Must have camping essentials
  • Baladeo Pocket Cutlery Set A must-have companion for campers, glampers, picnickers, hikers, impatient kebab fans and civilised festival-goers, this nifty little stainless steel multi-tool contains everything you need to eat your dindins with a level of dignity rarely afforded to outdoorsy types.

    Available from www.firebox.com

  • Musuc Bag We all know that the kids love their freedom, so being caught up inside a sleeping bag really doesn't suit their sleeping arrangements. The Musuc Bab offers them full freedom of movement so they can continue to expend energy until they're ready to sleep.

    Available from www.lazyboneuk.com

  • Zippo Emergency Fire Starter Kit With the Zippo Emergency Fire Starter Kit, starting a fire has never been easier. The reliable flint wheel ignition easily lights the water-resistant waxed tinder sticks. And with a water-resistant O-ring seal built into the case, the contents stay dry.

    Available from www.thebushcraftstore.co.uk

  • Freeloader Pro Solar Charger Freeloader Pro is the ultimate solar charger capable of powering virtually every electrical device. Freeloader Pro uses its high power solar panels to quickly charge its internal battery (7 - 9 hours in sunny conditions). Once fully charged Freeloader Pro is capable of delivering enough power to give a mobile phone 70 hours of standby time, 5000 page turns on an eBook or a 100% full charge for a digital camera battery.

    Available from www.amazon.co.uk

  • Black & Decker LED Lantern This ultra bright long life LED lantern is break resistant for extra durability and safety of use and is ideal for intrepid Campers, Glampers and of course Podders!

    Available from www.amazon.co.uk

  • Hotspot Notebook Portable BBQ It's a compact, folding barbecue that's designed to be taken anywhere. Here's how it works: 1. Fold it out. 2. Fill it up. 3. Light it up. And that's it. No complex gas bottles, no heavy lifting and no rummaging around B&Q for those 'instant' types that you can use once and once only. Now the spirit of summer can join you wherever you are, or even sit permanently in the boot of your car, ready for action whenever the mood takes you.

    Available from www.amazon.co.uk

  • Gelert Double Burner Stove The economy Double Burner is from the Gelert range and ideal for the budget concious camper needing basic cooker performance. Made from steel and weighing less than 2kg the double burner includes storage box and just needs gas & regulator for immediate use.

    Available from www.outdoorgear.co.uk

  • Gelert Self Inflating Camping Roll Mat New improved anti slip base
    Double size, ideal for Pod bedroom
    Folds in half to provide a double thickness single mat
    2 reinforced quick-flow valves
    Water repellent coating
    High quality, durable TPU lamination
    Great support
    Stuff sack, roll up straps and emergency repair kit included

    Available from www.amazon.co.uk

Outdoor grub for hungry people
  • 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
    ΒΌ 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.