Van Life Cookbook: Resourceful recipes for life on the road: from small spaces to the great outdoors (Hardback) - Danny Jack

The Van Life Cookbook goes beyond a collection of recipes that can be made on a 2-ring gas hob. It's about an approach to cooking that saves money, time, is good for your health and finds the best from the immediate environment. Maximising time outdoors, minimising time in supermarkets and eating more thriftily is what this book is all about.

The Van Life Cookbook goes beyond a collection of recipes that can be made on a two-ring gas hob. It's about an approach to cooking and eating that saves time and money, is good for the soul and makes the most of your immediate environment.

Chef Danny Jack and Hailee Kukura have travelled around the UK in their self-build campervan rediscovering the simple pleasures of a life spent in the great outdoors. In this book they have captured their passion for adventure and good food and distilled them into over 80 campervan-friendly dishes, sharing their knowledge on foraging, cooking over open fires and making the most of what nature has to offer.

Covering comforting breakfasts, quick-fix lunches and fireside feasts this cookbook features delicious, accessible recipes to get you through the day - think Tahini porridge and Turkish one pan eggs, to Winter Greens minestrone, BBQ fish parcels, and homemade trail mix all complete with kitchen hacks and chef tips.

From campervans, to canal boats and cabins this book is a celebration of the unexpected opportunities that modest spaces and smaller budgets can offer.

"What do you get when an adventure-loving couple with extreme chef and design skills create a book? The Van Life Cookbook. This book will guide you on a tasty adventure no matter where you are. Be inspired! Forage, cook and feast." - Tom Hunt

About the Author

Danny Jack began working as a chef in restaurant kitchens rooted in the Anglo-French tradition, in particular the 'St John's of the North': The Dogs in Edinburgh, where he learned the fine art of preserve and pickle-making and how to honour the whole animal. After relocating to London he branched out beyond the restaurant environment, hosting his own events in the midst of a nascent London pop-up scene, catering to London weddings and most recently running a 200 person banquet at Borough Market for the FairTrade organisation. He places seasonality, locality and provenance at the forefront of his food.