Hello, my name is Tish and I’m having a go at writing some camp friendly recipes. We have a small 70s two hob stove like I’m sure many of you do. I carry on board a small and large cast iron saucepan and a none stick frying pan. I’m also a bit of a foodie so I have a small wicker basket on board which always contains – a proper salt and pepper grinder, olive oil, stock cubes, a few dried herbs and cinnamon. I also like to have some chutney/pickle/jam around too. Great for making fancy sandwiches or elevating a charcuterie board when it’s too hot to cook. Whenever my husband complains about fuel economy I just shrug my shoulders.

I tried to incorporate bits you’ll have on board for breakfasts or have at home to use up. With the cost of camp sites going up, and restaurants increasing their prices (understandably) it’s nice to try and save a few pennies where you can.

This can be made on a camping stove, or at home and warmed up on site.

You’ll need 2 hobs

Whatever chicken you have available (about 250g) or vegan alternative. Chopped.
Bacon lardons (I used smoked for extra flavour)
Mushrooms 200g
Chicken stock
Cream cheese (at least a tablespoonsworth – useful if you’re using it for breakfast!)
Small Waxy potatoes. (You can precook these at home, they travel well – or boil in a separate pan)
Salt and pepper and some butter.

Optional
Fresh parsley.
Peas/green beans
Onion chutney/marmalade
Crusty bread

Instructions
Boil a full kettle.
Once kettle is boiled add almost all the water into a small pan, add your potatoes on to boil. (Omit this if you’ve precooked them at home) try reserve about 100ml of water.
Add a small bit of oil into a medium saucepan and once hot add in chicken and bacon.
After the chicken starts to cook through (about 5-10 mins) crumble in your mushrooms. Leave for another 5 minutes to soften.
Now you can add in your stock, soft cheese, salt and pepper with 100ml of water. (I add in some onion chutney here)
Leave this to bubble and reduce. At this point you can add your peas into the stew or green beans into the same pan as the potatoes. Neither need very long.
Once potatoes are soft, pop onto a plate and crush gently with a fork. Add salt and pepper to taste and as much butter as you like. I’m not your doctor!
(If you’ve precooked your potatoes, similarly crush them and warm them up in a pan with some butter, salt and potatoes)
If you wanted some fresh herbs now is the time to mix into the stew.

Then divvy up into bowls and enjoy.
To make this a one pot lower carb meal, omit the potatoes entirely. Or if you’re low on cooking facilities the stew can be happily mopped up with some bread.