Camp Recipes

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"You can eat it, but it tastes like Sh.." - Mick Dundee

Coming here will be a bunch of recipes that are easy to prepare in the field or are designed with ingredients that have a long shelf life, ideal for when refrigeration is difficult or not available.

Hearty Camper Van & Camping Recipes

When traveling, the goal is to maximize flavor while minimizing fuel consumption and dishwashing. These five recipes rely on one-pot methods and shelf-stable ingredients that require little to no refrigeration.

Van-Life Smoky Bean & Sausage Stew

A warming, protein-packed meal that uses tinned staples for a rich, smoky finish.

  • Ingredients:
    • 1 tin kidney beans,
    • 1 tin chopped tomatoes,
    • 1 pack shelf-stable sausages (or chorizo),
    • 1 onion,
    • 1 tbsp smoked paprika,
    • 1 stock cube.
  • Instructions:
  1. Slice sausages and onion; fry in a deep pan until browned.
  2. Stir in smoked paprika for 30 seconds to release the aroma.
  3. Add tomatoes and drained beans.
  4. Crumble in the stock cube with a splash of water.
  5. Simmer for 10–15 minutes until thick. Serve with crusty bread.

2. Sweet Potato & Chickpea Peanut Stew

A savory, West African-inspired dish. The peanut butter adds healthy fats that keep you full for hours.

  • Ingredients:
    • 1 large sweet potato,
    • 1 tin chickpeas,
    • 1 tin chopped tomatoes,
    • 2 tbsp peanut butter,
    • 1 tsp curry powder.
  • Instructions:
  1. Peel and small-cube the sweet potato (smaller pieces cook faster).
  2. Boil in a small amount of water or stock until tender (approx. 10 mins).
  3. Add tomatoes, drained chickpeas, and spices.
  4. Stir in peanut butter until melted and creamy.
  5. Simmer for 5 more minutes.

3. One-Pan Pantry Pasta Puttanesca

The ultimate "under-the-seat" meal. Almost everything comes from a jar or tin.

  • Ingredients:
    • Spaghetti,
    • 1 small jar olives,
    • 1 tin tuna,
    • 1 tin chopped tomatoes (or passata),
    • garlic powder,
    • chili flakes.
  • Instructions:
  1. Boil pasta in salted water (use just enough water to cover it to save fuel).
  2. Two minutes before the pasta is done, add tomatoes, olives, and tuna directly into the pot.
  3. Stir over heat until the sauce is hot and the pasta is al dente.
  4. Season with plenty of black pepper.

4. Red Lentil & Coconut "Dump" Dhal

Lentils are lightweight and don't require soaking, making them the "king" of camping food.

  • Ingredients:
    • 1 cup red split lentils,
    • 1 tin coconut milk,
    • 1 onion,
    • 2 tbsp curry powder,
    • 1 stock cube.
  • Instructions:
  1. Fry diced onion until soft.
  2. Add lentils, coconut milk, and one "tin-full" of water.
  3. Stir in curry powder and stock cube.
  4. Simmer on low for 15–20 minutes, stirring occasionally, until it reaches a thick, porridge-like consistency.

5. Cheesy Campfire Mash & Sausage Skillet

The ultimate comfort food. Using instant flakes makes this a high-energy meal in under 10 minutes.

  • Ingredients:
    • 1 pack instant mashed potato,
    • 1 tin peas or corn,
    • 1 pack shelf-stable sausages,
    • 1 block hard cheddar (lasts well without a fridge),
    • gravy granules.
  • Instructions:
  1. Fry sausages in a pan until cooked; set aside.
  2. In the same pan, prepare instant mash according to the packet instructions.
  3. Stir in the veg and a handful of grated cheese.
  4. Top with sausages and a splash of thick gravy.

6. "Mountain Carbonara" (No-Egg Version)

Traditional carbonara uses raw eggs, which are risky to travel with. This version uses shelf-stable cream or "starchy water" and hard cheese for a similar velvety result.

  • Ingredients:
    • Spaghetti, pancetta or bacon lardons (keep well),
    • 1 small carton long-life single cream (optional),
    • plenty of black pepper,
    • hard Parmesan or Grana Padano.
  • Instructions:
  1. Boil pasta in a small amount of water. Do not drain all the water; keep about half a cup in the pot.
  2. While pasta boils, fry pancetta in a separate small pan (or the lid of your pot) until crispy.
  3. Add the crispy pancetta and the cheese to the pasta and starchy water.
  4. Stir vigorously over low heat until the cheese melts into a thick sauce. Add cream if using for extra calories.
  5. Finish with a massive amount of black pepper.

7. The 10-Minute Chili Mac

A fusion of two comfort classics. It’s incredibly filling and uses the "absorption method" so you don't have to pour away precious water.

  • Ingredients:
    • 1 tin of chili con carne (or veggie chili),
    • 1.5 cups of macaroni,
    • 1 cup of water,
    • extra chili flakes.
  • Instructions:
  1. Empty the tin of chili into your pot and add the dry macaroni and the water.
  2. Bring to a boil, then turn down to a simmer.
  3. Cover and cook for 8–10 minutes, stirring occasionally so the pasta doesn't stick.
  4. The pasta will cook directly in the chili sauce. If it looks too dry, add a splash more water.
  5. Serve once the pasta is tender and the sauce is thick.

8. Chorizo & Halloumi "Sunrise" Hash

Halloumi is a camper's best friend because it is often vacuum-packed and has a much longer shelf life than soft cheeses.

  • Ingredients:
    • 1 tin of sliced potatoes (drained),
    • half a ring of chorizo,
    • 1 pack of halloumi,
    • 1 tsp dried oregano.
  • Instructions:
  1. Slice the chorizo and halloumi into cubes.
  2. Fry the chorizo first until the red oil is released.
  3. Add the potatoes and halloumi. Fry on high heat until the potatoes are golden and the halloumi has a brown crust.
  4. Sprinkle with oregano and serve. No extra oil is needed as the chorizo provides it all.

9. Red Pesto & Cashew Chicken Pasta

Using jarred pesto and tinned chicken (or foil-pack chicken) makes this a high-protein meal that tastes like "real" home cooking.

  • Ingredients:
    • Penne pasta,
    • half a jar of red pesto,
    • 1 tin/pouch of cooked chicken breast,
    • a handful of salted cashews.
  • Instructions:
  1. Boil the penne until soft and drain.
  2. Stir in the red pesto and the chicken.
  3. Heat through for 2 minutes.
  4. Top with the cashews just before serving. The nuts add a necessary "crunch" and extra healthy fats.

10. The "Everything" Campfire Burrito

This is a great "end-of-trip" meal to use up the last of your pantry items.

  • Ingredients:
    • Flour tortillas,
    • 1 tin refried beans,
    • 1 pouch of pre-cooked "microwave" rice (eaten cold or warmed),
    • any leftover meat or veg,
    • hot sauce packets.
  • Instructions:
  1. Spread refried beans onto a tortilla.
  2. Layer in the rice and any leftovers you have.
  3. Roll tight and wrap in foil.
  4. If you have a fire or a dry pan, toast the burrito (in the foil) for 5 minutes to get the outside crispy and the inside melty.
  5. Add hot sauce to taste.

Dutch Oven Campfire Classics

The Dutch oven is the ultimate heavy-duty tool for the adventurous cook. Its ability to distribute heat evenly and act as a mini-oven allows for baking and slow-roasting directly over coals.

11. "No-Knead" Campfire Bread

Nothing beats fresh bread in the wilderness. This recipe uses the Dutch oven's heat retention to create a perfect crusty loaf.

  • Ingredients:
    • 3 cups self-rising flour (or plain flour with 1 tsp yeast),
    • 1.5 cups warm water,
    • 1 tsp salt,
    • a splash of oil.
  • Instructions:
  1. Mix flour, salt, and water in a bowl until a shaggy dough forms.
  2. Let it sit in a warm spot for at least 30 minutes (if using yeast, wait 2 hours).
  3. Line the Dutch oven with parchment paper or grease it heavily with oil.
  4. Place the dough inside. Cover with the lid.
  5. Place the pot on a bed of glowing coals and place 5–8 coals on top of the lid.
  6. Bake for 30–40 minutes until the loaf sounds hollow when tapped on the bottom.

12. Slow-Cooked Beef & Ale Stew

A "set-it-and-forget-it" meal that tenderizes tougher cuts of meat over a few hours while you enjoy the campfire.

  • Ingredients:
    • 500g stewing beef,
    • 2 onions,
    • 2 carrots,
    • 1 bottle of ale/stout,
    • 1 beef stock cube,
    • 2 tbsp flour.
  • Instructions:
  1. Toss the meat in flour, salt, and pepper. Brown it in the Dutch oven with a little oil.
  2. Add chopped onions and carrots.
  3. Pour in the ale and enough water to cover the meat. Crumble in the stock cube.
  4. Put the lid on. Move the pot to the edge of the fire where it can simmer gently (not boil violently).
  5. Cook for 1.5 to 2 hours. The sauce will thicken into a rich gravy.

13. Dutch Oven "Mountain" Lasagna

Who says you can't have lasagna while camping? This uses no-boil sheets to save time and water.

  • Ingredients:
    • 500g ground beef (or tinned lentils for veggie option),
    • 1 jar marinara sauce,
    • 1 pack no-boil lasagna sheets,
    • 500g ricotta or sliced mozzarella.
  • Instructions:
  1. Brown the beef in the pot, then stir in the marinara sauce. Remove half the mixture and set aside.
  2. Layer lasagna sheets over the sauce remaining in the pot (break them to fit).
  3. Add a layer of cheese, then a layer of the reserved sauce. Repeat until ingredients are used.
  4. Top with a heavy layer of cheese.
  5. Cover and place coals on the lid. Bake for 25–30 minutes until the pasta is tender and the cheese is bubbling.

14. Upside-Down Berry Cake

Baking in a Dutch oven is surprisingly easy. The fruit at the bottom caramelizes and prevents the cake from sticking.

  • Ingredients:
    • 1 tin of fruit pie filling (cherry or apple) or fresh berries,
    • 1 pack of "just add water" muffin or sponge mix.
  • Instructions:
  1. Pour the fruit filling into the bottom of the greased Dutch oven.
  2. Mix the cake batter and pour it evenly over the fruit.
  3. Put the lid on. Use a 3-to-1 ratio of coals: more on the lid (for browning) than underneath (to prevent burning the fruit).
  4. Bake for 20–30 minutes. Check by inserting a clean stick or knife into the center.

15. One-Pot Campfire Roast Chicken

A Sunday roast in the middle of nowhere. The cast iron keeps the chicken moist while crisping the skin.

  • Ingredients:
    • 1 small whole chicken,
    • 4 large potatoes (quartered),
    • 1 bulb of garlic,
    • dried rosemary,
    • olive oil.
  • Instructions:
  1. Rub the chicken with oil, salt, and rosemary.
  2. Place the potatoes and garlic cloves at the bottom of the pot; they act as a "rack" for the chicken.
  3. Sit the chicken on top of the potatoes.
  4. Cover and cook with coals underneath and a generous amount of coals on the lid.
  5. Cook for about 60–90 minutes. the chicken juices will flavor the potatoes perfectly.

Soups and Stews

Cypher Mine Soup

This is a quick, hearty meal designed for backpacking and trail cooking using lightweight ingredients.

  • Ingredients:
    • 2 quarts water,
    • 1 package chicken rice dinner (with peas and carrots),
    • 1 package instant chicken noodle soup (or Ramen),
    • Optional: nuts or instant potatoes (for thickening).
  • Instructions:
  1. Bring 2 quarts of water to a boil.
  2. Add the chicken rice dinner and the instant soup or Ramen.
  3. If the soup is too thin, stir in a handful of nuts or a small amount of instant potatoes to achieve the desired thickness.

Chicken and Dumplings

A simplified, one-pot version of the classic comfort food that uses pre-cooked chicken and soup mix.

  • Ingredients:
    • 1 package chicken noodle soup mix,
    • 1 can boned chicken,
    • biscuit mix (prepared into a stiff dough),
    • water (use only half the amount called for on the soup package).
  • Instructions:
  1. Mix the chicken noodle soup mix with half the water specified on the package.
  2. Add the can of boned chicken and bring the mixture to a boil.
  3. Drop spoonfuls of the biscuit dough onto the top of the boiling soup.
  4. Cover the pot tightly and simmer for 12 to 20 minutes until the dumplings are cooked through.

20 Minute Hamburger Skillet Stew

A fast-cooking stew that is easily managed on a single burner or over a grate.

  • Ingredients:
    • Lean ground beef,
    • thinly sliced onions,
    • thinly sliced carrots,
    • thinly sliced potatoes,
    • thinly sliced celery,
    • beef bouillon,
    • boiling water,
    • seasonings,
    • flour and wine (or water) for thickening.
  • Instructions:
  1. Shape the ground beef into tiny meatballs and brown them in a skillet.
  2. Add the sliced onions, carrots, potatoes, and celery.
  3. Add the beef bouillon, seasonings, and enough boiling water to cover the ingredients.
  4. Cover and cook over low heat for 15 minutes.
  5. Mix flour with a little wine or water to create a slurry and stir it into the skillet to thicken the stew before serving.

Urraca Stew

A "trail-mix" style stew that utilizes freeze-dried components for easy carrying and quick cooking.

  • Ingredients:
    • 2 quarts water,
    • 1 package freeze-dried vegetable soup mix,
    • 1 can or package of corn,
    • 1 package beef stroganoff mix.
  • Instructions:
  1. Bring 2 quarts of water to a boil.
  2. Add the vegetable soup mix and the corn.
  3. Once the vegetables are rehydrated, add the beef stroganoff mix.
  4. Continue to cook until the rice in the stroganoff mix is fully tender.

Quick Creamed Rice Soup

An extremely fast method for a single serving that can be made directly in a heavy-duty bag.

  • Ingredients:
    • 1 package instant rice,
    • 1 package "cup-of-creamed" soup mix (e.g., Cream of Mushroom or Chicken),
    • boiling water.
  • Instructions:
  1. Place the instant rice in a heavy freezer bag or a single pot.
  2. Add boiling water as required by the rice instructions.
  3. Stir in the package of creamed soup mix.
  4. Let the mixture sit for a few minutes until the rice is tender and the soup is fully integrated.

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Tips for Dutch Oven Success

  • The Coal Ratio: For baking, you generally want more heat on the top than the bottom. This prevents the bottom of your bread or cake from burning before the middle is cooked.
  • Rotation: Every 10–15 minutes, rotate the pot 90 degrees, and rotate the lid 90 degrees in the opposite direction. This eliminates "hot spots" from the coals.
  • Cleaning: Never use soap on a seasoned cast iron Dutch oven! Scrape it out while warm, rinse with hot water, and rub a light layer of oil over it before storing to prevent rust.

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Caloric Density & Fuel Efficiency Tips

When adding these to your recipe book, consider these technical tips for outdoor cooking:

  • The Cozy Method: When cooking grains like rice or pasta, bring the pot to a boil, then turn off the gas and wrap the pot in a "cozy" (a woolen hat or a towel). The retained heat will finish the cooking process in 15 minutes without using any more fuel.
  • Salt Management: Outdoor meals often rely on tinned goods which are high in sodium.
  • Double-Duty Ingredients: Notice how Chorizo appears in multiple recipes? It acts as both a protein and a cooking oil (fat), saving you from carrying heavy bottles of oil that might leak in your kit.

Rescuing Over-Salted Meals

It is easy to overdo the salt when using stock cubes or tinned ingredients. Before you throw the meal away, try these "field-tested" methods to balance the flavors.

1. The Dilution Method (The Easiest Fix)

If you are making a soup, stew, or dhal, simply adding more volume will lower the salt concentration.

  • Water or Unsalted Stock: Add a splash of water and simmer to keep the consistency.
  • Bulk it up: Stir in an extra tin of (rinsed) beans, chickpeas, or more vegetables. This spreads the salt across more ingredients.

2. Add Acid

Acid doesn't actually remove salt, but it "distracts" your taste buds by providing a bright, sharp contrast that cuts through the saltiness.

  • Vinegar: A teaspoon of apple cider vinegar or white wine vinegar works wonders.
  • Citrus: A squeeze of lemon or lime juice is the gold standard for balancing stews and dhals.
  • Mustard: A dollop of prepared mustard can add enough tang to mask the salt.

3. Add Fat or Cream

Fat coats the tongue, creating a barrier that makes the salt feel less aggressive.

  • Dairy: Stir in a spoonful of yogurt, sour cream, or long-life cream.
  • The Nut Butter Trick: In spicy dishes or stews, a tablespoon of peanut butter or tahini adds richness that neutralizes salt.
  • Oil: A drizzle of extra virgin olive oil over the top can help mellow the flavor.

4. The Starch Trick (The "Potato Myth" vs. Reality)

You may have heard that dropping a raw potato into a stew "sucks up" the salt. While the potato does absorb some salty liquid, it isn't a vacuum cleaner for salt.

  • The Reality: Adding starch (potatoes, rice, or pasta) helps because it adds **volume and blandness**, which balances the overall flavor profile. If your stew is salty, serve it over a double portion of un-salted rice or mash.

5. Sweetness to Balance

Small amounts of sugar can counteract saltiness, much like in salted caramel.

  • Honey or Sugar: Add half a teaspoon at a time. Be careful—you don't want "sweet soup," you just want to take the edge off the salt.

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Pro-Tip for the Trail

Taste as you go! Remember that as a meal simmers and the water evaporates, the salt concentration increases. If it tastes "perfect" at the start, it might be too salty by the time it has thickened. ---

Essential Pantry Staples for Adventures

Keep these items in your "dry box" for reliable, easy meals anywhere:

Category Ingredients Why It's Great
Proteins Tinned tuna/mackerel, Chickpeas, Red split lentils, Shelf-stable sausages (chorizo/salami) No refrigeration needed; high protein for hiking energy.
Carbs Quick-cook pasta, Instant mash, Couscous, Rice noodles Couscous and rice noodles only require soaking in boiled water (saves gas).
Base Flavors Stock cubes, Garlic powder, Smoked paprika, Soy sauce packets, Coconut milk Small but powerful ways to transform bland ingredients.
Vegetables Sweet potatoes, Onions, Tinned tomatoes, Tinned sweetcorn Sweet potatoes and onions last for weeks in a cool, dark cupboard.
Extras Peanut butter, Olive oil, Gravy granules, Hard cheeses High-calorie fats that provide long-burning fuel.


Adventure Nutrition: Lightweight & Stable Fuel

When venturing into the outdoors—whether by van, foot, or bike—your food choices must balance weight, shelf-stability, and caloric density. Below is a guide to the four pillars of adventure consumables.

1. Snacks: High-Frequency Fuel

Snacks are your primary defense against "bonking" (sudden fatigue). For adventures, focus on a mix of simple sugars for immediate energy and complex fats/proteins for sustained endurance.

  • Trail Mix (Gorp): A classic for a reason. Combine nuts (fats), dried fruit (natural sugars), and chocolate (morale/energy).
  • Nut Butters: Look for individual squeeze pouches. They are calorie-dense and require no utensils.
  • Jerky and Biltong: High-protein, lightweight, and extremely shelf-stable. It mimics the "chewing" sensation that helps satisfy hunger longer than liquids.
  • Dried Fruits: Apricots, mangoes, and dates provide fiber and potassium, helping to prevent muscle cramps.
  • Energy Bars: Choose "cold-pressed" bars (like Nakd or Lärbar) as they don't melt in heat or shatter in freezing temperatures like chocolate-coated or baked bars.

2. Meals: The One-Pot Recovery

Dinner is the most important time to replenish glycogen stores. When camping, "low-moisture" is the golden rule to keep your pack light.

  • Couscous & Bulgur Wheat: These are "instant" grains. You don't need to boil them; simply pour boiling water over them and cover for 5 minutes. This saves a significant amount of stove fuel.
  • Dehydrated vs. Freeze-Dried: Freeze-dried meals (e.g., Summit to Eat, Mountain House) are lighter and retain more nutrients, while dehydrated foods (like pasta sides) are cheaper but take longer to rehydrate.
  • The "Add-In" Strategy: Enhance basic carb bases with shelf-stable proteins. Adding a "tuna tear-pouch" or a handful of dried soy mince to a standard packet of noodles triples the nutritional value with minimal weight gain.
  • Red Lentils: Unlike other pulses, red split lentils cook in 10-15 minutes and provide a massive protein hit for vegetarians.

3. Emergency Foods: The "Just In Case" Stash

Emergency food should be "zero-prep" or "cold-prep"—meals you can eat even if your stove fails or you are too exhausted to cook.

  • MREs (Meals Ready to Eat): These are heavy because they contain water, but they are indestructible. Many include "flameless ration heaters" (FRH) which use a chemical reaction to heat food without a flame.
  • Kendal Mint Cake / Glucose Tabs: Pure energy for emergency situations where you need to move quickly or stay warm.
  • Tinned Sardines or Mackerel: High in Omega-3 and salt. The tin is heavy, but the oil provides essential calories in survival situations.
  • Nutritional Shakes: Powdered meals (like Huel or Soylent) can be mixed with cold water and provide 100% of your daily vitamins if you are stuck in a location longer than planned.

4. Hydration & Electrolytes

Water is heavy (1kg per liter), so adventure hydration is about management and purification rather than just carrying bulk volume.

  • Isotonic Powders: Plain water can flush out salts through sweat. Adding electrolyte tablets or powders prevents hyponatremia (water intoxication) and maintains muscle function.
  • Filtration Systems: For lightweight travel, use "hollow fiber" filters (like a Sawyer Squeeze) or UV purifiers. They allow you to carry only 1 liter of water at a time, refilling from streams as you go.
  • Chemical Treatment: Chlorine dioxide tablets are the "emergency" backup. They taste slightly chemical but are the most stable way to ensure water is safe from viruses and bacteria.
  • Hot Hydration: In cold climates, herbal teas or bouillon (salty broth) are superior to plain water as they encourage you to drink more and provide a psychological "warmth" boost.

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Consumables Comparison Table

Type Prep Level Weight Best Use Case
Snacks Zero Low On-the-move energy
Dehydrated Meals High (Boiling Water) Very Low Multi-day trekking
MREs Zero (Self-heating) High Emergency / Vehicle-based camping
Electrolytes Low (Mix with water) Negligible High-exertion / Summer heat
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