Simple dinner recipes to try on your next caravan holiday

by Justine Iorga
Dinner time on holiday doesn’t have to be stressful with these recipes
Most people think they need tons of ingredients, loads of time, and plenty of space to make a gourmet meal. And for those of us who are avid caravanners it’s a given that we’re limited in all those areas which can make things difficult when it comes to having the whole family to please.
Well, we here at Caravantimes have gone through and handpicked some simple recipes that will leave you stress free when it comes to dinner time wherever you decide to pitch up.
These recipes are fun and you can even make a wonderful memory and bonding experience out of it. There should be no reason that you can’t make a great meal in your caravan just like you’re right at home. We’ve given you a whole host of options because we know that not everyone has the same tastes, so hopefully you will be able to find one of these recipes as a huge success for you and yours.
Recipes:
Family Meal
Sausage casserole with garlic toasts is perfect for a filling family dinner after a day of activities. You are looking at about £9 for ingredients and the recipe serves four people. It takes five minutes to prepare and 40 minutes to cook. So you can pop it in the oven and go relax out in the awning while dinner cooks.
Ingredients:
400g can chopped tomatoes
250ml vegetable stock
8 reduced-fat sausages
4 red onions, cut into wedges
1 yellow pepper, deseeded and chopped
1 tbsp x 20g pack basil (use rest on toast)
Steps:
1. Heat oven to 220C/fan 200C/gas mark 7.
2. Put the sausages, pepper and onion into a roasting tin, then roast for 20 minutes.
3. Lower oven to 200C/fan 180C/gas mark 6, then tip tomatoes and stock over the sausages.
4. Add sugar and most of the basil. Season, then stir well.
5. Roast for another 20 minutes.
6. Serve with garlic toasts, sprinkled with the remaining basil.
Healthy choice
Red lentil, chickpea, and chilli soup is really a great choice for those colder nights. It’s filling and healthy, which is great if you’re looking to have something delicious without the guilty feeling after. You’re looking at about £8 for everything and it only takes about ten minutes to prep and 25 minutes to cook.
Ingredients:
850ml vegetable stock or water
400g can tomatoes, whole or chopped
200g carton chickpeas or ½ can, rinsed and drained (freeze leftovers)
140g red split lentils
2 tsp cumin seeds
1 red onion, chopped
1 tbsp olive oil
1 tbsp 0% Greek yogurt, to serve
Large pinch chilli flakes
Small bunch coriander, roughly chopped (save a few leaves, to serve)
Steps:
1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas.
2. Add the oil and onion, and cook for 5 minutes.
3. Stir in the lentils, stock and tomatoes, then bring to the boil.
4. Simmer for 15 minutes until the lentils have softened.
5. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas.
6. Heat gently, season well and stir in the coriander.
7. Finish with a dollop of yogurt and coriander leaves.
Comfort
Shepherd’s pie pasties are a new twist on a classic dish. Less of a mess than your traditional shepherd’s pie, these pasties take about ten minutes to prepare and about 45 minutes to cook and will have you licking your lips for more guaranteed. You will be looking at about £12 on ingredients at your local supermarket.
Ingredients:
500g pack puff pastry
400g cold mashed potatoes
250g extra-lean lamb mince
200ml hot lamb or chicken stock
100g frozen peas
1 egg, beaten
1 onion, chopped
1 tbsp olive oil
1 tbsp sundried tomato puree
1 tbsp Worcestershire sauce
Steps:
1. Cook onion in the oil for 5 minutes, then brown the lamb for 2-3 minutes.
2. Stir in the stock, purée and Worcestershire sauce and bring to the boil
3. Simmer for 15 minutes until the liquid has evaporated and remove from the heat.
4. Add the peas and season.
5. Heat the oven to 220C/200C fan/gas mark 7.
6. Quarter the pastry, then roll each piece into an 18cm square.
7. Divide the mash between the squares and top with the mince mixture.
8. Dampen the edges of the pastry, pull the four corners up so they meet in the centre, then press the edges firmly together to seal.
9.Transfer to a baking sheet, brush with egg and bake for 20 minutes until golden.
Vegetarian
Pizza Margherita is a great recipe that vegetarians (or non-vegetarians) can enjoy. You are looking at about £10 for everything at your local supermarket. It will take 25 minutes to prepare and ten minutes to cook. This recipe will make two pizzas and feeds about four people.
Ingredients:
For the base
300g strong bread flour (may need a bit more)
1 tbsp olive oil, plus extra for drizzling
1tsp salt
For the tomato sauce
100ml passata
1 garlic clove, crushed
Handful fresh basil or 1tsp dried
For the toppings
125g ball mozzarella, sliced
Handful grated or shaved parmesan
Handful cherry tomatoes, halved
To finish
Handful basil leaves (optional)
Steps:
Making the base:
1. Put the flour into a large bowl, then stir in the yeast and salt.
2. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.
3. Turn onto a lightly floured surface and knead for 5 minutes until smooth.
4. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
Making the sauce:
1. Mix the passata, basil and crushed garlic together, then season to taste.
2. Leave to stand at room temperature while you get on with shaping the base.
Back to the Base:
1. Roll out the dough. If you’ve let the dough rise, give it a quick knead, then split into two balls.
2. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven.
3. Lift the rounds onto two floured baking sheets.
Final prep:
1. Heat oven to 240C/fan 220C /gas mark 8.
2. Put another baking sheet or an upturned baking tray in the oven on the top shelf.
3. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season.
4. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
Date Night
Chicken with creamy bacon penne is a simple recipe that will be sure to impress your partner. It takes just ten minutes to make and you’re looking at about £12 on ingredients.
Ingredients:
220g packet 8oz cooked penne
100g smoked lardons (chopped bacon)
100g frozen petits pois
5 tbsp double cream
4 tbsp dry white wine
2 boneless skinless chicken breasts
1 tbsp olive oil
Steps:
1. Heat the oil in a deep nonstick frying pan, then add the chicken breasts and scatter round the lardons.
2. Leave to cook over a high heat for four minutes while you gather the other ingredients together.
3. Turn the chicken over in the pan, give the lardons a stir, then pour in the wine and let it bubble over a high heat until it has virtually evaporated.
4. Add the petit pois, cream and penne. Season, then stir well.
5. Cover the pan and cook for four more minutes until the chicken is cooked all the way through. Serve straight away.
We really hope we’ve given you some great ideas as far as what’s cooking on your next trip away is concerned. Let us know below if you have any recipes that you can’t do without when you’re away.