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Campfire Camp Cooking Recipes

Planning a much needed camping adventure and want to embrace the outdoor lifestyle to the fullest with tradtional camp fire cooking?  Well Brixton 4x4 has you covered with the best quality camp cooking equipment on the market, plus this great range of camp fire cooking recipes.

If this is your first time cooking with fire we recommend the Campboss Ultimate Camp Cooking Bundle package which includes the necessities for cooking on an open fire.

The kit includes:

1 x 12-inch spun steel camp oven

1 x Trivet

1 x Canvas storage bag

1 x Lifting handle

1 x Pair heavy-duty gloves


Another fun accessory to include in your camp cooking kit is the easy to use soild iron Campboss Jaffle Maker, perfect for scrumptous baked bean jaffles!


Lamb Stew Recipe


  • 5 cups plain flour (or enough to coat the shanks)

  • Salt and freshly ground black pepper

  • 8 lamb shanks

  • 3 tablespoons oil

  • 2 cups beef or lamb stock

  • 4 whole heads garlic, smashed

  • 2 Tablespoons of tomato paste

  • 1 & 1/2 cups red wine

  • 1 cup port

  • 2 sprigs rosemary, stalks removed and leaves chopped

  • 2 carrots

  • 3 potatoes

  • 1 onion


  • Preheat your 9 Quart camp oven or south African Potjiepot over some coals away from the primary fire.
  • In a bowl mix the flour, salt and pepper together. Now Coat the lamb shanks in the flour.
  • Heat the oil in your Potjie and brown the shanks in batches.
  • Once you have browned the lamb shanks, Add the remaining ingredients and bring to a fast simmer.
  • Stir well regularly, and simmer for a minimum of 2 and a half hours.


Campfire Smokey Bean Breakie


  • 4 tbsp olive or rapeseed oil
  • 3-4 rosemary sprigs
  • 6 chipolatas
  • 12 small cooking chorizo , halved
  • 6 good-quality smoked hot dog sausages , cut into large chunks
  • 2 onions , chopped
  • 500ml carton passata
  • 300g good quality BBQ sauce (we used Stokes)
  • 2 x 400g cans borlotti beans , drained
  • 2 x 400g cans haricot beans , drained
  • 8-10 eggs
  • toast , to serve


  • STEP 1

    Heat the oil in a large paella pan (ours was 45cm). Add the rosemary and sizzle for a minute or 2, then scoop it out to a plate and set aside. Add the chipolatas and brown all over, push to one side of the pan and add the other sausages. Cook for a few mins until the chorizo starts to release some of its oil, then push these aside too. Add the onions and cook until soft, about 8 mins.

  • STEP 2

    Add the passata, BBQ sauce and some seasoning, bring to a simmer and bubble for a few mins, then stir in the beans and bring everything back to a bubble.

  • STEP 3

    Using the back of a spoon, create little spaces in the beans and crack in the eggs, dotting them over the surface. Cover the pan with foil and cook gently for 10 mins or until the eggs are cooked to your liking. Top with the rosemary and serve with buttered toast and mugs of tea.

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