Cooking on holiday with the family is great fun and doesn’t need to cost a fortune either! We’ve joined forces with some of the UK’s favourite gastro pubs and restaurants to create a collection of simple, yet scrumptious recipes to inspire you whilst enjoying a self-catering stay, whether cooking at a home-from-home or visiting popular local haunts.
Partnering with local eateries and head chefs Phil Kent from The Bull & Swan in Lincolnshire, The Old School Bar and Kitchen in Cornwall, Paul Peters from The Black Swan in Yorkshire and Sian Rees and Ian Wood from The Sosban restaurant in Wales, we’re bringing you a collection of simple recipes ideal for some delicious holiday cooking.
These gastronomic geniuses have created recipes using the same five ingredients as a base plus one locally sourced regional speciality and seasonings, showing how versatile just a few basics can be.
The five staple ingredients include potatoes, tinned tomatoes, onions, peppers and bread and are all storable in something the size of a shoebox, making them easily transportable for any hungry holidaymakers, or easy to pick up from local shops on the way back from a day out!
So grab a shoebox, get to the local shop, and treat your taste buds to one of these mouth-watering meals created by Britain’s best chefs. We hope you enjoy them!
Grilled Grey Mullet with Romesco sauce from The Old School Bar and Kitchen in Cornwall’s recipe.
Roast Rump of Gower Salt Marsh Lamb
By Sian Rees, Ian Wood, Head chefs of Sosban restaurant
Whitby Smoked Haddock, Crushed New Potatoes,
Confit Peppers and Tomato Sauce from The Black Swan in Helmsley
Fillet of Lincoln Red beef, potato rosti, tomato and fennel compote, roasted red pepper pureeBy Head Chef Phil Kent at The Bull & Swan in Lincolnshire
Recipe – The Bull Swan Stamford
Recipe – Sosban Restaurant Wales
Recipe – Old School Bar and Kitchen Cornwall
Recipe – Black Swan Helmsley
Kath P sent us this delicious recipe for banana and lemon tea loaf, which we thought we’d share with you on the blog.
You’re probably all fed up with pancakes today, so this should make a welcome change!
Got a delicious recipe to share? Send us an email with ‘Recipe’ as the subject and we’ll put it on the blog!
115g (4oz) sunflower margarine
115g (4oz) light soft brown sugar
2 medium eggs
225g (8oz) self-raising flour
1/2 teaspoon baking powder
3 medium bananas
finely grated zest of 1 lemon
175g (6oz) sultanas
1. Preheat oven to 180°C/350°F/gas mark 4. Grease and line a 900g (2lb) loaf tin.
2. Put margarine, sugar, eggs, flour and baking powder in a bowl. Beat together using an electric mixer until thoroughly mixed.
3. Peel and mash bananas. Add to cake mixture with lemon zest and beat until well mixed. Stir in sultanas, mixing well.
4. Spoon mixture into tin and level the surface. Bake in oven for 1-11/4 hours, until risen, golden brown and just firm to the touch. Turn out onto a wire rack and cool.
Staying in a Portuguese Villa? Here’s a local BBQ Favourite…
Peri-peri chicken is probably the most famous of Portugal’s culinary exports. This spicy local dish hales from the country’s North African connection, and features an abundance of fresh hot chiles. But it’s also surprisingly easy to make – the perfect barbecue recipe to try your hand at.
You’ll find all the key ingredients at one of Portugal’s many local markets. And we’ve even translated the words you’ll need!
Peri-peri is essentially a marinade, and perfect for either chicken or prawns. You can experiment with any combination of the following ingredients to suit your own taste buds…
- Olive Oil (azeite de oliva)
- Lemon or Lime Juice (sumo de limão ou lima)
- Fresh hot chilli peppers (Pimentas malaguetas frescas), minced
- Garlic (Alho), minced
- Ground Coriander, cinnamon, and ginger (esmagados coentro, canela e gengibre)
- Fresh Parsley or oregano (Salsa fresca ou oregano), chopped
(You can also try adding your own favourites such as bay, marjoram, raisins, thyme and tomato paste, or substitute the lemon juice for wine or balsamic vinegar.)
Once you’ve made your marinade, smother over either chicken or prawns (Frango ou camarão), and leave for at least one hour (ideally overnight).
Barbecue or grill until golden brown, then serve this deliciously tangy dish with plenty of sour cream, salad, and either rice or jacket potatoes. It couldn’t be simpler, or more authentic!