Kitchen space is always at a premium for leisure vehicle owners and, if you’re a new owner, the prospect of getting out the pots and pans to rustle up a meal can sometimes feel daunting. Not only is there less worktop space than at home, but fewer cupboards for storing basic ingredients and less space in the fridge for fresh produce.
The following six recipes are not only delicious, but are well suited to the leisure vehicle kitchen set-up. From sausage casserole to Japanese curry, all are cooked in one pan and pair fresh meat and/or vegetables with trusty store cupboard ingredients that pack a lot of flavour. Serving suggestions are as simple as fresh crusty bread, or some quick pasta or rice (for which you’ll need a second pan/hob or a microwave, depending on the kind that you have to hand). Which means less time spent washing up too!
Japanese curry
This super-easy curry is a great way to empty your vegetable drawer at the end of a trip, and you can really make it your own, using whatever you have to hand. For extra protein you can throw in chunks of tofu or leftover chicken.
The curry cubes are readily available in the international aisles of most major supermarkets, as well as Asian food stores, and are a great addition to your cupboard for a quick, tasty meal. The standard boxes will make four portions, and it’s easy to half the recipe to feed two people.
They are usually vegetarian/vegan-friendly, but do check before purchase.
This is a mild curry and is especially popular with children. You can enhance the final flavour with a splash of Worcestershire sauce (or veggie equivalent), ketchup and/or soy sauce.
Feeds 4
Ingredients
1 pack Japanese curry cubes
2 onions
2 potatoes or sweet potatoes
2 carrots
2 peppers (any colour)
broccoli florets
2 tbsp cooking oil
rice – around 50-75g per person
Method
1. Cut the vegetables into chunks that can be eaten in one or two bites.
2. Heat the oil in a large pan and sauté the onions until they start to soften. Add the rest of the vegetables and continue the process.
3. Once the vegetables are semi-soft, add water (the packet instructions will specify how much), cover and simmer until the vegetables are cooked through (around 20 minutes). You could start preparing your rice at this point, too.
4. Add the curry cubes and stir until completely dissolved.
5. Continue to simmer for 5–10 minutes until the sauce has thickened.
6. Serve with rice.
Spaghetti alla puttanesca
This lip-smacking pasta sauce is perfect for summer and will transport you to sunnier climes when the weather outside disappoints. The anchovies add a depth of flavour, but they can be omitted (an option for veggies and vegans). You can adjust the quantities of olives and capers according to taste, and good-quality tinned tomatoes really make this dish sing – buy the saucier pulped ones if you can, otherwise mash them as they cook.
Italians typically serve puttanesca sauce with spaghetti, but it will also pair well with linguine, penne or fusilli. You could finish with a sprinkle of Parmesan cheese – many chefs would disapprove, but no-one’s watching...
Serves 2
Ingredients
4–6 anchovies (to taste)
1 tbsp capers, drained
15 olives, sliced
2 cloves garlic, finely sliced
2 tbsp olive oil
1 tin pulped plum tomatoes
pinch of chilli flakes
black pepper
fresh basil (optional)
pasta for two people (prepare according to packet instructions)
Parmesan cheese, to serve (optional)
Method
1. Heat the oil in a large frying pan on a low heat and gently fry the garlic, making sure it doesn’t burn. Then add the anchovies and keep stirring until they dissolve.
2. Stir in the tomatoes and chilli flakes, and grind in some black pepper. Increase the heat to the pan and bring to a simmer. Lower the heat and cook gently for 15 minutes, mashing the tomatoes as they cook if you are using whole ones. (If the sauce starts to look too thick, add a splash of water and cover with a lid.) Begin cooking your pasta in a separate pan.
3. Add the capers and olives and stir through the sauce. Simmer for another few minutes.
4. Once the pasta is cooked, drain and add to the sauce, stirring to ensure every surface is coated. Serve into bowls and sprinkle fresh basil and/or Parmesan (if using) on top.
Moules Marinière
The traditional rule is that mussels are at their best in months with an ‘r’ in their name, so this is a great dish for autumn and winter. If you are staying on the coast, local fishmongers should have some beautifully fresh ones. As the mussels steam they release juices which combine with white wine to produce a delicious liquor.
The main work is in cleaning and sorting them prior to cooking. This might seem daunting, but there are some simple rules to follow, and plenty of guides available online to assist.
1.Buy as fresh as possible; the younger and smaller they are, the easier they are to prepare (and sweeter to eat).
2. Rinse the mussels in clean cold water, rejecting any that are cracked or open (they’re fine if they close when tapped on a work surface).
3.Remove any barnacles with a knife and pull out the beards (the hairy bits on the side of the shells).
4.Discard any mussels that are unopened after cooking.
Once that’s done, the rest is alchemy and you’ll have a delicious, luxurious dinner on the table in no time.
Serve with crusty bread, and perhaps a salad to start.
You will need a large pot with a lid.
Serves 2
Ingredients
1kg fresh mussels
1 shallot or a small onion, finely chopped
1 small glass of dry white wine
15g butter (1 tbsp when melted)
Small bunch of parsley, finely chopped
Method
1. Melt the butter in the pot over a low heat. Add the onion or shallot and gently sauté until softened (do not allow to burn).
2. Tip in the mussels, pour over the wine and bring to the boil. Reduce to a simmer, cover the pot and cook for 4–5 minutes, giving the mussels an occasional shake or stir to ensure even cooking. Keep a close eye on them and, once they are all opened, remove from the heat and sprinkle over the parsley.
3. Serve in bowls or eat straight from the pot, dunking bread into the juices as you go.
Minestrone
Brimming with vegetables, beans and pasta, minestrone is a rustic, satisfying soup that can be adapted throughout the year depending on what’s in season. This recipe works well as a hearty lunch or dinner, and would be great served with cheese on toast alongside.
All the ingredients are readily available, making this an easy way to bring a little Italian sunshine into your kitchen. If you don’t have small pasta to hand, break up some spaghetti into small pieces.
Serves 4
Ingredients
1 carrot (the first four ingredients should be chopped into 1cm cubes)
1 onion
1 celery stick
1 courgette
70g smoked bacon or pancetta, cubed
1 garlic clove
400g (1 tin) cannellini beans, drained
400g (1 tin) chopped tomatoes
70g small pasta
100g greens (kale, spinach, etc) (roughly shred if large)
3 tbsp olive oil
1 litre of chicken or vegetable stock
1 bay leaf (optional)
½ tsp dried oregano
handful of basil
Parmesan cheese
Method
1. Heat the oil in a large pan and gently fry the bacon, carrot, onion, courgette and celery until the vegetables are soft. Crush the garlic into the pan and cook for another minute.
2. Tip in the beans, tomatoes, stock, oregano and bay leaf. Season to taste then simmer for around 30 minutes.
3. Add the pasta and greens, then simmer for another 10 minutes, until the pasta is cooked. Check the seasoning and add more salt and pepper if needed.
4. Serve generously in bowls and scatter with basil and Parmesan, and perhaps a drizzle of olive oil.
Sausage, Spinach and Bean Stew
This hearty dish makes for a cosy dinner for when there’s a nip in the evening air. Sausages cook quickly, making this a quick route to having a meal on the table, though longer cooking will enhance the flavours and make the beans softer.
Use good-quality sausages (plain or flavoured). This recipe uses cannellini beans, but you could use butter beans instead. If the consistency looks too dry, add a splash of water; if there is too much liquid, simply simmer for longer. Serve with crusty bread (rice or gnocchi would also go well).
Serves 4
Ingredients
6 butchers sausages
1 onion, finely chopped
100g baby spinach
2 cloves garlic
1 tin cannellini beans, drained
1 tin chopped tomatoes
dried oregano or thyme
1 bay leaf
1 glass white wine (optional)
250ml chicken stock
1 tbsp olive oil
salt and pepper
bread, to serve
Method
1. Heat the oil in a large pan and fry the sausages over a medium heat until brown on all sides. Remove from the pan.
2. Add the chopped onion to the pan and fry until softened, adding the garlic after 2 minutes, to prevent it from burning.
3. Add the chopped tomatoes, beans, bay leaf, stock and optional wine. Bring to the boil, then reduce to a simmer. The sausages should by now be cooler, and safe to chop up into chunks. After cutting up, return them to the pan and sprinkle in the dried oregano/thyme.
4. Simmer for at least 20 minutes, then add the spinach and allow to wilt into the sauce.
5. Season with salt and pepper, and serve.