KitchenBox Cooking: 2 New Recipes to Try on Your Next Camping Trip

There's a particular appetite that arrives after a day outdoors. You want something delicious yet generous, cooked and eaten right where you are, and if we're being honest, made quickly!

That's what these are for. Connor Field (@fedbyfield) cooks for life outdoors – bold flavours, one pan, little fuss – and he's shared two favourites for you to try on your next trip.

Both come together on a single burner, and with the KitchenBox you've got the bench space, the tools and somewhere to sit and eat, all set up at camp. 

First up: a punchy puttanesca, followed by a creamy Tuscan chicken. Let’s take a look.

Recipe 1: Puttanesca Pasta

Serves: 2-4

Cooking time: 15-20 minutes

INGREDIENTS

• 100g Pitted Black Olives, Chopped

• 4 Cloves Garlic, Finely sliced

• 1 Shallot, Finely Sliced

• 1 Tbsp Capers, Chopped

• 5 Anchovies, Chopped

• Chilli Flakes (to your taste)

• 3 Tbsp Extra Virgin Olive Oil

• 1 Tin Chopped Tomatoes 

• 200g Dried Linguine

• Grated Parmesan

• Fresh Basil

• Salt and Pepper to taste

METHOD

1. Start by heating a couple of glugs of oil in the pan. Then add in the olives, garlic, shallot, capers and anchovies, stirring gently until they start to sweat. Season to taste.

2. Add in a couple of pinches of chilli flakes to your desired taste and continue to stir. After a few minutes, pour in the tin of tomatoes and allow to gently simmer until it begins to thicken.

3. Add your linguine to the pan, then fill your tomato tin full of water and pour it into the mix. Simmer until the pasta is softened.

4. Once the pasta is cooked, turn off the heat, grate over the parmesan and garnish with some fresh basil before serving.

Recipe 2: Creamy Tuscan Chicken

Serves: 3-4 

Cooking time: 20-30 minutes

INGREDIENTS

• 6 skinless chicken thigh fillets 

• Fine sea salt, to taste

• A good pinch of Lemon, Sumac & Green Herb or Italian seasoning

• Extra Virgin Olive Oil

• 1 Red Onion, sliced

• 3 cloves garlic, Finely sliced

• 200g Cherry Tomatoes, cut in half

• A jar of sundried tomatoes, drained

• 150ml Double Cream

• 250g Baby Spinach

• 100g Grated Parmesan

• Fresh basil 

METHOD

1. Start by heating some oil in the pan over a medium heat. Then season and fry off the chicken until golden on both sides.

2. Add in your onion and garlic, stirring often until they have softened. Then add the tomatoes and continue to stir until they break down and release their juices.

3. Add the sundried tomatoes and cream to the mixture, then bring to a simmer, lay over the spinach and place on the lid to allow it to steam and the flavours combine.

4. Finish by grating in the parmesan, garnishing with some basil leaves and giving it a final season to taste.

Recipes by Connor Field - @fedbyfield 

Looking to cook up a storm on your next camping trip? The KitchenBox has you covered.

Featuring a built-in stove, non-stick pan, chopping board and even two stools to sit on, the KitchenBox has everything you need to cook up home comforts, wherever your adventures take you.