Sack the sausages and try these cookout ideas instead. From cowboy baked beans to thyme-smoked mussels, here are 10 fireside dishes to make your summer evening crackle
*Carrot and spelt bread rolls
*
Make lovely, moist campfire bread rolls filled with spelt and carrot – best served with cream cheese or a dollop of double cream and jam. A Nordic twist on an old campfire classic.
Makes about 20
*25g active yeast*
*250ml lukewarm water*
*250ml plain yoghurt*
*2 tbsp olive oil*
*1 tbsp runny honey*
*1 tbsp salt*
*4 medium carrots, grated*
*100g sunflower seeds*
*400g wholegrain spelt flour*
*300-400g refined spelt flour*
*1* Dissolve the yeast in water and combine it with the yoghurt, oil, honey and salt.
*2 *Add the carrot, sunflower seeds and wholegrain flour and mix thoroughly.
*3* Add the refined spelt flour – a little at a time while kneading – until you have an elastic and moist dough. Place the dough back in the bowl. Cover with a cloth and let it rise for about an hour.
*4 *Separate the dough into 20 pieces, rolling each into a ball. Using your hands, roll each ball into a "rope" (thinner for crispy bread, thicker for doughy bread).
*5* Wrap each "rope" around a clean, thin, dry stick (use a knife to remove any loose bark). Hold over the coals of a fire for 5-10 minutes, turning until it is browned on all sides.
Recipe suppied by Josephine Kofod, atastylovestory.com
*Boston baked beef
*
Inspired by the classic campfire dishes – Boston baked beans and beef stew – this is rich, sweet and warming. Below is the "gourmet" version. Alternatively, you can just throw everything into a cast iron pot and slow-cook among the coals.
Serves 5-6
*1 tsp ghee or butter*
*1kg good quality minced beef *
*8 bacon rashers, diced*
*2 large onions, diced*
*2 garlic cloves, diced*
*2 tsp fresh thyme or 1 tsp dried thyme*
*½ tsp hot smoked paprika (optional)*
*4 tbsp black treacle*
*2 tbsp apple cider vinegar*
*1 tbsp tomato puree*
*Salt and black pepper*
*2 tbsp wholegrain mustard*
*8 large tomatoes, roughly diced*
*4 medium carrots, diced*
*400ml water*
*A large handful of fresh parsley *
*1* Brown the beef in ghee, then set aside. In the same pan cook the bacon for a few minutes until crispy.
*2* Add the onions and stir for 8-10 minutes until softened. Add the garlic and thyme and stir for a minute, adding the hot smoked paprika if you choose.
*3 *Add the treacle, vinegar, tomato puree, two pinches of salt, some black pepper and the mustard and fry for a minute, stirring well.
*4* Stoke the coals for more heat and then add the fresh tomatoes, carrots, the browned beef and water. Simmer for 2 hours, stirring occasionally.
*5* Serve piping hot with a sprinkling of fresh chopped parsley.
Recipe supplied by Hemsley and Hemsley
*Grilled bananas with smoky chocolate sauce
*
Smoked paprika adds a little twist to a classic campfire dessert. This hot chocolate sauce is simple to make: chill it and you have fudge, enjoy as is, or stuff into apples and bananas and slow-bake in the embers.
Serves 2
*2 ripe bananas*
*30g unsalted butter*
*1 tbsp maple syrup*
*1 tbsp cocoa powder*
*A large pinch of sea salt*
*100ml full-fat coconut milk *
*1 tsp smoked sweet paprika *
*1 *Peel the bananas. Place directly on to the grill for 4-5 minutes on each side, until the fruit sugars bubble and start to caramelise. Slice in half lengthways and arrange cut-side down on a plate.
*2 *To make the sauce, melt the butter on a gentle heat. Add the maple syrup, cocoa powder, salt and coconut milk, then bring to a gentle simmer to reduce and thicken the sauce a little. Add the smoked paprika last and simmer for a further 30 seconds before removing from the heat. Pour the hot sauce over the caramelised bananas.
*3 *Alternatively, you can make the sauce as above and chill it in a small bowl or ice-cube tray – it can then be transported easily. Leaving the skin on the bananas, use a sharp knife to make a split down the middle, being careful not to cut all the way through. Push wedges of the chilled, fudge-like sauce into the split and wrap the bananas first in baking parchment, then in foil, and push the package into the hot coals for 10 minutes or so, until it's soft. Unwrap carefully – it will be extremely hot! – and scoop the pudding out from the banana skins with a spoon.
Recipe supplied by Hemsley and Hemsley
*Whole mackerel with herbs, garlic and lemon
*
Mackerel are fantastic fish to cook on the barbecue – their oiliness means they take well to charring, and their skin gets super-crisp.
Serves 4
*4 large or 8 small mackerel, gutted*
*Salt and black pepper*
*Olive oil or rapeseed oil*
*8 garlic cloves, peeled and sliced*
*1 bunch of dill, roughly chopped*
*1 bunch of oregano, chopped*
*2 unwaxed lemons, sliced*
*1 *Heat a grill or barbecue to maximum heat. Score the mackerel with a sharp knife in 4-5 slashes.
*2 *Season the fish and rub with oil. Insert garlic into the slits and place directly on to the grill.
*3 *Cook for 2 minutes on each side to caramelise/char, then place each fish on a foil square and scatter each with the chopped herbs, some olive oil and a slice of lemon.
*4* Fold up the foil in an envelope and then place back on the grill for 4-5 minutes to finish cooking and absorb the flavour.
Recipe supplied by Ben Tish;
*Campfire potatoes
*
After some quick prep work, this simple recipe requires little more than enclosing garlic, herbs and potatoes in foil packets and grilling.
Serves 4
*16 medium potatoes, halved *
*2 tbsp extra-virgin olive oil *
*1 tsp fresh thyme, chopped *
*½ tsp fresh rosemary, finely chopped *
*4 large garlic cloves, smashed *
*1 *Boil the potatoes in salted water until tender (about 10 minutes). Drain. Return to saucepan. Add the oil and herbs to the potatoes, toss to coat and cool.
*2 *Divide the potatoes among four foil squares and place one garlic clove atop the potatoes on each square. Crimp the foil to seal.
*3 *Prepare your barbecue to a medium-high heat. Place the packets on the grill over the embers and cook until heated through and sizzling, turning occasionally (about 15 minutes). Transfer the packets to a serving plate and pierce the foil to release the steam. Recipe adapted from bonappetit.com
*Glazed pork skewers and mango chutney
*
Perfect served with piles of freshly warmed flatbreads and seared asparagus, topped with butter, a squeeze of lime juice and sea salt.
Serves 4-6
*1kg boneless pork shoulder, trimmed*
*2 tbsp pomegranate molasses*
*80ml water*
*1 small onion, grated*
*1 tsp ground coriander*
*1 tsp salt*
*1 tsp caster sugar*
For the mango chutney
*2 tbsp extra virgin olive oil*
*1 tsp black mustard seeds*
*1½ tbsp root ginger, grated*
*2 mangoes, peeled and diced*
*75g sugar*
*1 red chilli, deseeded and chopped *
*1½ tbsp lime juice*
*1 *Cut the pork into 4cm cubes. Place the pomegranate molasses, 80ml water, the onion, ground coriander, salt and sugar into a shallow non-metallic bowl and stir until combined. Add the pork and stir to coat in the marinade. Cover and refrigerate for at least 2-3 hours, preferably overnight.
*2* To make the mango chutney, heat the olive oil in a medium saucepan, add the mustard seeds and stir until they start to pop. Add the ginger and cook for 30 seconds. Stir in the diced mangoes, sugar, chilli and salt to taste. Cook gently, stirring occasionally, for about 15 minutes until syrupy. Add the lime juice, check the seasoning and set aside to cool.
*3 *Drain the excess marinade from the pork, then thread the meat on to 12 metal skewers. Grill on the fire or barbecue for 2-3 minutes each side or until lightly charred and cooked to your liking.
Feed Me Now: Simple Food for All the Family by Bill Granger (Quadrille)
*Barbecued baba ganoush
*
Aubergines and tomatoes are two of the most successful vegetables to grill on a barbecue (or a campfire) – they don't even require oil or seasoning; simply throw them on whole. The aubergines will take about 45 minutes to cook, so you will probably need to put these on before any meat that is part of the feast. This is delicious served with barbecued merguez or other spicy sausages and warm flatbread.
Serves 4
*4 aubergines*
*3 tomatoes on the vine*
*3 tbsp camping marinade (see below)*
*1 tsp Middle Eastern spice blend (see below)*
*A pinch of salt*
*Extra virgin olive oil*
*A handful of flat-leaf parsley, coarsely chopped*
For the camping marinade
*100ml lemon juice*
*150ml extra virgin olive oil*
*3 garlic cloves, peeled and crushed to a paste*
*1 tsp sea salt*
For the Middle Eastern spice blend
*1½ tsp cayenne pepper*
*1 tsp cinnamon*
*1½ tsp cumin*
*1 tsp black pepper*
*½ tsp nutmeg*
*½ tsp cardamom*
*¼ tsp cloves*
*½ tsp coriander*
*1* Prick the aubergines all over to stop them bursting, and grill over the fire or on a barbecue for about 45 minutes until the skin is blackened and blistered, turning them now and again. Grill the tomatoes on the vine for about 20 minutes, turning them once. Leave both to cool a little.
*2* Skin the aubergines and coarsely chop the flesh in a bowl using a knife and fork. Pour off any excess liquid, pressing it out with a fork.
*3 *Skin the tomatoes and add the flesh to the bowl, crushing it with your fingers. Combine the marinade ingredients. If making ahead, store in an airtight container and shake well before use.
*4 *Combine the spice blend ingredients and add them to the bowl with some salt.
*5 *Splash with oil and scatter with parsley.
The Camping Cookbook by Annie Bell (Kyle Books)
*Baked campfire apples
*
A sweet, smoky, satisfying camping treat – and a welcome change to the ubiquitous banana. The nuts and dried fruit add depth of flavour and texture to the apple as it cooks on the coals.
For each serving
*1 apple*
*2 tbsp dried fruit*
*2 tbsp nuts*
*½ tsp cinnamon sugar (made from 60g sugar: 1 tsp cinnamon)*
*½ tsp butter*
*1 *Core the apple, leaving the bottom intact. Stuff the cavity with fruit and nuts of your choice, packing it fairly tight. Sprinkle with cinnamon sugar and dot with butter. Wrap the apple in a double thickness of foil, twisting the ends to form an easy handle for gripping from the top.
*2 *Place the apple upright on the coals. Bake for 12-18 minutes, turning occasionally, or until the apple yields slightly when pushed with a gloved hand.
*3* Before serving, open the foil and let the apple cool for a few minutes.
Recipe supplied by spoonful.com
*Thyme-smoked mussels
*
Cooking mussels and other shellfish over charcoal and smoke sounds unusual but the open flame imparts a delicious depth of flavour to the meat and its juices. Adding dried herbs and smoking under a cover also adds a light, fragrant smokiness; you could use whatever herbs you have around such as bay, rosemary or oregano. Ensure you have some good bread on hand to mop up the tasty, smoky juices.
Serves 4
*1.5kg rope-grown mussels, washed and debearded*
*Olive oil*
*A few sprigs of dried thyme*
*1 banana shallot, peeled and finely chopped*
*1 small chilli, finely chopped*
*Juice and zest of 2 lemons*
*2 garlic cloves, peeled and finely chopped*
*1 small bunch of flat-leaf parsley, chopped*
* *
*1 *Get your barbecue or campfire to maximum heat. Toss the mussels in a bowl with a little olive oil.
*2* Place the thyme sprigs directly on the charcoal until they start smoking and then place the mussels above them, on the grill. Cover the mussels with a bowl or tray to help them smoke and barbecue simultaneously.
*3* Place the shallot, chilli, lemon juice, zest and garlic in a bowl with a splash of olive oil.
*4 *When the mussels have opened, transfer them to the bowl and discard any unopened ones. Toss the mussels with the lemon dressing and then sprinkle in the parsley and serve.
Recipe supplied by Ben Tish
*Cowboy baked beans
*
After a long day outdoors, this is comforting camping food at its best. You can't go far wrong with the classic combination of pork and beans slowly cooked, so don't worry about being exact with ingredients. The addition of coffee is the secret here: the bitterness is nicely balanced out by the sweetness of the stew. Real-life cowboys added the dregs of their coffee as water was scarce. Allegedly. For a meat-free version, you could add another carrot and a stick of chopped celery and perhaps serve Mexican-style with some crumbled goat's cheese on top.
Serves 6
*4 tbsp vegetable oil*
*2 medium onions, chopped*
*2 carrots, chopped*
*500g unsmoked streaky bacon, cut in large cubes *
*2 heaped tbsp soft dark sugar*
*2 tbsp tomato puree*
*500g dried beans such as pinto, cannellini or haricot, soaked overnight (or about 1kg tinned beans)*
*500g tomatoes, chopped (or 1 tin)*
*300ml strong coffee*
*2 mild dried chillies (optional)*
*Salt and black pepper*
*1 *Heat the oil in a heavy-based saucepan and add the chopped onions and carrots. Let them soften for about 10 minutes, stirring regularly, before adding the bacon.
*2 *After a minute, add the sugar and tomato puree and cook for 2 minutes before adding the beans with their soaking liquid, the tomatoes and the coffee. Season to taste.
*3* Top up with enough water to cover the beans. Cover with a lid and let simmer for about three hours, until the beans are tender. If you're using tinned beans, this will be much quicker – about 90 minutes.
*4* Check regularly to make sure that you have enough liquid in the pan and top up if necessary. Conversely, remove the lid for a while if it's too watery.
Manly Food by Simon Cave (Quadrille) Reported by guardian.co.uk 20 hours ago.
*Carrot and spelt bread rolls
*
Make lovely, moist campfire bread rolls filled with spelt and carrot – best served with cream cheese or a dollop of double cream and jam. A Nordic twist on an old campfire classic.
Makes about 20
*25g active yeast*
*250ml lukewarm water*
*250ml plain yoghurt*
*2 tbsp olive oil*
*1 tbsp runny honey*
*1 tbsp salt*
*4 medium carrots, grated*
*100g sunflower seeds*
*400g wholegrain spelt flour*
*300-400g refined spelt flour*
*1* Dissolve the yeast in water and combine it with the yoghurt, oil, honey and salt.
*2 *Add the carrot, sunflower seeds and wholegrain flour and mix thoroughly.
*3* Add the refined spelt flour – a little at a time while kneading – until you have an elastic and moist dough. Place the dough back in the bowl. Cover with a cloth and let it rise for about an hour.
*4 *Separate the dough into 20 pieces, rolling each into a ball. Using your hands, roll each ball into a "rope" (thinner for crispy bread, thicker for doughy bread).
*5* Wrap each "rope" around a clean, thin, dry stick (use a knife to remove any loose bark). Hold over the coals of a fire for 5-10 minutes, turning until it is browned on all sides.
Recipe suppied by Josephine Kofod, atastylovestory.com
*Boston baked beef
*
Inspired by the classic campfire dishes – Boston baked beans and beef stew – this is rich, sweet and warming. Below is the "gourmet" version. Alternatively, you can just throw everything into a cast iron pot and slow-cook among the coals.
Serves 5-6
*1 tsp ghee or butter*
*1kg good quality minced beef *
*8 bacon rashers, diced*
*2 large onions, diced*
*2 garlic cloves, diced*
*2 tsp fresh thyme or 1 tsp dried thyme*
*½ tsp hot smoked paprika (optional)*
*4 tbsp black treacle*
*2 tbsp apple cider vinegar*
*1 tbsp tomato puree*
*Salt and black pepper*
*2 tbsp wholegrain mustard*
*8 large tomatoes, roughly diced*
*4 medium carrots, diced*
*400ml water*
*A large handful of fresh parsley *
*1* Brown the beef in ghee, then set aside. In the same pan cook the bacon for a few minutes until crispy.
*2* Add the onions and stir for 8-10 minutes until softened. Add the garlic and thyme and stir for a minute, adding the hot smoked paprika if you choose.
*3 *Add the treacle, vinegar, tomato puree, two pinches of salt, some black pepper and the mustard and fry for a minute, stirring well.
*4* Stoke the coals for more heat and then add the fresh tomatoes, carrots, the browned beef and water. Simmer for 2 hours, stirring occasionally.
*5* Serve piping hot with a sprinkling of fresh chopped parsley.
Recipe supplied by Hemsley and Hemsley
*Grilled bananas with smoky chocolate sauce
*
Smoked paprika adds a little twist to a classic campfire dessert. This hot chocolate sauce is simple to make: chill it and you have fudge, enjoy as is, or stuff into apples and bananas and slow-bake in the embers.
Serves 2
*2 ripe bananas*
*30g unsalted butter*
*1 tbsp maple syrup*
*1 tbsp cocoa powder*
*A large pinch of sea salt*
*100ml full-fat coconut milk *
*1 tsp smoked sweet paprika *
*1 *Peel the bananas. Place directly on to the grill for 4-5 minutes on each side, until the fruit sugars bubble and start to caramelise. Slice in half lengthways and arrange cut-side down on a plate.
*2 *To make the sauce, melt the butter on a gentle heat. Add the maple syrup, cocoa powder, salt and coconut milk, then bring to a gentle simmer to reduce and thicken the sauce a little. Add the smoked paprika last and simmer for a further 30 seconds before removing from the heat. Pour the hot sauce over the caramelised bananas.
*3 *Alternatively, you can make the sauce as above and chill it in a small bowl or ice-cube tray – it can then be transported easily. Leaving the skin on the bananas, use a sharp knife to make a split down the middle, being careful not to cut all the way through. Push wedges of the chilled, fudge-like sauce into the split and wrap the bananas first in baking parchment, then in foil, and push the package into the hot coals for 10 minutes or so, until it's soft. Unwrap carefully – it will be extremely hot! – and scoop the pudding out from the banana skins with a spoon.
Recipe supplied by Hemsley and Hemsley
*Whole mackerel with herbs, garlic and lemon
*
Mackerel are fantastic fish to cook on the barbecue – their oiliness means they take well to charring, and their skin gets super-crisp.
Serves 4
*4 large or 8 small mackerel, gutted*
*Salt and black pepper*
*Olive oil or rapeseed oil*
*8 garlic cloves, peeled and sliced*
*1 bunch of dill, roughly chopped*
*1 bunch of oregano, chopped*
*2 unwaxed lemons, sliced*
*1 *Heat a grill or barbecue to maximum heat. Score the mackerel with a sharp knife in 4-5 slashes.
*2 *Season the fish and rub with oil. Insert garlic into the slits and place directly on to the grill.
*3 *Cook for 2 minutes on each side to caramelise/char, then place each fish on a foil square and scatter each with the chopped herbs, some olive oil and a slice of lemon.
*4* Fold up the foil in an envelope and then place back on the grill for 4-5 minutes to finish cooking and absorb the flavour.
Recipe supplied by Ben Tish;
*Campfire potatoes
*
After some quick prep work, this simple recipe requires little more than enclosing garlic, herbs and potatoes in foil packets and grilling.
Serves 4
*16 medium potatoes, halved *
*2 tbsp extra-virgin olive oil *
*1 tsp fresh thyme, chopped *
*½ tsp fresh rosemary, finely chopped *
*4 large garlic cloves, smashed *
*1 *Boil the potatoes in salted water until tender (about 10 minutes). Drain. Return to saucepan. Add the oil and herbs to the potatoes, toss to coat and cool.
*2 *Divide the potatoes among four foil squares and place one garlic clove atop the potatoes on each square. Crimp the foil to seal.
*3 *Prepare your barbecue to a medium-high heat. Place the packets on the grill over the embers and cook until heated through and sizzling, turning occasionally (about 15 minutes). Transfer the packets to a serving plate and pierce the foil to release the steam. Recipe adapted from bonappetit.com
*Glazed pork skewers and mango chutney
*
Perfect served with piles of freshly warmed flatbreads and seared asparagus, topped with butter, a squeeze of lime juice and sea salt.
Serves 4-6
*1kg boneless pork shoulder, trimmed*
*2 tbsp pomegranate molasses*
*80ml water*
*1 small onion, grated*
*1 tsp ground coriander*
*1 tsp salt*
*1 tsp caster sugar*
For the mango chutney
*2 tbsp extra virgin olive oil*
*1 tsp black mustard seeds*
*1½ tbsp root ginger, grated*
*2 mangoes, peeled and diced*
*75g sugar*
*1 red chilli, deseeded and chopped *
*1½ tbsp lime juice*
*1 *Cut the pork into 4cm cubes. Place the pomegranate molasses, 80ml water, the onion, ground coriander, salt and sugar into a shallow non-metallic bowl and stir until combined. Add the pork and stir to coat in the marinade. Cover and refrigerate for at least 2-3 hours, preferably overnight.
*2* To make the mango chutney, heat the olive oil in a medium saucepan, add the mustard seeds and stir until they start to pop. Add the ginger and cook for 30 seconds. Stir in the diced mangoes, sugar, chilli and salt to taste. Cook gently, stirring occasionally, for about 15 minutes until syrupy. Add the lime juice, check the seasoning and set aside to cool.
*3 *Drain the excess marinade from the pork, then thread the meat on to 12 metal skewers. Grill on the fire or barbecue for 2-3 minutes each side or until lightly charred and cooked to your liking.
Feed Me Now: Simple Food for All the Family by Bill Granger (Quadrille)
*Barbecued baba ganoush
*
Aubergines and tomatoes are two of the most successful vegetables to grill on a barbecue (or a campfire) – they don't even require oil or seasoning; simply throw them on whole. The aubergines will take about 45 minutes to cook, so you will probably need to put these on before any meat that is part of the feast. This is delicious served with barbecued merguez or other spicy sausages and warm flatbread.
Serves 4
*4 aubergines*
*3 tomatoes on the vine*
*3 tbsp camping marinade (see below)*
*1 tsp Middle Eastern spice blend (see below)*
*A pinch of salt*
*Extra virgin olive oil*
*A handful of flat-leaf parsley, coarsely chopped*
For the camping marinade
*100ml lemon juice*
*150ml extra virgin olive oil*
*3 garlic cloves, peeled and crushed to a paste*
*1 tsp sea salt*
For the Middle Eastern spice blend
*1½ tsp cayenne pepper*
*1 tsp cinnamon*
*1½ tsp cumin*
*1 tsp black pepper*
*½ tsp nutmeg*
*½ tsp cardamom*
*¼ tsp cloves*
*½ tsp coriander*
*1* Prick the aubergines all over to stop them bursting, and grill over the fire or on a barbecue for about 45 minutes until the skin is blackened and blistered, turning them now and again. Grill the tomatoes on the vine for about 20 minutes, turning them once. Leave both to cool a little.
*2* Skin the aubergines and coarsely chop the flesh in a bowl using a knife and fork. Pour off any excess liquid, pressing it out with a fork.
*3 *Skin the tomatoes and add the flesh to the bowl, crushing it with your fingers. Combine the marinade ingredients. If making ahead, store in an airtight container and shake well before use.
*4 *Combine the spice blend ingredients and add them to the bowl with some salt.
*5 *Splash with oil and scatter with parsley.
The Camping Cookbook by Annie Bell (Kyle Books)
*Baked campfire apples
*
A sweet, smoky, satisfying camping treat – and a welcome change to the ubiquitous banana. The nuts and dried fruit add depth of flavour and texture to the apple as it cooks on the coals.
For each serving
*1 apple*
*2 tbsp dried fruit*
*2 tbsp nuts*
*½ tsp cinnamon sugar (made from 60g sugar: 1 tsp cinnamon)*
*½ tsp butter*
*1 *Core the apple, leaving the bottom intact. Stuff the cavity with fruit and nuts of your choice, packing it fairly tight. Sprinkle with cinnamon sugar and dot with butter. Wrap the apple in a double thickness of foil, twisting the ends to form an easy handle for gripping from the top.
*2 *Place the apple upright on the coals. Bake for 12-18 minutes, turning occasionally, or until the apple yields slightly when pushed with a gloved hand.
*3* Before serving, open the foil and let the apple cool for a few minutes.
Recipe supplied by spoonful.com
*Thyme-smoked mussels
*
Cooking mussels and other shellfish over charcoal and smoke sounds unusual but the open flame imparts a delicious depth of flavour to the meat and its juices. Adding dried herbs and smoking under a cover also adds a light, fragrant smokiness; you could use whatever herbs you have around such as bay, rosemary or oregano. Ensure you have some good bread on hand to mop up the tasty, smoky juices.
Serves 4
*1.5kg rope-grown mussels, washed and debearded*
*Olive oil*
*A few sprigs of dried thyme*
*1 banana shallot, peeled and finely chopped*
*1 small chilli, finely chopped*
*Juice and zest of 2 lemons*
*2 garlic cloves, peeled and finely chopped*
*1 small bunch of flat-leaf parsley, chopped*
* *
*1 *Get your barbecue or campfire to maximum heat. Toss the mussels in a bowl with a little olive oil.
*2* Place the thyme sprigs directly on the charcoal until they start smoking and then place the mussels above them, on the grill. Cover the mussels with a bowl or tray to help them smoke and barbecue simultaneously.
*3* Place the shallot, chilli, lemon juice, zest and garlic in a bowl with a splash of olive oil.
*4 *When the mussels have opened, transfer them to the bowl and discard any unopened ones. Toss the mussels with the lemon dressing and then sprinkle in the parsley and serve.
Recipe supplied by Ben Tish
*Cowboy baked beans
*
After a long day outdoors, this is comforting camping food at its best. You can't go far wrong with the classic combination of pork and beans slowly cooked, so don't worry about being exact with ingredients. The addition of coffee is the secret here: the bitterness is nicely balanced out by the sweetness of the stew. Real-life cowboys added the dregs of their coffee as water was scarce. Allegedly. For a meat-free version, you could add another carrot and a stick of chopped celery and perhaps serve Mexican-style with some crumbled goat's cheese on top.
Serves 6
*4 tbsp vegetable oil*
*2 medium onions, chopped*
*2 carrots, chopped*
*500g unsmoked streaky bacon, cut in large cubes *
*2 heaped tbsp soft dark sugar*
*2 tbsp tomato puree*
*500g dried beans such as pinto, cannellini or haricot, soaked overnight (or about 1kg tinned beans)*
*500g tomatoes, chopped (or 1 tin)*
*300ml strong coffee*
*2 mild dried chillies (optional)*
*Salt and black pepper*
*1 *Heat the oil in a heavy-based saucepan and add the chopped onions and carrots. Let them soften for about 10 minutes, stirring regularly, before adding the bacon.
*2 *After a minute, add the sugar and tomato puree and cook for 2 minutes before adding the beans with their soaking liquid, the tomatoes and the coffee. Season to taste.
*3* Top up with enough water to cover the beans. Cover with a lid and let simmer for about three hours, until the beans are tender. If you're using tinned beans, this will be much quicker – about 90 minutes.
*4* Check regularly to make sure that you have enough liquid in the pan and top up if necessary. Conversely, remove the lid for a while if it's too watery.
Manly Food by Simon Cave (Quadrille) Reported by guardian.co.uk 20 hours ago.