Going beyond recipes that can be made on a 2-ring gas hob, this book is about an approach to cooking that saves money and time, is good for health, and finds the best from the immediate environment. Digging below the surface and looking past the convenience of the supermarket, takeouts, and fast food, there’s a whole world of independent producers waiting to be discovered.

The idea of this book came about in the summer of 2020 when husband and wife duo Danny and Hailee put the finishing touches to their campervan toward the end of the nationwide UK lockdown. When work dried up in the kitchen, the van provided an essential space for them to escape to nature. By telling their story and sharing helpful hints of what worked and what didn’t, they hope to inspire others. Danny is a chef who built a kitchen on wheels, but the same principles also apply to kitchens on boats or cabins.