Staycations seem to be proving a popular option to get away in light of the Covid -19 concerns over the past few months and now the government says we can take holiday guests onsite, we have put up our Glamping tents, kitted them out and made some changes to our outdoor kitchen area.
There are small gas cookers for use and a fire pit with grill – great for cooking that all important burger, sausage and kebab whether that be meat, fish or veggie.
For those of you who feel a little more adventurous with your cooking skills or maybe you just want to limit the amount of washing up, we have a dutch oven for cooking up those ‘one pot wonders.’
Foraging is a great addition to the outdoor experience and plenty of edible foods can be found locally across the forest although it is advisable to never eat what you are not 100% sure about!
There are local people who run day courses on foraging so why not look them up, book a course locally for when you stay and then you can experience from ‘field to plate’.
For those of you who do not wish to take yourself off for a foraging ramble to see what culinary delights you can ‘knock’ together here are some simple recipes you can plan in advance.
Recipes to try
Campfire smoky bean brekkie
Rustle up this smoky bean dish, perfect for a glamping breakfast
2tbsp olive oil
1 onion, chopped
150g BBQ sauce
1 x 400g can borlotti beans, drained
1 x 400g can haricot beans, drained
Toast to serve
Heat the oil in a pan and fry the onions until soft. Add the passata, BBQ sauce and some seasoning, bring to a simmer, and bubble for a few minutes, then stir in the beans. Using the back of a spoon, create little spaces in the beans, crack in the eggs, and cook to your liking. Top with some sprigs of fresh rosemary if you have it and serve with toast.
BBQ Sweet potatoes
8 medium sweet potatoes
4 tsp Olive oil
4 tbs Greek yoghurt
2 spring onions, chopped
Rub each potato with a little oil and salt, then wrap each one in a double layer of foil.
As soon as the BBQ coals are glowing red, place the potatoes directly on them. Cook for 15 minutes, turn them and cook for 15 minutes more.
Remove one, unwrap and check it’s cooked through.
Peel back the top of foil from each potato, spit open and top with a spoonful of yoghurt and a few spring onion slices.
Chocolate fondue and toasted marshmallows
400g dark chocolate
85g unsalted butter
284 ml carton double cream
Put the chocolate, butter, cream and milk into a saucepan and heat gently until the chocolate is melted and the sauce is smooth. Thread marshmallows onto skewers and eat straight away.