Eat local
A quick guide to the best of British produce for campers and caravanners. |
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Calor, the UK’s leading provider of Liquefied Petroleum Gas (LPG),
has teamed up with The Camping and Caravanning Club in an
exciting new initiative to discover the best places to find local produce when camping and caravanning in the UK.
All Camping and Caravanning Club members were invited to take part in our survey, and the findings have been used to produce a special booklet (download it now as a PDF) recommending gastro locations around the UK. The ‘Eat Local’ booklet was officially launched at the International Caravan and Motorhome Show in October 2007.
The booklet features a food and drink map of the UK, as well as a selection of recipes put forward by members taking part in the survey. Some of the great recipes we received are also featured below.
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Download the
booklet now
Download as a PDF document  (419Kb)
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Your recipes |
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Stuffed tomatoes
Use fresh local tomatoes, slice a 'lid' off the stalk end and discard. Remove approximately a quarter of the inside, stuff with local ham, fresh herbs and a dash of cider, top with local goat's cheese and grill (or wrap in foil and barbeque) until the cheese bubbles. Serve with
local salad and fresh crusty bread.
Gaynor Johnson, Newport |
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Local Pork with Apple and Cheese
1) Local pork - cook on one side and then turn. 2) Local apples - slice into rings and partially cook in butter. 3) Top cooked side of the pork with rings of apple. 4) When the pork is cooked through, top the apple with local stilton (or local melting cheese of your choice). Grill under a low heat until the cheese is slightly brown and has melted. Serve with new potatoes, salad and local chutney.
Emma Hicks, Penn |
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Sun-Dried Bangers and Mash
Grilled sun-dried tomato sausages with cheesy potato mash (using mature cheddar). For a winter dish add swede to the potato mash. For a summer dish add slightly fried spring onions instead. For vegetarians, substitute the sausages for mushrooms, courgettes and red onion cooked together in tin foil with a good drizzle of olive oil.
Jeannie Hoddinott, Staffordshire |
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