Easy Campfire Recipes For Everyone

Looking for some Campfire Inspiration this Summer? We all know how hard it is to come up with yummy, easy, quick and simple recipes to cook over a campfire, so we got some help from the Campervan Cook himself, Martin Dorey, to come up with 3 simple crowd pleasing recipes for you to cook this Summer!


Eggy bread is a camping must. It’s one of those essentials. It’s so easy and so tasty and anyone – even the kids – can master it. This particular version is Maggie’s favourite. We cooked it in a camper on the west coast of the Isle of Arran in Scotland with the doors open to the beach and just the sound of the guls and the lapping of the waves on the shore for company. It was the best we’d ever had it and the best start to a very fabulous trip.
4 slices of thick white bread
2 free range eggs
4 rashers of smoked bacon, chopped into lardons
2 tbsp Maple Syrup
Black pepper and salt to taste
Fry the bacon in a pan until it is crispy. While that’s doing, whisk up the eggs with a little black pepper in a bowl large enough to take a slice of bread at the bottom. When the bacon is ready, tip it out and put aside but leave the fat in the pan. Dunk a slice of bread in the egg mixture both sides and fry in the bacon fat on both sides until it’s done to your liking. Repeat with all four slices.
Serve with the bacon on top and a drizzle of maple syrup.
Many moons ago there used to be a fast food joint on the M6 at the Hilton Park Service area, just past the M54 as you go north. It was called ‘Just a Minute’ and they served awful burgers. It almost always took longer than a minute to get your food cooked for you too. However, their spicy bean burger was a thing to die for. 
I’m not sure the ‘Just a Minute’ burger is even a thing anymore, but this is for the good people who served me many a bean burger anyway. And it’s an homage to the only bean burger ever in the history of the world that was ever deemed good enough to pull off the M6 for.
1 215g tin of chick peas
1 215g tin of kidney beans
1 4900g tin of butter beans
1 sweet red pepper
1/s bunch of coriander chopped
1 red onion, chopped
1 tsp cumin
1 red chilli, finely chopped
1 carrot, grated
100g of polenta
Olive oil
Mash up the beans in a bowl. When a rough but mashed consistency (don’t go mad), add the chopped onion, coriander, chilli, red pepper, carrot, cumin and seasoning. Mix in the egg and then shape into 4 generous patties. Leave to bind for half an hour or so. Before cooking sprinkle polenta over them to form a polenta coating. Splash a dash of olive oil in a frying pan on a medium high heat. When the oil is sizzling hot, put the burgers in the pan and cook for about 8 minutes each side, or until they start to turn golden brown.
Serve with tomato, sour cream and mixed leaves on a bun.
Some fish, like sardines or mackerel, can cope well with the direct heat from a fire. Monkfish isn’t one of those, and you risk all (it’s not cheap either) by drying it out when you cook it. Having said that, it is a firm fish that can take a bit of cooking and won’t flake like cod or Pollack.
Wrapping monkfish in pancetta or parma ham is the perfect way to keep it moist and seal in the flavours. Parma ham adds a lovely salty crispiness when well cooked. Lemon thyme adds a citrus and herb flavour that complements both fish and pork. 
1 large monkfish tail 
A bunch of lemon thyme (or thyme if none available) 
8 slices of parma ham
the zest of a lime 
1 clove of garlic, finely chopped 
Olive oil 
First, cut the monkfish from the bone by slicing it away to leave the two sides. Cut the in two to give you four even pieces. Now open them out by slicing halfway through. Season, add the lemon thyme and garlic and a drizzle of olive oil, then roll up in the parma ham.
Barbecue (or griddle) until the parma ham is crispy and the monkfish is cooked—about 5-10 minutes. Serve with lime zest on top.

Martin Dorey is a surfer, cook and camper van traveller. He was the presenter of a BBC2 TV show called One Man and his Campervan and has written 3 books on the subject of four wheeled living and two ringed cooking. He is currently writing and researching a book about the UK’s best campervan journeys, Take the Slow Road.