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Grilled Pimientos de Padrón with Creme Fraîche and Furikake

Grilled Pimientos de Padrón adorned with creamy crème fraîche and a flavorful furikake blend, marrying the smoky heat of the chilies with the cool richness of the dairy and the umami depth of the seasoning.
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Grilled Carrots with Browned Butter, Goat Cheese Yogurt, Lemon Zest, Fresh Herbs and Cornflowers

Grilled carrots elevated with nutty browned butter and served atop creamy goat cheese yogurt, adorned with bright lemon zest, fresh herbs, and delicate cornflowers for a stunning presentation.
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Grilled Asparagus and Wild Ramsons with Burrata, Egg Yolk and a Honey/Lemon Sauce

Grilled asparagus and wild ramsons, served with creamy burrata, a luscious egg yolk, and a tangy honey-lemon sauce, creating a symphony of flavors and textures.
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Charcoal-Roasted Eggplant with Aromatic Herbs and Chili Oil

Discover the perfect charcoal-roasted eggplant recipe for your next camping trip. This easy-to-follow guide includes fried tomatoes, lemon zest, and a unique herb & chili oil, ideal for cooking over a campfire and savoring the great outdoors.
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Elevate Your Outdoor Breakfast with Hearty Steel-Cut Oats

Discover the joy of cooking breakfast in the wild with our easy camping recipe. This nutritious steel-cut oats dish, topped with nuts, seeds, and dried fruit, is perfect for fueling your outdoor adventures.
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Creamy Green Pea Soup with Crisp Croutons and Herb Oil Recipe

Indulge in the warmth of our creamy green pea soup, perfect for camping trips. An easy-to-make, delicious campfire recipe with crispy croutons and herb oil, this soup is ideal for outdoor enthusiasts looking for comforting camping dinner ideas.
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Jerusalem artichoke soup with fried champignons and herb oil

Peel and cut the artichokes into smaller pieces. Pour 1 tablespoon of oil into a cold saucepan. Add the onion and place the pan on medium heat. Stir constantly with a wooden spoon... Read more »
Charcoal roasted sweet potato with creamed white beans

Light the barbecue (grill). Pierce the sweet potatoes in a few places using a cocktail stick (toothpick) then place them straight onto the glowing charcoal. This can even be done while the charcoal is still burning... Read more »
Wild Mushroom Risotto

Soak the dried mushrooms in the hot water for 15 minutes. Strain through a sieve intro a clean saucepan, discarding the last few tablespoons of liquid into the compost bin. Crumble the stock cube into the water, place on a... Read more »