🧺 What to pack for a holiday cottage kitchen and three fuss-free recipes to make on your holiday

Our dogs Bella and Bracken loved their holiday

There’s nothing quite like a long weekend or a week or two in a holiday cottage. A change of scene, a slower pace, the promise of long walks, sea swims, and late breakfasts.

We have just returned from a lovely few days at the Fiddlers Rest apartment in Ballantrae, we had a busman’s holiday by combining our attendance at the festival with a few days of R&R.

I always over pack what kitchen essentials I think I will need when I am cooking in an unfamiliar kitchen.

Let’s be honest: not every holiday cottage kitchen is as well equipped as we are used to. I have to say though the kitchen at The Fiddlers Rest was amazingly well stocked, we had everything from baking trays, cake tins, measuring jugs and much more. If you are looking for a dog friendly place to stay in Ayrshire look no further https://www.cottages.com/cottages/fiddlers-rest-uk40184

Our recent trip got me thinking about putting together a holiday let checklist. Whether you're heading to the Highlands or the Cornish coast, here’s my go to holiday kitchen checklist, along with a few delicious recipes you can whip up with minimal kit and achieve maximum flavour.

✦ The Essentials

• Sharp knife - Your number one friend. Cottage knives are notoriously dull.

• Micro plane grater – for parmesan

• Chopping board - Saves slicing on a wobbly plate.

• Sauté pan or wok - For everything and anything

• Colander – you would be amazed how many places don’t have colanders.

• Silicone spatula and palate knife – Just makes life easier.

• Tin foil & baking parchment– Great for roasting, lining trays, or wrapping leftovers.

• Tea towels & cloths – Often in short supply.

• Peeler, tin opener , whisk & bottle opener

✦ Optional extras

• I travel with my own spice mixes and the good news is they are available for you to buy online now too.

• Olive oil & my favourite vinegar (this changes regularly) – For salad dressings and last-minute marinades.

• A selection of stock pots, harissa, Maldon sea salt and my pepper mill

• Reusable containers or bags– For picnic leftovers or packed lunches.

• Ice tray – for those holiday Gin & Tonics

• French press for coffee

• My favourite mug– Because coffee tastes better in a proper cup.

🍴 Three Great Holiday Cottage Recipes

One dish Summer Pasta Bake

Perfect for feeding a crowd after a day outdoors. We often make this in a disposable tin foil roasting tin so there is no dish to wash up after dinner.

Serves 4

Ingredients

• 300g dried pasta (penne or fusilli work well)

• 300ml water

• 1 x 400g tin chopped tomatoes

• 100g cherry tomatoes

• A glug of olive oil

One pan summer pasta

• 1 garlic clove, finely chopped

• 1 tsp Meg’s Italian seasoning

• Optional extras: meatballs, pepperoni, diced bacon, olives, courgette, a bit of torn basil

• A ball of mozzarella

• Grated parmesan – lots!

Method

Preheat the oven to 180°C.In a baking dish, mix the pasta (uncooked!) with the tomatoes, garlic, optional extras if using, olive oil, and the water. Cover with foil and bake for 30–35 minutes.

Remove from the oven and stir, top with cheese and bake for 10 minutes more until bubbling.

Serve with garlic bread and salad.

Pan Fried Chicken with Couscous Salad

Light, fresh, and ready in 15 minutes.

Couscous

Serves 4

Ingredients

• 4 chicken fillets, sliced

• 2 tsp Meg’s Moroccan spice mix

• 1 tbsp olive oil

• 300g couscous

• 300ml boiling water or stock

• 1 cucumber, deseeded and diced

• 1 bunch of spring onions

• 150g tomatoes, chopped

• ½ a lemon juice and zest

• 1 pack of fresh mint or fresh coriander

• 1 Pomegranate, seeds only

• Salt and pepper

Method

In a freezer bag or dish mix the Moroccan spice and olive oil, add the chicken and coat in the spice mix. If time allows, marinate for 30 minutes or overnight.

Cover the couscous with boiling water, cover and set aside.

Fry the chicken slices until golden. Fluff the couscous with a fork, mix in the cucumber, spring onions, tomatoes, herbs, lemon juice and zest. Taste and season well.

Serve with the chicken.

Grilled Peach & Mozzarella Salad

Sweet, salty, creamy – the dream summer plate.

Ingredients

• 2 ripe peaches, halved and stoned

• A ball of mozzarella

• A few slices of prosciutto or Parma ham

• Rocket or watercress

• Balsamic glaze (or just balsamic vinegar and honey)

Method

Grill the peaches (a griddle pan works too) until charred.

Layer with mozzarella and prosciutto on a bed of leaves. Drizzle with balsamic.

The Joy of Summer Berries with Cream

There’s something deeply nostalgic about a bowl of summer berries served simply with cream. It’s a pudding that needs no fuss, no fanfare just ripe fruit at its peak and a splash of something silky.

Strawberries still warm from the punnet, bursting with sunshine. Juicy raspberries, tart blackcurrants, maybe a few foraged brambles if you’re lucky. Tumbled into a bowl and crowned with a cloud of cream; poured, whipped, or even clotted if you’re feeling indulgent.

It’s the taste of summer in every bite. Sweet, sharp, soft.

The kind of pudding you can eat barefoot in the garden, with sticky fingers and a second helping just because.

No recipe needed. Just good fruit, a jug of cream, and a moment to slow down and savour it.

🌞 The Joy of Simple Summer Cooking

Holiday meals don’t need to be complicated. It’s all about gathering, sharing, and enjoying the moment — whether that’s breakfast outside with a view, or a quiet supper after a day in the sun.

Got a go-to holiday recipe or packing tip? I’d love to hear it — drop a comment below or tag me on Instagram @megsscottishkitchen https://www.instagram.com/megsscottishkitchen with your cottage creations!