Eat Well on the Road with these Road Trip Recipes

25 x Fabulous Road Trip Recipes for on the Road

Cooking meat sauce in a frying pan on a stove inside a camper van with a salad, fresh herbs, and a loaf of bread on the counter.

• Make-Ahead Meals: Prep tasty dishes before you hit the road so you can simply reheat and relax after a full day of exploring.
• Quick Can Recipes: Turn store-cupboard staples into hearty, flavour-packed meals in minutes — perfect for spontaneous stops.
• Easy Lunches: Whip up fresh, no-fuss bites for picnics or travel days, keeping you fuelled and ready for your next adventure.

Motorhome and Campervan Cooking: Simple Food Ideas for Life on the Road

Good food makes a huge difference when you’re travelling in a campervan or motorhome. After long driving days, early starts, or hours spent exploring on foot, having a few reliable meals planned ahead can turn a stop into a proper break rather than another task. This guide brings together practical campervan food ideas that work in small kitchens, with limited equipment, and the realities of life on the road.

You’ll find four clear sections of recipes, covering everything from make-ahead meals cooked at home and reheated on tour, to easy one-pot dinners made mostly from tins, quick campervan lunches for days out, and breakfasts that give you variety without extra effort. Each section is designed to reduce repetition, avoid overpacking, and keep cooking simple whether you’re parked on a campsite, wild camping, or stopping somewhere remote.

The guide finishes with a storecupboard essentials and packing-light checklist, showing which ingredients, condiments, spices and cooking equipment earn their place by working across multiple recipes. The focus throughout is on flexibility, flavour and ease — so you spend less time cooking and more time enjoying the journey.

5x Make-Ahead > 6x Quick Can Recipes > 8x Easy Lunches > 6x Breakfast’s Worth Waking For

Store Cupboard Essentials and Packing List

5x Make-Ahead Recipes for your first few nights in the motorhome

When you’re travelling in a campervan or motorhome, a little preparation goes a long way. Having a few make-ahead meals ready to go means less time cooking and more time enjoying the journey — especially after long driving days, late arrivals, or remote overnight stops. These easy campervan meals are designed to be cooked at home, stored safely in containers or a fridge box, and reheated quickly on a single burner or hob.

They’re practical without feeling basic, comforting without being heavy, and ideal for your first few days on tour when settling in is the priority. Whether you’re touring in a motorhome, campervan or converted van, these recipes are all about simplicity, flexibility and good food in small kitchens — so when you pull up for the night, dinner is already sorted and the kettle can go straight on.

This is one of those dishes that feels far more indulgent than the effort it takes — fragrant, comforting, and ideal for motorhome cooking when you want something warming without a long list of ingredients. It’s also a brilliant one to cook ahead before you set off for the day, then reheat when you roll back into your pitch.
Ingredients
- 1 tbsp oil
- 1 small onion, finely chopped
- 2 tbsp Thai green curry paste
- 1 chicken breast or 1 block of firm tofu, cubed
- 200 ml coconut milk
- A handful of green beans or spinach
- 1 pack boil-in-the-bag rice
Method
Heat the oil in a small pan and gently cook the onion until soft and translucent — you’re looking for sweetness here rather than colour. Stir in the green curry paste and let it cook for about a minute, just long enough for the aromas to lift.
Add the chicken or tofu and turn it through the paste, allowing it to lightly brown and absorb the flavour. Pour in the coconut milk, bring everything to a gentle simmer, then let it cook quietly for around 15 minutes. The sauce will thicken slightly and mellow as it goes.
Add your green vegetables for the final five minutes — beans need a little bite left in them, while spinach will wilt almost instantly.
Once cooked, allow the curry to cool before sealing it in an airtight container. It reheats beautifully later with very little fuss.
Serve with boil-in-the-bag rice, cooked in a pan or even straight from the kettle if space and time are tight.
On the Road Tips
- This curry actually improves after a few hours, making it ideal for cooking ahead before a long drive.
- If fridge space is limited, keep the vegetables separate and add them fresh when reheating.
- A squeeze of lime or a sprinkle of coriander at the end lifts everything — nice to have if you’ve planned ahead, but absolutely not essential.
This is one of those dependable, quietly brilliant meals that earns its place in a van kitchen. It’s rich and warming, made in a single pot, and the kind of dish you can cook once and enjoy over a couple of days. It’s also budget-friendly, filling, and ideal for batch cooking before you head off — especially if you’ve got a freezer on board or a cool fridge waiting at the end of the drive.
Ingredients (serves 2–3)
- 1 tbsp oil (olive or coconut both work well)
- 1 small onion, diced
- 2 garlic cloves, finely minced
- 1 thumb-sized piece of fresh ginger, grated
- 1 tbsp curry powder or curry paste
- 1 medium sweet potato, peeled and cubed
- 100 g red lentils
- 400 ml tin coconut milk
- 250 ml water or stock
- Salt and pepper, with chilli flakes if you like a little heat
Method
Heat the oil in a large pot and gently cook the onion with the garlic and ginger for a couple of minutes, just until everything softens and smells fragrant. Stir in the curry powder or paste and let it toast briefly — this step makes a big difference to the depth of flavour.
Add the sweet potato and turn it through the spiced onion mixture so it’s well coated. Pour in the coconut milk, followed by the water or stock, then stir in the red lentils. Bring the pot to a low boil and let it stew for about 20 to 25 minutes, stirring every so often, until the sweet potato is soft and the lentils have turned into a thick, warm sauce.

Let the curry cool down fully before putting it in a sealed container. If you prepare ahead, you may keep it in the fridge for a few days or in the freezer.
Reheat slowly in a pan, adding a splash of water if it’s thickened too much, and serve with naan, flatbreads, or a pouch of ready-cooked rice.
On the Road Tips
- This curry thickens as it sits, so don’t be afraid to loosen it with a little water when reheating.
- Red lentils cook quickly and don’t need soaking, making them ideal for small kitchens and limited fuel.
- If you’ve got space, this freezes exceptionally well — label it before it disappears into the depths of the freezer.
This is one of those quietly useful recipes that earns its keep on the road. It works just as well hot or cold, travels beautifully in a camper fridge, and makes an easy lunch when you’re parked up somewhere scenic with no facilities in sight. Cook it once, slice it up, and it’ll see you through a couple of meals with very little effort.
Ingredients
- 6 eggs
- ½ red onion, finely chopped
- A handful of spinach or kale
- 50 g cheese (cheddar or feta both work well)
- Salt and pepper, plus dried herbs such as thyme or oregano
- Oil or butter, for greasing
Method
If you’re cooking at home, preheat the oven to 180°C. On the road, a lidded skillet over a low flame works just as well.
Crack the eggs into a bowl and whisk them lightly with the herbs, salt and pepper. Stir in the chopped onion, greens and crumbled cheese, making sure everything is evenly distributed.
Grease an oven-safe dish or pan, then pour in the egg mixture. If using an oven, bake for 20–25 minutes until the frittata is just set in the middle and lightly golden on top. On the hob, cover the pan and cook gently until firm, keeping the heat low so the base doesn’t catch.
Allow the frittata to cool completely before slicing and packing it into a sealed container.
Eat the slices cold for an easy lunch, or reheat them gently in a pan for a quick, satisfying dinner.
On the Road Tips
- Letting the frittata cool fully before slicing makes it much easier to pack and stops it crumbling.
- Feta gives a saltier, lighter finish; cheddar makes it richer and more filling — both are good, just different moods.
- Add cooked leftovers (roasted veg, potatoes, peppers) if you have them — this recipe is very forgiving.
There are few things more reassuring at the end of a long driving day than a proper bowl of spaghetti bolognese. This version is designed with van life in mind: the sauce is made ahead, packed safely, and reheated when you’re ready, turning a simple campsite stop into a genuinely satisfying meal.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 250 g beef mince or veggie mince
- 400 g tin chopped tomatoes or passata
- 1 tbsp tomato purée
- 1 tsp mixed herbs or oregano
- Salt and pepper, to taste
- 200 g cooked spaghetti (stored separately)
Method
Heat the olive oil in a pan and gently cook the onion with the garlic until soft and fragrant, taking care not to let the garlic colour. Add the mince and cook until browned, breaking it up as you go. If you’re using veggie mince, you’re just warming it through and coating it in the onion base.
Stir in the tomatoes, tomato purée and herbs, then season with salt and pepper. Let the sauce simmer uncovered for 20–25 minutes, stirring occasionally, until it thickens and the flavours settle into something rich and familiar.
Allow the sauce to cool fully before transferring it to a leak-proof container. Store the cooked spaghetti separately — it keeps better this way and reheats more evenly.
When you’re ready to eat, reheat the sauce gently in a pan, warming the pasta alongside it, then combine and serve.
On the Road Tips
- Keeping pasta and sauce separate avoids soggy spaghetti and makes reheating much easier in a small kitchen.
- This sauce freezes well and actually improves after a day, making it ideal for batch cooking before a trip.
- A small pot of parmesan or a handful of fresh basil instantly lifts it, but it’s just as good straight from the pan on a quiet campsite evening.
This is the kind of dish that makes you quietly glad you cooked ahead. Deeply flavoured, gently spiced, and even better after a day or two, it’s ideal for reheating in a campervan when you want something warming and satisfying without cooking from scratch.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon or smoked paprika
- 2 chicken thighs or breasts, diced
- 400 g tin chickpeas, drained
- 400 g tin chopped tomatoes
- Salt and pepper, to taste
Method
Put the oil in a pan and heat it up. Then add the onion and cook it slowly until it is tender. Add the garlic and spices and simmer for a short time until they smell good. Add the chicken and stir it in until it starts to brown. Then add the tomatoes and chickpeas. Add a lot of seasoning and let the tagine simmer for 25 to 30 minutes, or until it is thick and rich.
Allow to cool completely before transferring to a sealed container.
Reheat slowly in a pan and serve with couscous, flatbreads, or pouch rice.
On the Road Tips
- This dish improves overnight, making it ideal for the first few days of a trip.
- Chicken thighs stay especially tender when reheated.
- A squeeze of lemon or a spoon of yoghurt lifts it if you have space to bring extras.

6x Easy “In a Can” One-Pot Recipes for Life on the Road

When you’re touring in a campervan or motorhome, there are days when the fridge is running low, the shops are miles away, and dinner needs to happen with whatever’s already on board. That’s where these easy one-pot campervan meals come into their own. Built mostly around tins and cupboard staples, they’re designed for remote stops, simple cooking, and minimal washing-up.

These recipes don’t rely on chilled storage or specialist equipment — just a single pan, a hob, and a bit of hunger at the end of the day. They’re ideal for wild camping, ferry crossings, late arrivals, or those in-between days when you’re stretching supplies until the next proper shop. Comforting, flexible, and forgiving, they’re the kind of meals you’ll come back to trip after trip — not because they’re flashy, but because they work.

Can recipes for on the road in the campervan

This is a small-effort, big-reward dish — warming, smoky and perfect for chilly evenings when you want something filling without much thought. It’s the sort of meal that comes together quickly but still feels like proper food at the end of a long day on the road.
Ingredients
- 1 tin baked beans
- 1 tin chopped tomatoes
- 100 g chorizo or veggie sausage, sliced
- 1 tsp smoked paprika
- Optional: chopped onion or a dash of hot sauce
Method
Fry the chorizo (and onion, if using) in a pan for a couple of minutes until the oil releases and everything smells inviting. Stir in the beans, tomatoes and smoked paprika, then let it simmer gently for about 10 minutes until thick, rich and glossy.
Serve straight from the pan with couscous, toast, rice or crusty bread.
To Serve with Couscous
Add couscous to a heatproof bowl, cover with boiling water, and leave for 5 minutes. Fluff with a fork and season lightly before serving alongside the beans — ideal when you want something quick, filling and low-effort.
On the Road Tips
- Keeps well if reheated once — ideal if you’ve cooked too much.
- Smoked paprika earns its place in a camper cupboard.
A campervan classic for good reason. It’s quick, filling, and works just as well warm as it does cold the next day.
Ingredients
- 1 tin tuna, drained
- 1 small tin sweetcorn, drained
- 150 g pasta
- 2 tbsp mayonnaise or 1 tbsp pesto
- Optional: lemon juice or dried herbs
Method
Cook the pasta, then drain well. Stir through the tuna and sweetcorn, followed by the mayo or pesto. Eat warm, or allow to cool for an easy lunch later.
On the Road Tips
- Pesto travels better than mayo if fridge space is limited.
- A squeeze of lemon brightens everything if you’ve got one spare.
Protein-rich, comforting and surprisingly versatile — this works for breakfast, lunch or dinner.
Ingredients
- 1 tin chickpeas, drained
- 1 tin chopped tomatoes
- 1 garlic clove or ½ tsp garlic granules
- 1 tsp cumin
- 1 tsp paprika
- 1–2 eggs (per person)
Method
Simmer the tomatoes, chickpeas, garlic and spices until thickened and glossy. Make small wells and crack the eggs into the pan. Cover and cook gently until the whites are set.
Scoop up with toast or flatbread.
On the Road Tips
- Skip the eggs if you’re short on fridge space — it’s still excellent.
- Mild spice works better for repeat meals on the road.
Old-school, filling and deeply comforting — especially after a long driving day.
Ingredients
- 1 tin corned beef
- 1 tin potatoes (or pre-cooked potatoes)
- 1 small tin peas or sweetcorn
- Salt, pepper and optional Worcestershire sauce
Method
Chop the corned beef and potatoes into chunks. Fry together until crisped and golden, then stir in the peas and warm through. Season to taste.
Serve straight from the pan with brown sauce or ketchup.
On the Road Tips
- Let it sit undisturbed for crispier edges.
- Great for using up tins towards the end of a trip.
A dependable, budget-friendly one-pot that feels like proper dinner with very little effort.
Ingredients
- 1 tin sausages in beans or tomato sauce
- 1 tin chopped tomatoes
- 1 tin mixed beans or lentils, drained
- 1 tsp dried herbs (thyme or mixed)
- Optional: tinned carrots or mushrooms
Method
Combine everything in a saucepan and bring to a gentle simmer. Let it bubble for 10–15 minutes, stirring occasionally, until thick and comforting.
Serve with mash, rice or bread.
On the Road Tips
- Lentils make it more filling if you’re stretching supplies.
This reheats well the next day if needed.
A surprisingly satisfying all-tin meal that feels nourishing rather than thrown together.
Ingredients
- 1 tin green or brown lentils, drained
- 1 tin chopped tomatoes
- 1 tin spinach, drained (or dried greens)
- 1 tsp dried herbs or mild curry powder
- Salt and pepper
Method
Simmer everything together for 10–15 minutes until thickened and well combined. Adjust seasoning to taste.
Serve with toast or flatbread.
On the Road Tips
- A gentle spice works better than heavy heat here.
- Ideal when fresh veg has run out but you still want something balanced.

8x Easy Lunches That Fit Around the Journey

When you’re out exploring all day — walking coastal paths, drifting through villages or chasing the light for one last viewpoint — lunch needs to fit around the day rather than bring it to a halt. These campervan lunches are built for exactly that moment: when you pull over somewhere unexpected, open the doors, and realise you’re hungrier than planned.

They’re quick to assemble, light on equipment, and forgiving if plans change or timings slip. Many can be prepped in advance or pulled together in minutes, eaten warm or cold, and packed away again just as easily. Whether it’s a roadside lay-by, a quiet beach, a forest car park or one of those “let’s eat here” stops when the view turns out to be too good to rush, these are lunches designed to work with the journey — not interrupt it.

This is the kind of lunch that feels generous without needing any cooking at all — especially welcome on warm days or after a long morning out. It’s fresh, filling and endlessly adaptable depending on what you’ve picked up along the way.
Ingredients
- Store-bought falafel
- Hummus
- Cucumber, lettuce and red onion
- Pita bread or flatbreads
How to Make It
Slice open the pitas and stuff them with falafel, a good spoon of hummus and plenty of chopped veg. A drizzle of lemon juice or tahini lifts everything nicely.
On the Road Tips
- Falafel travels well and doesn’t mind being eaten at room temperature.
- Wrap in foil if you’re eating somewhere breezy.
This is a reliable mid-day morale booster — warm, salty and satisfying, especially after a long walk or swim. It’s quick to cook but feels like a proper meal rather than a snack.
Ingredients
- Halloumi, sliced
- Fresh tomato
- Rocket or spinach
- Pesto (optional)
- Wraps
How to Make It
Fry the halloumi in a pan until golden on both sides. Layer into wraps with sliced tomato and greens, adding pesto if you’ve got it.
On the Road Tips
- Halloumi can be cooked ahead and eaten cold if needed.
- A squeeze of lemon balances the richness.
This is the lunch you’ll be glad of when the weather turns or you want something warming without cooking properly. With a few extras, it feels far more considered than the packet suggests.
Ingredients
- Instant noodles
- Boiled egg
- Fresh spinach or shredded carrot
- Soy sauce or sesame oil
How to Make It
Add noodles and toppings to a bowl, pour over boiling water and cover. Stir in the seasoning, soy or chilli oil and eat straight away.
On the Road Tips
- A flask of hot water makes this even easier.
- Ideal for shoulder-season touring.
Light but filling, this is a good one for days when lunch blurs into afternoon wandering. It’s fresh, unfussy and easy to eat slowly while the view does the talking.
Ingredients
- Pre-cooked pasta
- Cherry tomatoes
- Mozzarella pearls or chunks
- Basil leaves
- Olive oil and balsamic vinegar
How to Make It
Toss everything together and season well. Serve chilled or at room temperature with bread.
On the Road Tips
- Keeps well in a cool box.
- Olives or sun-dried tomatoes add depth if you have them.
This is a quiet, nourishing lunch — simple, comforting and surprisingly satisfying when you’re living out of a small kitchen. Perfect for slow starts that turn into late lunches.
Ingredients
- Ripe avocado
- Boiled egg
- Bread or sourdough
- Chilli flakes, salt and pepper
How to Make It
Mash the avocado, spread onto toast and top with sliced egg. Season generously.
On the Road Tips
- Boil eggs in advance and keep them unpeeled.
- Works without toasting if needs be.
(Make-ahead friendly)
This is a dependable, make-once lunch that you’ll be glad is waiting in the fridge. It’s filling without being heavy and tastes just as good cold as it does freshly made.
Ingredients
- Couscous
- Tinned chickpeas, drained
- Roasted peppers, courgette and red onion
- Olive oil and lemon juice
How to Make It
Prepare at home by roasting the veg and mixing with couscous and chickpeas. Alternatively, pan-fry the veg on the hob. Chill and serve cold.
On the Road Tips
- Couscous only needs boiling water.
- Lemon juice keeps everything tasting fresh.
(Make-ahead friendly)
A good option when you want something hearty and comforting without feeling heavy. This is one of those lunches that improves after a night in the fridge.
Ingredients
- Canned jackfruit
- BBQ sauce
- Red cabbage slaw or lettuce
- Wraps
How to Make It
Shred the jackfruit and simmer gently in BBQ sauce until tender. Chill and pack, then serve in wraps with slaw at lunchtime.
On the Road Tips
- Keeps well for several days.
- Add pickles or hot sauce if you like extra bite.
(Make-ahead friendly)
Bright, filling and full of flavour, this is ideal for busy sightseeing days when lunch needs to be quick but satisfying.
Ingredients
- Cooked rice
- Black beans
- Sweetcorn
- Tomato, red onion and avocado
- Lime juice, olive oil and coriander
How to Make It
Mix everything together in advance and season well. Serve cold or at room temperature.
On the Road Tips
- Add avocado just before eating if possible.
- Great for sharing straight from the bowl.

6x Road Trip Breakfasts Worth Waking For

Breakfast on the road sets the tone for the day. Some mornings call for something warm and steady before a long drive; others suit a quick bowl eaten with the door open while the kettle boils for a second cup. The key is variety. Having a small rotation of campervan breakfasts means you don’t fall into the same routine day after day — and you’re more likely to eat well, whatever the weather or plan ahead.

These breakfasts are designed for small kitchens, limited kit and real travel days. Some can be made ahead, others come together in minutes, and all work whether you’re parked up somewhere quiet or getting ready to move on. They’re not about perfection — just good starts to good days.

You won’t find a full English fry-up here, because we all love them, but they can be difficult to pull off without frustration in a van kitchen. We heartedly recommend treating yourself for a Full English at a great breakfast stop on the road (and leave them with the washing up!).

(Make-ahead friendly)
This is a comforting, quietly warming breakfast — especially welcome on cooler mornings when the van feels slow to heat up. It’s gentle, filling and easy to return to over a couple of days.
Simmer oats with chopped apple, milk and a pinch of cinnamon until creamy. Sweeten lightly with honey or maple syrup. Reheat gently or eat cold straight from the container.
On the road: Keeps well and travels easily in a fridge box.
When you want something more substantial than toast, this delivers without much effort. It’s the kind of breakfast that keeps you going well into the afternoon.
Soft-scramble eggs with spinach or greens, season well, and wrap up in a warm flatbread. Add cheese if you have it.
On the road: Uses one pan and adapts easily to leftovers.
Light, fresh and unhurried, this is ideal for warmer mornings or before a long drive. It feels like a pause rather than a task.
Spoon thick yoghurt into a bowl, top with fruit, nuts or seeds, and finish with a drizzle of honey.
On the road: No cooking, minimal washing up.
This is a slow, satisfying breakfast for days when you’re not rushing anywhere. Crisp potatoes, soft eggs and plenty of seasoning make it feel like a proper treat.
Fry pre-cooked potatoes until golden, add onion, then crack in eggs and cook to your liking.
On the road: Excellent for using up leftovers.
Simple, familiar and reliable — perfect for early starts or days when you just want something quick and grounding.
Spread peanut butter on toast or a wrap, add sliced banana and a sprinkle of seeds or cinnamon.
On the road: Works even without toasting.
A warming, flavourful way to start the day, especially when the weather’s grey. It feels generous without being heavy.
Simmer tinned tomatoes with garlic and spices, crack in eggs and cook gently until just set.
On the road: One pan, big flavour, easy to scale.

Printable Recipe Tick Sheet

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