A feast for all: three allergen-free dishes to suit every Scout

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Cooking for young people with dietary requirements can be daunting, but it needn’t be so. Here are three campfire favourites, adapted to suit each and every Scout*.

*All recipes are gluten-free, dairy-free, egg-free, soy-free, celery-free, nut-free, vegan, halal and kosher

 

To start:

Campfire corn with chilli lime butter

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Comforting, crowd-pleasing and easy to prepare, corn on the cob is the perfect campsite snack. If you swap your usual butter topping for a dairy-free spread, it’s also naturally free of common allergens.

You will need (serves 15):

  • 15 fresh corn on the cob
  • 600g dairy-free butter
  • salt and pepper
  • water
  • a squeeze of lime (optional)
  • chilli flakes, to taste

Method

  1. Prepare the corn by cutting the tops and bottoms off, and removing the outer leaves.
  2. Spread some dairy-free butter on the corn, and season generously with salt and pepper.
  3. Place the corn on a double layer of tinfoil and sprinkle it with water.
  4. Tightly wrap the foil into a sealed parcel shape.
  5. Place directly in the campfire for 15-20 minutes, turning occasionally.
  6. Once cooked, add a squeeze of lime and a sprinkle of chilli. Ta dah!

 

The main event:

Chocolate chilli

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It may seem like a strange combination, but a few squares of dark chocolate can transform a bland bean chilli. This spicy sweet potato version is perfect for warming up after an icy cold hike.

You will need (serves 15):

9tbsp oil

4 large onions, chopped

3 cloves garlic, minced

4 red peppers, chopped

4tsp chilli flakes

2tsp cumin

2tsp cinnamon

4 cans chopped tomatoes

4 cans kidney beans, drained

4 sweet potatoes, peeled and cut into cubes

2tsp salt

8 squares of dark chocolate* (most dark chocolate is vegan and nut-free, but always check the label)

 

To sprinkle on top (optional):

  • chopped coriander
  • chopped spring onion
  • grated cheese* (dairy-free vegan cheese is available in all major supermarkets)
  • sliced avocado

You could serve this with:

  • boiled rice
  • jacket potatoes
  • boiled potatoes
  • tortilla chips (check to ensure allergen free; some brands contain dairy and gluten)
  • an allergen free bread wrap (corn bread wraps are available in the free-from section of all major supermarkets, and are usually allergen free)

Method

  1. Heat the oil over a medium heat.
  2. Add the onion, garlic and red pepper. Fry until soft.
  3. Add the chilli flakes, cumin and cinnamon. Stir until combined.
  4. Add the chopped tomatoes, kidney beans, and cubes of sweet potato. Season with salt.
  5. Bring to the boil before stirring in the squares of dark chocolate.
  6. Reduce the heat and cover the pot. Simmer for 25 minutes, stirring occasionally. Add some extra water if needed.
  7. Allow to cool a little before dishing up. Serve your chocolate chilli with your chosen side dish and sprinkle your favourite toppings over the top to keep hunger at bay.

 

For dessert:

Bonfire banana boats

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This classic camp recipe is zero-fuss, zero-mess and totally delicious. To make it suitable for all, just swap your usual milk chocolate filling for a dairy free version.

 

You will need (serves 15):

  • 15 Bananas
  • 30 squares of dairy-free dark chocolate (plus extra for the chocaholics!)

Method

  1. Slice the bananas lengthways – leaving their skins intact.
  2. Cut a few horizontal slits into the bananas, without slicing all the way through.
  3. Fill the gaps with some squares of dairy-free dark chocolate. We recommend two-to-three squares of chocolate per head.
  4. Wrap the banana in foil and place it into hot embers for 10-or-so minutes.
  5. Await the results, carefully checking the foil regularly to avoid burning.
  6. Eat when the skins have blackened and the chocolate has melted.

 

A note on allergens

Please double check the recipes and ingredients listed here for any allergens and always consult with your young people and with their parents/guardians before cooking with your Group or section, in case there are any allergies you are unaware of. You should be especially careful when dealing with any severe allergies within the Group. In extreme cases, cross contamination can be just as harmful as consumption itself. Additional advice is available at scouts.org.uk/allergies.

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