Cooking at a Slower Pace: Cabin Recipes We Love
When you’re staying in a cabin, cooking becomes part of the experience. You cook a little slower, eat a little better, and somehow enjoy it all more. These are the cabin recipes we love most – unfussy, comforting, and ideal for days with nowhere else to be.
All of our shacks are set up for simple, satisfying cooking. You’ll find pots and frying pans, a sieve, tin opener, olive oil, salt and pepper and everything you need to eat well once it’s ready – plates, bowls and cutlery included. Just bring your ingredients, take your time, and let the rest fall into place.
Oaty Banana Pancakes
Deliciously sweet, easy to make, plus nothing says good morning like the smell of pancakes.
You’ll need:
- 1 ripe banana
- A handful of oats
- 2 eggs
- Fresh berries
- Honey
- Yoghurt
Cook it up:
Mash the banana
Mix with oats and eggs
Cook in a frying pan until golden
Top with yoghurt, honey and berries
The Small Fry-Up
Because some mornings call for a little fry-up to set you up for the day, whatever your plans.
- Sausages, bacon or both
- Eggs
- Tomatoes
- Mushrooms
- Fresh bread (we like a sourdough)
- Butter
Cook it up:
Fry the sausages, or bacon until cooked/crisp the add the sliced mushrooms cook until golden than add the halved tomatoes.
Fry or boil the eggs to your liking
Serve everything up with warm, crusty bread.
One Pan Chilli (serves two)
Rich, warming, and ready in a single pan. Perfect for a slow evening in.
- 1 onion
- 1-2 garlic cloves
- 250g mince
- 1 tin kidney beans
- 1 tin tomatoes
- Chilli spices to taste (we like mild chilli powder, paprika and cumin)
- Rice
- Sour cream
- Tortilla chips (optional but recommended)
Cook it up:
Sauté onions and garlic until soft.
Add the mince and cook until browned.
Stir in tinned tomatoes, a splash of water, beans, and spices, then let it bubble away until thick and fragrant.
Serve with rice, topped with sour cream and a handful of tortilla chips.
Creamy Mushroom Pasta (serves two)
Simple ingredients, big flavours – the kind of pasta dish that hugs you from the inside.
- Pasta (we like farfelle or large conchiglioni)
- Mushrooms
- Spinach
- Garlic
- Cream
- Butter
- White wine (optional)
Cook it up:
Cook up your serving of pasta until tender.
Meanwhile, sauté the garlic and mushrooms in butter or oil until soft.
Pour in quarter of a cup of wine and simmer down.
Take off the heat and stir in half cup of cream and spinach until wilted.
Toss the pasta through the sauce and season with salt and pepper.
Pan-Seared Steak or Salmon with Green
One for date night…
- Steak or salmon
- Butter
- Garlic
- New Potatoes
- Green beans or asaparagus
Cook it up:
Fry the steak or salmon, adding butter and garlic for extra richness.
Boil the new potatoes for approx 10 mins.
Once the steak or salmon is ready, plate up and leave to rest with you fry your greens.
Season with salt and pepper and enjoy.
Sweet Potato and Chickpea Curry
Comfort in a bowl – sweet, spicy, and utterly satisfying
- 2 sweet potato cut into chunks
- 1 tin chickpeas
- 1 tin coconut milk
- 1 tin tomatoes
- Onion
- Garlic
- Curry spices or paste (we like thai red curry paste)
- Rice
Cook it up:
Sauté onion and garlic until soft.
Add curry spices/paste, sweet potato chunks, chickpeas, and tinned tomatoes.
Simmer until the sweet potato is tender (15-20 mins) then add coconut milk and allow to thicken.
Serve with cooked rice.
In the end, it’s not about the recipe at all. It’s about letting the pot simmer a little longer, cooking with what you have, and eating when it’s ready — not when the clock says so. These are the kinds of meals that taste better outdoors, shared slowly, with muddy boots by the door and the fire still warm. Cook simply, cook patiently, and let the rest take care of itself.
