One-Pan Meals for Travellers: Reliable Recipes for Minimal Kitchens

When you’re travelling, the best meals are often the simplest ones. Minimal kitchens, mixed-quality cookware, and limited time call for food that is flexible and low-fuss. One-pan meals are perfect because they reduce washing up, rely on basic tools, and adapt easily to whatever ingredients you can find locally. At Wandering Chef Guides, we focus on practical cooking that fits travel life, and one-pan cooking is one of the most useful skills you can build.

The foundation of good one-pan cooking is understanding structure: a base (onion/garlic or a spice paste), a main ingredient (veg, eggs, beans, meat, or fish), and a finishing touch (acid like lemon, something salty like cheese, and something fresh like herbs). If you can repeat that structure, you can invent meals anywhere without following strict recipes.

Before you start, set yourself up for success. Use medium heat unless you’re searing, and make sure the pan is actually hot before you add ingredients. If you have limited tools, cut ingredients into similar sizes so they cook evenly. And don’t overcrowd the pan—if everything is steaming, you’ll struggle to build flavour.

A dependable first option is a “pantry shakshuka.” In a frying pan, soften chopped onion (optional), add garlic or chilli flakes if you have them, then pour in a tin of tomatoes. Simmer until slightly thick, season well, and crack in eggs. Cover with a lid or foil if available, and cook until the whites set. Finish with herbs, cheese, or a squeeze of lemon. It works with peppers, spinach, leftover roast veg, or even tinned beans stirred into the sauce.

Another traveller favourite is one-pan fried rice. The trick is to use cold, cooked rice, but you can still make it work with freshly cooked rice if you spread it out to cool first. Fry a little onion or garlic in oil, add chopped veg (frozen mixed veg is perfect), then push everything aside and scramble an egg. Add rice, a splash of soy sauce (or salt plus a bit of vinegar), and any leftover protein. Finish with spring onions if you find them. It’s fast, forgiving, and a great way to use up odds and ends.

If you have pasta but not much else, try a one-pan pasta with greens. Cook pasta in a saucepan or deep pan, reserving a mug of cooking water before draining. In the same pan, warm olive oil, add garlic if you have it, then wilt in greens (spinach, kale, chard). Add pasta back in with a splash of cooking water, season, and finish with cheese, lemon zest, or chilli flakes. If you have tinned tuna, capers, or olives, they make it even better.

For more in-depth guides and related topics, be sure to check out our homepage where we cover a wide range of subjects.

For a heartier meal, make a chickpea and veg sauté that turns into a warm bowl. Fry onion and spices (cumin, paprika, curry powder—whatever you have), add chopped veg, then tip in chickpeas. Let them sit in the hot pan for a moment to get a little colour, then add a splash of water or stock to loosen everything. Serve with flatbread, rice, or simply as-is with yoghurt if available.

If you have access to an oven-safe pan or a basic baking dish, a tray-style one-pan roast is one of the easiest ways to cook well. Chop potatoes or sweet potatoes, add sausages or chicken thighs, toss with oil and salt, and roast until everything is golden. Add quicker-cooking veg (courgette, peppers, tomatoes) halfway through. A spoonful of mustard or a squeeze of lemon at the end brightens the whole dish.

Flavour shortcuts are your travel superpower. Keep a tiny kit of seasonings: salt, pepper, and one blend you love. Add one “acid option” such as lemon, vinegar, or pickled chilli. And whenever possible, add something fresh at the end—herbs, spring onions, or even a handful of salad leaves stirred through while warm. These small touches make a simple pan meal taste like something you planned.

Ingredient swaps help you stay flexible. No fresh veg? Use frozen. No herbs? Use zest or a pinch of dried seasoning. No meat? Use eggs, beans, or tinned fish. No cheese? Add a salty element like olives, soy sauce, or a little stock cube. Travel kitchens reward adaptability more than perfection.

Finally, keep portions realistic. It’s tempting to cook big, but limited fridge space and uncertain schedules can lead to waste. Cook enough for dinner and maybe a lunchbox portion the next day, and then shop again. That way you can keep meals fresh and still enjoy local eating out.

One-pan meals are a practical way to eat well wherever you are, with fewer tools and less effort. Wandering Chef Guides is all about these reliable systems—simple cooking methods that travel with you, no matter the destination.