Life on wheels doesn't have to mean eating out of cans and packets. Chefs Claire Thomson and Matt Williamson have all the advice, tips and tricks you need to plan the food for your trip, from essential equipment to basic store cupboard staples. Recipes include spinach and paneer curry, egg-fried rice, frying pan toad-in-the-hole, Spanish tortilla sandwiches, Bloody Mary prawn subs, toasted waffles with grated chocolate, one-pan fry-up, cherry chocolate mess, and raspberry ripple rice pudding. Make your camper van feasts special and enjoy life on the wild side! Pages: 208
Size: 24.7 x 17.3 cm
