A good start to the day or a light lunch.
You can buy freshly baked croissants and free range local eggs in our shop. On your way back to your camp pick a few fresh chives, then all you have to do is scramble the eggs the way you like them, mix in the chives, pop them in your sliced croissant and enjoy!
Anyone for Pimms?
Please help yourself to the mint from our herb garden!
- 1 part Pimm's
- 3 parts lemonade
Mix all ingredients in a highball or half pint glass.
Garnish with orange, strawberry, mint and cucumber.
- 1 part Pimm's
- 1.5 parts orange juice
- 1.5 parts cranberry juice
Mix all ingredients in a highball or half pint glas
Garnish with orange and strawberry.
One Pot Lamb and Cous Cous
If you are camping over Easter you can still have a delicious lamb dinner!
This would make a great summer evening meal too!
- 2 lamb steaks, approx 140g/5oz each, or 4 lamb chops trimmed of excess fat
- 1-2 tsp harissapaste
- 1 tbsp olive oil
- handful dried fruit and nuts
- 85g couscous
- 400g can chickpeas, rinsed and drained
- 100ml/3½ fl oz hot chicken stock or lamb stock (from a cube is fine)
- handful mint leaves, torn
Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.