20 Easy Campfire Cooking Recipes for Outdoor Adventure Meals

The campfire is glowing, stomachs are rumbling and everyone is eyeing the emergency biscuits. What you need is food that’s simple to assemble, quick to cook and good enough to earn camp-chef bragging rights. This guide serves up 20 fool-proof recipes – from smoky breakfast burritos to gooey s’mores dip – all written with clear, step-by-step instructions so you can feed a crowd or just yourself without fuss. Every dish calls for ingredients you can fetch from a typical supermarket and equipment that fits easily into a rucksack or car boot.

Before we strike the match, a few ground rules keep things stress-free. Build a small, steady bed of embers rather than battling high flames; pack one cast-iron skillet or Dutch oven, a roll of heavy-duty foil and a decent pair of tongs; and always scatter, drown and stir the ashes when you’re done – Leave No Trace applies to cooks as well as hikers. With your camp kitchen sorted and the fire breathing evenly, it’s time to turn those glowing coals into a memorable meal plan.

1. Foil-Wrapped Loaded Jacket Potatoes

Few things beat a jacket potato cooked in the coals—crisp skin, fluffy centre and melted butter. This one proves simple campfire cooking can still feel indulgent.

Ingredients & Prep

• Large baking potatoes
• Cheese
• Bacon bits or beans
• Spring onions
• Butter, salt, pepper

Par-bake at home: microwave pricked potatoes 5 min, cool and foil-wrap so they finish fast at camp.

Cooking Steps at the Fire

1. Bury foil parcels in glowing embers for 20–30 min, turning once for even heat.
2. Using tongs, unwrap, split the spuds, load with cheese, bacon/beans and spring onions, then place back (uncovered) for 5 min until bubbling.

Gear & Pro Tips

• Heavy-duty foil, heat-proof gloves and long tongs save burnt fingers.
• Kid variation: swap bacon for sweetcorn; cheese only works a treat for fussy eaters.

2. One-Skillet Campfire Nachos

Nachos are campsite gold: minimal prep, maximal reward. Pile everything into a cast-iron pan, cover briefly, and the coals give you a bubbling, shareable starter in under ten minutes.

Ingredients & Prep

• Tortilla chips
• Grated cheddar & mozzarella
• Tinned black beans, drained
• Diced tomatoes or salsa
• Sliced jalapeños
• Sour cream to serve

Cooking Steps at the Fire

1. Lightly oil the skillet, layer chips, beans, tomatoes and cheese twice.
2. Cover with lid or foil; set over low embers for 5–8 min until cheese melts, then finish with jalapeños and sour cream.

Gear & Pro Tips

• Cast-iron skillet (10–12 inch) with lid or foil for even heat.
• Multigrain chips and diced peppers add fibre.
• Eat straight from the pan—no plates needed.

3. Campfire Chicken Quesadillas

Quesadillas are a campsite crowd-pleaser: everything is pre-cooked, they use a single pan, and the tortilla doubles as both plate and lid for instant cheesy satisfaction.

Ingredients & Prep

• 2 large flour tortillas
• ¾ cup cooked shredded chicken mixed with 1 tsp taco seasoning
• ½ cup grated cheese
• ¼ cup sliced peppers / onions (fresh or pre-sauteed)
• Light oil spray

Cooking Steps at the Fire

1. Lightly oil a hot cast-iron skillet. Lay one tortilla flat, scatter chicken, veg and cheese, then cap with the second tortilla.
2. Toast 2–3 minutes per side over medium embers until golden and the cheese oozes. Slide onto a board and cut into wedges.

Gear & Pro Tips

• Cast-iron pan or grate with foil underneath to diffuse heat.
• Freeze seasoned chicken at home; it keeps the coolbox colder and is ready by dinner.
• Brush the outside with a little extra oil for a crunchy, restaurant-style finish.

4. Lemon-Pepper Salmon in Foil Packs

Fish cooks quickly over embers, making salmon foil packs one of the most forgiving campfire cooking recipes for beginners. The citrus-pepper combo cuts through the rich flesh, while the sealed packet locks in moisture and spares you a flaky mess.

Ingredients & Prep

• 2 skin-on salmon fillets (about 150 g each)
• 4 thin lemon slices
• 1 tbsp olive oil
• ½ tsp cracked black pepper, pinch sea salt
• Small sprig fresh or dried dill (optional)

Cooking Steps at the Fire

1. Tear a double layer of foil big enough to fold into a tight parcel; brush centre with oil.
2. Set salmon skin-side down, top with lemon, pepper, salt and dill; drizzle remaining oil.
3. Seal packet, place on glowing embers (not flames) and cook 10–12 min without flipping. Flesh should flake easily with a fork.

Gear & Pro Tips

• Double-thick foil prevents leaks and scorching.
• A thin fish spatula helps lift the hot parcel safely.
• Serve straight from the foil over instant couscous or bagged salad for an omega-3-rich dinner.

5. Hearty Dutch Oven Beef Stew

Nothing keeps the evening chill at bay like a bubbling pot of beef stew. This camp classic turns humble ingredients into a rich, spoon-coating gravy while you swap stories round the fire.

Ingredients & Prep

• 500 g diced stewing beef
• 2 carrots, sliced thick
• 2 small potatoes, cubed
• 1 onion, chopped
• 1 beef stock cube + 500 ml water
• 1 tbsp tomato purée
• 1 tsp dried rosemary or mixed herbs
• Salt, pepper, dash of oil

Prep hack: Mix herbs, salt and pepper in a small pot at home; saves rummaging for seasonings later.

Cooking Steps at the Fire

1. Place Dutch oven directly on hot embers, add oil, brown beef in batches.
2. Tip in onion, cook 2 min, then stir in tomato purée.
3. Add vegetables, stock and herbs; bring to a gentle boil.
4. Fit the lid, shovel a thin layer of coals on top, and simmer 60 min, rotating pot and lid every 20 min for even heat.

Gear & Pro Tips

• 4–6 qt cast-iron Dutch oven and lid lifter keep knuckles intact.
• Fewer coals underneath than on top prevents scorching.
• Left-over stew thickens overnight—heat for a gravy-rich pie filling on day two.

6. Veggie & Halloumi Skewers

Colourful kebabs are a fuss-free way to sneak more veg into camp suppers and they cook fast enough for impatient appetites.

Ingredients & Prep

• 225 g halloumi, cut into 2 cm cubes
• 1 courgette, sliced into thick rounds
• 8–10 cherry tomatoes
• ½ red onion, wedged
• 1 tbsp olive oil
• 1 tsp dried oregano or mixed herbs, salt & pepper

Toss everything in the oil and herbs, then thread alternately onto pre-soaked wooden or reusable metal skewers.

Cooking Steps at the Fire

Lay the skewers on a grill grate over medium coals; cook 8–10 minutes, turning every couple of minutes until the cheese is golden-edged and the veg are lightly charred.

Gear & Pro Tips

• Grill grate and a silicone basting brush for extra oiling mid-cook
• Use firm tofu instead of halloumi for a vegan version
• Let kids build their own colour patterns—doubles as campsite entertainment.

7. Dutch Oven Macaroni & Cheese

Camp mac ’n’ cheese should be creamy, smoky and require zero fiddly roux – this Dutch-oven method nails it in one pot.

Ingredients & Prep

• 300 g elbow macaroni
• 1 × 400 ml tin evaporated milk
• 150 g grated mature cheddar
• 100 g grated gouda or similar melting cheese
• 2 tbsp butter
• ½ tsp mustard powder
• Small handful breadcrumbs
• Salt & pepper

Cooking Steps at the Fire

1. Fill Dutch oven two-thirds with water, add a good pinch of salt and bring to a rolling boil on glowing coals.
2. Tip in macaroni; cook 7–8 min, stirring once. Drain off most of the water, leaving roughly 4 tbsp starchy liquid.
3. Stir in butter, evaporated milk, both cheeses and mustard powder until smooth and glossy. Season.
4. Scatter breadcrumbs, fit lid, place a light layer of coals on top and bake 10 min for a golden crust.

Gear & Pro Tips

• Keep heat gentle underneath and heavier on the lid to avoid scorched pasta.
• Add a handful of diced ham or peas for extra protein.
• Leftovers reheat beautifully for tomorrow’s lunch – just splash in a little water and warm through.

8. Campfire Breakfast Burritos

Morning one at camp means sleepy heads and coffee juggling. Prep these breakfast burritos at home for a hot, hand-held feed in minutes.

Ingredients & Prep

• 4 large tortillas
• 4 scrambled eggs, cooled
• 2 sausages, cooked and crumbled
• ½ cup grated cheese
• ¼ cup salsa
• Foil sheets

Cooking Steps at the Fire

Lay each tortilla on foil, add eggs, sausage, cheese and a spoon of salsa, then roll tightly, tucking in ends. Wrap in foil. At camp, set packets on a grate over medium embers, warming five minutes per side until piping hot.

Gear & Pro Tips

• Freeze wrapped burritos; they double as ice blocks in the coolbox and thaw overnight.
• Turn once only—excessive flipping can tear tortillas.
• Ideal for kids—no plates, no cutlery, no mess.

9. Walking Tacos (Corn-Chip Bags)

9. Walking Tacos (Corn-Chip Bags)

Ingredients & Prep

• Small corn-chip bags
• Hot camp chilli (beef or veggie)
• Grated cheese
• Shredded lettuce, diced tomato, jalapeños
• Sour-cream sachets

Lightly crush chips in the unopened bag to make space.

Cooking Steps at the Fire

1. Warm chilli in a pot over gentle embers.
2. Slice bag lengthways, ladle in chilli and toppings, stir with a fork and eat straight from the packet.

Gear & Pro Tips

• Pot and ladle only—no plates, zero washing-up.
• Hold the bag with a glove if the filling’s piping hot.
• Corn chips are naturally gluten-free, so the dish is coeliac-friendly.
• Pack chilli in a vacuum flask for a speedy trail lunch.

10. Chilli-Lime Campfire Corn on the Cob

Chilli-lime butter turns ordinary corn into a smoky, finger-licking side that pairs with anything from burgers to salmon.

Ingredients & Prep

• 4 corn cobs, husks on
• 2 tbsp butter, softened
• Juice & zest of 1 lime
• ½ tsp chilli powder
• Pinch salt

Mix butter, lime and chilli in a cup so it’s ready to baste.

Cooking Steps at the Fire

Lay cobs straight on medium embers and grill 15 minutes, quarter-turning now and then until husks char. Peel back husks, slather with the butter mixture, season, then return to the fire for a final 5 minutes to blister the kernels.

Gear & Pro Tips

• Husk “handles” act as built-in holders—no skewers needed.
• Double the butter mix to brush over any grilled veg while you’re at it.

11. Stuffed Bell Peppers (Vegetarian)

Bright peppers stuffed with rice and beans bake into a tidy, fibre-packed vegetarian supper that feels hearty yet travels well.

Ingredients & Prep

• 4 bell peppers, tops off, seeded
• 1 cup cooked rice or quinoa
• ½ cup black beans
• ¼ cup sweetcorn
• ½ cup grated cheese
• 1 tbsp taco seasoning
• Salt & pepper

Cooking Steps at the Fire

1. Stir rice, beans, corn, cheese and seasoning; salt to taste.
2. Pack mix into peppers.
3. Stand peppers in a Dutch oven or foil tray with 2 tbsp water, cover.
4. Bake on medium embers for about 25 min until peppers are tender and filling is melty.

Gear & Pro Tips

• Crumpled foil rings keep peppers upright.
• Vegan? Swap dairy cheese for plant-based shreds.
• Leftovers make ace burrito fillings the next day.

12. Campfire Chilli con Carne

This Tex-Mex campfire cooking recipe warms chilly nights; the spice wakes you up, the beans satisfy, and any leftovers crown tomorrow’s potatoes.

Ingredients & Prep

• 500 g minced beef
• 1 diced onion
• 400 g kidney beans
• 400 g chopped tomatoes
• 2 tsp chilli powder
• 1 tsp smoked paprika
• ½ tsp cocoa
• Salt, pepper, splash oil

Cooking Steps at the Fire

1. Heat oil, brown beef and onion for five minutes.
2. Stir in spices, tomatoes and beans; bring to a gentle bubble.
3. Simmer uncovered 30 min, stirring occasionally until thick and smoky.

Gear & Pro Tips

• Cast-iron pot spreads steady heat; hardwood smoke deepens flavour.
• Slide a few embers onto the lid to mimic a slow-cooker effect.
• Spoon over rice, nachos or those earlier jacket potatoes for a second meal.

13. Gooey S’mores Dip

Think campfire pudding minus the sticks: this communal s’mores dip is one of those campfire cooking recipes that delivers molten chocolate and toasted marshmallow by the spoonful.

Ingredients & Prep

• 200 g chocolate chips (milk or dark)
• Large marshmallows, halved
• 2 crushed digestive biscuits (for dipping)
• 1 tsp butter to grease pan

Cooking Steps at the Fire

1. Grease a small cast-iron skillet; pour in chocolate chips.
2. Lay marshmallow halves cut-side down on top.
3. Cover with foil on gentle embers 2–3 min until melted; uncover 1 min to toast.

Gear & Pro Tips

• Foil lid reflects heat for even browning.
• Scoop with biscuits, apple slices or pretzels.
• Spin the pan, not the tops, to dodge flare-ups.

14. Chocolate-Stuffed Banana Boats

Dessert doesn’t get easier: the banana is its own baking tin and spoon, while melted chocolate does the hard work. Kids can assemble these in seconds, and adults appreciate the zero washing-up.

Ingredients & Prep

• 1 ripe banana per person, skin on
• 2–3 squares of chocolate (milk, dark or white)
• Mini marshmallows (optional)

Slice each banana lengthwise through the flesh, stopping before the skin on the far side. Gently prise the slit open and nestle the chocolate and marshmallows inside.

Cooking Steps at the Fire

1. Wrap each banana loosely in foil, leaving a gap along the top.
2. Place on medium embers for 5–8 minutes until the chocolate is molten and the fruit steams.
3. Unwrap, eat straight from the skin with a spoon.

Gear & Pro Tips

• Heavy-duty foil doubles as a serving cradle.
• Add crushed biscuits or peanut butter for extra crunch.
• Leave skins attached for a built-in heatproof handle and compost later.

15. Garlic Butter Prawns in Cast Iron

Shell-on prawns soak up smoky campfire flavour and, kissed by garlicky butter, they transform into luxe finger food in five minutes flat.

Ingredients & Prep

• 300 g raw king prawns, shell-on
• 2 tbsp butter
• 2 garlic cloves, chopped
• Pinch chilli flakes
• Juice of ½ lemon
• Chopped parsley

Cooking Steps at the Fire

1. Set a small cast-iron skillet over medium embers; melt butter with garlic for 30 seconds.
2. Add prawns and chilli; cook 2 minutes, flip, squeeze in lemon, cook 2 minutes more until pink and opaque.
3. Scatter parsley, slide pan off direct heat and serve immediately.

Gear & Pro Tips

• Small cast-iron skillet heats fast—stay nearby.
• Remove prawns once they curl into a C-shape; tighter curls mean over-done.
• Mop up leftover butter with crusty bread or drizzle over veg to waste nothing.

16. One-Pan Campfire Paella (Chicken & Chorizo)

Nothing says celebration like paella, and this stripped-back camp version cooks in a single pan yet tastes as if you hauled a seaside kitchen into the woods.

Ingredients & Prep

• 2 skinless chicken thighs, cut into bite-size pieces
• 75 g sliced chorizo
• 1 cup paella or short-grain rice
• 2¼ cups hot chicken stock, mixed with 1 pinch saffron or ½ tsp smoked paprika
• ½ red pepper, diced
• ½ cup frozen peas (keep in coolbox – no need to thaw)
• 1 tbsp olive oil, salt & pepper

Cooking Steps at the Fire

1. Heat oil in a wide, shallow pan over medium embers.
2. Brown chicken 3 min; add chorizo and cook another 2 min until the oil turns red.
3. Stir in rice, coating every grain, then pour in hot stock and scatter peppers.
4. Simmer uncovered 20–25 min, rotating the pan occasionally, until rice is al dente and a light socarrat crust forms.
5. Fold in peas for the final 3 min; season.

Gear & Pro Tips

• A 30 cm frying or paella pan maximises surface area for even cooking.
• Resist stirring once the stock is added—the crust is paella’s signature.
• Tent loosely with foil if embers flare to prevent burnt edges.

17. Campfire Apple Pie Iron Pies

Nothing channels fairground nostalgia like a hand-held apple pie hot off the coals. A sandwich iron turns everyday sliced bread and tinned filling into a caramel-edged dessert in minutes—perfect for finishing supper while the embers are still glowing.

Ingredients & Prep

• 2 slices soft sandwich bread, buttered on the outside
• 2–3 tbsp canned apple pie filling
• Pinch ground cinnamon or mixed spice
• Optional: icing sugar for dusting

Cooking Steps at the Fire

1. Pre-heat the pie iron in the embers for 1 minute, open and lightly oil if needed.
2. Lay one bread slice butter-side down, spoon in apple filling, dust with cinnamon, top with second slice butter-side up.
3. Close and latch the iron, trimming excess bread.
4. Cook 3–4 minutes per side over medium coals until bread is deeply golden and juices bubble.

Gear & Pro Tips

• Turn the iron frequently to avoid hotspots.
• Swap apple for cherry or blueberry filling for variety.
• A quick icing-sugar snow makes it look bakery-worthy—just let the pie cool 30 seconds first.

18. Sweet Potato & Black Bean Foil Packs

These colourful parcels prove plant-based campfire cooking can be both filling and fuss-free. Sweet potato cubes soak up smoky flavours while black beans add protein, so you end up with a balanced dinner that happens to be vegan and gluten-free. Assemble the mix in zip bags at home, then just tip, wrap and roast when hunger strikes.

Ingredients & Prep

• 1 medium sweet potato, peeled and diced 1 cm
• ½ can black beans, drained and rinsed
• ½ red pepper, chopped
• 1 tbsp olive oil
• ½ tsp ground cumin, pinch salt & pepper
• Juice of ½ lime (save the rest for serving)

Cooking Steps at the Fire

1. Combine all ingredients on a double layer of foil; toss to coat.
2. Fold into a tight packet, crimping edges well.
3. Place on medium embers for 20 minutes, flipping halfway. Veg should be tender when pierced.

Gear & Pro Tips

• Heavy-duty foil prevents tears; use tongs for turning.
• Top with sliced avocado, coriander and the remaining lime for extra creaminess.
• Make multiple packs in advance: they keep 24 hrs chilled and cook identically to meat mains, so timing dinner is easy.

19. One-Pan Shakshuka

Shakshuka turns tins into a tomato-rich skillet of poached eggs—ideal for breakfast or a light dinner when campfire heat wavers.

Ingredients & Prep

• 400 g tin chopped tomatoes
• ½ onion, diced
• ½ pepper, diced
• 1 tsp paprika or cumin
• 3–4 eggs
• 50 g crumbled feta
• Salt & pepper, 1 tbsp oil

Cooking Steps at the Fire

1. Warm oil in a medium skillet; sauté onion and pepper until soft, then stir in spice for 30 sec.
2. Pour in tomatoes, season, and simmer 5 min, stirring occasionally; make small wells in the sauce.
3. Crack eggs into wells, cover with a lid or foil and cook about 6 min until whites set and yolks remain soft. Scatter feta.

Gear & Pro Tips

• Foil lid sets eggs evenly.
• Eat straight from the pan with crusty bread.
• Whites firm, yolks soft—easy doneness cue for beginners.

20. Classic Sausage & Veggie Grill Pack

A family-friendly staple that turns everyday bangers and veg into a smoky, one-parcel dinner with virtually no washing-up.

Ingredients & Prep

• 4 pre-cooked sausages (smoked or herby), sliced into thirds
• 2 small potatoes, thinly sliced
• 1 carrot, cut into coins
• ½ onion, wedged
• 1 tbsp olive oil
• ½ tsp dried mixed herbs, salt & pepper

Toss everything in the oil and seasoning, then tip onto a double layer of foil and fold into a flat, well-sealed pack.

Cooking Steps at the Fire

1. Lay the foil packet on a medium bed of embers.
2. Cook 15–20 minutes, flipping once; steam builds, softening the veg while sausages reheat and char.
3. Open carefully—hot juices create an instant gravy.

Gear & Pro Tips

• Heavy-duty foil and long tongs prevent leaks and scorched fingers.
• Slice veg evenly so potatoes cook through with the sausages.
• Add a knob of butter or splash of beer before sealing for extra richness.
• Serve straight from the foil for a balanced carb-protein meal with zero plates.

Keep the Flames—and Flavours—Alive

From sunrise burritos to gooey midnight puds, these 20 recipes span breakfasts, mains, sides and desserts, satisfying carnivores, veggies, kids and calorie-counters alike.

Treat the menu as a springboard—swap seasonings, use gluten-free wraps, or fold in foraged herbs to stamp each dish with your own trail personality.

Whatever tweaks you make, keep safety first: cook over steady embers, keep a bucket of water handy, and drown-stir-drown the fire before you wander back to the tent.

Cut waste by reusing foil, packing ingredients in tubs and carrying every scrap out so the next crew finds a pristine fire ring.

If you’re short of a Dutch oven, heat-proof gloves or an eco-friendly fire mat, stock up at the Take a Hike UK store and keep the flames—and flavours—alive all season.