T H E O L P R O C A M P I N G C O O K B O O K
Full English Breakfast
Grilled Meatball Sub
Yoghurt, Granola & Berries Bowl
Hot Dogs
Breakfast Burrito Breakfast Muffin
No Cook Burrito Pesto Pasta Salad Easy Nachos
Smashed avocado on sourdough with poached eggs
Ham & Cheese Croissant
Halloumi Burgers
Couscous Salad
Campfire Ramen
Chilli Cheese Chips
Classic Lasagne
Everyday Side Salad
One Pot Pasta With Sausage
Garlic Bread
Mushroom & Potato Curry Spicy Halloumi & Cauliflower Rice Campfire Pizza Mac 'N' Cheese
S'mores Cinnamon Roll-Ups Chocolate Fondue Raspberry and Chocolate Doughnut
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FULL ENGLISH BREAKFAST Serves 4 people
METHOD
In a large pan heat the oil, add INGREDIENTS
01
for around 2-3 minutes. Remove
1 tbsp olive oil
from pan and leave to one side.
2 crushed garlic cloves 1/4 tsp sweet smoked paprika
Put the mushrooms and spring
2 tbsp finely chopped parsley
onions into a pan and cook on a
to garnish
02
to fry for another minute.
4 large free range eggs
Once done, add the beans,
1 tin of baked beans 400g cherry tomatoes cut in
03
half
tomatoes and sausages, allowing them to simmer for 20 minutes or until the sausages are fully cooked. Make 3 wells and add the eggs
PREP TIME
Prep | 10 m
medium heat for 3-4 minutes or until soft. Add the garlic and leave
40g feta
04
into each. Cover the pan and allow to steam for 6-8 minutes.
Cook | 30 m - 1 hr
Sprinkle paprika above each egg
Ready in | 40 m - 1 hr 10 m
01
the sausages and leave to brown
05
and crumble over the feta. Garnish with parsley and serve!
YOGURT, GRANOLA & BERRY BOWL Serves 6 people
METHOD INGREDIENTS
Mix together the apple juice,
For the granola 50ml apple juice
honey and cinnamon in a bowl.
3tbsp clear honey
Then stir in the oats until well
1/2tsp ground cinnamon
coated. Lightly grease a shallow
125g jumbo rolled oats
baking tray and tip the oats out
oil, for greasing
onto it. Bake on a medium heat
25g blanched almonds, sliced
01
for 10 minutes. Then add the
To serve
almonds and stir to break up any
500g yogurt
large clumps. Cook for another
300g berries, such as raspberries,
5–10 minutes until golden and
strawberries and blueberries
crisp. Leave to cool.
1-2 tsp clear honey (optional)
To assemble, stir the honey into PREP TIME
the yogurt (if using). Put the fruit
Prep | 5 m Cook | 15 m Ready in | 20 m
02
in a glass or bowl, then spoon 02
over the yogurt and top with the granola.
BREAKAST BURRITO Serves 4 people
METHOD
INGREDIENTS
4 tortilla wraps Mix all cooked ingredients
4 potatoes peeled, chopped, cooked
01
together.
1lb bacon browned and crumbled 8 eggs scrambled 200 g cheddar cheese grated
02
Pinch salt & pepper
Add to plastic zipper bag or
1 red onion sliced Hot sauce for serving (optional)
03
Coriander 04
05
Cook | 20 m
03
Take out when ready to eat. Cook 10-15 min or until cheese is
PREP TIME
Ready in | 25 m
portable container, until ready to eat.
Sour cream
Prep | 5 m
Fold in a tortilla. Wrap in foil.
06
melted. Serve and enjoy!
BREAKAST MUFFIN Serves 1 person
METHOD
In your pan, crisp up the English
INGREDIENTS
1 sausage meat patty
01
1 English muffin
muffin with a bit of butter until golden and crispy. Set aside.
1 egg Mix a pinch of sage, salt &
1 slice of cheddar cheese Butter
pepper in with the sausage meat. 02
Dried Sage
until cooked.
Salt & Pepper to season meat
Form into a patty shape and fry
03
Fry egg. Fill English muffin with sausage patty, runny fried egg and a
PREP TIME
Prep | 5 m
04
in foil and place over fire until
Cook | 20 m
cheese is melted.
Ready in | 25 m
04
slice of cheddar cheese. Wrap
05
Serve and enjoy!
SMASHED AVOCADO ON SOURDOUGH WITH POACHED EGGS Serves 2 people
METHOD
Fill a large pan with water and bring to the boil; add the vinegar. Cut the INGREDIENTS
avocados in half and scoop out into a 01
bowl. Add half the lime juice and
2 tbsp white wine vinegar
some salt. Using the back of a spoon,
1 ripe avocado
chunky but spreadable.
1 lime, juiced
Brush the sourdough slices with
2 slices sourdough
your griddle pan for 1-2 minutes
1 tbsp extra-virgin olive oil
roughly smash the avocado, until
the oil on both sides and toast in
02
4 eggs
on each side, or until lightly charred. Poach the eggs in the pan of boiling water for 2-3 minutes, until the
mixed salad, to serve 03
whites are set but the yolks are still runny. Remove with a slotted spoon and drain on kitchen paper.
PREP TIME
Spread the sourdough toasts with
Prep | 5 m Cook | 5 m Ready in | 10 m
05
the smashed avocado and divide between two plates, along with 04
some salad. Top each with a poached egg and season with some freshly cracked black pepper. Serve with a drizzle of hot pepper sauce, if you like.
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GRILLED MEATBALL SUB Serves 8 people
METHOD INGREDIENTS
In a mixing bowl, mix together
900g cooked meatballs
meatballs and marinara sauce. 01
(can be frozen)
meatballs with a slice of cheese.
680g marinara sauce 8 slices of cheese
Spoon into sub buns. Top the
Wrap each sub in heavy duty 02
8 sub buns
aluminium foil. Place on a preheated grill or over indirect heat or a campfire for 20-30
PREP TIME
03
minutes (or until heated through and cheese is melted. Rotate half way
Prep | 10 m
through cooking.
Cook | 20 m
Once food is cooked through, remove
Ready in | 30 m
04
carefully from the heat and leave to cool until outer wrapping is cool to the
06
touch. Unwrap the sub and serve!
HOT DOGS Serves 2 people
METHOD
Place chipolatas on the grill, making
INGREDIENTS
4 chipolata sausages
01
minute cooking time.
2 hot dog rolls 1 onion, finely sliced
Whilst chipolatas are cooking, 02
Condiments of choice
1 tbsp oil
finely slice your onion, and add to a pan with 1 tbsp oil.
Optional- 2 strips of lettuce
sure to turn half way through the 20
Leave onion to cook until 03
caramelised (roughly 12 minutes). Prepare salad and rolls ready for serving. Once food is cooked through,
PREP TIME
remove carefully from the heat and
Prep | 4 m Cook | 20 m Ready in | 24 m
07
leave to cool until outer wrapping is 04
cool to the touch. Place 2 chipolatas, half of onion, lettuce if you're having and condiment of choice into bun and enjoy!
NO-COOK BURRITO Serves 4 people METHOD
Put the bulgur wheat into a bowl and add 01
INGREDIENTS
Holding the end of the bag closed loosely with one had squish the tomatoes through the bag
120g cherry tomatoes 02
with the other – like popping bubble wrap. Carefully pour the tomato juice into the bowl of bulgur wheat, reserving the tomato pieces
215g can kidney beans , drained
inside the bag for later.
198g can sweetcorn , drained
When the bulgur wheat has finished soaking,
200g smoked tofu
give it a stir and season with salt and pepper. In a small bowl or cup mix the tahini with 3
50g grilled red peppers 1 avocado , roughly chopped
soak for 35-40 mins. Put the cherry tomatoes into a food bag.
100g bulgur wheat
4 tortilla wraps
100ml of boiling water. Cover and leave to
03
tbsp of water to make a smooth, pourable sauce then set aside. Rotate half way through
3 tbsp tahini
cooking.
1 lime, quartered
Lay the tortilla wraps out onto four plates and divide the bulgur wheat, kidney beans and sweetcorn between them. Crumble the smoked
PREP TIME
tofu over the top then add the crushed 04
and a good drizzle of the tahini sauce & a
Prep | 30 m
squeeze of lime.
Cook | 0 m Ready in | 30 m
08
tomatoes, grilled peppers, avocado pieces
Fold the right and left sides of the wrap in to the middle first and then roll the bottom all 05
the way over to completely enclose the filling inside each wrap, push down to seal. Serve immediately with extra lime and chilli sauce on the side.
PESTO PASTA SALAD Serves 6 people
METHOD
Cook the pasta for 10 mins in
INGREDIENTS
400g pasta 200ml crème fraîche
salted boiling water until al 01
4 tbsp fresh pesto
dente, drain, then tip into a
1/2 cucumber, cut into
bowl.
small cubes
Stir in the crème fraîche
16 cherry tomatoes , cut into quarters, or halved
02
200g frozen peas ,
followed by the pesto, then leave to cool.
cooked and chilled
When the pasta is cool, stir in
handful basil leaves
the cucumber, tomatoes and PREP TIME
03
Prep | 10 m
leaves.
Cook | 12 m Ready in | 22 m
09
peas followed by the basil
Season if it needs it, and tip 04
into a container to transport it.
EASY NACHOS Serves 3 people
METHOD
Tip tortilla chips into a 01 INGREDIENTS
175g plain tortilla chips
Pour over the salsa, as well as
225g salsa A good chunk of cheese
baking tray.
02
2 spring onions
sprinkling over the sliced spring onions.
A pinch of crushed chilli flakes
Grate over a good amount of
OPTIONAL Soured cream
03
Guacamole
cheese, followed with a pinch of crushed chilli flakes. Put the baking tray under a
PREP TIME
Prep | 5 m
04
or until the cheese is melted.
Cook | 3 m Ready in | 8 m
10
hot grill for around 3 minutes,
Serve straight away with 05
the optional soured cream or guacamole!
HAM & CHEESE CROISSANT Serves 4 people
METHOD
INGREDIENTS
4 croissants
Gently warm the ham 01
Ham, cooked & sliced
02
over a fire.
Slice the croissants.
4 slices cheese Top with warm ham and 03 PREP TIME
Prep | 5 m
Bake for 3-5 minutes,
Cook | 5 m Ready in | 10 m
11
slices of cheese.
until the cheese is melted 04
and croissants are toasted and flaky.
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HALLOUMI BURGERS Serves 4 people
METHOD INGREDIENTS
Brush each side of all the
250g halloumi cheese-
halloumi slices with the olive oil
cut into 8 slices 1 tbsp olive oil
01
and cook each side until golden (2-3 minutes)
4 tbsp hummus 4 brioche burger buns
Cut the brioche buns in half, and
4 lettuce leaves
toast them slightly on each side.
1 large tomato - sliced
02
thinly
Spread hummus on the bottom halves of the buns. Add some tomato along with the
PREP TIME
Prep | 10 m
03
and salsa.
Cook | 10 m Ready in | 20 m
Top with the other side of 04
12
halloumi and finish with lettuce
the bun and serve!
CAMPFIRE CURRY RAMEN Serves 4 people
METHOD
INGREDIENTS
In a medium pot over a
4 tablespoons of oil 1 medium onion - thinly sliced
01
medium high heat, add the oil, onion, and beef jerky.
8 teaspoons of curry powder 250 ml of water
Sauté until the onion is slightly
4 packets of beef flavoured
softened, and add the curry
instant noodles
02
OPTIONAL
powder. Cook for another 30 seconds, until fragrant.
1 pack of beef jerky
Add the water and bring to a boil. Add the seasoning packet
PREP TIME
03
Prep | 2 m
and then add the noodles.
Cook | 8 m
Simmer for 2-3 minutes, until
Ready in | 10 m 04
13
from the instant ramen noodles
the noodles are cooked but still al dente. Serve immediately!
CLASSIC LASAGNE Serves 6 people
METHOD
In a large pan, heat the olive oil over a low heat. Fry the onion, carrot, celery INGREDIENTS
and garlic for 5 mins, or until softened.
1 tbsp olive oil
Add the mince and fry on a medium
1 onion, diced 1 carrot, diced 1 celery stalk, diced
heat until golden. Turn up the heat, 01
2 garlic cloves, finely sliced
reduced. Stir in the tomato purée, chopped tomatoes and stock. Add in
250g beef mince
the Worcestershire sauce and simmer
250g pork mince
for 15 mins, or until the liquid has
1 tbsp tomato purée
reduced. Season.
400g tin chopped tomatoes
Meanwhile, make the white sauce. Melt
200ml beef stock
the butter in a small saucepan over a
200ml red wine
low heat and add the flour. Whisk until
1 tsp Worcestershire sauce
combined and cook on low for 1-2
9-12 lasagne sheets 50g Parmesan, grated
pour in the wine and bubble until
02
150g pack mozzarella, shredded
mins. Remove from the heat and gradually whisk in the milk until you have a loose sauce. Season. Return to a
For the white sauce
gentle heat and whisk constantly until
50g butter
the sauce thickens.
50g plain flour 550ml semi-skimmed milk
Layer up the lasagne in a baking dish, starting with a third each of the ragu,
PREP TIME
Prep | 30 m Cook | 1 hr 10 m Ready in | 1 hr 40 m
14
then the pasta, then the white sauce. Repeat twice. Top with the Parmesan 03
and mozzarella then bake for around 40-45 mins, until piping hot and crisp and bubbling on top. Serve immediately.
ONE POT PASTA WITH SAUSAGE Serves 4 people
METHOD
Heat a large skillet over a medium heat and lightly spray with cooking
INGREDIENTS
spray. Remove sausages from skins
8 sausages of your choice
and add to the skillet. Cook sausage 01
1 pepper (any colour)
breaking it up with a spoon, until no longer pink.
340g pasta Meanwhile, chop the bell pepper into
700g tomato & basil pasta sauce
small pieces. Add the bell pepper to 02
the skillet with the sausage and cook for a further 2 minutes to soften.
130g grated mozzarella Add the pasta and tomato sauce to
Cooking spray
the skillet. Fill the sauce jar almost to the top with water and pour into the
PREP TIME
03
Prep | 7 m
15
skillet as well. Stir well. Bring to a low simmer, cover and cook for about 15 minutes, until most of the liquid is
Cook | 33 m
absorbed and pasta is tender.
Ready in | 40 m
Stir the pasta every 5 minutes or so, to 04
help it cook evenly. Sprinkle with the grated mozzarella, and enjoy!
MUSHROOM & POTATO CURRY Serves 4 people
METHOD
Heat the oil in a large INGREDIENTS
01
and chunks of potatoes.
250g button mushrooms 150ml vegetable stock
Cover them and cook over a low
400ml reduced-fat coconut milk
heat until the potatoes soften
1 onion - chopped
(roughly 5 minutes). Add in the
1 large potato - chopped (small chunks)
saucepan and add the onions
02
1 aubergine - trimmed &
mushrooms and aubergine, allowing to cook for a further 2
chopped
minutes.
2- 4 tbsp curry paste 1 tbsp oil
Add the curry paste and stir in. Pour over the coconut milk along
PREP TIME
Prep | 10 m
03
the boil and simmer for 10
Cook | 20 m
minutes.
Ready in | 30 m
16
with the vegetable stock. Bring to
Stir through the coriander and 04
serve with rice.
SPICY HALLOUMI, CAULIFLOWER & RICE Serves 4 people
METHOD
INGREDIENTS
1 small head cauliflower (500g)
Bring a large pan of salted water
150g baby spinach
to the boil. Add the cauliflower and
120g halloumi - cut into cubes 2 x 250g microwave sachet
01
brown basmati rice
Add the spinach 3 minutes in.
1 tbsp oil
Drain and set aside.
1 tbsp medium curry powder 1 tsp ground turmeric
Heat oil in a large frying pan,and
1 red onion - sliced 1 garlic clove - crushed
cook for 5 minutes on a high heat.
02
fry the onion on a medium heat for 5 minutes.
1 red chilli - sliced 1 thumb size piece of ginger -
Turn the heat up and add halloumi,
grated
cook for a further 5 minutes. Add PREP TIME
03
Prep | 10 m
turmeric. Cook for a further minute.
Cook | 10 m
Stir in the rice, cauliflower, spinach,
Ready in | 20 m 04
17
the garlic, ginger, curry powder,
and scatter over the chilli. Then serve!
CAMPFIRE PIZZA Serves 4 people
METHOD
Prepare your chicken either at home or while camping, by placing the bite-size
INGREDIENTS
Tin foil
pieces into a skillet and sprinkling the 01
60ml vegetable oil
seasoning powder over the chicken. Cook the chicken until browned and cooked
4 naan bread
completely through.
1 chicken breast cut into bite size pieces
Brush oil on one side of the naan bread
1 tbsp dry chicken seasoning
and place oil sidedown into the grill grid
4-6 strips of bacon cut into bite
02
size pieces and cooked
over the file. Watch carefully until it is golden brown. Remove from the fire.
250g of Parmesan 125ml of salad dressing
Take the naan off the heat and brush oil
65g of fresh spinach
on the non-grilled side. Turn the naan bread over (oil side down) and begin to
2 cloves of garlic
make your pizza on the grilled side. You
1 red onion chopped finely. 03 PREP TIME
onto your naan, and then add your cooked chicken, bacon, chopped garlic,
Prep | 15 m
red onion and spinach. Then finish by
Cook | 15 m
topping with cheese.
Ready in | 30 m
Place the pizza onto the grill grid and
TIP - to encourage your cheese
18
can start by spreading salad dressing
to melt, you can make a tin foil ‘tent’ and place it over the top!
cook until it’s heated through and the 04
cheese has melted. Once cooked, remove from heat and enjoy!
THE BEST EVER MAC 'N' CHEESE Serves 4 people
METHOD
Boil the pasta for 2 mins less than stated on the pack, then drain. INGREDIENTS
2 tbsp butter
Meanwhile, melt the butter in a 01
mustard powder, cook for 1 min, then
350g macaroni pasta
stir in the plain flour.
shapes 1 garlic clove, finely chopped
Cook for 1 min more, then gradually
1 tsp English mustard powder
whisk in the milk until you have a
3 tbsp plain flower 500ml whole milk
lump-free sauce. Simmer for 5 mins, 02
cheddar and half the parmesan.
cheddar
Stir the pasta and some seasoning
50g grated parmesan
into the cheesy sauce. Tip into a large 03
ovenproof dish, or four individual dishes.
PREP TIME
Prep | 10 m Cook | 40 m
whisking all the time until thickened. Take off the heat, then stir in the
250g grated mature
Scatter over the bread and the 04
Ready in | 50 m
19
saucepan. Add the garlic and English
05
remaining parmesan, then bake for 20 mins until crisp and golden. Serve and enjoy!
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COUSCOUS SALAD Serves 2 people
METHOD INGREDIENTS
100g couscous
Tip the 100g couscous into a 01
50g feta cheese - cubed
vegetable stock.
200ml vegetable stock
Cover for 10 minutes until all
2 tbsp pesto 2 tbsp pine nuts
large bowl and pour over the
02
the stock has been absorbed and looks fluffy.
1/2 cucumber 2 spring onions
Slice the onions and pepper, and
1 red pepper
dice the cucumber. Add these to 03
through the pesto.
PREP TIME
Prep | 1 m
Crumble the feta into the mixture
Cook | 10 m Ready in | 11 m
20
the couscous mixture amd fork
04
and sprinkle over the pine nuts ready for serving.
CAMPFIRE CHILLI CHEESE CHIPS Serves 4 people
METHOD
Spray the inside of a large INGREDIENTS
01
1 small bag of frozen
with oil.
french fries not a
Place the frozen fries in the
mega family size bag
middle of the sheet; fold to
1 tin of chilli
enclose. Cook the fries on your 02
BBQ or over a campfire until
180g bag of grated
they are cooked - around 15-
cheddar cheese
20 minutes.
Spray oil
Spread the chilli and cheese 03
PREP TIME
again and cook until he chilli is
Remove, cool slightly and
Cook | 25 m Ready in | 26 m
over the fries. Close the packet
hot and the cheese has melted.
Prep | 1 m
21
doubled-up sheet of tin foil
04
enjoy! You can just eat it with forks straight out of the package!
EVERYDAY SIDE SALAD Serves 4 people
METHOD
Whisk the olive oil, lemon juice,
INGREDIENTS
A bag of mixed salad leaves Half of a cucumber
01
Dijon mustard, garlic, sea salt
Half of a red onion
and black pepper together to
Pine nuts
create the dressing.
3 tbsp olive oil 1 tbsp lemon juice
Combine salad leaves,
1 tsp Dijon mustard 1 clove of garlic - minced
chopped cucumber, red onion 02
1/2 tsp fine sea salt
and pine nuts together in a
1/4 tsp black pepper
large bowl. Add the salad dressing to the
PREP TIME
Prep | 15 m
03
evenly combined.
Cook | 0 m Ready in | 15 m 04
22
bowl and mix thoroughly so it is
Serve immediately and enjoy!
GARLIC BREAD Serves 12 people
METHOD
Slice the bread in half
INGREDIENTS
2 ciabatta loaves
01
140g butter , softened
side for 2 mins until really
4-6 garlic cloves ,
crispy.
crushed
Mix together butter, garlic
handful parsley ,
and parsley in a bowl.
chopped 2 tbsp finely grated
Spread over the cut bread 02
Parmesan (or vegetarian
halves. Sprinkle over the Parmesan.
alternative)
Just before serving place on 03
PREP TIME
a baking sheet, then cook on a hot grill for 5 mins until
Prep | 10 m
toasty and lightly golden.
Cook | 7 m Ready in | 17 m
Let it cool for 1 min before 04
23
lengthwise. Toast the crust
cutting into thick slices.
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S’MORES Serves 1 person
METHOD
Cut out 4 squares of tin foil01 INGREDIENTS
in.
2 Rich Tea biscuits
Put 1 biscuit on each piece of
2 chunks of milk chocolate
big enough to wrap the treats
foil and top with 2 chunks of 02
chocolate, and a marshmallow. Place a biscuit on top and wrap
1 big marshmallow or
each parcel tightly.
8 mini marshmallows
Put the s’mores on your campfire and warm through for 2 minutes on each side (so that
PREP TIME
03
Prep | 2 m
marshmallows are just
Cook | 4 m
melted).
Ready in | 6 m
Remove and allow to cool 04
24
the chocolate and
slightly before carefully peeling off the foil. Serve immediately!
CAMPFIRE CINNAMON ROLL-UPS Serves 8 people
METHOD
Combine ground cinnamon INGREDIENTS
1 pack of 8
01
croissants 64 g icing sugar
bowl. Separate croissants and wrap
02
1 tbsp ground cinnamon
and 32g icing sugar in small
them around the skewer.
Roll each one in the cinnamon 03
sugar mixture. Cook over campfire for 5
PREP TIME
04
minutes, rotating frequently.
Prep | 3 m Mix 32g icing sugar and 2-3
Cook | 5 m Ready in | 8 m
25
tbsp water together to make a 05
glaze and drizzle over cooked roll-up.
CHOCOLATE FONDUE Serves 8 people
METHOD
INGREDIENTS
400g dark chocolate
Put the chocolate, butter,
85g unsalted butter
cream and milk into a
284ml carton double cream 300ml milk
01
saucepan, then heat gently, stirring occasionally, until
Dipping food- could use marshmallows,
the chocolate is melted and
strawberries, grapes or
the sauce is smooth.
bananas.
Dip into the fondue and eat PREP TIME
Prep | 5 m Cook | 5 m Ready in | 10 m
26
02
straight away.
RASPBERRY JAM DOUGHNUT WITH CHOCOLATE SAUCE Serves 1 person
METHOD
INGREDIENTS
Doughnut of your choice
Warm the doughnut in 01
the fire for 1-2 minutes.
Chocolate sauce Raspberries
Drizzle chocolate sauce 02
over doughnut. PREP TIME
Prep | 1 m Cook | 2 m Ready in | 3 m
27
03
Add raspberries and enjoy!