Some of our HQ team put the OPUS features to the test with a cooking competition. Armed with a chosen recipe from a leading chef, our contestants have just 30 minutes to prepare, cook and serve their dish – with the others scoring their meal out of 10.

Let the cooking commence!!

Episode 1 features our Design & Marketing Specialist Sam cooking an incredible Ottolenghi recipe of grilled courgettes in cascabel honey. Every recipe in this series has been cooked using the features found in our Off-Road Extreme model. With a twin burner hob on the inside, a triple burner slide out home on the outside along with a fridge, microwave and ample worktop space – The Off-Road OPUS brings total versatility to the campsite kitchen!

Ottolenghi’s Corgettes with Cascabel Honey made by Sam in the Off-Road OPUS Camper.


For the cascabel honey:
2 garlic cloves, peeled
2 red chillies
2 limes, 1 cut in half, the other cut into wedges, to serve
2 Cascabel Chillies (or 1 ancho chilli, torn in half)
150g runny honey

For the courgettes:
4 small courgettes
5 tbsp olive oil
3 tbsp picked fresh oregano leaves
100g feta, or 70g pecorino, thinly sliced
2 spring onions, thinly sliced into matchsticks


1. Set a griddle pan on a high heat. Once it’s very hot, lay in the garlic, red chillies and lime halves cut side down, and grill for three minutes. Turn everything over, add the cascabel chilies to the pan, and grill for another two minutes, turning the cascabels once halfway, until everything is nicely charred. Cut the red chillies lengthways into quarters, then put in a medium saucepan with the charred garlic, limes and cascabels. Pour the honey into the pan and cook on a medium heat for about three minutes, until the honey loosens and begins to bubble. Use tongs to squeeze the juices out of the cascabel chillies and lime halves and into the mix, then take off the heat, stir in a small pinch of salt and leave to infuse while you grill the courgettes, or even overnight.

2. Put the courgette slices in a bowl with two tablespoons of oil and a half-teaspoon of salt. Mix to coat, then grill the courgettes in three or four batches for three or four minutes on each side, until they have clear grill marks. Transfer to a plate, season with a little more salt, then repeat with the rest of the courgettes.

3. Heat the remaining three tablespoons of oil in a small saucepan and, once it’s hot, fry the oregano leaves for just 30-40 seconds, until they turn bright green and crisp. Strain through a heatproof sieve set over a heatproof bowl, and set aside.

4. Arrange the courgettes on a platter, then drizzle over half the honey. Put the rest, including the garlic and cascabel seeds, in a small bowl, set aside the chilli flesh and discard the lime halves.

5. Spoon the chillies evenly over the courgettes, then top with the feta. Squeeze over one of the fresh lime wedges, and top with the spring onions, crisp oregano leaves and a drizzle of the strained oil. Serve at room temperature with the reserved honey, extra oregano oil (save any you don’t use for another dish) and lime wedges for squeezing over.