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Take it as a truth universally acknowledged but not necessarily appreciated. This year most Brits will not only be holidaying in the UK but most likely under a vaulted canopy rather than ceiling. In this economic climate and in an effort to reduce our carbon footprint a great number of us will opt for a British camping holiday this year. Forget boil-in-the-bag. With eggs fresh from the farm and mackerel caught straight from the sea, camping cuisine has never tasted better
Volcanic ash, recession, lack of stable Government, not to mention the Cath Kidston tent range... the indicators are all pointing to camping as the 2010 holiday of choice, or necessity. However, it needn't become a recession-victim refugee camp with bully beef as the only meal on offer. Fortunately, many contemporary campsites - or glampsites as they are sometimes called due to the guests' love of going back to nature but not necessarily basics - are cropping up in close proximity to local farm shops and gastropubs. The campers provide a ready-made market for the farm shops, in turn, the famers are providing wholesome food, fresh from the land.
When going camping, think of freeze-dried packaged food as needless excess baggage. If there is no Farm Shop on hand then most campsites are close enough to villages so that you can walk to a shop or, even better, a butcher. Failing that, a local farmer should be happy to sell eggs, vegetables or fruits, depending on what is in season and what is grown and reared on the farm. Ultimately, the secret to securing good local food is good local knowledge so it is probably worth investing in a guide such as Rose Prince's The Good Food Producers Guide 2010. Farmers Markets are held in most towns and cities at the weekend but it is worth doing some pre-holiday research into where and when your nearest one will be. Even better, camp near a food festival. May food celebrations include; the Watercress Festival in Alresford, Hampshire (which includes a food market selling the county's best produce); Henley Food Festival; Derbyshire Food and Drink Fair in Bolsover Castle; Bristol Eco Veggie Fayre and Taste of Edinburgh. If you are hoping to do some mountain hiking, then Look What We Found make ready-made meals using locally sourced ingredients. What is even better is that they don't need to be refrigerated so can be carried around in that knapsack on your back
If you are camping coastally then go down to the local harbour and enquire into fishing trips. In Devon and Whitby, in particular, it is very easy to hire a boat and go mackerel fishing. Fresh mackerel grilled on a disposable barbecue served with some buttered brown bread and a slice of lemon is utterly delicious. Being Britain, it is highly likely that the beach is better suited to foraging for sea food than sunbathing. Enjoy the lobsters, crabs, shrimps, cockles and mussels without the massive overheads. They are there, on the British shore, ready for the taking. Copious sloe-backed mussels can be found on the rocks in the early morning as the tide goes out.
If you genuinely love the idea of camping but not the practicalities of putting-up your own tent and wiping your bottom with sphagnum moss, there are luxury campsites such as Jolly Days where you arrive to already erected tents with four poster beds to sleep on. Carolyn and Christian Van Outersterp, who run Jolly Days, offer clay ovens for you to make your own bread and organise baskets to be delivered to your tent with locally sourced ingredients, so that you don't even have to go shopping.
From the die-hard camping enthusiasts to those who are bracing themselves at the prospect of a night under the stars, good, wholeseome food will warm any soul and re-invigorate any sense of humour. Therefore, it is imperative that, prior to your departure, a little research is undertaken into your intended camping location to ensure that good, local food can be sourced and consumed with ease. Then we can all be happy campers.
For a list of recipes for ideal camping meals [click here]
For some ready-made camping meals made from specially sourced ingredients from local British farmers [click here]
For a selection of foodie campsites [click here]
For a list of National Trust campsites [click here]
For an interactive map of British Food Festivals [click here]
For an idiot's guide to mackerel fishing from a boat [click here]
This month The Sauce tests a warm salad of smoked haddock recipe, something that can easily be done by the camp fire with the local catch of the day.
The Sauce
- How readily available were the ingredients?
I bought the smoked haddock (undyed) easily from my local fishmonger. The salad leaves, chives and potatoes were from our weekly farmers' market, so all were local and seasonal.
- How easy was it to make and how much time did it take?
It took just over half an hour to make. Most of the time was spent waiting for the potatoes to cook, so it's really a very quick dish to put together.
- What was the sum total cost of this meal
£5.90
- How many people did it actually feed?
I fed 3 but it was on the small small side so I would recommend the recipe for 2.
- What did you do with the leftovers?
There were no leftovers.
- Is there anything you would have done differently?
I would put more salad leaves on the plate next time. I would also boil the potatoes in advance which would make them easier to cut up - without burning your fingers - and make the dish quicker to prepare.
- What did your guests think of the meal?
They gave it 9 out of 10. This was a fantastically fresh, summery and delicious lunch that went really well with the rest of the bottle of fruity wine used in the recipe
Try the recipe yourself and let us know if you agree with The Sauce by
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