FOOD / RECIPES

Whether you’re going to a party at a friend’s place, a picnic in the park, planning a lazy afternoon on the beach or preparing food for a party, these recipes will provide. One of the joys in my life is feeding my family and the food we eat while camping isn’t really much different to what we eat while at home. The kids also seem keener to get involved with the cooking and preparation while we’re camping. Here are some of my favourites to try >>

manchego and olive tortilla SERVES 6–8 This substantial tortilla is made with sliced potatoes, creamy crème fraîche and rich manchego cheese. It’s easy to transport and then slice on arrival.

• about 850 g potatoes,

peeled and thinly sliced • 10 free-range eggs,

lightly beaten • 150 g créme fraiche or sour cream • small handful flat-leaf parsley, roughly chopped • 150 g manchego cheese, grated • 50 g pitted green olives,

roughly chopped • green salad to serve

1. Line the base and side of a 22 cm springform (or loosebased) cake tin first with a layer of foil and then a layer of baking paper. Preheat fan-forced oven to 170ºC (190ºC conventional/Gas 5). 2. Cook the potatoes for 5 minutes in boiling, salted water to soften. Drain well. Cool slightly then layer half into the base of the tin. 3. Combine the eggs, crème fraîche and flat-leaf parsley and season well with sea salt and freshly ground black pepper. Pour about half the mixture over the potatoes then scatter with half the cheese and all the olives. Scatter the remaining cheese over the olives, top with the remaining potatoes, then pour the remaining egg mixture over the top. 4. Bake for 40–45 minutes or until firm, set and golden. Cool for 10 minutes in the tin, then very carefully open the sides but leave the sides around the tortilla. Leave to cool completely. 5. For easy transportation, carefully fit the sides around the base again. Slice into wedges on arrival and serve with a fresh green salad.

• TIP Leftover tortilla is delicious for lunch the next day; wrap it in baking paper to prevent it falling apart while transporting.

dressed lettuce wedges SERVES 4–6 This is a really simple idea: instead of separating lettuce leaves and tossing in a dressing, serve wedges of crunchy baby cos with your choice of dressing. Try to buy baby cos lettuce as it looks prettier. It’s up to you whether you make one, two or all three of the dressings.

VEGETABLE STICKS IN PAPER CUPS; SALTED PARMESAN GRISSINI WITH OLIVE TAPENADE; DRESSED LETTUCE WEDGES

• 4 baby cos lettuces,

outer leaves discarded

BLACK OLIVE AND CAPER DRESSING • 50 g pitted kalamata olives, chopped • 1 tablespoon capers, drained,

rinsed and drained again • 2 tablespoons olive oil • 1 teaspoon lemon rind, finely grated • small handful flat-leaf parsley, finely chopped

CUCUMBER AND BLACK VINEGAR DRESSING

• 1 tablespoon Chinese black vinegar (see tip) • 1 teaspoon sesame oil • 2 tablespoons lightly flavoured olive oil • 2 small spring onions,

finely chopped • ½ Lebanese cucumber,

finely diced

CREAMY LEMON AND HERB MAYONNAISE DRESSING • 1 garlic clove, crushed • ½ teaspoon salt • 1 free-range egg yolk • 125 ml light-flavoured olive oil • 1 teaspoon dijon mustard

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AUGUST/SEPTEMBER 2015 www.thegreenparent.co.uk