Phil Vickery's camping cookout
With campsite bookings up 500% in some parts of the UK, it's the go to holiday for 2021! So forget beans on toast and soggy sandwiches, Phil Vickery's on hand to make sure we have everything we need to dine in style under the stars!
Ham and cheese Hasselback loaf
1 fresh bloomer loaf
200g really soft butter
2 cloves garlic, chopped really finely
ground black pepper
250g wafer thin cooked ham
250g wafer thin cooked turkey
300g Leerdammer cheese slices
1. Place the loaf on a board and using a serrated knife cut 2cm slices along the whole loaf making sure you don’t cut all the way through, leaving a concertina effect.
2. Spread the garlic butter into each slice along the loaf.
3. Then add ham, turkey and cheese in the buttery cuts.
4. Place the loaf on a grate above the cooling embers and cook for 20 minutes or so turning occasionally to get an even cook.
5. Open carefully, place on a board and cut right through and serve.
Golden syrup muffin cake
350g self raising flour
100g soft salted butter
120g caster sugar
120g golden syrup
250ml coconut milk
1 medium egg, lightly beaten
500g fresh raspberries
1. Lightly grease or oil 2 x 22cm x 15cm x 3cm deep disposable barbecue foil trays, then line with baking parchment.
2. Place the flour and butter into a bowl and rub together, doesn't have to be fully rubbed in.
3. Stir in the sugar, golden syrup, coconut milk and egg, and mix well.
4. Spoon the mixture evenly into the prepared cases, then top with half the raspberries.
5. Bake in a preheated Dutch oven, add the lid and cover with hot ember and cook for about 20-30 minutes or so or until well risen.
6. Then add the second tray and cook again.
7. Remove the tray carefully and serve with the rest of raspberries and clotted cream.
Easy tomato fish stew
2 small onions, finely chopped
1 clove garlic
Ground black pepper
2 x 400g chopped tomatoes in juice
2 tbsp tomato puree
150g pitted black olives, chopped
3 tsp sugar
1 vegetable stock cube
Small glass water600g lemon sole or plaice fillets folded in half or into 3, or monkfish cut into 4cm pieces, any fish will do really prawns are great too
150ml olive oil
1 whole bulb garlic, cut in half
750g small new season potatoes, cut in half lengthways
2 large sprigs of mint
1. Heat the base of the Dutch oven, over the coals, fry the onions in oil until soft and then add the tomatoes, paste, olives, sugar, vinegar and crumble in the stock cube, a dash of water, bring to the boil, cook for 5 minutes, stirring occasionally.
2. Add the fish and coat in the sauce. Cover with the Dutch oven lid, pile on a few coals and gently simmer for a further 10 minutes, or until the fish is JUST cooked through.
3. To make the potatoes, rake out some coals or wood to the edge of the fire.
4. Place the Dutch oven on the embers and heat the oil.
5. Add the garlic cut side down and then the potatoes, coat well in the oil.
6. Season well with salt and pepper.
7. Cover tightly with the lid, then pile hot embers on the top of the oven and leave to bake for 35-40 minutes or until the potatoes are cooked through and soft. You may need to add a few more embers to keep the heat constant.
8. Remove from the oven stir really well and add the fresh mint just before serving.