One of the television sensations of last year was Jamie's School Dinners. The Naked Chef mounted a one-man crusade against Turkey Twizzlers and oven chips to get the nation's kids eating healthier food at school.
However, it's not just at the school canteen that such nutritional nightmares hide out. Look in a caravan fridge and they can be found lurking there too. That's because this kind of fare is quick and easy to cook. Grease up a baking tray, set the gas to six and sit back for 20 minutes. After all, you're on holiday – you're here to enjoy yourself not toil over a hot stove.
In the long run, though, this kind of food will not actually enhance your holiday. "Processed food is high in salt, which can lead to dehydration, especially in the summer," says Joanne Lunn of the British Nutrition Foundation. Also, there have been claims that there is a link between food additives and bad behaviour; kids get excitable enough on holiday – they don't need any further encouragement. The good news is that eating healthily needn't be hard work. Caravanning is a great excuse to eat well. Farm shops sell seasonal ingredients, while summer presents an opportunity to stock up on vitamins from fresh, ripe fruit.
Treating yourself to a meal out is one of the pleasures of being on holiday, but remember that restaurant meals contain more fat than home-cooked food which makes it even more important to eat well back in the van.
To help you get the balance right, I've prepared a list of healthy recipes cheap, tasty, and quick to prepare for the ultimate gourmet experience on the go. Bon appétit!

MISCELLANEOUS EASY DINNERS

Mussels with Leeks ('moules avec poireaux')
I usually like to eat mussels near the sea so I know they're fresh, but the best I've ever had were in Paris. Finely chop 2 leeks and fry with some garlic in 1 tbspn of olive oil and 1 tspn of butter for 5 mins in a large pan. Add ½ glass of white wine (this depends on the size of your wine glass…) and simmer for 2 mins. Add about ½ cup single cream and, once hot, 900gm (2lb) of mussels, suitably cleaned. Cover and cook gently for a few minutes until the mussels have opened, discarding any that have remained closed. Add some chopped parsley and serve with crusty bread to soak up the juices.
Mussels are economical and easy to cook: you can buy them ready cleaned and prepared, but otherwise simply soak them in cold water and remove the 'beardy' strands with a sharp knife. Make sue you throw out any mussels that remain closed after cooking.

Roasted Salmon with Salsa
Take two salmon steaks, brush with a little olive oil and sprinkle with a pinch of dried mixed herbs or cumin and coriander, whichever takes your fancy. Place on a foil-covered baking tray (to ease washing up), and cook in a pre-heated oven (gas 6) for 20 minutes. Open a jar of salsa, heat and serve with the fish and a big slice of lemon. Goes well with new potatoes and a delicious crusty herb or olive bread. To make this recipe extra special, top the fish with soft goat's cheese and fresh bread crumbs mixed with parmesan, drizzle with olive oil and increase the cooking time by 5 mins.

Chicken Balti
Quick and easy, this favourite Indian recipe can be cooked in one pot. Brown two chopped chicken breasts in a little hot sunflower oil, then add a chopped onion, a couple of small courgettes, a red pepper and a few mushrooms, all chopped. Stir-fry for a couple of minutes, then stir in a jar of balti cook-in sauce. Cook gently for 10 minutes. Serve with warm naan bread and a crisp green salad.

Ratatouille
Heat a tablespoon of olive oil in a large frying pan or multicooker, add a chopped onion and some garlic and fry for about 2 mins. Add a red pepper and 2 medium courgettes, both coarsely chopped, and a handful of button mushrooms. Cook gently for 5 minutes then add a tin of chopped tomatoes, 1 tspn of tomato purée, 1 tspn of dried herbs and ½ a glass of red wine. Cook gently for 10 minutes, then season with a little salt and freshly milled black pepper and serve with crusty bread and salad. Add any freshly chopped herbs before serving, if you have them.

Stuffed Peppers
Take two red and two green peppers (or large beef tomatoes), slice off the tops and remove the pith and seeds. Remove the stalks and chop the pepper tops finely with a red onion and whatever other vegetables you like. Fry in a little olive oil with a couple of crushed garlic cloves (or 1 tspn of ready prepared) until soft. Add freshly ground pepper and a few dried mixed herbs (or oregano, for a Greek flavour). Prepare a cup of dried couscous as directed on the packet, then mix with the veg and pan juices and stuff the mix into the peppers. Sprinkle with grated cheese and bake in a pre-heated oven (gas 6) for 40 mins. Delicious with garlic bread.

See the September 2006 issue of the magazine for this feature article in full:
Ready in minutes, Families, Economy, One/two-pot wonders, Gourmet, Suitable for vegetarians.

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