Campsite cookery inspiration with Martin Dorey

Have you ever played Roadside Roulette when you’ve been out and about in your campervan, motorhome or caravan? It’s an idea that I mooted in my first book, The Camper Van Cookbook, with some success. From time to time when I’ve been working on my latest series of books ‘Take The Slow Road’ I have played it, with some success. 

The plan is very simple and it goes like this: when you are exploring the countryside on your travels, you nominate a chef to cook that night’s meal (it’s usually me) before you get there. 

Then stop at the next stall at the roadside where they sell local and fresh produce. You know the kind of places: they sell all kinds of amazing stuff, from home-made jams to fresh vegetables and honey. Your chef buys whatever he or she can from the stall (don’t forget to pop a few pennies in the honesty box) and cooks dinner with it. Trust me, it’s fun. And don’t panic just yet!!! I have since relaxed the rules so you can include some items from the store cupboard too.

Roadside Roulette is a brilliant way to guarantee you get to try some fresh, local and seasonal produce on your travels. It can be a challenge to the chef, of course, but always ends up with unexpected and interesting dinners. Mind you, I must confess that one stall I stopped at, in Norfolk, had nothing else for sale other than fresh free-range eggs and … kittens. Needless to say we ate out that evening!

This easy recipe is veggie and beautiful and was the result of a fine day’s foraging on a day trip out from my home in Cornwall.

So. Next time you are meandering your way around the UK, don’t forget to play! Who’s cooking?




Butternut Squash, Apricot, Lentil and Chard Curry

Even if you can’t find a roadside stall selling squashes it’s worth trying this recipe if you like creamy, hearty one pot wonders. And the great thing about much of the ingredient is that you can often find it without packaging in the supermarket! Brilliant. If you can’t get chard, use spinach or green beans.

1 butternut squash, cut into 1 inch chunks

1 handful of fresh chard leaves, chopped

1 x red onion

1 tbsp rape seed oil (or sunflower)

4 or 5 Curry leaves.

Garlic 1 clove, peeled

Ground ginger 1 tsp 

Pinch of red chilli flakes

Turmeric 1 tsp 

Ground coriander 1 tsp 

Ground cumin 1 tsp

1 x 400 ml tin of chickpeas

1 x 400 ml tin of coconut milk

8 dried apricots, chopped

Seasoning

Small handful of chopped coriander, to garnish

I tbsp flaked almonds to sprinkle on the top

Serve with jasmine rice. 

Heat a pan over a medium heat. Add the oil (I used rape seed oil) and the onions. Cook the onions until they are soft, then add the garlic and chill and cook for a minute or so. Add the spices, curry leaves and stir to cover the onions. Add the butternut squash and chickpeas and stir so everything is coated with spices and onions.

Add the coconut milk and chopped apricots and bring to the boil before simmering for about 20 minutes, stirring occasionally to avoid sticking. Season. After 20 minutes or when the squash is tender, remove from the heat and add the sliced chard leaves. Allow them to wilt before serving. Serve with the chopped coriander leaves and a sprinkling of almond flakes.


Martin Dorey

Martin is a writer, surfer and environmentalist. He has written a number of books about food, camping, camper vans and travelling. His first book, The Camper Van Cookbook was turned into a 10 part TV series for BBC2 in 2010. Martin’s latest series of books invites people to ‘Take The Slow Road’ and enjoy the very best driving routes around the UK and beyond. The first two books in the series, Scotland and England and Wales, are available now, while Ireland comes out this year. Martin is currently researching France.

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