Campervan Cooking

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How to cook in a campervan and what you’ll need

We are proud owners of a classic VW Camper, and this year we have finally hit the road in it once more, after several years of it sitting unused. This is not least because we can now get a free ‘Historic Vehicle’ tax disc, and it no longer need to pass an MOT either. Although did, of course, get it all checked over before doing any travelling or campervan cooking.

Travelling by classic camper is great way to see travel the UK, especially as it’s such a compact and coastal country. Read on to discover what to cook in a campervan, including the equipment you’ll need, top tips from a campervan owner (for over 15 years) and some simple recipes.

Bacon butties by the sea

As well as checking the van mechanically, we had to make sure it was all kitted out. Ready for making a cup of tea when we stop in the New Forest, or making a bacon butty by the beach. Bliss!

What about if you’re camping, and want to sit down and eat a proper meal that you’ve cooked in the camper? Our van has a two-ring gas burner and mini grill, both powered by a small gas bottle. There’s also a tiny sink and a cool box, and we carry some camping furniture too.

The classic campervan kitchen

We used to go to a lot of VW shows, and saw that many campers – of that make of van at least – were similarly equipped. Whether the split-screen, bay or T25 camper has a Devon, Westfalia or other conversion, a small cooking space with a gas hob that has a couple of burners, tiny grill, dinky sink and some sort of compact fridge or cool box seems to be pretty standard. Even more modern type 4s and 5s seem to have a similar campervan cooker set-up.

So there’s not a huge amount of space in most campervans. Many vans have some kind of elevating or raised roof but some, known as “tin tops”, have solid roof and are therefore impossible to stand up straight in. For most adults at least. One of my travel tips – if you haven’t bought or rented a camper yet – is to look for one with a pop-top, so you can stand upright. Which comes in handy when you’re cooking inside a van.

Campervan Cooking Equipment

Here is a list of campervan food essentials – the kit I find invaluable for cooking in a campervan. Read on after the list to discover what type of meals you can easily cook in the camper’s compact space. This is the equipment you’ll need for campervan cooking, UK.

Whistling Kettle

This is not only more practical where mains hook-up may not be available – it’s also a lovely sound that reminds me of times past – specifically, weekends at my grandparents’ static caravan in Northumberland. A whistling kettle is an absolute must.

You can read my complete guide to choosing a camping kettle here

SEE a great value Whistling Kettle HERE.

Chopping boards

If you’re going to do any cutting then chopping boards are a must. They will also protect the work surface in your campervan. A set of lightweight, flexible boards is ideal, as they’re not heavy to transport – nor noisy and rattly when you’re on the move.

VIEW a set of flexible Chopping Boards HERE

Sharp knife with cover

It’s no good having a chopping board but no sharp knife, right? I highly recommend getting a sharp knife with a cover, as it protects the campervan, the knife and the kids from damage or harm.

DISCOVER an affordable Sharp Knife with Cover HERE

Scissors with cover

Likewise with scissors – keep them sharp and safe by buying a pair with a cover included.

FIND prices and reviews for a pair of Scissors with Cover HERE

Tin opener

Canned foods are so convenient when you’re camping – just open a tin and you’ve got beans, soup or hot dogs to serve with bread or toast. It’s worth buying a reliable can opener, as it will last you through many years of happy camping. The plastic housing is also less rattly than a metal can opener!

Tablespoons

A couple of tablespoons is invaluable in any kitchen, so they’re a must-have for campervan cooking. You can use them for stirring as well as serving, too.

SEE a good value pair of Tablespoons HERE

Bottle opener and corkscrew

Having a tipple is all part of being on holiday for so many Brits – so don’t go without a bottle opener and corkscrew! One that can open beer and wine bottles in one go gets my vote.

LOOK at a combined Bottle Opener and Corkscrew HERE

Frying pan

How are you going to cook up a full English, Scottish, Irish or Welsh breakfast without a frying pan? Make sure you go for a non-stick one to make washing-up less of a holiday chore.

VIEW a bargain non-stick Frying Pan HERE

Wok

Stir-fries are a great way to cook up a healthy and easy meal when cooking in a campervan. They also double up as a larger frying pan for when you need to cook in larger quantities!

READ all about a great value non stick Wok HERE

Splash guard

This piece of kit is something I don’t find I need in the kitchen at home – yet is invaluable when it comes to campervan cooking. Unless you want to splatter grease all over your van and your clothes, that is. For the sake of just a few pounds – just get one.

DISCOVER a Splatter Guard HERE

Saucepan

A saucepan is a must for cooking easy meals like pasta when staying in a mobile home of some sort. A non stick one helps reduce scrubbing up after dinner, while a lid can help retain and thus increase heat – great if your stove isn’t too powerful

SEE a non stick Saucepan with lid HERE

Colander

Whether it’s for washing salad leaves for a no cook dinner or draingin that quick-cook pasta for the kids, a colander is a must for the campervan kitchen.

SEE an aluminium Colander HERE

Mixing bowl

A plastic bowl is really cheap to buy and ideal for mixing up or storing food. This one even had measurements on the side, too.

VIEW an affordable Addis plastic Mixing Bowl HERE

Wooden spatulas

A set of wooden spatulas is a must. You need one as a minimum for stirring – but I find it useful to have several for use with various foods. This is because wood does absorb flavours to a certain degree. A set of three doesn’t cost a lot more than one anyway.

VIEW a set of Wooden Spatulas HERE

Fish slice

This one is pretty self-explanatory – apart from the fact that the name suggests it’s only used for fish. Bacon, eggs, sausages, mushrooms and more – if you can fry then you’ll need this to turn and lift it.

SEE a value-for-money Fish Slice HERE

Camping cutlery

A simple, sturdy set of camping cutlery per person gives you each your own to use and look after. You can even buy them in four differently-coloured, zipped pouches.

FIND OUT more about this Camping Cutlery set HERE

Campervan mugs

Not just camping mugs – buying a set of these cute campervan mugs just has to be done. There’s four per set, in shatter-proof melamine that’s also quieter than metal – for when you’re moving around and your crockery does the same.

READ the latest Campervan Mug set prices and reviews HERE

Campervan tumblers

Who could resist getting the matching tumblers> Whether it’s for a long, cool drink during a heatwave or a sundowner by the campfire, these campervan tumblers are as practical as they are pretty.

Wine glasses

Or rather, wine goblets in this case. A set of four of these are made from non-shatter acrylic, and perfect for enjoying a glass of wine with dinner as you relax in the Camper, tent or at the beach.

SEE a set of acrylic Wine Goblets HERE

Camping plates and bowls

You need some plates and bowls to go with all that cutlery, mugs and glasses. So why not go all out for the matching set? Once again the cute campervans are featured on this set, which contains two plates and a bowl each for four people. Plus a matching cooler bag that’s perfect for picnics.

VIEW this Camping Crockery set HERE

Tea towel

Can you guess what decorates this campervan tea towel? That’s right – but this one is an official Volkswagen product, no less.

CLICK HERE to see the official Volkswagen Campervan Tea Towel

Camping chairs

Take my advice. Invest just a few more pounds in buying a camping chair with a cup holder. If you don’t, you’ll so wish you did. Where else can you put your evening drink?

SEE a Camping Chair with cup holder HERE

Camping table

We keep a roll up table like this in the bunker beneath our camper’s rock and roll bed. It’s so handy, yet takes up so little space.

VIEW a roll up aluminium Camping Table HERE

Cool box

Here’s another of my top tips – our cool box doubles as a handy seat. This one can keep food hot as well as cold, too.

DISCOVER a very affordable Cool Box HERE

Campervan cooking recipes

So you want to stick to basics, really. This isn’t the time for baking cakes or trying to produce a full Sunday roast. Rather, think quick and easy meals that you can cook on two burners, and with limited equipment. Unless you want to spend the entire evening washing up, you also want your pans, dishes and plates to be easy to clean. I’ve previously used the sinks at campsites to wash up, as our sink is just so small as to render this simple task pretty much impossible! It’s fine for quick tasks such as draining pasta though.

One Pot Ham Pasta, Russian Salad & Chorizo Paella

Faster pasta

So pasta is realistic; pizza is usually not due to the lack of an oven. I’ve not had a lot of success in the past when trying to cook pizza in a static caravan, never mind a camper! If you’re cooking pasta, you’ll need a saucepan for that, plus a colander to drain it. You could make a sauce – but let’s face it, it is so much easier, with limited space, to buy a ready made one. Stir-in type sauces are ideal. Otherwise, you could cook an all-in-one pasta dish in just the one pot: like the first recipe listed here.

One pan ham pasta

Serves 2

One pan ham pasta ingredients

Linguine, 200g

Ham (or chicken) stock, 700ml
Shallot, 1, finely chopped
Garlic, 1 clove, crushed

Thyme, dried, a pinch
Parsley, dried, a pinch
Button mushrooms, 75g, quartered

Tomatoes (fresh), 150g, chopped
Ham, 100g, chopped (or use ham hock)
Cheese, 30g, grated

Black pepper, freshly ground, to taste

How to make one pan ham pasta

Place the pasta, shallot, garlic and herbs into a medium non-stick saucepan. Pour over about 500ml of the stock to start with. Bring the pot to the boil, then simmer for around 5 minutes.
Add the mushrooms, then cook for another 2-3 minutes. Taste-test a piece of pasta, then if needed, cook for a minute at a time longer until it is perfectly cooked. During this stage, add more stock (just a little at a time) to the pan as and when necessary.

Once the pasta is cooked, you should have just enough liquid left to create a coating sauce. Stir in the tomatoes and cheese, then serve with a sprinkling of freshly ground black pepper.

Salad days

Salads are a good option if you can keep them fresh enough, and it’s easy enough to cook some new potatoes to go with them. If you have a decent chiller, you could make a batch of something like this Russian Salad – which contains potatoes and veg as well as hard boiled eggs – to last for a day or two.

Russian salad

Serves 4 as part of a main meal; more as part of a buffet/picnic

Frozen mixed vegetables, 1kg (carrots, green beans, sweetcorn & peas)
Charlotte (or similar small, waxy) potatoes, 500g, chopped into chunks
Butter, a knob

Mayonnaise, 2 tbsp (or to taste)
Salt and freshly ground black pepper
Eggs, 6, hard-boiled

How to make this Russian Salad

Cook the veg and potatoes as per pack instructions.
Drain the potatoes, then add the butter and toss to coat each spud. Cool the potatoes and veg to room temperature.
Once cooled, mix together the veg and potatoes in a large bowl. Add the mayonnaise and stir well to combine, then season.

Peel and quarter the eggs, then scatter over the top of the salad.

Vegan Pad Thai, Turkey Chow Mein & Singapore Noodles with prawns

Wok you like

Stir-fries are another realistic proposition when it comes to camping recipes. Yes you’ll need a Wok or large frying pan, but there’s certainly room to store one in our Camper’s cupboards. Simple stir-fry recipes such as Chow Mein, Singapore Noodles or even Pad Thai are pretty easy to whip up, especially when you buy a pack of pre-prepared stir-fry veg.

Vegan Pad Thai

Serves 4

Vegan Pad Thai ingredients

Sesame oil, for frying
Carrot, 1 large, cut into skinny strips
Pepper, 1 Orange or Yellow, sliced thinly

Courgette, 1, cut into thin strips
Mushrooms, a few, thinly sliced
Beansprouts, 1 pack

Rice noodles, 2 packs (straight to wok type)
Garlic, 2 cloves, crushed
Chilli flakes, a pinch (plus extra to serve)

Dark soy sauce, 2 tbsp (plus extra to serve)
Peanut butter (crunchy or smooth), 2 tbsp
Sugar, 2 tsp

Peanuts, 50g, crushed
Limes, 2, quartered

How to make Vegan Pad Thai

Heat a dash of sesame oil in a hot wok.

Stir fry the carrot for about a minute, then add the pepper and cook for another minute. Repeat for the courgette, and then the mushrooms.
Add the beansprouts and stir well. Then, the garlic, chilli, soy sauce, peanut butter and sugar and cook for about 2-3 minutes, stirring often.
Add the rice noodles and stir-fry as per pack instructions.

Serve immediately, hot from the wok. Scatter the peanuts on top, then squeeze the lime juice on, too.

Serve with optional extra Soy Sauce & Chilli flakes

Turkey Chow Mein

Serves 2

Turkey Chow Mein ingredients

Turkey breast steaks (or chicken), sliced into thin strips
Sesame oil, 2 tsp
Soy sauce, 3 tbsp

Garlic, 2 cloves, crushed
Marmite, 1 tsp
Stir-fry vegetables, 1 pack (of your choice)

Medium egg noodles, 1 pack (straight to wok type)

How to make Turkey Chow Mein

At least 15 minutes before cooking, mix the sliced turkey (or chicken) with 1 tsp sesame oil and 1 tbsp soy sauce. Leave to marinate for at least 10 minutes (cover with cling film and refrigerate if for longer).
Heat 1 tsp sesame oil in a non-stick wok. When it’s almost smoking, add the poultry pieces and stir fry for a few minutes, until browned and sealed all over.

Add the garlic, Marmite and vegetables, plus another 1 tbsp soy sauce. Stir-fry for around 5 minutes (or as per vegetable pack instructions) until cooked through.
Add the noodles and 1 more tbsp soy sauce. Stir fry until thoroughly heated, then serve immediately.

Easy Singapore Noodles

Serves 2

Easy Singapore Noodles ingredients

Sesame oil, for frying
Eggs, 2, beaten
Beansprouts, 1 pack

Peas, frozen, 100g approx
Button mushrooms, 8, sliced
King prawns, raw & frozen, 12 approx

Dark soy sauce, 2 tsp
Curry powder or paste, 1/2 tsp
Turmeric, 1/2 tsp

Chilli flakes, a pinch
Noodles (straight to wok), 1 pack

How to make easy Singapore Noodles

Over a high heat, add a splash of oil to the wok then once this is hot add the eggs. Stir-fry until set.

Then add the beansprouts & stir-fry for about a minute. Then add the peas, the mushrooms, then the prawns (alternatively, add later with the noodles if using cooked – pink – prawns) and stir fry for a minute or two, adding the soy sauce and spices as you go.
Finally, add the noodles and stir-fry for about 2 more minutes (or according to pack instructions).

Serve immediately

Veg Biryani, Chicken Fajitas & Ham & Asparagus Risotto

One pot wonders

For a stir-fry with a Tex-Mex difference, you could cook up some Fajitas to serve with wraps, cheese and creme fraiche or guacamole. An all-in-one curry-and-rice recipe can also be a good choice if you fancy Indian style flavours – my veggie Biryani recipe is cooked on the hob in a saucepan rather than oven-baked. Risotto or Paella can also be made in one pan, so they are ideal choices with a more Mediterranean flavour.

Veg Biryani recipe

Serves 4

Veg Biryani ingredients

Olive oil, for frying

Red onion, 2, sliced thinly
Cauliflower & broccoli florets, 1 pack
Sweet potato, 1 large, diced

Red lentils, 200g
Vegetable stock, 1 pot or cube, made up with 700ml boiling water
Curry powder or paste, 1 tsp – 1 tbsp (to taste)

Mustard seeds, 2 tsp
Basmati rice, 300g
Button mushrooms, a few, quartered

Dried apricots, 12, chopped
Lemon, 1, cut into wedges (to serve)

How to make this Veg Biryani recipe

Heat some oil then fry the onions, stirring regularly, for a few minutes until nicely caramelised.

Add the cauliflower, broccoli, sweet potato and lentils and stir well, then add the stock, curry powder and mustard seeds. Simmer for 10 minutes, with the lid on the pan (to retain heat and steam).
Add the rice, mushrooms and apricots. Stir again and cook, stirring regularly, for a further 10-15 minutes, or until the rice is tender. Add more hot water, if needed, during cooking.
Serve with the lemon wedges.

Chicken Fajitas

Serves 4

Chicken Fajitas ingredients

Olive oil, for frying
Chicken breasts, 4, sliced into thin strips

Red onion, 1 sliced into thin strips
Pepper, 2 sliced into thin strips (any colour you like, or have)
Creme fraiche or sour cream, 2 tbsp (plus extra to serve, see below)
Lemon, 1, juice only
Chilli powder, 1/2 tsp
Chilli flakes, a pinch
Cumin, 1 tsp
Oregano, 1 tsp
Paprika, 1 tsp

To serve

Tortilla wraps, 8
Creme fraiche or sour cream, remainder of tub (usually 200-300ml)
Cheddar cheese, about 150g, grated

How to make Chicken Fajitas

To make the marinade, mix the creme fraiche, lemon juice, herbs and spices together. Add the turkey or chicken, mix, and leave to marinate for at least 30 minutes.
Stir-fry the poultry, in a dash of olive oil, until it starts to brown. Add the onion and peppers and continue to stir fry until the vegetables have softened and browned and the meat is cooked through.
Serve with the wraps, creme fraiche and cheese.

Ham and Asparagus Risotto

Serves 4

Ham & Asparagus Risotto ingredients

Olive oil, for frying
Shallots, 2-4, chopped finely
Garlic, 2 cloves, crushed
Risotto rice, 500g
Ham or chicken stock, fresh, 1 litre; or 1 pot or cube, made up with 1 litre boiling water
Black pepper, coarse or freshly ground, a pinch
Thyme, dried, a pinch; or fresh, a stem
Parsley, 1 tsp
Ham, diced or shredded, about 100g
Asparagus tips, 1 pack
Button mushrooms, a few, halved (optional)
White wine, a dash (optional)
Cheddar cheese, grated, about 100g, to sprinkle on top

How to make Ham & Asparagus Risotto

In a saucepan, fry the shallots in a dash of olive oil for a few minutes, stirring, until they start to soften. Add the garlic and stir.
Add the rice and stir, then the stock. Put in the pepper, thyme and parsley and stir again.
Simmer for about 10 minutes, stirring often, then add the ham and asparagus, and mushrooms if using.
Cook for another 5-10 minutes until the rice is cooked – the risotto should be creamy with a tiny bit of ‘bite’.
You may need to add more water during cooking – keep a close eye on it…
Add a dash of white wine, if using, just before the end of cooking. Just before serving, scatter the cheese over the top of each helping.

Chorizo paella

Serves 4

Chorizo paella ingredients

Chorizo, 150g, diced
Shallots, 4, chopped finely
Baby sweet pepper, 2, chopped finely
Risotto rice, 300g
Chicken stock, 1 pot or cube, made up with 1 litre boiling water
Turmeric, 1/2 tsp
Black pepper, coarse or freshly ground, a pinch
Rosemary, a pinch
Parsley, 1 tsp
Peas, frozen, 200g
Eggs, 4

How to make Chorizo Paella

Fry the chorizo (without any oil, it will fry nicely in its own fat), onion and pepper for a few minutes, stirring, until they start to brown. A paella pan or wok is ideal for this.
Add the rice and stir to coat in the orangey chorizo oil.
Add all the other ingredients, except for the eggs, and stir well. Simmer for at least 15 minutes, stirring often, until the rice is cooked – the paella should be creamy with a tiny bit of ‘bite’.
Just before serving, fry the eggs to your liking. Serve one fried egg on top of each plateful of paella.

Campervan Cookbooks

For more easy campervan meal ideas, there are several books I’d recommend. Check out this highly rated selection before you buy a campervan cook book.

The Camper Van Cookbook

The Camper Van Cookbook by Martin Dorey contains over 80 recipes for easy campervan meals.

See The Camper Van Cookbook HERE

The Clever Camper Cookbook

The Clever Camper Cookbook is written by by Megan Winter-Barker and Simon Fielding, who’ve explored the world in a VW Campervan. Thus they are experts in motorhome cooking.

VIEW The Clever Camper Cookbook HERE

The Camper Cookie

The Camper Cookie by Summer Bourne contains recipes for camper cooking. There are more general campervan tips as well as ideas for the campervan kitchen.

The Modern Campervan Kitchen

So what do you need to stock your kitchen with? I find an easy way to work this out is to go through the day, from morning to evening, thinking of what you would use at each stage when trying out your own campervan cooking ideas.

Brewing up

At breakfast time, it’s all about getting that first brew on, so a kettle is a given. A whistling kettle is ideal, and such fun to use. The cheery sound of it coming to the boil reminds me of happy childhood days at my grandparents’ static caravan in Northumberland. Then you’ll need a mug or two – or more. A set of VW Camper Mugs is not only a perfect example of themed campervan cooking accessories, it’s also practical, as they’re made from melamine and are break-resistant. Then there’s the spoon to stir it with – in fact make that a set of camping cutlery as you’ll be needing more later on. Modern sets come complete with a storage case to keep them clean. The case also stops them from clattering around when you’re on the road!

Sitting down

You might want somewhere to sit outdoors too, even if your van has seating inside. We’d never go anywhere without some camping chairs, which we keep in the handy storage bunker beneath the rock and roll bed. There’s a really useful roll-up table in there too. Of course you won’t be eating your meals straight from the surface of the table or worktop, so a set of camping plates and bowls will also be required.

Cooking up a storm

If you are planning to do some cooking, rather than relying on local takeaways or pubs, then it’s worth equipping the camper kitchen with a few basic pots and pans for making those campervan cooking recipes. First off, a frying pan for a bacon, sausage or egg sandwich in the morning – plus a fish slice and/or wooden spatula to turn and serve them with.

As mentioned earlier, a saucepan, colander and wok can be used for making various kinds of simple meal, depending on how ambitious – and hungry – you’re feeling. Unless you want to spend ages cleaning grease off the windows behind, don’t forget a splatter guard – mine is invaluable when frying bacon or eggs. It protects your clothes too. They’re inexpensive, just make sure it’s big enough to cover the whole pan – especially if using a wok.

Just chillin’

One of the best things we’ve ever bought for our Campervan is a cool box. But not just any cool box. Our chiller came complete with both mains and car power adaptors, so we can plug it into the cigarette lighter. If you have electric hook-up, it’s even easier just to plug it straight in when you reach the campsite. Such cool boxes also often double up as heaters, too, if you did want to keep food hot rather than cold. You can even take the cool box with you on picnics – whether you’re away in the Camper or back at home.

There are some extras you may also need – or want. Tea towels, for example are pretty much essential. Tumblers are not, strictly speaking, a necessity. But unless you want to drink out of mugs all day and evening, they might just make it onto your shopping list. You may also want to drink your evening drink from a wine glass rather than a mug or tumbler – I know I do! And don’t forget a bottle opener…

Happy camping and cooking!