Share Your Fave Camping Recipe to Win an EcoZoom Versa Rocket Camping Stove – CLOSED

Camping with Style Camping Blog | Activities • Glamping • Travel • Adventure

We’ve teamed up with the lovely folks over at EcoZoom and in our latest competition, we’re giving away the fabulous Versa Rocket Camping Stove worth £109.95. Entries are now closed, and we’ve chosen the winner…

Competition Winner

We would like to thank everyone for their entries, we had some brilliant ones, but after a lot of deliberation, the judges have selected Maggie Orchards Chorizo and Chicken plus fry bread recipe as the winner. Well done Maggie!

Discount Code

To say thank you to everyone who entered, EcoZoom have supplied a 10% discount code “cws10“, valid for use on sales made before the end of July 2016.

Shop the EcoZoom range here.

 EcoZoom UK Clean Cookstoves for the World

The EcoZoom stove is extremely robust and is suitable for heavy use and suitable for burning wood, charcoal and biomass. The rocket effect captures and combusts the smoke of a fire, giving a clean, hot burn. This can be 60% more efficient than an open fire, with 70% less smoke.

Zoom rocket stoves are having a big impact in Africa where fuel wood is scarce, expensive and dirty. Families retain fuel money to spend on other essentials such as food and schooling.

Find out more or buy the EcoZoom Versa Rocket Stove here.

How to enter

To enter, we’d like you to share your favourite camping meal or recipe with us! The tastiest sounding meal/recipe that both judges agree upon will win! Easy. It can be as simple or as complex as you like, from roasted marshmallows dipped in chocolate through to a gourmet camping meal.

How to submit your camping meal or recipe

You can submit your entry in the comments section below, or on Twitter by tagging @CampWithStyle and using the hashtag #MyTastyVersa

Terms & conditions

  • Competition closes 5pm GMT Friday 24th June 2016
  • No cash alternative offered
  • Camping with Style reserve the right to amend or withdraw this competition at any time
  • After the closing date, a shortlist of preferred recipes chosen by the 2 judges will be drawn up, the recipe we both agree looks/sounds the tastiest will win the prize
  • Competition open to UK residents only
  • EcoZoom and Camping With Style may wish to feature submitted camping recipes in future blog articles, entering the competition means that you agree to this and your personal details will not be used or shared in any way
  • Prize supplied by EcoZoom UK

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  • Sam Robinson

    My favourite (and the kids too) has to be campfire cones: Fill waffle style (the thicker crispy ones) ice cream cones with sliced banana, mini marshmallows, chocolate buttons/chocolate chips. Make sure you stuff right to the bottom (the mini marshmallows push down well in to the point) Fill to the top and make sure a few marshmallows are visible to help check whether they are done. Wrap well in tin foil and cook on barbeque/fire grill for about 5 minutes. Turn regularly so they don’t burn. They are done when the marshmallows are melting and gooey.
    I have seen lots of versions replacing bananas with other fruit but these are our favourite 🙂
    Yum!

  • My fave camping dish that I believe is a winner is a Wild Garlic Omelet.
    What better way to enjoy the outdoors than collecting wild garlic along your walk at this time of year, roughly ripping it up with your hands and tossing it into a frying pan with eggs you have bought from a local farm or small holding en route, a splash of milk (UHT is fine and keeps well when camping) and, if you like, some cubes of cheese for extra richness. It’s super easy, anyone can do it (even the children with some guidance) and it can all be done in one pan over a gas stove. Yum yum.

    Jenni Tulip
    The Thrifty Magpies Nest

  • Sharon Freemantle

    Our fave camping meal is corn beef hash with beans and fried egg.
    Boil spuds then mash. (You can cheat by using instant mash. Mash cornbeef in with spuds, you can pop into frying pan & brown if liked or dish up as it is. Warm beans & fry egg. Dish up and enjoy.

  • Margaux Doey

    Hey, my favourite camping meal is whiskey meatballs 🙂

    The ingredients you need for 4 servings are:

    A pack of ready-made cooked meatballs (about 20)
    ½ cup ketchup
    ½ cup brown sugar
    ¼ cup bourbon whiskey
    1 tsp fresh lemon juice
    1 tsp Worcestershire sauce
    1 pepper
    2 large carrots
    2 small red onions
    1 courgette
    240g couscous

    Here’s how to make it:

    1. Get a fire on the go.
    2. Pour the ketchup, brown sugar, whiskey, lemon juice and Worcestershire sauce into a large cast iron pot and mix well. Stir in the meatballs, making sure they’re all nicely covered in the whiskey sauce.
    3. Find 4 flat rocks and place them in a square next to the fire, leaving gaps between the rocks. Check the pot balances nicely on the rocks and carefully scoop embers in through the gaps.
    4. Place your pot on the hot rocks, cover with the lid and leave to simmer away for an hour or so, stirring a couple of times. Make sure the dish doesn’t boil too vigorously, or you’ll burn away all that lovely whiskey!
    5. Meanwhile, peel and chop the carrots, onions and the rest of the veg. Once an hour is up, add these to the pot, stir and cover again for another half hour to an hour. If the food is bubbling too much, carefully move the pot a little further from the fire.
    6. Fill a medium sized stainless steel pot with water, cover with a lid (make sure there is no plastic or wood on the pot or lid) and place near the fire. Allow to boil (this shouldn’t take too long if your fire is really hot). Place the couscous in a plastic bowl, pour over the boiling water and then cover with a plate. The water should be double as high as the amount of couscous in the bowl. Then cover and leave. This should only really take 5-7 minutes to cook.
    7. Once your whiskey meatballs have cooked and the couscous is ready, carefully spoon into bowls and enjoy!

    It’s a super yummy meal and lovely and warming on a cold evening!

    • Brilliant, i’m totally trying this! x

      • Margaux Doey

        Enjoy – it’s seriously yummy!

    • Sam Robinson

      These sound yummy 🙂

  • Ordinary Cycling Girl

    One of our all times faves is fish cooked by wrapping it in foil – any fish really, but we love salmon. Wrap it in foil with a generous squeeze of lemon juice, cherry tomatoes and your favourite herbs. Delicious served with salad, couscous, pasta or a jacket potato! All of which would be super easy on this fantastic looking stove!

  • John Lopez

    I made a video of my favorite camping recipe. I call it bannock eggs and bacon! https://youtu.be/M54CRMH4jxA

  • Dawn123dee

    Bannana’s split and filled with chocolate buttons wrapped in tin foil and puton the BBQ till the choc melts 🙂

    • David Liam James Worthington

      Arrgghh!! stole my idea…. gonna have to think of something else now 😉 They are delish though!

  • mo clark

    My favourite recipe is TIN CAN STEW. Take a tin can (330g ish) add 1/3 tin or soup mushroom or tomato are best. 2 chopped frankfurter sausages & a handful of tinned or defrosted frozen veg (choose what you like). stir. Squish onto the top 2 defrosted hash browns so that they fill the round shape of the tin. add a handful of grated cheese (that melts) cover with tin foil and stand in the embers of a fire. in about 10 min lift the lid, if the cheese has melted then its done if not return and wait a bit longer. when cheese has melted take spoon dig in and enjoy.

  • RachelRud

    Very simple – butterfly pasta (farfalle), boiled in slightly salted water for 10 minutes; drain and return to heat briefly mixed with cream, smoked salmon and halved grapes. Serve with a large glass of white wine (or any other alcohol for that matter!) and relax.

  • lyndsey80

    http://www.bbcgoodfood.com/sites/default/files/styles/recipe/public/recipe_images/croissants.jpg?itok=1T4cLg_-

    cheesy scrambled egg croissants mmmmmm 🙂
    8 large egg
    100g grated cheddar
    a splash of milk
    small bunch chives, snipped
    4 large croissant

  • kirsty thompson 1

    Campers stew, easy easy. Boil a gammon joint drain off water shred gammon and add few tins of baked beans ( bbq if you like) add some crusty bread and Your fit to go

  • Gareth Evans

    I am a simple soul all I do is fry some fish in butter and samphire

  • Esther James

    Campfire Chicken and Mango Curry

    1 tsp oil- any will do.
    100 g of broccoli
    ½ a tin of water chestnuts
    100g sugar snap peas
    1 tin of sliced carrots
    3 garlic cloves, minced.
    1 lb chicken cubes
    1 tin of sliced mango
    2 tbsp butter
    2 tbsp curry powder
    14oz coconut milk (unsweetened)
    ¼ cup flour

    1. Mix melted butter, curry powder, coconut milk, and flour in a small bowl.

    2. Heat oil in saucepan over medium-high heat on second stove. Fully cook chicken in oil. Add garlic, mango and vegetables and fry for 1 minute.

    3. Stir curry mix into pan. Reduce heat to as low as the stove will allow and let the sauce thicken for about 15 minutes. Stir frequently.

    4. Serve over rice

    Serving Size: makes 4 servings

  • MAGGIE ORCHARD

    One of our faves
    Navajo Fry Bread
    1 1/4 cup flour
    1 1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/2 cup milk
    2 cups vegetable oil for frying
    Directions
    1. Mix flour, baking powder, and salt in a mixing bowl. Add milk. Mix together to form dough. Knead on lightly floured surface for a few seconds until smooth ball forms. Let dough rest for 30 to 45.
    2. Cut ball of dough in 4 with hands or rolling pin, flatten the dough.
    3. In a skillet, heat vegetable oil. Gently place flattened dough one at a time into the hot oil. Cook dough for about one minute or until it just begins to turn golden brown. Using tongs, turn the dough over and cook the other side 30 seconds to a minute. Place on paper towels to drain excess oil.
    4. Top with chilli or taco. Can be eaten with syrup honey or jam.

    Homemade fajita mix
    1 teaspoon chilli powder
    1 teaspoon paprika
    1 teaspoon garlic powder
    1 teaspoon cumin
    1/2 teaspoon dried oregano
    1 teaspoon sea salt
    1/4 teaspoon fresh ground pepper
    Instructions
    Stir to combine all ingredients and store in an airtight container for up to 3 months.

    Chicken and chorizo
    2 chicken breasts cut into thin strips
    Salt and freshly ground black pepper
    2tbsps olive oil
    1 pepper, deseeded and cut into thin strips
    1 Onion peeled, halved and cut into thin moons
    60-100g chorizo cut into thin slices
    1-2 cloves garlic
    Fajita mix

    Heat skillet or wok.
    Add chorizo and fry 1-2 minutes , remove from pan and reserve.
    Fry the onion, chicken and pepper in the oil left in the pan with fajita mix to taste, I added ½ tspn if necessary add more veg oil fry for3-5 minutes until onion is soft and chicken is no longer pink in the centre. Return the chorizo to the chicken mixture to reheat.
    Serve over fry bread with taco type sides. Top with sour cream .
    .

  • MAGGIE ORCHARD

    One of our faves. I make up my own spice mixes and store in reused spice jars in my camping store cupboard. The ingredients are made up and stored in ziplock bags, you can write the quantity of liquid on the outside fo the bag.The liiguid added to the bag and squished to mix , i prefer to mix in a bowl. about 5 minutes before rollingor patting out into shape.

    Chorizo and Chicken with Navajo Fry Bread
    Homemade fajita mix
    1 teaspoon chilli powder
    1 teaspoon paprika
    1 teaspoon garlic powder
    1 teaspoon cumin
    1/2 teaspoon dried oregano
    1 teaspoon sea salt
    1/4 teaspoon fresh ground pepper
    Instructions
    Stir to combine all ingredients and store in an airtight container for up to 3 months.

    Navajo Fry Bread
    1 1/4 cup flour
    1 1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/2 cup milk
    2 cups vegetable oil for frying
    Directions
    1. Mix flour, baking powder, and salt in mixing bowl. Add milk. Mix together to form dough. Knead on lightly floured surface for a few seconds until smooth ball forms. Let dough rest for 30 to 45.
    2. Cut ball of dough in 4 with hands or rolling pin, flatten the dough.
    3. In a skillet, heat vegetable oil. Gently place flattened dough one at a time into the hot oil. Cook dough for about one minute or until it just begins to turn golden brown. Using tongs, turn the dough over and cook the other side 30 seconds to a minute. Place on paper towels to drain excess oil.
    4. Top with chilli or taco. Can be eaten with syrup honey or jam.

    Chicken and chorizo
    2 chicken breasts cut into thin strips
    Salt and freshly ground black pepper
    2tbsps olive oil
    1 pepper, deseeded and cut into thin strips
    1 Onion peeled, halved and cut into thin moons
    60-100g chorizo cut into thin slices
    1-2 cloves garlic
    Fajita mix

    Heat skillet or wok.
    Add chorizo and fry 1-2 minutes , remove from pan and reserve.
    Fry the onion, chicken and pepper in the oil left in the pan with fajita mix to taste, I added ½ tspn if necessary add more veg oil fry for3-5 minutes until onion is soft and chicken is no longer pink in the centre. Return the chorizo to the chicken mixture to reheat.
    Serve over fry bread with taco type sides. Top with sour cream .

    • This sounds seriously tasty, love chicken and chorizo together 🙂

    • Congratulations Maggie, we loved your recipe and you’ve been selected as our competition winner. Please check your inbox for an email from me 🙂 Well done! x

      • MAGGIE ORCHARD

        Hi Shell,
        I am so excited never win anything, well not quite true I won a pork pie in a raffle about 35 years ago. I love cooking outdoors, especially on a fire when camping. I am slowly mastering bread, cake and pizza in a dutch oven. This years new addition to the recipe book is Irish soda farls in a cast iron skillet. We are going to have so much fun this summer with the grandchildren as the EcoZoom will make it safer to help with the cooking.

  • David Liam James Worthington

    Eggy potato:-
    Ingredients
    -1x Jacket Potato (unpeeled)
    -1x Egg
    -Handful of grated/ sliced cheese
    -Salt & Pepper
    Method
    -Prick your spud all over with a fork or knife
    .-Hollow out a egg(large) sized hole in your spud and line with cheese.
    -Break the egg into the hollow and add seasoning to taste and give a little stir.
    -Wrap in foil with hole facing up and place in the embers, just away from the flames of the fire.
    -Cook for about 40 minutes and check to see if egg is cooked. Leave for longer if necessary.
    -Unwrap, add any extra cheese or sauce as required.
    -Enjoy! (plus no pans to wash up either!)

  • Donna Caldwell

    My favourite recipe for camping is BBQ beans ,toast and sausages the kids love it I don’t know whether it’s all the running around in the fresh air but they horse it into them then are looking more

  • Anna

    My favourite has to be ‘wild thing pakoras’ .
    All you really need for this is some gram flour , some oil, and your choice of spices – i tend to use cumin, coriander, turmeric, salt and freshly-ground black pepper, but I’m quite conservative in my taste, and there’s no rules in this recipe. You’ll need some water too, and mix to a batter. Most fields, beaches or woodlands provide the rest, be it hogweed shoots (personal favourite), nettles, wild garlic, three-cornered leek, sea-kale or other wild and wonderful edible greens. Chop your greens and mix into the pakora batter ( hogweed shoots can be left whole). Heat your oil to a medium heat, dollop in your wildly-loaded pakora mix, gaze as they assume varied and beautiful shapes, and remove from oil when golden brown ( approximately 3 minutes or so) with a slotted spoon. Yum!

    Serve with dips and pickles, chili sauce or so forth. Works well alone, but can be bulked out with beans and mash, with rice and salad or whatever else you choose.

  • my scout group have a tradition on camp for “Dave’s Scout Stew” – very easy, very tasty. Chop up a selection of root veg – potato, carrot, parsnips, couple of onions and a couple of packs of decent mince. Hefty squeeze of tomato puree, couple of tins of tomatos, stock cubes and seasoning (peri peri sauce or tabasco if feeling adventurous).

    That all goes in a cast iron pot, top it up with water, pop the lid on and bung it on the campfire for a couple of hours. Stir occasionally and keep moving the pot to the embers.

    Probably helps that they’re all ravenous after a day off doing Scouty things!

  • jennifer bolognesi

    Baked potatoe, tuna, sweetcorn, red pepper and mayo, don’t forget a blob of butter

    • I love baked potatos, but how do you manage to bake your potato when camping?

      • jennifer bolognesi

        I collect tin cans to plant in so I take these with me. Rub potato with a little oil place in can wrap in tin foil and place directly in the fire (not many campsites allow open fires). It takes about 40 minutes. You can place a wrapped tin foil potato in embers, but it takes too long. .

  • melanie crumpton

    For breakfast we make bread and milk. Add white bread with the crusts cut off to boiling milk with sugar. stir until the bread has gone soft, makes such a yummy breakfast!

  • Steve Hamilton

    Duck and Potatoes

    Many folk are daunted by duck, especially for camping, but not after this recipe

    Ingredients for 2/3 people

    2 duck breasts – the bigger they are the more you’ll feed
    Smoked Salt, pepper.
    500g bag of new/salad potatoes

    Take your duck breasts and, with a sharp knife, slice thinly across the skin side of each breast one way and then the other to leave cross hatch pattern. Cut through the fat only, not into the breast meat itself, and keep your slices around 1cm apart. Now liberally smother each side of the breast with the smoked salt and pepper, getting into the crevices made with your knife.

    You can use a regular salt here and achieve a very good result, but a smoked sea salt, such as Maldon or Cornish Sea Salt Co, will deliver better results.

    Now place your duck breast, skin side down, in a frying pan over a medium heat – on your Ecozoom think wood mark 4. At the same time throw your potatoes into a pan and par boil them, so once boiling maybe 6 or 7 minutes on a rolling boil. Drain and let the potatoes steam somewhere to dry them out.

    Allow the fat to render out from the duck breasts in the pan until the skin begins to crisp up, maybe 7-10 minutes depending on the heat, and once crisp flip the breasts to colour the other side for maybe a minute or two. Remove the breasts and let them rest under tinfoil while you add your par boiled spuds to the duck fat. Increase the heat if you can and allow the potatoes to crisp up in the duck fat, maybe 5-7 minutes depending on how you like them.

    Slice your duck breasts thinly along the pre slashed lines and serve with the duck fat roasted potatoes. If you want to add a bag of salad or more vegetables to this feel free. but the only additions I require are a cold beer and some good company.

  • thehelpfulhiker

    Loving these recipes, will steal a few I think! My favourite recipe is breakfast pancakes. I make the batter up and pour it into a plastic bottle for easy transportation and then you can just squeeze it into the pan.
    225g Plain flour
    3 tsp Baking Powder
    Pinch of salt
    4 tblsp caster sugar
    50g melted butter
    125ml milk
    125ml buttermilk (use all milk if you don’t have any buttermilk)
    2 eggs
    1 tsp vanilla extract
    Top with anything you like! Banana and nutella goes down well in our tent.

  • Rachel Butterworth

    Chicken, Cheese and Lemony Pepper Quesadillas
    Really easy and really tasty.
    Put sliced peppers in a pan with the juice of 2 lemons and simmer for 10 minutes.
    Take 1 tortilla, put a little oil in a small frying pan and add the tortilla.
    Scatter with precooked pieces of chicken, chunks of cheese and the peppers.
    Season and add another tortilla on top.
    Once the cheese has started to melt carefully flip it over, cook for another few minutes then remove from the pan and cut into quarters.

  • Keith Dixon

    Just take plenty of aluminium foil and you can cook anything on a burner of open fire. I’m vegan so usually have vegetables and potatoes. Bananas make a lovely dessert when roasted in aluminium.

  • Lucinda Barton

    Chocolate Orange cakes – slice top of orange 1/4 of way down. Scoop out middles, make up cake mix and pop inside oranges, pop lid on back and wrap in foil, chuck on fire till cooked. great fun and yummy!!

  • Emma Carter-Nash

    plenty of beans a gammon joint tinned tomatoes all bunged in a pot few hers and spices and you have a one pot tasty meal

  • RJ

    In all honesty my favourite tends to be ‘Anything Stew’ which is exactly what it sounds like. I do stick with a vegetable stock base – and yes, when I’m not at home that does tend to be stock cubes, onions, tinned tomatoes and potatoes are also pretty much a staple, but then everything else tends to be a mix of whatever we remembered to bring, or is left over from previous meals. Always turns out different and always delicious – mind you, I think eating in the open air adds to the taste!

  • champaklal lad

    home made Indian Tandoori chicken marinated with yoghurt and indian spices, cooked on an open fire in an aluminium foil

  • Thank you for all of your fabulous entries! The competition is now officially closed. We’ll be choosing the winner early next week, so keep an eye on your inbox and we’ll update this post again once the winner has been selected and notified. Thanks again and good luck!

  • Competition Winner…..

    We would like to thank everyone for their entries, we had some brilliant ones, but after a
    lot of deliberation, the judges have selected Maggie Orchards Chorizo and Chicken plus fry bread recipe as the winner. Well done Maggie!

    Discount Code….To say thank you to everyone who entered, EcoZoom have supplied a 10% discount code “cws10”, valid for use on sales made before the end of July 2016.Shop the EcoZoom range here.

  • Nancy Bradford

    We always have a kebab feast. I do plates of meat and veg and the kids can pick what they want to eat and skewer them themselves. My super picky eater daughter always has a chicken, corn on the cob and new potato kebabs. We also have kebab puddings – we use strawberries, marshmallows, cake pieces, etc. and drizzle with chocolate sauce, etc.