How to Cook in Holiday Lets and Airbnbs: A Simple System for Stress-Free Meals

Self-catering stays can be the best of both worlds: you get the freedom to explore local food and the comfort of a home base where you can cook. But anyone who has arrived at a holiday let expecting “a fully equipped kitchen” knows the reality can be wildly inconsistent. Wandering Chef Guides is all about turning that uncertainty into a simple routine that helps you cook well without wasting time or money.

The key is to treat every new kitchen like a mini project: assess, plan, shop, and cook. Start with a five-minute setup check as soon as you arrive. Look for the essentials: a working hob or induction ring, an oven (if you plan to use it), a cutting board, at least one sharp-ish knife, a frying pan, a saucepan, a colander, and something to stir with. Then check the basics: salt, pepper, cooking oil, and washing-up supplies. Take note of what’s missing before you unpack groceries—this prevents buying ingredients you can’t actually cook.

Next, decide what kind of meals suit the space and your schedule. If you’re sightseeing all day, prioritise quick breakfasts and easy dinners. If you’re working remotely, plan one bigger cook that gives leftovers. A simple rhythm works well: one “fresh” meal, one “leftover” meal, and one “emergency pantry” meal that you can make even when you’re tired.

Shopping is where most people overspend. The trick is to buy ingredients with multiple uses. Start with a base basket: onions, garlic, lemons, a couple of vegetables you can use in different ways (courgettes, peppers, spinach, tomatoes), and a versatile carb like rice, pasta, or wraps. Add a protein that can stretch: eggs, chicken thighs, tinned tuna, beans, or lentils. Then add one “trip treat” ingredient that makes it feel special—local cheese, a good sausage, fresh bread, or a regional spice blend.

Don’t underestimate condiments. If your stay is longer than a few nights, a small jar of mustard, soy sauce, or chilli sauce can unlock lots of fast meals. If you’re only staying a couple of nights, buy the smallest sizes possible or pick items that travel well to the next stop. Many travellers keep a small “condiment pouch” with sachets collected from cafés, plus a tiny pot of seasoning blend.

Meal planning in a holiday let should be flexible, not rigid. Choose dishes that can adapt to missing equipment. If there’s no oven tray, cook on the hob. If there’s no blender, skip soups that rely on puréeing. If the knife is blunt, buy pre-chopped veg or choose recipes with minimal prep, like omelettes, salads, pasta, or simple stir-fries. Cooking should fit your holiday, not dominate it.

Here are a few dependable meal ideas that work in most holiday-let kitchens:

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Breakfast: yoghurt with fruit and nuts; scrambled eggs with toast; overnight oats; simple tomato and cheese toasties if there’s a pan.

Lunch: wraps with hummus and veg; tinned fish with salad and bread; leftover rice turned into fried rice with egg.

Dinner: one-pan pasta (cook pasta, reserve a little water, toss with olive oil, garlic, greens, and cheese); chickpea and tomato stew with cumin; shakshuka-style eggs in spiced tomato sauce; quick curry using a jarred paste plus coconut milk.

Food safety and cleanliness are part of stress-free cooking. If the fridge runs warm, avoid delicate items and buy smaller quantities more often. Store leftovers in sealed containers and label them with the day if you’re travelling with family. Clean as you go—holiday-let sinks are often tiny, and nothing ruins a relaxed evening like a mountain of washing up.

If you want to level up, do one “big batch” cook early in the stay. Make a pot of chilli, a lentil stew, or a tray of roasted vegetables (if the oven is decent). Use it as the base for multiple meals: serve with rice one night, stuff into wraps the next day, and top with a fried egg for a quick brunch. This approach saves money and reduces the number of times you need to shop.

Finally, remember that local food experiences and simple home cooking can support each other. Use restaurants for the dishes you can’t easily make, and cook the everyday meals that keep your budget and energy on track. With a quick kitchen check, a smart shopping basket, and a flexible plan, holiday-let cooking becomes one of the best parts of travelling.

Wandering Chef Guides focuses on exactly these practical systems—so you spend less time guessing and more time enjoying great food, wherever you’re staying.