First Time Pod Camping? Here's some idea's to make the experience extra special.

Bring your own Duvet, there's nothing like creature comforts

Take a DAB digital radio, chill and listen to your favorite sounds from classical to rock.

Don't forget your wine chiller and wine glasses!

Lanterns with citronella tealights create an ambience and keep the midges at bay!

Get creative with cooking. Why not try using a tagine on your camping stove, we have found some recipes you may like to try...

Campfire tagine tomato sauce. By Annie Bell A deliciously smoky sauce for ladling over any grilled meat or fish, where the sauce is baked within the tomato shell. It can also be made in the oven (190C/170C fan/gas 5 for 30 minutes).

FOR 4 PEOPLE
3 good-sized beefsteak tomatoes
sea salt
1 tsp Moroccan spice blend see below
1 garlic clove peeled and crushed to a paste
olive oil
handful coarsely chopped fresh coriander (optional)

Slice the top off each tomato and scoop out the core in the centre, about 2 tbsp of the flesh in total. Season the cut surface with salt, scatter the spice and garlic in the cavity and refill with olive oil, almost to the top.
Replace the lid, place the tomatoes in a shallow pan (or a Trangia frying pan, see page 81) and cook in a covered barbecue for 30-45 minutes, until softened – you may find there is a pool of juices and some oil in the pan. You can also cook these over an open grid.
Scoop the softened flesh away from the shells, discarding the skin, and stir in the coriander if you wish.

MOROCCAN SPICE BLEND
Buy this ready-made from seasonedpioneers.co.uk (the proper name is La Kama) or make your own by combining these ground spices: 2 tsp ginger, 2 tsp black pepper, 1 tsp turmeric, 1 tsp cinnamon and 1⁄2 tsp nutmeg. Mixed with some olive oil this also makes a great rub for whatever you are grilling.

Read more: http://www.dailymail.co.uk/home/you/article-1285232/Recipe-Campfire-tagine-tomato-sauce.html#ixzz1UeDh3iha

One-pan English Breakfast Serves 4

Ingredients

4 good-quality pork chipolatas
4 rashers smoked back bacon
140g button mushrooms
6 eggs , beaten
8 cherry tomatoes , halved
handful grated cheese (optional)
1 tbsp snipped chives

Heat the grill to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3 mins. Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.

Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. Cut into wedges and serve with your favourite sauces.

Make it veggie

For a vegetarian version, swap the chipolatas for veggie sausages, omit the bacon and add more mushrooms.

Recipie from www.bbcgoodfood.com

Cath & Math's Minestrone Serves 4

Tinned soup is the first food you associate with camping. Instead of opening a tin of Heinz Big Soup, get chopping fresh, seasonal vegetables, supplemented with a can of borlotti beans. If you are feeling adventurous, source fresh borlotti beans as they are around at the height of summer, but they do need preparation, requiring 40-45 minutes cooking, which is a fair amount of faffing for a camper. If you do persist with fresh beans, pod them, discarding brown and mouldy ones and cook them in unsalted water for about 40 minutes until soft, drain and then add to the recipe as follows.

Ingredients

1 red pepper, chopped
1 onion, chopped
2 cloves garlic, crushed with salt against the chopping board with the blade of a sharp knife
4 tomatoes, quartered
2 tbs parsley, chopped, also other herbs, like chives or rosemary
1 x 250g tin of borlotti beans, drained, mash half with a spoon, leaving the other half whole
400g seasonal mixed green vegetables like fresh peas, green beans and broad beans in the summer
¼ seasonal cabbage, finely sliced
100g pasta, small shapes or spaghetti broken up into small lengths if possible, but any will do, larger shapes may need a bit more cooking though
Olive oil
Salt and pepper
1 litre of water or vegetable stock, made with a cube, concentrate or fresh from the supermarket fridge

Equipment

1 large pan
Single ring stove
Chopping board
Sharp knife
Spoon for stirring
Bowl
Sieve or colander

Method

Heat the oil and add the red pepper, onion and garlic. Fry very gently until soft. Add 1 litre of water or stock if you have it. Bring to the boil, turn down and simmer, add the mashed borlotti beans and stir thoroughly. After five minutes, add the pasta and green beans, whole borlotti beans, tomatoes and other green vegetables, except the cabbage. Cook for five to ten minutes and check the pasta and the whole borlotti beans, cook for another few minutes if necessary until the pasta and beans are done. Then add the cabbage and parsley, stir it round until it has wilted over the heat. Season and serve with a drizzle of olive oil and fresh bread.

For a variation: At the beginning of cooking you could add bacon or pancetta cut into small chunks and fry with the onion, garlic and red pepper, if you are feeling carnivorous.