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Badger Campfire Hotpot

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Campfire hotpot

A quick and tasty one-pot meal.  Easy to cook on a camp stove and can be scaled up for bigger groups or appetites!


Serves 4 - 6

Prep Time: 10 minutes

Cook Time: 20 minutes


12 Lincolnshire sausages

1 tbsp olive oil

1 onion, sliced

1 red pepper, sliced

1 tsp garlic puree

1 1/2 tbsp harissa paste

250ml Badger Fursty Ferret Ale

400g can chopped tomatoes

400g can cannellini beans, drained

2 x 250g pouches steamed brown basmati

Fresh coriander, chopped

Badger Fursty Ferret Ale, to serve


1.  In a frying pan snip the sausages into 4 using scissors and fry in the oil for 5 minutes.

2.  Add the onion and pepper and continue to cook until browned.

3.  Add the garlic, harissa paste and Badger fursty ferret ale and simmer for 2 - 3 minutes before adding the tomatoes and cannellini beans and boil for 5 minutes.

4.  Stir in the rice and simmer for 3 - 4 minutes with a lid on until the rice is piping hot.

5.  Season well, sprinkle with coriander and serve with Badger fursty ferret ale.

Tip: Add more harissa if you like it spicier.

Perfect Pairings

Goes great with: