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6 insanely good recipes that you didn't know you could cook on a campsite


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If you’re squeezing in a last-minute camping trip to catch the (fingers crossed) final bit of sunshine of the summer, you’re probably dreading the prospect of lumpy porridge and instant noodles cooked over a dodgy stove flame.

We feel your pain in this – and we also know that campsite eating doesn’t actually have to be a sloppy/very burnt yet somehow raw inside horror show. Trading luxury for nature doesn’t require dietary compromise.

With this in mind, the culinary whizzes at youth travel expert Topdeck have used nothing but an open fire to cook up a storm of Tagine, Paprikash, Gozleme and other delicious traditional dishes from around the world. Here the chefs share their wanderlust inspired recipes for the first time – you’ll hardly believe that these can be rustled up at a campsite...

Topdeck Cacciatore Chicken

Serves: 5

Cooking time: 1 hour


6 bone-in, skin-on chicken thighs

1 cup of flour seasoned

3 slices bacon, chopped

2 green bell pepper sliced

2 red bell pepper sliced

1 large onion, thinly sliced

3 cloves garlic, thinly sliced

150g mushrooms, sliced

1 tsp dried basil

1 tsp dried oregano

1 tsp ground fennel seed

2/3 tsp crushed red pepper flakes

2 cans whole plum tomatoes

350 ml chicken stock

½ cup torn fresh basil leaves

½ cup torn fresh oregano leaves


To serve:

Grated parmesan for serving

Cooked pasta (550g) or soft polenta (1 ½ cups) for serving



Step 1: Dredge the chicken thighs in the seasoned flour and brown each side until golden

Step 2: Remove the thighs and set aside. Add bacon. Cook until almost crisp and then add peppers, onions, garlic, and mushrooms

Step 3: Stir in basil, oregano, fennel, red pepper flakes, sauté for 1 minute, add tomatoes and stock, simmer for 10 minutes

Step 4: Return the chicken thighs to the pot, skin side up, and simmer for 30 minutes or until cooked. Stir in the fresh basil and oregano

Step 5: Serve over pasta (optional)


Chicken and Apricot campsite tagine


Serves: 5

Cooking time: 1 hour 



10 chicken drumsticks

2 onion chopped

1 ½ cup sliced dried apricot

1 tsp ground ginger

1 tsp ground coriander

1 ½ cup chicken stock

500 g tinned tomatoes

To serve:

Boiled potatoes 1kg

To garnish:

1 cup black pitted olives

½ cup parsley or coriander

Handful of green beans



Step 1: Brown the chicken in a large saucepan

Step 2: Add the onion, apricot, ginger, coriander, stock and tomatoes

Step 3: Simmer for 30 minutes until the chicken is cooked and season

Step 4: Serve on potatoes (optional), green beans and garnish


Hungarian inspired Chicken Paprikash


Serves: 5

Cooking time: 1 hour



1 ½ kg chicken, cubed

2 tbsp paprika

250g tinned tomatoes

3 peppers cut into rings

2 onion

2 tbsp garlic

3 tbsp tomato puree

1 tbsp mixed herbs

1/2 litre beef stock


To Serve:

Boiled potatoes 1kg

Handful of green beans



Step 1: Brown the chicken before adding the onion and garlic and frying for 5 minutes

Step 2: Add paprika, tomatoes, herbs, puree, stock, and simmer for 30 minutes

Step 3: Add the peppers and cook for 20 minutes before serving with potatoes and green beans


Middle Eastern Shakshuka


Serves: 5

Cooking time: 30 minutes



1 onion, peeled and diced

1 1/2 cloves of garlic, minced

1 medium green or red bell pepper, chopped

4 cups of ripe diced tomatoes, or 2 tinned tomatoes diced

2 tbsp tomato paste

1 1/2 tsp chili powder (mild)

1 1/2 tsp cumin

1 1/2 tsp paprika

1/2 tsp of cayenne pepper (or more to taste depending on spice preference)

1/2 tsp sugar (optional, to taste)

5 eggs

1 tbsp fresh chopped parsley



Step 1: Warm the olive oil in a large pan. Add onion, until begins to soften. Add garlic and continue to sauté for 1 minute.

Step 2: Add pepper, sauté for 5-7 minutes until soft.

Step 3: Add tomatoes and tomato paste, spices and sugar, stir well, and allow mixture to reduce slightly, season to taste. Add more sugar for a sweeter sauce, or more cayenne pepper for spicier.

Step 4: Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.

Step 5: Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.

Step 6: Serve and garnish with parsley.



Turkish Gozleme (spinach and feta crepes)


Serves: 5

Cooking time:30 minutes



30 g melted butter (with more for frying)

150 g plain flour

325 ml milk

1 large egg

1 bag of baby spinach

½ an onion

1 tbsp garlic

1 pepper

1 block of feta

1 lemon

Optional additional: mushrooms, cherry tomatoes, bacon



Step 1: Whisk the flour, milk and egg then stir in the melted butter

Step 2: Heat a shallow frying pan and melt in a small knob of butter. Ladle 2 – 3 tablespoons of batter into the pan and swirl so the batter covers the base of the pan.

Step 3: Cook for 1 minute then flip it and cook for 30 seconds to a minute on the other side, remove and serve.

Step 4: Fry onion and garlic and any additional optional ingredients.

Step 5: Stir in spinach, season and set aside.

Step 6: Heat crepe on one side, turn over, crumble on the feta and spread on the spinach mix, fold into triangle and serve with lemon wedges.



Swiss inspired Chocolate Fondue


Serves: 5

Cooking time: 30 minutes



250g dark chocolate

50 g unsalted butter

145 ml carton double cream

250 ml milk

1 bag marshmallows, for dipping

5 meringues halved

5 Bananas cut into chunks

4 Apples cut into chunks

Pineapple chunks

12 Strawberries, halved

1 packet of wafer biscuits



Step 1: Melt chocolate, butter, cream and milk into a pan

Step 2: Thread marshmallows onto skewers and toast on a flame

Step 3: Serve with remaining ingredients


Travellers keen to get their taste buds around these amazing flavours whilst hitting the road with likeminded adventurers can visit: for more information.  Topdeck’s epic European camping trips include a talented personal chef, campsite bars and ready-made mates to dance like nobody’s watching. 

Twitter: @TopdeckTravel

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Snapchat: Topdeck.Travel


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