Water Quality Update

Please be aware that our Regatta Lake currently has signs of Blue/Green algae. Please find full information here. 

Severe Fire Risk

Nottinghamshire is currently experiencing a period of severe fire risk. BBQ's and open fires are strictly prohibited throughout the country park.

Within the campsite, BBQ's are permitted only when raised off the ground, properly supervised and with a suitable means of extinguishing a fire available nearby.

If you see signs of smoke or fire, call 999 immediately. Please help us protect our park, woodland and wildlife during this period of heightened risk.

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Delicious Protein-Packed Chicken Skewers Recipe

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Try this Mediterranean inspired dish – it’s packed with 41g of protein to keep you fuller for longer as well as nutritious veggies.

Serves 4

Equipment you’ll need: 8 wooden skewers or 8 metal skewers

NUTRITION

Kcal          363g

Fat            4g

Saturates  1g

Carbs       38g

Sugars     5g

Fibre        7g

Protein    41g

INGREDIENTS

  • 1 small pack mint, leaves picked
  • 150g natural yogurt
  • 1 lemon, juiced
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 4 skinless chicken breasts, cut into 3cm chunks
  • 1 red or yellow pepper, seeded and cut into 3cm chunks

METHOD

STEP 1

If using wooden skewers soak eight in cold water for about half an hour. While the skewers are soaking, cut the chicken and peppers into 3cm chunks.

STEP 2

Mix the mint, natural yoghurt, lemon juice, cumin, coriander, salt and pepper in a large bowl, then add the chicken. Mix until everything is coated, then cover the bowl and put in the refrigerator to marinate for at least 30 minutes or longer until ready to use.

STEP 3

Thread the marinated chicken and peppers onto skewers alternating between them. Cook for 20 – 30 minutes in the oven at 180C or until golden on the outside and cooked through. Serve with rice and salad – and enjoy!