As summer has now arrived and we finally have some lovely sunshine to enjoy, it is time to start planning your summer staycation. Including our favourite bit- all of the delicious summertime food! If you are off camping this summer, we have a great bunch of quick, easy, and camping friendly meals for you.
Many of our products make the best camping food. Our speedy sausages are quick to cook over a campfire, so you have more time to spend enjoying your holiday. Our salt and pepper baby back pork ribs are also lovingly pre slow cooked, so you don’t have to. They are fab on a grill for a lovely smoky feast that the whole family will love, and they require minimum effort too. These recipes also include our smoked bacon, hot dogs, and spicy cooking chorizo (all organic, of course!).
Why not try some of these wonderful recipes for your trip for lots of happy campers.
A filling breakfast is the way to go when you’re camping, as you need lots of energy for your adventures!
Camping Breakfast Burritos
Make a breakfast feast with these burritos that are perfectly cooked on a campfire. They can even be made ahead in advance to save time.
This recipe has been borrowed and adapted from Dani at the Adventure Bite.
- 4 large tortilla wraps
- 4 potatoes (peeled, chopped, and cooked)
- 184g of organic smoked back bacon from Helen Browning’s (cooked and chopped into pieces)
- 8 organic British eggs (scrambled)
- 150g cheddar cheese (grated)
- A pinch of salt and pepper
- Sour cream or salsa to serve (optional)
- Make sure all of your ingredients are cooked, prepped and ready to go.
- Mix all of the cooked ingredients together.
- Add the ingredients to your tortilla wraps (distribute evenly between the 4 wraps so there is plenty for everyone) and fold. Wrap the burritos in tin foil.
- These burritos can be stored in a plastic container until you are ready to eat them.
- Leave the burritos in the tin foil and place on a grill to cook for 10-15 minutes until all of the cheese has melted.
- Serve and enjoy!
Campfire Smoky Bean Breakfast
Rustle up a treat in the woods with a smoky bean breakfast that is sure to start your day right! This recipe has been borrowed and adapted from BBC Good Food.
- 4 tbsp olive or rapeseed oil
- 3-4 rosemary sprigs
- 6 organic speedy sausages (100g) from Helen Browning’s
- 250g organic cooking chorizo from Helen Browning’s (chopped into chunks)
- 6 organic hot dogs (250g) from Helen Browning’s (cut into large chunks)
- 2 onions (chopped)
- 500ml carton passata
- 300g Biona organic BBQ sauce
- 2 x 400g cans borlotti beans (drained)
- 2 x 400g cans haricot beans (drained)
- 8-10 organic eggs
- toast (to serve)
- Heat the oil in a large paella pan. Add the rosemary and sizzle for a minute or 2, then scoop it out to a plate and set aside. Add the hot dogs and cook until slightly brown, push to one side of the pan and add the chorizo. Cook for a few mins until the chorizo starts to release some of its oil, then push these aside too. Next, add the speedy sausages and cook for a few minutes. Add the onions and cook until soft, about 8 mins.
- Add the passata, BBQ sauce and some seasoning, bring to a simmer and bubble for a few mins, then stir in the beans and bring everything back to a bubble.
- Using the back of a spoon, create little spaces in the beans and crack in the eggs, dotting them over the surface. Cover the pan with foil and cook gently for 10 mins or until the eggs are cooked to your liking. Top with the rosemary and serve with buttered toast and mugs of tea.
Mac and Cheese
Mac and Cheese makes a quick but hearty supper that works excellently for camping. Why not try adding a range of toppings too for extra flavour? Our smoked streaky bacon works brilliantly with mac and cheese, and our organic hot dogs too. It creates a wonderful smoky flavour.
This recipe from Lauren’s Latest can also be prepped in advance, to give you more time to enjoy your holiday.
- Macaroni pasta
- Alfredo sauce
- Parmesan cheese
- Mozzarella cheese
- Cheddar cheese
- Salt and pepper
- Extra organic smoked bacon or hot dogs for toppings
These ingredients should be altered depending on how many portions you would like, or how hungry you are! You will also need some small aluminium pie tins and tin foil.
- Cook your macaroni pasta in boiling water until it is done.
- Once the pasta has cooked, rinse with cool water and drain well.
- Stir in all of the sauce and all of the cheese until you have a lovely cheesy mixture.
- Divide this mixture between the pie tins.
- Top with extra cheese.
- Cover the pie tins with extra tin foil so that they are ready to cook when needed. All you need to do is then reheat the mac and cheese portions by the campfire and add your extra toppings.
Grilled Hot Dogs with Fixin’s
You may not be able to travel to America at the moment, but you can bring a taste of the USA to your camp night feast. This recipe for ‘fixin’s’ by Kate Merker at Country Living Magazine works excellently with our organic hot dogs.
Grilled Hot Dogs
- 6 organic hot dogs from Helen Browning’s
- 1 pack of 6 hot dog buns
Zesty Pickle and Onion Fixin’
- 4 finely chopped pickles
- 1/4 finely chopped small white onion
- 3 tbsp fresh flat-leaf parsley
- 2 tbsp whole-grain mustard
- A pinch of salt and pepper
Tangy Horseradish Fixin’
- 3 tbsp prepared horseradish
- 2 tbsp sour cream
- 1 tbsp white wine vinegar
- 1 tbsp mayonnaise
- 1 tsp sugar
- 1/4 head finely shredded purple cabbage (about 2 cups)
- 1 finely chopped spring onion
- 1 grated large carrot
- 2 tbsp chopped fresh dill
- Salt and pepper
Spicy Chiles Fixin’
- ½ pint white wine vinegar
- 2 tbsp sugar
- 1 tsp coriander seeds
- 1/4 tsp salt
- 2 thinly sliced Fresno chiles
- 1 thinly sliced medium red onion
Grill hot dogs over medium-high heat, turning often, until slightly charred and heated through, 4 to 5 minutes. If desired, grill the buns until lightly toasted. Serve with any or all of the following fixin’s.
- Zesty Pickle and Onion Fixin’:
Stir together pickles, white onion, fresh flat-leaf parsley, and whole-grain mustard in a bowl. Season with salt and black pepper. Makes about 2 cups.
- Tangy Horseradish Fixin’:
Whisk together prepared horseradish (squeezed of excess moisture), sour cream, white wine vinegar, mayonnaise, and sugar in a bowl. Add purple cabbage (about 2 cups), spring onion, carrot, and fresh dill. Season with salt and pepper. Let sit, tossing occasionally, for 15 minutes. Makes 2 cups.
- Spicy Chiles Fixin’:
Bring white wine vinegar, sugar, coriander seeds, and kosher salt to a simmer in a small pot over medium heat. Remove from heat and add Fresno chiles and red onion. Let sit, tossing occasionally, at least 25 minutes or up to 3 days. Makes 1 1/2 cups.