Vegetable and Sausage Stew

A hearty and warming dish.

Spring Meadow Farm Vegetable and Sausage Stew


  • 8 locally-bought pork sausages
  • 3 rashers of smoked bacon cut into 2cm pieces
  • 1 onion, finely chopped
  • 1 leek sliced
  • 2 cloves of garlic, finely chopped
  • 3 carrots
  • 2 courgettes
  • 1 green pepper
  • 8 fresh tomatoes
  • 1 tablespoon of oil
  • Handful of parsley and basil leaves
  • 350ml vegetable stock
  • Glug of red wine (optional)

Prep time: 10 mins                                                                                                                               Cook time: 30 mins
Serves: 4

A one-pot meal is the champion of camp cooking. With a knife, chopping board, a pot and a heat source, you can make a whole series of fabulous feasts.

I made this on one of my favourite Certificated Sites (CSs), Spring Meadow Farm just outside St David’s in Pembrokeshire. Owners Tim Young and Lynne Whittemore have tamed their corner of wild Pembrokshire to produce a bounty of fruit and veg and herbs. Their CS is fabulously secretive and hidden behind a wall of high hedgerows, each with its own fire pit.

Tim takes his veg to Haverford West farmers' market and, on the day I was there, had bought back a pack of great sausages for lunch. Maisy my daughter, helped Lynne wander around the farm and pick peppers, onions, courgettes, beans and herbs. I made this ‘stew’ over a fire, opened a bottle of red wine and ate it with crusty bread.

Yet another wonderful food and camping memory in the bank.

Here is my Spring Meadow Recipe. It's nutritious, easy, brilliant value and tastes great.


Get Prepped

  1. preparing lunchChop the smoked bacon into 2cm pieces
  2. Peel and chop onion, leek, garlic, carrots, courgettes, green pepper and tomatoes 

Get Cooking

Sausage Stew

  1. Heat the oil and brown the sausages in your pot or heavy-based saucepan. Then remove from the pot and set to one side.
  2. Back in the pot, soften the onion, then add the bacon pieces and cook for about 3 minutes.
  3. Add the finely chopped cloves of garlic and the sliced leek, stirring all the time to take care it doesn’t burn.
  4. Cook this for a couple of minutes, then add the chopped carrots, diced courgette, and the pepper (or other seasonal vegetables).
  5. Cook for a further 5 minutes until the vegetables begin to soften.
  6. Add 350 ml of vegetable stock and a decent glug of red wine if you have it.
  7. Add the chopped fresh tomatoes to the pot and give it a big stir and leave to cook for 10 minutes, stirring occasionally, adding a bit of extra wine or stock if it needs more liquid.
  8. Add in a handful of roughly chopped basil (you can add other herbs to suit your taste such as parsley or thyme) and stir well.
  9. Pop the sausages back on the top, season with salt and pepper.
  10. Let everything simmer for another 15 minutes until the sausages are piping hot again.
  11. Serve with some fresh bread and salad leaves. Invite some friends over to your pitch, pour some good wine and enjoy.

* Vegetables and herbs can be swapped or supplemented according to taste/season. For example butternut squash, red peppers and celery would also work well in this rustic dish.

** As this dish is cooked over a fire, heat and cooking times will vary. The best advice is to keep checking the stew. The times used in this recipe would suit a gas stove too.