With the pandemic, the uncertainty made them more determined to stick to their budget. This is one of the main reasons they decided to use reclaimed items in their van.
Upcycled Campervan Kitchen Features
Louise built the kitchen cupboards and drawers using reclaimed wood. The wood used, was made up of pallet wood and wood that was leftover from their build. They feel the use of these upcycled cupboards reflect their personalities, ‘not perfect, but does the job’
The coffee sacks used in their kitchen are from a small coffee distributor they found on a campsite. These fit in with the decor, and can bring back memories of their trip.
Their build shows that you can incorporate some reclaimed materials in your build, no matter how big or small.
Favourite Campervan Kitchen Feature
Their favourites are the blackboard where they can leave notes to each other and their cactus shelf. Emily likes the tiniest draining board, and Louise loves the worktop
Favourite campervan meal
They love one pot meals, and who doesn’t less washing up, woo-hoo! Their particular favourite is a vegetable Jambalaya.
Their advice to anyone embarking on a van build…
Take your time on the planning. It really is the most important part and don’t be afraid to have a nose in other people’s vans, we still do now. Don’t rush it, speak to as many people as you can who have done it already to get multiple opinions (of which you will get MANY). Use this knowledge to make your decisions based on your needs. Every van builder has made a few mistakes try and learn from as many of theirs, but no matter what you will make some of your own.
We hope seeing these inspirational upcycled campervan kitchens has given you some ideas. There are many reasons to use upcycled items in your van build:
Save on cost
Give a new lease of life to unwanted items
Save items going to landfill
Fill your van with memories
No matter how many upcycled items you choose to use, it can provide those finishing touches to your campervan kitchen.
Want to see more inspirational campervan kitchens? Be sure to check out our other article showcasing 10 of the best van kitchen designs right here!
Let us know in the comments if you have any upcycled items in your campervan!
As good Italians we couldn't help but try to make pizza !! Super easy to do, and super fast!
Only 1 hour of leavening/proving.
The video can be found on our Instagram page! @vwt4_furbone_
Remember to grease the stove well with oil, so it will come off perfectly, at least if you have no silicone element.
Put the yeast with warm water, mix, add flour and oil, knead until a loaf is created.
Let it rest for 1 hour.
Roll out the dough to create the right width of our omnia,season to taste!
Over low heat, cook for about 15/20 minutes depending on how crunchy you want to make it!
I used all organic, and I used type 2 flour, but better to use Manitoba flour and type 00 flour and mixing them.
The dough will come like this, and you will make two pizzas with it.
Fried Tagliatelle with Chickpeas and Tomatoes in Cajun Oil
Vegan, Vegetarian
Where Italy meets Louisana. This simple, hearty and flavoursome campervan recipe will knock your socks off and leave you comfortably warm on the inside.
Heat the oil in a pan over a medium heat. Add the finely chopped garlic along with all the spices. (Smoked Paprika, Cayenne Pepper, Onion Powder and Oregano)
Season with Salt and Pepper and continuously stirring cook the spices for about 2 minutes.
Add the Tagliatelle nests into the pan and give them a good coat in all the oil.
Fry away stirring often for 5 minutes.
Add the chickpeas to the pan (including the water in the tin) and add the tomatoes, a cup of water and crumble the stock cube into the juices.
Stir it all up and cook for another 5 minutes until the sauce thickens.
Using a fork squash each and every tomato in the pan. It should be easy as they will be soft and juicy.
Stir in the fresh coriander and squeeze in the lemon juice.
By now the tagliatelle should be al dente and ready to serve.
Enjoy!
This is an easy and delicious treat for lunch or dinner. The creamy butterbean sauce smothered in cheese is the perfect texture for crispy sourdough toast.
In a bowl add the sliced red onion, sliced chilli and sugar. Season with salt and drizzle the apple cider vinegar over the top and give it a good stir with a teaspoon.
Leave to one side to soften up.
Add a tablespoon of olive oil to a pan on medium heat.
Finely chop the ginger and garlic and add to a pan along with 1/2 teaspoon of ground cumin and 1 teaspoon of medium curry powder.
It is important to cook out the spices to bring out the flavour yet take extra care not to burn the garlic.
Cook for about 1 minute.
Add the butterbeans and the cheese to the mixture and season generously with salt and pepper.
When the cheese starts to melt remove from the heat and allow to cool for 2 minutes.
Stir through the cream and chopped coriander.
If you have a grill, toast a couple of slices of sourdough bread under it or if not use a pan and fry the bread with a little olive oil.
Make your toast and place on a plate.
Pour your butterbean mixture over the toast and top with a generous amount of the pickled onion and chilli.
Add extra salt and pepper.
Yum!
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