Sweetcorn Salsa and Salads: Joe Woodhouse’s Recipes for Camping | meal

TThese recipes are really easy to make, even in a field with a tree stump for a countertop. As soon as the tent is set up, I start eating. It’s a good idea to have a small box of special camping essentials: salt, vinegar, mustard, pepper grinder, small knife, corkscrew, plastic bowls and boxes. I keep mine in the trunk of the car. I’d love to eat this trio as a meal with some crusty bread, although they go well with a barbecue. I always hope that there will be some left over the next day to prepare a tasty breakfast of a fried egg or grilled halloumi – always the antidote to an empty mattress or a leaky tent.

Moroccan carrot salad

This salad has some of the flavors I associate with Morocco, but it really reminds me of my childhood summers. My mother always had a variation of this on the table at parties. It’s very easy and keeps well if done beforehand.

preparation 20 minutes
serves 4-6, as a side

60 grams of almondsSkin on, ideally, but blanched or flaky work
600gr carrotscoarsely grated
1 banana shallot
or 3 spring onionsfinely sliced
60g President
oneSoaked in a cup of hot water for 15 minutes
25g like
Leaves picked and chopped
1 tbsp cumin
lightly roasted and coarsely ground
1 tsp cinnamon powder
1-2 lemons
Flaky Salt


Roughly chop the almonds. Place these in a large mixing bowl along with the rest of the ingredients except the lemons.

Add a good pinch of salt and mix well with the juice of one of the lemons. Taste, season and add more salt and lemon juice to taste.

shredded cabbage, blue cheese and kidney Bean salad

Quickly prepared as a light meal or hearty side dish. Great on the table at the BBQ or stacked in burgers, wraps or sandwiches.

preparation 15 minutes
serves 4-6, like asideal

200 g full-fat natural yoghurt
2 tablespoons extra virgin olive oil
1 heaped tsp garlic granules or powder
or a clove crushed into a paste
juice from half a lemonor to taste
Flaky salt and black pepper
1 white cabbage
(approx. 750g)
1 can of kidney beans
(drained weight 240g)
15 grams of parsleyfinely chopped
150 grams of blue cheesedecay

In a mixing bowl, whisk together the yogurt, oil, garlic and lemon juice with a good pinch of salt. Stir well to combine, check salt and lemon levels and adjust accordingly. The dressing should be quite crunchy, but mind the saltiness of the blue cheese.

Cut the hard stalk off the cabbage and remove the outer leaves. Cut the cabbage in half and cut out a triangle from most of the stalk. Slice the cabbage as finely as possible from the tip to the stalk (a mandolin works particularly well for this).

Add the cabbage to the yogurt dressing and massage the dressing into the cabbage to combine well. It benefits from getting a little rest.

When ready to eat, add the remaining ingredients and mix well. Taste, season and taste with lemon juice and serve.

sweetcorn salsa

I love it on beans, sometimes with a fried egg. It can be used in place of a relish or as an ingredient in other dishes like quesadillas or sprinkled over nachos. It’s also great in a simple wrap or sandwich with some feta and shredded lettuce.

preparation 20 minutes
serves 6 as a side dish, topping or filling

300 g corn kernelsfresh is best, but frozen or canned are fine too
1 red onionpeeled and finely diced
1 red chilichopped, with or without seeds according to your taste
200 g baby tomatoesroughly diced to a similar size as the corn kernels
15 grams of corianderfinely chopped, stalks and all
Zest and juice of 3 limes
Flaky Salt

If using fresh or frozen sweetcorn, blanch it in boiling water for a few minutes until tender. Drain and refresh in cold water. This step can be done in advance – alternatively use canned corn.

Mix the onion, chilli, tomatoes, coriander, lime zest and juice in a mixing bowl and add the drained corn. Season with salt and leave for 15 minutes to allow the flavors to meld. Surcharge.