I really enjoy cooking in the campervan but all too often I find myself stuck in a rutt cooking one pot meals that normally involve pasta or cracking open the BBQ and having a meat fest (with coleslaw as the token veg).

At home I subscribe to the Gousto meal box service, which is an excellent way of feeding the family and helping me cook more interetsing dishes.  Gousto will deliver to your home everything you need for 4 meals – this cuts down on food waste and also means I don’t have to spend time planning a trip to the supermarket.

So, for this camping trip I wanted to replicate this and chose some suitable “van-cooking” type dishes from the range and I thought I would share some of those over the next few blogs.  Here is the recipe and I have amended the instructions for cooking on a 2 burner gas hob in a campervan.  Those of you with larger motorhomes may have an oven you can take advantage of but I have written this with the ‘van-clan’ in mind.

This speedy salad takes inspiration from the British classic ploughman’s.  Perfect for a Summer evening in the van, you’ll be adding ham hock and apple as well as crunchy walnuts and homemade croutons.  You’ll even make your own dressing with a green tomato chutney and shavings of cheddar to finish.

Now lets get started

Step 1: Tear up the ciabatta into bite sized pieces then add to a frying pan on a low/medium heat with the walnuts and a generous drizzle of olive oil and a pinch of salt and black pepper.  If your camp frying pan is on the small side then cook the croutons in batches and keep to one side in a bowl.  Keep them moving as you don’t want them to burn and turn them regularly.  As individual croutons crisp up, take them out and keep to one side.

Step 2: Once you have finished the croutons – wipe the pan clean with some kitchen towel and return to a low heat with some olive oil. Once hot, add the ham hock and cook for 3-4 mins until warmed through.  Keep it moving as camp pans can be a little thin and you don’t want it burning.

Step 3: While the shredded ham hock is in the pan, halve the cherry tomatoes.

Step 4: Cut the apples into quarters and remove the cores then chop the quarters into bite-sized pieces.

Step 5: Using a peeler, create shavings of cheddar cheese

Step 6: Add the green tomato chutney, cider vinegar and wholegrain mustard to a small bowl.  Add 2tbsp of olive oil and season with a pinch of salt and pepper.  Give everything a good mix up – this is your chutney dressing.

Step 7:  Assemble your salad by dividing the lamb’s lettuce, halved tomatoes and chopped apples between your plates.  Sprinkle over the shredded ham hock, croutons and toasted walnuts and drizzle over the cutney dressing. Top with cheddar shavings and enjoy.


These ingedients are for 2 people – double the quantity for 4

1 x seasonal apple

100g British shredded ham hock

15ml of cider vinegar

1 x ciabatta roll

125g cherry tomatoes

25g walnuts

21g wholegrain mustard

50g lamb’s lettuce

40g cheddar cheese

20g green tomoato chutney