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  • Camper Van Cooking by Claire Thomson and Matt Williamson

Camper Van Cooking by Claire Thomson and Matt Williamson

  • £20.00

  • Ex Tax: £20.00

 Camper Van Cooking by Claire Thomson and Matt Williamson


Camper Van Cooking offers 70 recipes and meal solutions that will make the road trip a breeze.

Life on wheels doesn't have to mean eating out of cans and packets: from the romance of fireside cooking, to cooking on one burner, through easy lunches, greedy brunches and leisurely picnics, and simple sweets and treats, there are so many inspiring options.
Chefs Claire Thomson and Matt Williamson have all the advice, tips and tricks you will need to plan the food for your trip, from essential equipment to basic store cupboard staples. The fabulous recipes include spinach and paneer curry, egg-fried rice, frying pan toad-in-the-hole, Spanish tortilla sandwiches, Bloody Mary prawn subs, toasted waffles with grated chocolate, one-pan fry-up, cherry chocolate mess, and raspberry ripple rice pudding.
Make your camper van feasts special with Camper Van Cooking and enjoy life on the wild side!

Claire Thomson

Claire Thomson is a chef and food writer. She has written about food for publications including the Guardian, Telegraph, BBC Good Food Magazine and Countryfile Magazine. Claire has appeared on BBC1's Saturday Kitchen and BBC Radio 4's Woman's Hour. Her previous books include Home Cookery Year, Art of the Larder and New Kitchen Basics.
Find out more about Claire on her website here  and she also has a very popular instagram account:  5oclockapron

Matt Williamson

Matt Williamson is a New Zealand-born chef and home economist with over 20 years' experience of working in restaurants all over the world, including running his own renowned Bristol restaurant, Flinty Red. Claire and Matt live in Bristol with their three children, Grace, Ivy and Dorothy.
Have a look at Matt's project, Field Doctor: They say " We have a simple, but big goal. To create amazing tasting food that can boost your health and leaves the planet in a better place than when we started. One meal at a time."

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