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One-Pot Wonders: 5 Delicious Recipes To Make On Your Next Getaway

Cooking might be be the last thing on your mind when enjoying your park getaway, but whether you're breaking free from you day-to-day life to your own holiday home or taking time to enjoy a holiday, these simple recipes are so easy to make and are real crowd-pleasers. They’ll go down a treat! Create a comforting, filling meal all in one pot - we’re talking minimal effort for maximum flavour, and even better, hardly any washing up! Breakfast, lunch and dinner, we’ve got you covered!


Start the day off right with this potato and chorizo hash, packed full of flavour and sure to set you up for a day of adventures on and off park.

One-Pot Potato & Chorizo Breakfast Hash




  1. Preheat the oven to 180ºC/gas 4
  2. Finely chop the onion and garlic, slice the chorizo, dice up the cooked potato and tomatoes and finely chop the parsley
  3. Fry the onion and garlic in a little oil in an ovenproof pan until soft. Add the chorizo and fry for 2 to 3 minutes until the edges start to crisp
  4. Add the potatoes and tomatoes, cook for 5 minutes more, then crack the eggs on top.
  5. Transfer the pan to the preheated oven and bake for 8 minutes
  6. Season with salt, pepper and the parsley then serve with bread for dipping

Or try our vegetarian version using mushrooms, tomatoes and spinach as a tasty base for the eggs:

One-Pot Vegetarian Breakfast Hash




  1. Heat oven to 200ºC/180ºC fan/gas mark 6
  2. Put the mushrooms and tomatoes into a ovenproof dish or separate one portion dishes. Add the garlic, drizzle over some oil and season with salt and pepper, then bake for 10 mins
  3. Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dish/dishes
  4. Make a little gap between the vegetables and crack an egg into each corner or in each individual dish. Return to the oven and cook for a further 8-10 mins or until the egg is cooked
  5. Sprinkle with spring onion and serve


Liven up your lunch with this quick and easy Spanish-inspired Prawn and Rice dish, exploding with Mediterranean flavours. Make it veggie friendly by swapping out the prawns and chorizo for more veg and grilled halloumi.

One-pot Spanish-inspired Prawn and Rice




  1. Boil the kettle
  2. In a shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins
  3. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins
  4. Uncover, then stir – the rice should be almost cooked. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another minute until the prawns are just pink and rice soft


Return home from your day of adventures to a comforting home-cooked meal, ready and waiting for you to tuck in. With a little prep in the morning, you can leave your slow cooker to work its magic on your dinner whilst you enjoy your day, it’s like having your very own personal chef!     


Slow-Cooked Pulled Pork Burgers


For The Pulled Pork



  1. Stick the pork in the slow cooker and pour over the carton of apple juice. (It doesn’t have to be completely covered by the juice)
  2. Slow cook on low setting for 8-10 hours
  3. Remove the pork from the cooker and shred it with a fork, discarding all but one cup of the apple juice it cooked in
  4. Return the shredded pork to the slow cooker with the cup of apple juice.
  5. Stir in the BBQ sauce and cook on low for another half an hour or until ready to serve
  6. Serve with anything you fancy! Our favourites are sweet potato fries and creamy coleslaw. Simply delicious!

For a delicious vegetarian and gluten free option, try this chickpea curry recipe, full of vibrant colours and fragrant flavours!

One-Pot Chickpea curry recipe




  1. Add the oil to a pan and place over medium heat. Soften the onions with garlic and ginger for 3-5 minutes, then remove from heat
  2. Place the onion mixture in the blender, along with the cream (or coconut milk,) all spices, honey, and a dash of salt. Cover and puree until smooth
  3. Pour the curry blend into the slow cooker, add the chickpeas and sweet potato. Mix well
  4. Place the lid on the slow cooker, and cook on low for 6-8 hours. Once the sweet potatoes are soft, serve over basmati rice or with warmed naan breads
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