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Campfire cooking

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Recipe of the Month - November

Harissa Spiced Chicken with tasty pulses

A hearty and warming dish that can be cooked in your dutch oven on an open fire or at home on the hob. Perfect for a chilly November evening.

​Ingredients - Serves 4

  • ​1tbs Olive Oil
  • 1 Red Onion - sliced thinly
  • 1 Garlic Clove - crushed
  • 50g Harissa 
  • 500g Boneless, Skinless Chicken Thighs
  • 1 Carrot - Medium - Grated
  • 200g Dry Puy Lentils
  • 2 Cans Chopped Tomatoes
  • 1.2l Chicken Stock
  • Parsley to serve 


  1. ​Heat the oil in your dutch oven or large frying pan. Fry the onions until soft, add the garlic and cook for another minute.
  2. Stir in the Chicken and Harissa and cook until the chicken is golden on the outside.
  3. Stir in the Carrots, Lentils and Chopped Tomatoes, pour in the stock until the Chicken is fully covered.
  4. Simmer uncovered for 30-35 minutes until the Lentils have absorbed all of the stock.
  5. Season well and serve with chopped parsley if using.
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