And over to the Isle of Jura in the VW camper!

We’ve been on Jura for the last six days, and have continued to enjoy the great food of the British Isles . . .

Here we are picking mussels off the beach which we later enjoyed after 2 days of rinsing in nets in the open sea.  Our moules marinieres recipe below can be found in Family Camping Cookbook.


2kg mussels, scrubbed and rinsed

55g butter

2 onions, chopped

2 garlic cloves, finely chopped

1 tsp pepper

2 handfuls of parsley, finely chopped

1 1/4 cups dry white wine


Soften the onions and garlic in the butter over a medium heat.  Add most of the parsley, the wine and 2/3rds cup of water.  Bring to the boil and simmer gently until the liquid has reduced slightly.  Tip the mussels in, cover and cook for five minutes until all the mussels have opened. Discard those that do not open, stir in the rest of the parsley and serve with crusty bread.

Lots of fishing opportunities also meant lots of opportunities for grilled fish – both trout from the loch, and mackerel from the sea.  From the excess mackerel, we made a delicious pate, similar to the sardine pate also in Family Camping Cookbook.


Mackerel, cooked, skinned and filleted

Cream cheese

Lemon juice

Salt and Pepper


Combine and add quantities to taste.  Serve with crusty bread and crudités.


But the highlight of the week wasn’t cooked by us -  A magnificent sea-food platter of freshly caught lobster, langoustines and scallops!


We love to forage for food with the children when we’re camping, and we rarely set off for a walk without a bucket or two in which to collect blackberries, figs, wild rocket, apples – all sorts.  However, we do stress to the kids how important it is to respect nature’s goodies, and only take what we need and what we know about.

Here we are in Tollesbury Salt Marshes on the Essex coast, which is probably one of the best places you can be to forage for samphire!

The mud banks are crammed with this delicious salty, tender, juicy sea vegetable . . .


Simply boil in water for a minute or two – without salt, and dress with a little oil and black pepper to serve alongside grilled fish.  It’s delicious!



The Ottolenghi Cookbook has a fantastic recipe we’ve used on many an occasion, where they make a salad of the samphire with asparagus, sesame seeds, sesame oil, olive oil, garlic, tarragon and black pepper.  We highly recommend it!