Tag Archives: camping recipes

Italian Lasagne

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Lasagne in a thermal cooker

Lasagne

Who says homemade lasagna has to be a hassle? With my thermal cooker, you can enjoy this rich, cheesy classic without standing over the stove for hours. Perfect for busy days, camping trips, or just saving on energy costs!
✨ Why it’s amazing:
✔ Cooks itself while you get on with your day
✔ Saves money and energy
✔ Locks in all the flavor for a hearty, satisfying meal
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Course Main Course
Cuisine Italian

Ingredients
  

For the Meat Sauce:

  • 2 tbsp rapeseed oil
  • 1 large onion diced
  • 2 sticks of celery diced
  • 2 carrots diced
  • 500 g minced pork
  • 500 g minced beef
  • 2 tins 400g each of chopped tomatoes
  • 3 tbsp tomato purée
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 sprig of bay leaves optional
  • Optional: Oregano thyme, or other herbs to taste

For the Béchamel Sauce:

  • 570 ml milk
  • 50 g butter
  • 25 g plain flour
  • ¼ tsp grated nutmeg optional
  • 1 good handful grated Parmesan cheese or cheese of your choice
  • Salt and black pepper to taste

For the Lasagna Assembly:

  • Fresh or dried lasagna sheets
  • Grated Parmesan or mozzarella for topping
  • Water for thermal cooker base, approximately 2L for a Mr D's 3L cooker and 2.4L for a Mr D's 4.5L cooker

Instructions
 

Prepare the Meat Sauce:

  • Heat rapeseed oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally.
  • Add the minced pork and beef. Break up the meat while cooking, stirring for another 5 minutes until browned.
  • Stir in the chopped tomatoes, tomato purée, salt, and pepper. Mix well.
  • Add a sprig of bay leaves, if using, and bring the mixture to a boil.
  • Cover the pot, reduce the heat, and simmer for 15 minutes. Set aside.

Prepare the Béchamel Sauce:

  • Place milk, butter, and flour in a saucepan (no heat yet). Add grated nutmeg if desired.
  • Stir continuously while cooking over medium heat. Keep stirring to prevent lumps.
  • Once the sauce thickens, lower the heat and cook for an additional 5 minutes to eliminate the raw flour taste.
  • Stir in grated Parmesan and season with salt and pepper. Set aside.

Assemble the Lasagna:

  • In the thermal cooker’s top pot (or your chosen dish), spread a layer of meat sauce on the bottom.
  • Add a layer of lasagna sheets, cutting them to fit if needed.
  • Spread a layer of béchamel sauce over the pasta and sprinkle with Parmesan cheese.
  • Repeat the layers (meat sauce, pasta, béchamel, Parmesan) until the pot is almost full, finishing with a béchamel layer and extra cheese on top.

Cooking the Lasagna:

  • Pour 2L of water into the base of the Mr D's 3L thermal cooker.
  • Bring the water to a boil, then place the top pot with the assembled lasagna into the thermal cooker.
  • Bring the water and lasagna back to a boil, then reduce heat to simmer for 15 minutes.
  • Transfer the pot into the thermal cooker’s insulated outer container and leave it to cook for 2-3 hours. It can remain hot for up to 6-8 hours.

Serve:

  • Optionally, brown the top under a grill.
  • Serve with a salad, crusty bread, or your favorite sides.
  • Enjoy your delicious homemade lasagna, whether at home or on the go!

Video

Keyword boat meal, boat recipes, camping food, camping meals, caravan recipes, dave knowles filmmaker, Italian Food, lasagne, motoprhome meals, motorhome recipes, narrow boat meals, slow cooker without power, slow cooking, thermal cooker, thermal cooker power-free slow cooker,
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Levi Roots Jamaican Pork Chope with Rice & Peas

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Jamaican Pork Chops Rice and Peas

Jamaican Pork Chops Rice and Peas

Inspired by Levi Roots’ flavours of theCaribbean, I’ve adapted his Jamaican Pork Chops and classic rice and peas forthe thermal cooker! This recipe is a delicious, energy-saving take on aJamaican favourite, with the pork chops slow-cooking to tender perfection in the main inner pot, while the rice and peas cook in the top pot, infused with coconut milk, red kidney beans, and fragrant spices. This setup ensures a flavourful, layered meal, perfect for anyone seeking a taste of the Caribbean with minimal energy use. Join me to see how to bring Jamaican warmth and spice to your table!
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Ingredients
  

  • 2 tbsp rapeseed oil
  • 4 big pork loin chops
  • 1 onion roughly chopped
  • 1 yellow pepper deseeded and cut into 3/4-inch cubes
  • 1 red pepper deseeded and cut into 3/4-inch cubes
  • 2 sticks of celery cut into 2 cm chunks
  • 2 cm piece of root ginger finely chopped
  • 2 garlic clothes finely chopped
  • 4 tbsp brown sugar
  • 3 tsp dried mustard
  • Juice of 1 lime
  • ½ tbsp West Indian hot sauce
  • 3 tbsp tomato purée
  • 400 g can chopped tomatoes
  • 150 ml water or chicken stock
  • Salt & pepper to taste
  • 2 tbsp rapeseed oil
  • 4 big pork loin chops
  • 1 onion roughly chopped
  • 1 yellow pepper deseeded and cut into 3/4-inch cubes
  • 1 red pepper deseeded and cut into 3/4-inch cubes
  • 2 sticks of celery cut into 2 cm chunks
  • 2 cm piece of root ginger finely chopped
  • 2 garlic clothes finely chopped
  • 4 tbsp brown sugar
  • 3 tsp dried mustard
  • Juice of 1 lime
  • ½ tbsp West Indian hot sauce
  • 3 tbsp tomato purée
  • 400 g can chopped tomatoes
  • 150 ml water or chicken stock
  • Salt & pepper to taste
  • 2 tbsp rapeseed oil
  • 4 big pork loin chops
  • 1 onion roughly chopped
  • 1 yellow pepper deseeded and cut into 3/4-inch cubes
  • 1 red pepper deseeded and cut into 3/4-inch cubes
  • 2 sticks of celery cut into 2 cm chunks
  • 2 cm piece of root ginger finely chopped
  • 2 garlic clothes finely chopped
  • 4 tbsp brown sugar
  • 3 tsp dried mustard
  • Juice of 1 lime
  • ½ tbsp West Indian hot sauce
  • 3 tbsp tomato purée
  • 400 g can chopped tomatoes
  • 150 ml water or chicken stock
  • Salt & pepper to taste
  • RICE & PEAS
  • 1 tbsp Rapeseed oil
  • 1 small onion finely chopped
  • 1 clove garlic chopped
  • 1½ cups of easy cook long grain rice
  • 200 g red kidney beans ½ a tin
  • 500 ml chicken stock or water
  • 160 ml Coconut cream you could use coconut milk if you like
  • Salt to taste

Instructions
 

  • Heat the oil in the inner pot at the chops and brown them on both sides. When brown put them on a plate for later.
  • In the fat left by the chops cook the onion, peppers and celery and cook them until they are quite soft, and the onion is pale gold.
  • Add the ginger & garlic then cook for another minute.
  • Stir in the sugar, mustard, lime and hot sauce. Cook for another minute.
  • Add the tomato purée, tomatoes, stock and stir.
  • Place in the chops and bring back to the boil.
  • Once boiling place, the inner pot into the outer insulated container and shut the lid.
  • Cook for a minimum of 1½ hours but you can leave it longer if you wish.
  • Before serving check the seasoning and adjust if needed and the serve with rice and peas
  • RICE & PEAS METHOD
  • Heat the oil in top pot and fry the onion until translucent.
  • Add the rice, stir well and add the water and coconut milk. Bring to the boil.
  • Add the kidney beans and thyme, bring back to the boil.
  • Season with the salt and freshly ground black pepper.
  • Place the top pot over the Jamaican Pork and shut the lid of the outer container.
  • Leave to cook for the same time as you leave the Pork.

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Aubergine Massaman Curry

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Aubergine Massaman Curry

Aubergine Massaman Curry

This wonderful vegetarian dishhas the perfect blend of Thai spices, creamy coconut, and tender aubergines.
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Ingredients
  

  • 2 red chilies deseeded
  • 1 lemon grass stalk outer leaves removed and crushed to release flavours.
  • 5 cm piece of fresh root ginger peeled and roughly chopped
  • 5 card pods crushed.
  • 1 tbsp rapeseed oil
  • 1 onion finally chopped
  • Salt and freshly ground black pepper.
  • 450 ml vegetable stock.
  • 400 ml coconut milk.
  • 1 cinnamon stick broken in half.
  • 1 tbsp dark soy sauce
  • 4 potatoes peeled and chopped into bite-size pieces.
  • 6 baby aubergines or 2 larger aubergines roughly chopped
  • 1 tbsp palm sugar or Demerara sugar optional
  • 85 g roasted unsalted peanuts roughly chopped

Instructions
 

  • Put the chilies, lemongrass, ginger, and cardamom in a food processor, add a drop of oil blend until it becomes a paste.
  • Heat the remaining oil in the in a pot, add the chopped onion, and cook until soft.
  • Stir in the paste and season with salt and freshly ground pepper.
  • Pour in the stock and the coconut milk, stir, and bring to the boil.
  • When boiling had the cinnamon stick, dark soy sauce, and palm or Demerara sugar?
  • Stir in half the peanuts, the chopped aubergines, and the potatoes. Bring to the boil with the lid on.
  • Once boiling put the inner pot in the outer container and shut the lid.
  • Leave to cook without power for a minimum of four hours but longer if you wish.
  • To serve squeeze a little lime juice over and sprinkle with the remaining peanuts for the perfect aubergine Massaman curry.

Video

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