Family Camping Cookbook put to the test!

Our book-launch celebrations started off last weekend with a camping trip to the lovely Kitts Cottage Campsite (see  with close friends.  Here was where we put the Family Camping Cookbook to the test with two other families.  Each family had three recipes from the book and had to cook for 6 adults, 2 teenagers and 7 children.  It was a little windy, but dry enough  . . . .

As it was everyone’s first camping weekend of the season, we all made sure we made use of the Equipment and Camping Store Cupboard Checklists, and then decided on the recipes.  With a couple of vegetarians and a full range of ages, we decided to mix and match a couple of meal plans.

Jim and I cooked up the first meal on the Friday night – Chicken Satay Skewers or Barbecued

Tuna with Thai dressing, both served with Asian Salad.  We felt with young kids to win over the skewers with their peanut butter dip, would go down a treat.  They certainly did!   And the tuna was delicious too (picked up from the fantastic fishmonger in East Wittering (‘Something Fishy’) earlier that morning).  Afterwards, we had Barbecued Pineapple Wedges – put on the barbecue while we we eating our main

course, and scrumptiously caramelised by the time we came to eat them! Dave and Miranda were our breakfast team, and Saturday breakfast was the must-have One Pan Full English.  Served with Dave’s special chutneys, we were in breakfast heaven (although with that many it wasn’t strictly ‘one pan’!)  And the delicious alternative for the veggies was smoked salmon and scrambled eggs . . . Yes, we were all happy campers!

Clare and Robbie and their four children were responsible for Saturday night: Lebanese Lamb Kebabs (Lahem Meshwi) or Halloumi & Vegetable Kebabs, both served with pitta bread and garlic dip.  Whilst their youngest got very busy skewering kebabs, their eldest was principle barbecue chef.  Again it was a huge success particularly as everyone, including the youngest children, were so involved in the preparing and cooking.


This family participation continued on in to the night as we all enjoyed a Chocolate Fondue, and listened to Clare and Robbie’s daughter, Anna B, on guitar.  (Listen to her perform her own songs on YouTube – she’s fab!

Dave and Miranda were back on duty for Sunday breakfast and we all enjoyed Apricot filled French toasts, with a few left over sausages and bits of bacon.  The perfect way to finish off our fanatastic camping weekend!  And think we all agreed that Family Camping Cookbook passed the test.

Easy camping breakfast recipe – French Toast with Apricot Filling

Our Family Camping Cookbook is due to be released on 12th April. It’s a practical book packed with family friendly recipes for breakfast, lunch and supper, focussed around different camping scenarios.  This easy breakfast recipe comes from our ‘In the country’ section, and is a firm favourite with all the family!

From Family Camping Cookbook by Tiff & Jim Easton © Commissioned Photography by Ed Easton / Duncan Baird Publishers


French Toast with Apricot Filling

Here is a great opportunity to sample locally produced jam. We’ve suggested apricot, but any will do – our son loves it with greengage jam.  Alternatively, this makes a brilliant savoury snack. Just omit the sugar from the recipe and fill the sandwich with chutney.

Serves: 4      

Preparation time: 5 minutes        

Cooking time: about 10 minutes


8 slices of bread

3 large eggs, beaten

4 tbsp milk

1 tsp sugar, any variety, plus extra for sprinkling

4 tbsp apricot jam

4 tbsp butter, plus extra for buttering the bread


1 Butter one side of each slice of bread. In a bowl, beat together the eggs, milk and sugar. Use the buttered slices of bread and jam to make 4 sandwiches, each filled with 1 tablespoon of jam.

2 Melt half of the butter in a large frying pan over a medium heat. Dip the sandwiches into the egg mixture, turning to coat on both sides, until the bread absorbs some of the mixture.

3 Working in batches, cook the french toast for about 2 minutes on each side until golden. Remove from the pan and repeat with the remaining butter and french toast. Serve hot, sprinkled with extra sugar.