The long weekend is here and whether you are driving down to the snow for one last weekend of skiing or heading north to camp on the beach, one thing is you probably would rather spend less time washing up pots and pans and more time relaxing. Here are 3 easy one pot camping recipes to insure that happens.
One-pot sweet potato pasta
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 stick celery, finely chopped
- 1 carrot, finely chopped
- 1 brown onion, finely chopped
- 1 tin (400g) diced tomatoes
- 5L hot water
- 1 sweet potato, peeled and diced into 1cm cubes (may switch to pumpkin if preferred)
- 1 1/2 cups small pasta shapes
- parmesan and parsley, to serve
1. Heat the oil in the camp stove over heat (such as coals in a BBQ).
2. Add the garlic, celery, carrot and onion and cook, stirring regularly until the onion is soft and translucent.
3. Add the tomatoes, water and sweet potatoes to the pot, cover and cook until the sweet potatoes are almost tender, about 30 minutes.
4. Add the pasta and cook for another 10 minutes or until the pasta is al dente.
5. Remove from heat, season to taste and serve in big bowls with the parmesan and parsley.
Chickpea, chorizo & spinach stew
- 3-4 tbsp extra-virgin olive oil
- 1 onion, chopped
- 1 carrot, finely diced
- 1 celery stick, finely diced
- few thyme sprigs
- 2 bay leaves
- 2 garlic clove, finely chopped
- 200g chorizo, diced
- ¼ tsp cinnamon
- 1 tsp hot smoked paprika
- 2 x 410g/14oz cans chickpeas, rinsed and drained
- 1-2 tbsp sherry vinegar
- 400g bag spinach leaves, washed and drained
Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.
One Pan English Breakfast
- 4 good-quality pork chipolata
- 4 rashers smoked back bacon
- 140g button mushroom
- 6 eggs, beaten
- 8 cherry tomatoes, halved
- handful grated cheese (optional)
- 1 tbsp snipped chives
Heat the grill to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3 mins. Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.
Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. Cut into wedges and serve with your favourite sauces.