• Volkswagen Commercial Vehicles cooks up one-pot wonder with chef Matt Tebbutt – Braised Summer Squash and Fennel with Croutons, Goats Cheese and Prosciutto
• Survey from Volkswagen Commercial Vehicles finds 60% of respondents say better quality food would increase their likelihood of going camping¹
• One in four (23%) say they lack inspiration on what to cook when camping¹
• Half of respondents (53%) want more recipes specifically created for cooking while camping¹
• Matt’s fresh, simple and affordable one-pot recipe helps UK campers wave goodbye to tinned food and instant noodles – foods often associated with camping¹
• New California’s kitchen benefits from greater flexibility and an open plan space, allowing adventurers to prepare high quality meals for an improved overall camping experience
• Watch here as Matt Tebbutt cooks his one-pot recipe in the new California

Milton Keynes, UK, 24 September, 2025 – TV chef Matt Tebbutt is helping the UK’s campers wave goodbye to bland camping food with his new one-pot braised squash recipe, cooked fresh from the kitchen of the new California, as a Volkswagen Commercial Vehicles survey finds that two thirds (66%) feel better quality food would make the overall camping experience more enjoyable.¹

60% of respondents revealed that the quality of food available negatively influences their decision to go camping altogether.¹

BBQs and grilled foods (69%), tinned food (43%) and instant noodles or pasta (39%) topped the list of foods respondents associate most with camping, followed closely by ‘snack-food’ (30%).¹ Less than one quarter (24%), on the other hand, associate freshly prepared food with camping.¹

For over half, this comes down to perceived challenges around storing fresh ingredients (59%) and a lack of cooking equipment (56%); followed by concerns over cooking space (48%), a lack of inspiration on what to cook (23%) and limited access to drinking water while camping (22%).¹

Volkswagen Commercial Vehicles has set out to dispel the myth that preparing freshly cooked meals while camping is a challenge. To showcase the quality of food that can be whipped up from the kitchen in the new California campervan, Volkswagen Commercial Vehicles partnered with TV chef, Matt Tebbutt, to create a simple and healthy one-pot recipe Brits can enjoy while camping.

More than half (53%) of respondents stated that having simple recipes to follow, created for cooking while camping, would inspire them to prepare more fresh meals.¹

The ingredients to make the meal came to £7.57 per person, and taking only 30 minutes to cook, Matt’s braised summer squash dish was prepared in the California’s newly-designed kitchen², making use of the gas hob, sink, pull-out fridge and easily-accessible three-pin electric socket.³ The full recipe can be found below.

Although space is a factor 49% of survey respondents cited as a challenge they would anticipate when cooking in a campervan,¹ the California’s new flexible, open plan kitchen calls this into question with its versatile folding table and cutlery drawer and large stowage tray. ² Thanks to the new double sliding doors, and 230V socket, open air, ‘al fresco’ cooking knows no bounds in the new California.

This means adventurers can prepare high-quality meals from the comfort of their home on the road, for a greater overall camping experience.

The recipe in full: Braised Summer Squash and Fennel with fried croutons, Goats Cheese and Prosciutto 

Prep: 15 minutes
Cook: 30 minutes
Serves: 4

Ingredients

• 1/2 fennel bulb
• 3 small yellow courgettes
• 3 small green courgettes
• 3 cloves of sliced garlic
• 125ml white wine
• 500ml vegetable stock
• 150ml of double cream
• 1 bunch of basil
• 100g Parmesan
• 100g torn crusty sourdough
• Extra virgin Olive oil
• 6 sage leaves
• 1 sliced garlic clove
• 1 small, soft, goats cheese log (100g)
• 6 slices of prosciutto

Instructions
Heat a generous amount of olive oil in a pan and fry 3 slices of the prosciutto until crisp. Remove and drain.

Sauté the torn bread in this olive oil, sage leaves and a clove of sliced garlic until crisp. Remove, drain and set aside.

In the same pan, sauté the sliced courgettes and diced fennel for around 15 minutes until lightly golden. Then add the wine and reduce, followed by the stock. Simmer for 5 minutes.

Ladle out half of the soup, then blitz using a hand blender and return to the pot. Add the cream and bring to a simmer. Stir in three slices of the finely shredded remaining prosciutto, the basil and some Parmesan. Taste and season.

Spread some of the goats cheese over a few croutons and top along with the crisp sage and prosciutto. Serve.

Watch here as Matt Tebbutt cooks his one-pot recipe in the new California.

To find out more about the new California, visit: https://www.volkswagen-vans.co.uk/en/new-vehicles.html