Camilla Barnard, co-founder of food business Rude Health, knows a thing or two about easy camping food. Whether it’s serving porridge to a queue of hungry festival-goers over the summer or setting her family up for a weekend of exploring she has a number of easy camping food recipes up her sleeve to keep everyone brilliant all day – come rain or shine.
In celebration of the approaching camping and festival season, Rude Health are giving away 1 large food bundle and 2 smaller porridge and muesli bundles to Inspired Camping readers. You can click to enter this competition at the end of the article.
Eggy Cheesy Toasty
2 eggs beaten 2 tablespoons of milk butter 8 slices white bread – stale is perfect. If you are using French bread, double the number of slices. hard cheese, shaved and in any condition chutney, your favouriteThis lunch is ideal for using up leftovers. If you have ham or bacon too it works really well.
Butter the bread slices and make cheese sandwiches. Beat the eggs in a bowl that has plenty of room. Add the milk, to make the mixture thin enough to soak into the bread, and season.
Now clamp the sandwiches between tongs or hold them tight and prepare to get eggy hands, dip the sandwiches into the egg mixture and make sure they soak up the egg mixture.
Then fry on each side for a couple of minutes on each side until golden and oozing cheese. Serve with chutney.
No Flamin’ Raisins Bircher Muesli
250g No Flamin’ Raisins 150ml coconut water drink (such as Vita coco or Kara) 2 apples 500g plain yoghurt honey or maple syrup to serveThe night before, put the No Flamin’ Raisins muesli in a tub with a lid and pour the coconut water over it, then mix together and put the lid on.
Leave somewhere cool overnight. Just outside your tent is usually perfect in the UK.
In the morning grate the apples, complete with skin, mix them into the yoghurt and then swirl the apple & yoghurt mixture into the oat mixture so that it is hardly mixed.
Put the muesli in 4 bowls and serve with honey or maple syrup.
Morning Glory Flapjacks
Small 15-18cm square baking tin, buttered
I make these flapjacks before we leave and the idea is that there are enough to last a couple of days as this mix makes 10-12 flapjacks.
I always forget that we are extra-hungry when living outdoors and they all get eaten on day 1.
I use Morning Glory because the seeds add so much texture to the flapjack, but you can use porridge oats.
One of the easiest recipes I know, simply put the sugar, syrup and butter in a pan over a low heat and stir until the butter has melted.
Then add the oats and mix thoroughly to make sure they are coated.
Pour the mixture into the baking tin and even it out with the back of a wooden spoon. Bake at 150 for 40 mins.. Leave to cool in the tin before removing and cutting into squares or oblongs.
Seasonal veggie pilaf
2 knobs of butter 1 onion, sliced 1 mug basmati rice 2 mugs vegetable stock or water, hot. 1 teaspoon harissa, 1 red pepper, thinly sliced handful of raisins coriander or any herbs you can forageYou can use whatever vegetables are to hand and if you don’t have stock, water is fine because there are plenty of other flavours in the dish.
I usually take frozen stock and keep it in the coolbox, so it acts as ice until I’m ready to use it.
Melt a knob of butter in a large saucepan. Add the onion and cook slowly until golden.
Then add the other knob of butter, let it melt and add the rice and red pepper. Stir for a minute. Add the harissa. Stir in the stock, add the raisins and season.
Bring to the boil, reduce the heat and simmer for 20 minutes. At this point all the stock should have been absorbed.
Garnish with roasted sliced almonds, yoghurt, orange zest, or whatever is left in your coolbox. Serve and scatter with coriander.
[hr]Rude Health are giving away 1 large food bundle (image above) and 2 smaller porridge and muesli bundles to Inspired Camping readers.
So to stay in Rude Health on your next camping trip with a bundle of their award winning cereals and snacks, enter here:
Copy, picture & giveaway credits: Rude Health
