Cooking with fire – embrace the outdoors this summer.
There’s something deeply satisfying about cooking outdoors over fire. It’s one of life’s simple pleasures, providing a chance to slow down, reconnect with nature, and create delicious memories with family and friends. Whether you’re on a camping trip using a carefully managed firepit or enjoying a barbecue in your garden, here’s how to do it.
Bake using a foil pouch. Place your ingredients (get creative!) in the middle of a large piece of foil, drizzle with oil and season. Then fold and crimp the edges tightly to seal the pouch. When the flames of your fire or barbecue have died down, pop the pouch onto the hot coals using heatproof gloves and cook for 20–30 minutes, turning occasionally. When opening the foil be extra careful of heat and steam.
If cooking over the fire is more your style, this delicious Moroccan veggie stew, cooked in a large fireproof pot on a grill, is a perfect first recipe. It’s best served with warm flatbreads.
Ingredients (Serves 12)
- 2 Butternut squash, cut into 3cm chunks
- 3 tsp ground ginger
- 3 tsp ground cumin
- 3 tsp paprika
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1 tsp cinnamon
- 9 tbsp oil
- 3 large onions, diced
- 2 tins tomatoes
- 3 tins chickpeas, drained
- 6 tbsp raisins or sultanas
- 1.5 litres vegetable stock
- 2 tsp salt
Method
- Heat the oil in a large pot.
- Add the onions and stir until they turn brown.
- Add all the spices and stir.
- Add the tinned tomatoes, chickpeas, squash and raisins/sultanas to the pot and stir well
- Pour in the stock and stir.
- Simmer the stew for around 15 minutes or until the squash is tender, ensuring you stir regularly. Season to taste.
