Van Life Moules Marinière à la Crème

Serves: 2

Cook time: 15 mins

Effort level: Low, with smugness potential sky-high

🧾 Ingredients:

• 1kg fresh mussels (cleaned, beards removed — discard any open ones that don’t close when tapped)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 100ml white wine (plus the rest of the bottle for you)

• 100ml chicken stock

• 2 tbsp double cream (more if you’re feeling decadent)

• Knob of butter or splash of oil for frying

• Salt & pepper

• Crusty French bread + real butter (none of that margarine malarkey)

🍳 Method:

1. Clean your mussels
   Rinse, debeard, discard any dodgy ones. Job done.

2. Soften the onions & garlic
   In a large lidded pan, melt butter or heat oil. Gently cook the onions and garlic until soft and translucent (not browned — they’re not in trouble).

3. Add wine & stock
   Pour in the white wine and chicken stock. Bring to a bubbly simmer and give it a moment to burn off the alcohol — inhale deeply, sigh dramatically.

4. Steam the mussels
   Tip in the mussels, clamp on the lid, and steam for 4–5 minutes until all the shells open. Discard any stubborn ones.

5. Finish the sauce
   Remove the mussels with a slotted spoon and set aside. Stir double cream through the liquor, warm gently, then return the mussels to coat.

6. Serve with proper bread, proper butter, and that crisp white wine.
   Ideally outdoors. Ideally smug.

✨ Vanlife Notes:

• Perfect for passing ports, markets, or shellfish shacks

• Surprisingly cheap when you’re coastal

• You don’t have to slum it just because there’s a bunk bed above your cooker

BBQ Smashed Potatoes

Crispy edges, fluffy middles, garlicky goodness — and they hold their own next to Benny’s Sticky Bourbon Chicken or that Greek souvlaki wrap.

Why They’re Perfect for Vanlife:

• You can boil in advance, smash and store

• They reheat and crisp beautifully on the BBQ

• No fiddly ingredients — just big flavour

🧾 Ingredients:

• 8–10 small potatoes (baby new or Charlottes work best)

• 2 tbsp olive oil or butter

• 1 tsp garlic powder (or fresh minced if you’re feeling chefy)

• 1 tsp dried rosemary or thyme

• Salt & pepper

• Squeeze of lemon (optional)

🔥 Method:

1. Pre-cook the potatoes
   Boil in salted water until fork-tender (about 15 mins). Drain and cool slightly.

2. Smash ’em
   Gently press each one flat with the bottom of a mug or pan — don’t mash, just crack them open like they’ve had a long day.

3. Oil and season
   Drizzle with olive oil, sprinkle with garlic, herbs, salt and pepper.

4. Grill on the BBQ
   Place on foil or directly on the griddle. Flip after 5–7 mins or when crispy. Serve hot with a cheeky squeeze of lemon if you like.

🧠 Vanlife Tip:

Make a double batch and reheat in a frying pan the next morning with eggs and leftover bacon.

Greek Style Souvlaki Chicken

📝 RECIPE

Title: Greek-Style Chicken Souvlaki Wraps (Vanlife Edition)

Cooking Time: 15–20 minutes

Serves: 2 very hungry travellers or 3 modest eaters

Gear: One pan, one bowl, knife, chopping board, optional griddle pan or BBQ

🐔

Ingredients (for the marinade):

• 2 chicken breasts (or boneless thighs, even better for BBQ)

• Juice of 1 lemon

• 2 tbsp olive oil

• 2 cloves garlic, crushed

• 1 tsp dried oregano

• ½ tsp smoked paprika

• Salt & pepper to taste

🫓

To Serve:

• 2–3 soft flatbreads or pitta

• Small tub of Greek yoghurt or tzatziki

• Cucumber (½, finely chopped)

• Cherry tomatoes (handful, halved)

• Fresh mint (about 6–8 leaves, chopped)

• Red onion (optional, thinly sliced)

• Olive oil drizzle

• Lemon wedges

🔥

Method:

1. Marinate the chicken
   Chop chicken into chunks or strips. Mix marinade ingredients in a bowl or zip bag. Add chicken, coat well. Leave for 15+ mins (or overnight if you’re that level of organised).

2. Cook the chicken
   Fry in a hot pan, griddle, or BBQ until cooked through and golden on all sides.

3. Make the minted salad
   In a bowl, combine cucumber, tomato, red onion, mint, a drizzle of olive oil, and a pinch of salt.

4. Build your wrap
   Warm the flatbreads, spread with yoghurt or tzatziki, pile on the chicken and minted salad, and squeeze over lemon juice.

5. Try not to make groaning noises while you eat it
   But if you do, no one’s judging.

🧠 Vanlife Tip:

Keep your salad ingredients pre-chopped in a tub, and double the marinade for tomorrow’s dinner.

Benny’s Bourbon BBQ Marinade

Benny’s Bourbon BBQ Marinade

For the most tender steak you’ve ever tasted, marinade overnight if you’re able. I have tried this with steak and with chicken and it’d work equally well with any meat to give that sticky, unctuous, smokey flavour. There are tips below to substitute the alcohol if you prefer, but once you have the basic recipe, you can tweak it to suit your own taste buds!

Be sure to take your steak out of the fridge an hour or so before cooking so that it’s at room temperature. Particularly important if you like your meat cooked rare, to ensure the meat is not cold in the centre.

🧂 m

Ingredients

(makes enough for 2–4 steaks):

• 2 tbsp bourbon (or apple juice if you’re alcohol-free)

• 1 tbsp soy sauce

• 1 tbsp tomato ketchup

• 1 tbsp brown sugar

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tbsp olive oil

• Pinch of black pepper

🔄

Method:

1. Chuck it all in a jam jar, pop the lid on, and shake like you’re mixing a cocktail.

2. Pour over steaks, chicken, or veg and marinate for at least 30 mins (overnight if you’ve got the time and fridge space).

3. BBQ for best results, until charred, sticky and irresistible. You can fry or oven cook but make sure you baste often to maximise the flavour

4. Mop up the juices with crusty bread and a smug grin.

👩‍🍳

Helen’s Handy Tips:

• Double the batch and keep it in a jar for a few days in the fridge.

• Works brilliantly on corn on the cob, ribs or mushrooms too!

• No bourbon? Try a glug of maple syrup + a splash of vinegar for the twang.