Rachel Khoo: Carry on glamping

The economic downturn did wonders for camping in the UK. With the rise of the staycation, the perception of campsite holidays shifted from damp drudgery to a celebration of the Great British outdoors. This fishy one-pot dish is my ode to holidaying in Britain, as I head off to The Big Feastival in the Cotswolds this weekend. Not only can everything be bunged into one pot on a camp stove, but I’ve offered a ‘glamping’ option with the addition of a pinch of saffron, some heritage tomatoes and the catch of the day.

FISHY ONE POT WONDER

Serves 4-6

1 bunch spring onions

4 tbsp rapeseed oil

4 cloves garlic, minced

1 x 400g tin cherry tomatoes

Pinch of sugar

Pinch of saffron (optional)

1 tsp smoked paprika

1 tbsp balsamic vinegar

4 heritage tomatoes (approx 450g)

Small clutch of basil

4 small red gurnards (or other firm-fleshed fish), filleted and

skin removed

10 prawns, peeled

1 x 400g tin butter beans, drained

1 x 400g tin kidney beans, drained

1 lemon, cut into wedges

Chop the spring onions into rounds. Heat 2 tbsp of the oil in a large lidded saucepan. Add the garlic and the green part of the onions and cook until softened but not coloured. Add the tinned tomatoes, some sea salt, a pinch of sugar, the saffron (if using), paprika and balsamic vinegar. Simmer for 5 minutes, then pour into a separate bowl and wipe the pan clean.

In the meantime, cut the heritage tomatoes into bite-sized pieces. Add the white part of the spring onions and the basil, torn into small bits. Season and set aside.

Heat the remaining oil in the pan until hot. Season the gurnard fillets and the prawns and sear for about 1 minute on each side until coloured and then return the tomato sauce to the pan along with all the beans. Bring to a simmer for about 2 minutes with the lid on. Stir in the heritage tomatoes and check the seasoning. Serve with a little extra basil on top and the lemon wedges.