back to blog

meals the whole family will love on a self-catering holiday

  • family-friendly
  • food and drink
  • holidays
  • ownership
February 3, 2023 · 20 MIN READ

Here at Darwin Escapes, we pride ourselves in providing you with the perfect self-catering getaway.

Almost all our accommodation options are completely self-catering with fully fitted kitchens so you can expect all the comforts from home to cook up a storm. Whether you’re in one of our treehouses, beach huts, lodges, or caravans we thought putting together a list of meals the whole family will love would be useful for all. Have a read below and see which recipes you want to try whilst you’re on your next Darwin Escapes break.

jump to cuisine:

Mexican

fajitas

you will need (serves 4):

  • 2 chicken breasts
  • 1 red onion
  • 1 red pepper
  • 1 tbsp smoked paprika
  • 1 tbsp ground coriander
  • pinch of ground cumin
  • 2 garlic cloves
  • 4 tbsp olive oil
  • 1 juiced lime
  • 8 tortillas
  • salsa
  • sour cream

steps:

  1. pre-heat the oven to 200C/180C fan/gas 6
  2. mix the paprika, coriander, cumin, garlic cloves, olive oil and lime in a bowl
  3. stir in the finely sliced chicken breasts, red onion and red pepper
  4. add the mix to a heated griddle pan and move everything over a high heat for about 5 minutes
  5. once all the mix is cooked wrap the tortillas in foil and pop them into the oven to heat up
  6. serve the chicken, peppers and onion in a bowl with the tortillas on a plate along with your salsa and sour cream

nachos

you will need (serves 6):

  • 2 tbsp chilli powder
  • 1½ tsp kosher salt
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp black pepper
  • 1 tsp vegetable oil
  • 500g beef mince
  • 450g refried beans
  • 1 large bag of tortilla chips
  • 115g cheddar cheese
  • 115g Monterey jack cheese
  • 1 handful of chopped cilantro
  • 1 jalapeño
  • Sour cream
  • Salsa
  • Guacamole

steps:

  1. preheat the oven to 200C/180C fan/gas 6
  2. make the taco spice blend by combining all spices into a bowl
  3. heat the vegetable oil on a medium high heat until it begins to shimmer and add the beef mince and taco spice blend.
  4. Cook for about 8 minutes then add the refried beans and about 50ml of water, keep the mince-bean mixture warm
  5. Arrange the tortilla chips flat on a tray and toast in the oven for 5 minutes
  6. Add some of the cheese to the heated tortilla chips and then the mince-bean mix
  7. Wait for the cheese to melt then add the remaining cheese over the beef
  8. Add the jalapeño and chopped cilantro to the top and serve with sour cream, salsa and guacamole

chicken enchiladas

you will need (serves 4):

  • 900ml chicken stock
  • 4 chicken breasts
  • 2 tbsp olive oil
  • 1 onion
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • 2 tsp hot chilli powder
  • ½ tsp ground cumin
  • Salt and pepper
  • 3 garlic cloves
  • 800g passata
  • 150g mature cheddar cheese
  • 2 tbsp soured cream
  • 8 tortillas
  • 2 tbsp fresh coriander
  • 1 tbsp plain flour

steps:

  1. bring the chicken stock to a boil and reduce to simmer in a large pan
  2. place the chicken breasts in the pan, cover with the lid and poach for 10 minutes
  3. take off the heat and leave for 10-15 minutes then remove the chicken, shred it and set aside
  4. heat the oil in a frying pan and add the onion, cook until softened then add the herbs, spices salt, pepper and garlic
  5. add the passata and chillies and bring to the boil then add the chicken and reduce the heat for 20 minutes, add a splash of water if the mixture becomes dry
  6. preheat the oven to 200C/180C fan/gas 6
  7. heat the rest of the oil, flour and chilli powder in a pan over medium to low heat and then slowly add the passata stirring continuously
  8. add garlic, cumin and some water and keep stirring until it becomes a thick sauce
  9. add a 1/3 of the cheese, sour cream and coriander to the chicken mixture
  10. add the mixture into each flour tortilla, roll and place into an oven proof dish
  11. pour the sauce over the tortillas and the remaining cheese and cook for 5-20 minutes
  12. serve with sour cream and a sprinkling of coriander

Tacos

you will need (serves 4):

  • 10-12 taco shells
  • 1 tbsp oil
  • 2 garlic cloves
  • 1 onion
  • 500g beef mince
  • 2 tbsp tomato paste
  • 65ml water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp salt
  • ¼ tsp black pepper
  • grated cheese
  • shredded lettuce
  • tomatoes
  • onion
  • sour cream

steps:

  1. preheat the oven to 200C/180C fan/gas 6
  2. heat oil in large pan on high heat then add the garlic and onion
  3. add beef mince and cook until it changes from red to light brown
  4. add the seasonings and cook for a further 2 minutes until the beef is cooked through
  5. add tomato paste and water until water is evaporated
  6. place taco shells onto baking tray and fill with the mince and top with cheese
  7. bake in the oven for about 5 minutes until the cheese has melted
  8. add sour cream, tomatoes, shredded lettuce and serve

Italian

pizza

you will need (makes 2 pizzas):

  • 300g strong bread flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp olive oil
  • 100ml passata
  • 1tsp dried basil
  • 1 garlic glove
  • 125g mozzarella
  • Handful parmesan

steps:

  1. preheat the oven to 240C/220C fan/gas 8
  2. put the flour, yeast and salt into a bowl and make a well
  3. pour 200ml of warm water and the olive oil and mix with a wooden spoon
  4. once you have a wet dough knead it for 5 minutes on a floured surface until smooth
  5. cover with a tea towel and set aside
  6. mix the passata, basil and crushed garlic together
  7. split the dough into two balls and roll out into large rounds and place onto baking tray
  8. add the passata mix to the base and top with mozzarella and parmesan (you can add any other toppings you like here)
  9. bake in the oven for 8-10 minutes or until it looks crisp and serve

lasagne

you will need (serves 4):

  • 2 tbsp olive oil
  • 1 onion
  • 1 celery stick
  • 1 large carrot
  • 3 garlic cloves
  • 2 tbsp tomato puree
  • 1 tsp dried oregano
  • 500g beef mince
  • 200ml red wine
  • 400g tin chopped tomatoes
  • 100ml beef stock
  • 1 fresh bay leaf
  • 50g butter
  • 50g plain flour
  • 600ml whole milk
  • lasagne sheets
  • 100g parmesan

steps:

  • preheat oven to 200C/180C fan/gas 6
  • heat the oil in a frying pan with the onion for 10 minutes until softened
  • increase the heat and add the celery and carrot and cook for a further 10 minutes before adding 2 garlic cloves, tomato puree and oregano
  • add beef mince to the pan and stir until it’s evenly browned then add the wine and increase the heat
  • add the chopped tomatoes and beef stock, reduce the heat and simmer for an hour stirring occasionally
  • in another pan melt the butter then add flour to make a smooth thick paste
  • then gradually whisk in the milk and add the garlic and bay leaf and bring to boil and simmer
  • using an oven proof dish layer the meat then the sauce and then the lasagne sheets until you’ve used all the meat and sauce and then top with cheese
  • bake in the oven for 35 minutes until cheese is golden

carbonara

you will need (serves 4):

  • 100g pancetta
  • 50g pecorino cheese
  • 50g parmesan
  • 3 large eggs
  • 350g spaghetti
  • 2 garlic cloves
  • 50g unsalted butter
  • sea salt
  • ground black pepper

steps:

  1. bring water to boil in large saucepan
  2. beat 3 large eggs in a bowl and season with black pepper and finely grate both cheeses and mix together
  3. add spaghetti to saucepan when water comes to a boil and cook for 10 minutes
  4. add the butter to a frying pan to melt then squash the garlic and add it to the pan with the pancetta
  5. cook until the pancetta is golden and crisp then remove the garlic
  6. add the spaghetti to the pan with the pancetta and save the pasta water
  7. mix most of the cheese with the eggs and add to the pan off the heat make sure the egg thickens without scrambling and coats everything
  8. add extra pasta water if needed and season with salt if needed
  9. serve spaghetti on a plate or bowl and sprinkle remaining cheese on top

bruschetta

you will need (serves 6-10):

  • 7 ripe tomatoes
  • 2 cloves of garlic minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • fresh basil leaves thinly sliced
  • ¾ tsp sea salt
  • ½ tsp ground black pepper
  • 1 baguette or similar Italian bread
  • ¼ cup olive oil

steps:

  1. bring water to boil in a pan and once boiling remove from head and put scored tomatoes in the water for 1 minute
  2. remove and peel and cut the stem base out then cut into halves of quarters and squeeze out most of the seeds and juices
  3. preheat the oven to 240C/220C fan/gas 8
  4. finely chop the tomatoes and put them in a bowl with the garlic, extra virgin olive oil and balsamic vinegar
  5. stir in the basil, salt and pepper
  6. slice the baguette diagonally and around 1 inch thick, brush one side with olive oil and toast in the oven until lightly brown
  7. put the toasted bread olive oil side up and top with the tomato mix and serve

fakeaway

Five Guys

you will need (serves 2):

  • 500g beef mince
  • 2 sesame seed buns
  • 4 cheese slices
  • toppings of choice
  • sauce of choice
  • tin foil

steps:

  1. make 4 meatballs out of the beef mince and flatten between baking paper to form thin patties
  2. in a pan start cooking the burgers on a medium-high heat and flip and flatten the burgers
  3. in another pan start toasting the burger buns on a medium-low heat
  4. when the burgers are cooked to your liking you can start assembling your burger
  5. top each patty with a slice of cheese then stack 2 on top of each other
  6. place inside burger bun with any toppings and sauces then wrap in tin foil for at least 1 minute then unwrap and serve

KFC

you will need (serves 4):

  • 4 chicken breasts
  • 1 egg
  • 25g panko breadcrumbs
  • ½ tbsp salt
  • 1 tbsp black peppercorns
  • 1½ dried onion flakes
  • 1 tbsp paprika
  • 1 tbsp dried garlic granules
  • 1 tbsp dried rosemary
  • ½ tbsp dried basil
  • ½ tbsp dried oregano
  • ½ tbsp mustard seeds
  • 1 tsp dried thyme
  • 1 tsp dried tarragon

steps:

  1. put all the spices in a food processor and blitz until it turns into a fine powder
  2. preheat oven to 200C/180C fan/gas 6
  3. mix the spices with the breadcrumbs
  4. cut chicken however you’d like them (cut breast into 2 thinner slices)
  5. dip the chicken into beaten egg and then coat in the breadcrumb seasoning
  6. place on a baking tray and cook for 25-30 minutes and turn once halfway

chicken kebab

you will need (serves 4):

  • 9 boneless and skinless chicken thighs
  • 200ml natural fat free yogurt
  • 1 tbsp garam masala
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 pinch cinnamon
  • 1 tsp salt
  • juice of 1 lemon
  • 1 whole onion or potato
  • 3 skewers

steps:

  1. mix all ingredients in a large bowl (except chicken & onion/potato)
  2. add the chicken and ensure it is completely coated then cover with cling film and leave in fridge for a few hours
  3. cut the end off a potato or onion and place in centre of baking tray with 3 skewers in
  4. place each chicken thigh down onto the skewers
  5. cook for 1.5 hours and then allow to rest out of the oven for a few minutes
  6. then slice and serve however you like

salt and pepper chicken

you will need (serves 4):

  • 4 diced chicken breast
  • 2 diced onions
  • 1 diced red pepper
  • 1 diced and de-seeded green chilli
  • 1 bunch of diced spring onions
  • ½ tbsp salt (for chicken)
  • 1 tbsp Chinese five spice (for chicken)
  • 1 tbsp black pepper (for chicken)
  • 250g cornflour
  • 250ml oil
  • 1 tsp salt (for frying)
  • ½ tsp pepper (for frying)
  • 1 tsp Chinese five spice (for frying)
  • 1 tsp chilli flakes (for frying)

steps:

  1. coat chicken in salt, Chinese five spice and black pepper then prepare the vegetables
  2. put the cornflour onto a plate and toss the diced chicken in it until all evenly coated
  3. heat the oil in a pan then add the chicken and cook until the underside turns light brown
  4. turn the chicken over and cook for a further 10 minutes or until the chicken is completely brown and crispy
  5. remove all chicken and place on kitchen roll to soak up some oil
  6. add the onion to the oil until it turns brown then add the green chilli and cook for a further 2 minutes
  7. add the red pepper and cook for a further minute then add the salt, pepper and Chinese five spice and coat the vegetables
  8. add the chicken back into the pan and mix until everything is mixed together
  9. remove from the heat and add the spring onions then serve with whatever you like

English Classics

toad in the hole

you will need (serves 4):

  • 12 chipolatas
  • 1 tbsp sunflower oil
  • 140g plain flour
  • 2 eggs
  • 175ml milk
  • ½ tsp salt

steps:

  1. preheat the oven to 220C/200C fan/gas 7
  2. put the chipolatas in a roasting tin with oil and bake for 15 minutes until browned
  3. add the flour to a bowl with salt, make a well and crack the eggs into the middle
  4. mix well and then slowly add the milk whisking continuously
  5. remove the sausages from the oven and pour the batter mix into the tin and put back into the oven
  6. cook for a further 25-30 minutes and serve

fish and chips

you will need (serves 4):

  • 800g Maris Piper or King Edward potatoes
  • 2 tbsp olive oil
  • 4 pieces of skinless haddock, hake of cod fillet
  • 50g self-raising flour, plus 1 tbsp
  • 50g cornflour
  • 1 egg white
  • 125ml ice cold sparkling water
  • 1 lemon cut into wedges
  • 600ml sunflower oil for frying

steps:

  1. cut potatoes into 1.5cm thick slices and add them to a large saucepan full of water and bring to the boil
  2. let them simmer for 5 minutes then drain and set aside
  3. pre-heat the oven to 220C/fan 200C/gas 7 and add 1 tbsp oil to a roasting tray into the oven for 10 minutes
  4. add the chips into the heated tray and put them back into the oven for 20 minutes turning them after 10
  5. pat the fillets dry and coat each filled with the tbsp of flour then pour the oil into a wok and heat
  6. mix the flour, cornflour and a pinch of salt and pepper and lightly whisk the egg white until frothy and bubbly but not stiff
  7. pour the water into the flour mix and whisk then add the egg white and continue mixing
  8. dip the fish into the batter to coat and then fry for 5-6 minutes making sure the oil stays hot
  9. turn the fish half way through until its completely golden
  10. then serve the fish with the chips and a wedge of lemon

steak and ale pie

you will need (serves 6-8):

  • 1 tbsp vegetable oil
  • 100g smoked bacon chopped
  • 1kg beef shin cut into chunks
  • 2 onions roughly chopped
  • 3 carrots peeled and chopped
  • 3 tbsp plain flour
  • 1 tbsp tomato puree
  • 1 tsp red wine vinegar
  • 400ml sweet brown ale
  • 600ml beef stock
  • 2 bay leaves
  • 700g plain flour (for pastry)
  • 2 tsp English mustard powder
  • 150g lard
  • 150g butter, plus extra for the dish
  • 2 egg yolks

steps:

  1. preheat the oven to 160C/140C fan/gas 3
  2. heat vegetable oil in a large dish and fry the bacon, once browned remove and set aside
  3. brown the beef using the same dish adding more oil if needed, once browned remove and set aside
  4. add the onions and carrots and heat for 5 minutes on a low heat then stir in the flour, tomato puree and vinegar
  5. add the beef and bacon back into the dish and give it a stir then pour in the ale, stock and bay leaves
  6. cover with a lid and cook in the oven for about 2 hours or until the meat is tender
  7. once cooked remove out of the oven and strain about half of the liquid into another container and leave to cool
  8. mix the flour, mustard powder, lard and butter until combined and gradually add ice cold water (around 250ml) until it forms a soft dough
  9. cover and leave to rest in the fridge for at least an hour
  10. heat the oven to 220C/200C fan/gas 7 and put a tray in the oven
  11. butter a pie dish and dust well with flour then get the pastry out the fridge
  12. cut a third off and set aside and roll out the remaining pastry to a size that will line the pie dish with a slight overhang
  13. tip the beef mixture into the dish and then roll out the third of the pastry left to form a lid
  14. use egg yolk to brush around the edges then lift the lid onto the pie dish and trim the edges and brush the top with more yolk
  15. bake for around 45 minutes but remove half way and brush again with yolk and then serve

cottage pie

you will need (serves 4):

  • 400g beef mince
  • 1 onion finely chopped
  • 1 leek thinly sliced
  • 1 large carrot finely diced
  • 1 celery stick finely diced
  • 2 tbsp tomato puree
  • 2 tbsp plain flour
  • 200ml red wine
  • 2 tbsp Worcestershire sauce
  • 500ml beef stock
  • 1.25kg Maris Piper potatoes peeled and cut into chunks
  • 50g butter
  • 2tbsp milk
  • 200g frozen peas
  • 75g mature cheddar grated

steps:

  1. preheat oven to 200C/180C fan/gas 6
  2. add the beef mince to a large frying pan over a medium high heat for 5-6 minutes until golden brown
  3. set aside then add the onion, leek, carrot and celery with a drizzle of oil and cook until the vegetables are lightly browned and softened
  4. add the mince again along with tomato puree and flour for 2 minutes and then add the red wine, Worcestershire sauce and beef stock
  5. season with salt and pepper, bring to a simmer and then lower the heat and simmer until thickened for about 25-30 minutes
  6. cook the potatoes in a large pan for 15 minutes, drain and then add the butter and milk and mash until smooth, season if necessary
  7. add your frozen peas to the beef mixture and transfer into a baking dish, top the mix with the mash and then sprinkle grated cheese over the top and bake for 30-35 minutes

fancy a self-catering holiday?
browse through all our holiday resorts across the UK
our resorts