Cook up a storm!

Cooking in the confines of your caravan can be a joy and a challenge – fortunately, at Van Live! we’ve got some fantastic inspiration and advice from Mark and Sophie at Vanlife Eats (vanlifeeats.com). You’ll be able to read their 10 top tips on caravan cooking in Hall 6, and watch a brilliant video for even more inspiration. For now, though, here’s a tasty recipe that you can cook up on your next tour!

Hearty vegetarian curry with chickpeas, aubergines and halloumi Ingredients (serves 1)

1 tbsp olive oil 0.5 yellow onion

1 tsp fresh ginger, chopped 2 garlic cloves, chopped 1 tsp garam masala 1 tsp light brown sugar Salt & pepper 1 bay leaf 1.5 tbsp tomato purée 200g chopped tomatoes (0.5 tin) 200g chickpeas (0.5 tin) 1 aubergine, cubed 1 courgette, cubed 0.5 cup vegetable stock 1 tsp chilli, chopped 1 lime wedge 100g halloumi

Handful coriander, chopped

METHOD

Heat a deep saucepan over a medium heat and add a splash of olive oil, then the diced onion. Cook for about seven minutes. Add the garlic, ginger, garam masala and sugar, and stir. Once the onion is coated, add the tomato purée and the bay leaf and continue to combine the mixture.

Add the chickpeas, aubergine, courgette, chopped tomatoes, chopped chilli and stock. Bring to a simmer and stir, stir, stir. Reduce the heat and continue to stir until the juices thicken up.

Meanwhile, slice the halloumi and in a different pan and griddle over a high heat, fry each side of each slice for about three minutes, until golden brown. Remove from heat and slice into bite-size chunks.

Remove bay leaf and add the halloumi. Add a squeeze of lime, salt and pepper to taste, and a handful of the chopped coriander. Dish up!

This tasty recipe and many more can be found at vanlifeeats.com