Going to a festival this year? Find great festival recipes here!
With the Festival season upon us, we’ve been considering the issue surrounding delicious festival food. A campfire and BBQ restrict what you can make yourselves, but lets not lie, a can of beans or spaghetti hoops for four days in a row is not fun. So, we’ve come up with some good tasting, easy to make food you can create at any festival you’re attending this summer.
Using minimal ingredients, we’ve come up with a fancy and an easy-to-do option for all three meals.
To help with a festival hangover, a morning banana will be your lifesaver – replenishing the potassium which is depleted after drinking alcohol. Pour some granola into a bowl with some almond milk and slice a banana on top. We say use almond milk as dairy milk will go sour in a matter of hours since you won’t have a fridge in the middle of a field!
Other option: Spanish eggs and chorizo
Make yourself popular among your friends by making them a filling brunch. A one pan recipe, because we like to give you realistic options for what you might actually create!
You’ll need (for 1 person, scale it up for however many people you’re willing to cook for!)
- 75g chorizo
- Tin of chopped tomatoes
- 2 eggs
- 2 pre chopped spring onions
- Chilli flakes – a pinch and optional
- Olive oil – 1/2 tablespoon – measure this out before you go and keep in a small drinks bottle so you don’t have to carry a massive bottle around!
- Heat the oil in a pan
- Lightly fry the chorizo, chilli flakes and spring onions, stirring all the time, for about 2 minutes
- Pour in the tomatoes and simmer for about a minute after you’ve brought it to the boil
- Reduce the heat and crack two eggs into the tomato and place a lid (or tinfoil) over the top. Simmer for about 6 minutes (make sure the egg is cooked before you bring it off the heat)
- Enjoy! Depending on how many people you’re making this for, make sure you bring some paper plates – they’re a real life saver when there’s no running water!
Since festivals usually kick off in the afternoon, a quick lunch is in order before you head down to the stages and get stuck into having fun.
A lunch that’s quick to make is in order then! You know what’s coming… it’s time to bring out the pork pie.
What you eat with the pork pie is completely up to you – have some filling mushy peas or baked beans, or take a lighter option and have it with a salad.
Our salad option is a spicy peach and avocado salad. It’s one we’ve tried and altered from Country Living magazine, and not a dish we’d have usually thought of, but we love trying new foods out, and this one we’re wild about! The avocado’s creaminess coupled with a juicy peach is a match made in heaven!
- Fresh lemon juice – 3 tbsp
- Olive oil – 3 tbsp
- Honey – 2tsp
- Chile – freshly sliced
- 3 ripe peaches sliced into wedges – make sure these are still firm enough to slice without it falling apart
- 2 sliced avocados
- Pine nuts – as many or little as you’d like!
- Fresh mint – again, to taste
- Whisk together lemon juice, olive oil, honey and chilli in a bowl. Add in the peaches and make sure they’re all coated, leaving for 15 mins
- Add in the avocado and mint, tossing them together to make sure all are evenly coated.
- Top with your pine nuts
- If you want more of a filling salad, or one that will make your ingredients last longer, try adding in some iceberg lettuce leaves.
A BBQ for a festival dinner is always a good idea. All sat around whilst someone painstakingly turns the food on the BBQ is so much fun and is a real group event. It also means everyone can throw whatever they want on the BBQ and everyone’s happy.
Our top BBQ tips for a festival are to take things that won’t go off – whilst taking chicken in a cool box is fine on the first night you arrive, it won’t last until day 3. Take things like sweetcorn, asparagus and baby new potatoes wrapped in foil (super yummy with some butter immediately smeared on after taken off the grill and then put back on just for a few seconds to get the butter to melt) that are great on a BBQ and will last.
Halloumi, new potato and sage kebabs
- 400g New baby potatoes
- Olive oil for drizzling
- 250g pack x 2 of Halloumi cheese
- Sea salt and ground pepper
- Sage leaves
- Put the potatoes in a pan, cover with cold water and a pinch of salt and bring to the boil
- Cook for 15 minutes or until the potatoes are tender
- Drain and cut in half
- Toss with oil and season with the sea salt and pepper
- In a separate container, toss the halloumi (cut into squares) and season to flavour – we add in olive oil and some salt and pepper
- Push the new potato, sage leaves and halloumi chunks onto a wooden skewer in an alternate pattern
- Cook on the BBQ for 10 minutes – make sure to keep turning them!
We hope you enjoy the festival season!