Camp Kitchen | Outdoor Cooking & Recipes

What you’ll need

• 350 g boneless chicken breast or thigh, cut into even pieces
• 1 red pepper, cut into squares
• 1 small red onion, cut into wedges
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 lemon, zest and juice
• Salt and black pepper

Make it

1. Use reusable metal skewers for the stated preparation time. If using wooden skewers, soak them in water for 30 minutes first and allow extra time. Preheat a suitable outdoor BBQ to medium heat.
2. Toss the chicken with oil, paprika, oregano, lemon zest, half the lemon juice, salt and pepper. Thread onto skewers with pepper and onion, keeping similar-sized pieces together.
3. Cook over medium heat for around 12–18 minutes, turning regularly. Actual time depends on the BBQ and piece size. Check that the thickest chicken piece is thoroughly cooked, with a core temperature of at least 75°C held for 30 seconds.
4. Rest briefly, add the remaining lemon juice and serve with warm flatbreads, salad or cooked rice.

What you’ll need

• 225 g halloumi, cubed
• 1 red pepper, cut into chunks
• 1 small courgette, sliced thickly
• 8 cherry tomatoes
• 1 tbsp olive oil
• 1 lime, zest and juice
• ½ tsp mild chilli flakes
• 1 tsp dried oregano

Make it

1. Heat a griddle or BBQ to medium heat. If using wooden skewers, soak them first.
2. Thread halloumi, pepper, courgette and tomatoes onto skewers. Stir together oil, lime zest, chilli flakes and oregano, then brush lightly over the skewers.
3. Grill for roughly 8–12 minutes, turning gently until the vegetables are tender and halloumi has golden edges.
4. Finish with lime juice and serve with couscous, flatbreads or a simple leafy salad.

What you’ll need

• 300 g cooked new potatoes, halved
• 1 small onion, thinly sliced
• 1 red pepper, diced
• 1 tbsp cooking oil
• ½ tsp smoked paprika
• 2 eggs
• A handful of spinach (optional)
• Salt, pepper and chopped parsley

Make it

1. Heat oil in a large lidded frying pan. Cook the onion and pepper for 4–5 minutes until softened.
2. Add the cooked potatoes and paprika. Fry for around 8 minutes, turning occasionally, until the edges are crisp.
3. Stir in spinach if using. Make two small spaces in the pan and crack in the eggs. Cover with the lid and cook gently for 4–6 minutes, or until the eggs are cooked to your preference.
4. Season, scatter with parsley and serve directly from the pan with toast.

What you’ll need

• 450 g small new potatoes, halved and parboiled until just tender
• 1½ tbsp olive oil
• 1 garlic clove, finely grated
• 1 tsp dried mixed herbs
• ½ lemon
• Salt and black pepper
• A few sprigs of fresh parsley (optional)

Make it

1. Parboil potatoes until just tender and drain thoroughly. Preheat a griddle or lidded BBQ with a suitable metal tray.
2. Toss the potatoes with oil, garlic, dried herbs, salt and pepper. Spread in one layer in the tray.
3. Cook over medium heat for roughly 12–18 minutes, turning once or twice until crisp and golden. Keep away from direct intense flames that could burn the garlic.
4. Squeeze over lemon and finish with parsley. Serve hot as a side to grilled vegetables, skewers or fish.