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Camper Van Kitchen Recipes | Mediterranean Spring Stew

Camper Van Kitchen Recipes.

Mediterranean Spring Stew with Chargrilled Asparagus.

Camper Van Kitchen Recipes is our new foodie blog series. Janifa Berridge will be sharing seasonally inspired recipes perfect for the campsite cook. Janifa is an accomplished cookery writer and food stylist. She has been devising recipes and teaching at the Demuths Cookery School in Bath for the past 15 years. As one half of the founding team behind Sun Kissed Campers, Jan is as passionate about camping as she is about food.

When you hire a VW Camper Van from our Bath based company, you will see that Jan has taken care to select good quality kitchenware. The well equipped camper van kitchen has everything you need to cook up a storm. But if our range of heavy based stainless steel sauce pans are not enough for you, Jan has selected an optional upgrade package. This includes enamelled cast iron cookware and Sabatier cooks knives, which complements our standard range.

This recipe for Mediterranean Spring Stew is a quick and tasty meal that can be prepared in one dish. Perfect for a camper van kitchen recipe . Adapted from a recipe originally published in Demuths Green Seasons Cookbook, it is also a great accompaniment to a barbecue. Try serving with chargrilled vegetables and halloumi cheese. It is great with grilled fish such as mackerel or sea bream and it would lift bbq chicken to new heights. Check out our Smokey Joe Outdoor Cooking package in our Upgrades and Extras page.

Serves 4


250g small new potatoes, halved
100g green beans, cut into 3cm chunks
1 small onion, finely sliced
2 garlic gloves, finely chopped
300ml vegetable stock or water
1 sml glass white wine (optional)
400g tin of cannellini beans, drained
1 tsp ground cumin
1 tsp paprika
pinch of saffron, soaked in 1 tbsp of warm water
handful of fresh mint, chopped
handful of flat leaf parsley, chopped
1 tbsp olive oil
salt & pepper


Gently cook the onion in olive oil until softened. Next add the garlic, ground cumin and paprika. Fry until the garlic is fragrant, then add the potatoes cannellini beans and saffron water. Simmer gently for 15 minutes before adding the green beans. Continue to simmer gently until cooked. Finally season to taste and add the fresh herbs.

Serve with chargrilled English asparagus. We are passionate about eating seasonally and buy most of our produce from our local Farmers Market. For alternatives try barbecuing courgette, thick aubergine slices and peppers.