There’s something about fresh air that works up an appetite, and the merest whiff of smouldering charcoal gets your taste buds watering with the promise of delicious barbecued food to come.
If heading out for a night under the stars or spending a dusky evening on the beach is one of your favourite things, don’t forget to pack a portable barbecue. Compact and lightweight, they give you so many more interesting options than lukewarm baked beans or bangers in a bun.
The versatile Cobb® Barbecue has been a big hit with Lakeland customers over the years. It can be used anywhere and allows you to roast a chicken, smoke salmon or cook a crisp pizza on your woodland wanderings. With the Cobb® roasting rack, griddle and frying pan designed to withstand the rigours that barbecuing on the move might bring, they offer far more culinary options than flimsy disposable barbecues.
Campers, day trippers and camper van enthusiasts can tuck in to some really satisfying fresh-air food with just the smallest amount of preparation before leaving home. Meat and vegetables can be chopped and stored in airtight boxes or plastic bags; sauces and batters can be kept in Kilner jars; you can wrap fish in foil parcels so they’re barbecue-ready, and thread kebab ingredients onto skewers so you can cook as soon as hunger strikes; even indulgent desserts can be whipped up in minutes with a bit of forethought! Store everything in a really good cool bag and a tasty feast awaits.
Once your tent’s pitched, the blanket is on the beach and you’ve fired up the barbie, that bit of preparation will pay off and in next to no time you’ll be tucking into a hearty meal. Need some inspiration for your next alfresco feast? Whether it’s a hearty breakfast, a scrumptious lunch or dinner beneath the stars, we’ve road-tested our recipes to ensure tasty dishes for your next camping cook out…
What you need
- 1 red and 1 yellow pepper, deseeded, cut into strips
- 1 red and 1 white onion, halved, roughly sliced
- 4 chicken breasts, cut into bite-size pieces
- 1 sachet fajita seasoning (25-30g)
- 1 tbsp vegetable oil
- Soured cream
- 8 20cm flour tortillas
What you do
- Place the peppers, onions and chicken in a self-seal plastic bag and mix well. Add the seasoning and shake well before adding the oil (you can do this in advance at home if you prefer).
- Place the mixture in the frying pan, place on the barbecue and put the lid on. Remove the lid every 4-5 minutes and stir, cooking for about 20 minutes until the meat is fully cooked.
- Remove the frying pan from the barbecue, replace with the standard grill and warm the flour tortillas.
- Serve the tortillas and fajita mix with the salsa, guacamole and soured cream.
What you need
- 4 sheets Lakeland foil
- 4 sheets non-stick baking parchment, cut slightly smaller than the foil
- 200g chocolate brownies, cut into bite-size pieces
- 150g raspberries
- 40g mini marshmallows
- 60g white chocolate, roughly chopped
What you do
- Lay a sheet of parchment on the matt side of a sheet of foil, repeat for the remaining sheets.
- Divide the brownies between the four sheets, top with the raspberries, marshmallows and chocolate pieces. Wrap the baking parchment over the contents then fold in the foil to make a parcel.
- Place the parcels with the seams upright on the barbecue and cook for 10-12 minutes until the marshmallows and chocolate begin to melt.
- Eat straight from the parcel!
Tip: Parcels can be prepared at home and kept in a cool box until required.