Easy things to cook over a fire

Here are our favourite easy things to cook over a fire:

• Sausages
• Smores
• Jacket potatoes
• Halloumi skewers
• Apples
• Spicy campfire beans

Now let’s find out how to cook them perfectly...

Sausages

Why sausages are a good choice to cook over a fire...

Sausages are a barbecue favourite and for good reason - fire adds a delicious smoky flavour to meat, and sausages need no further accompaniments to be enjoyed. Unlike other barbecued foods like burgers, sausages can also be put on a stick and held directly into the fire - perfect for Bonfire Night!

How to cook sausages over a fire

Pre-cook the sausages in the oven for 10-15 minutes, or until they are mostly cooked through - the skin on the sausages will cook far quicker than the meat inside when on the fire, and will begin to char. Whilst this provides a delicious flavour and texture, it will likely make the sausages look like they are ready to eat when the meat is still raw in the middle and unsafe for consumption. Pre-cooking allows for both well-cooked meat, and the delicious crust. You can put the sausages on a skewer and manually rotate it in the flames till cooked, cook them over the flame on a metal rack like you would in a barbecue, or place them in a pan with some oil over the fire to fry.

Safety first

When cooking anything over a fire, make sure the fire is small and manageable - do not attempt to cook food over a large fire or a bonfire, instead sticking to winter barbecues or small campfires.

Top tip

When pre-cooking your sausages, drizzle them in garlic olive oil or sprinkle with a little paprika or diced onions - this will add extra flavour that will taste even better after they are cooked over the fire and develop a smoky crust.

Allergy alert!

Many (but not all) types of sausages are padded out with breadcrumbs - usually made from wheat flour. Wheat is a Cereal containing Gluten and one of the 14 major food allergens.

Smores

What are smores?

Smores - commonly spelled s’mores, are popular American campfire food. They are made by sandwiching toasted marshmallows (and melted chocolate) between 2 graham crackers. Graham crackers are a type of thin American biscuit - the closest UK alternative is a plain digestive, although graham crackers are traditionally rectangular in shape.

Why smores are a good choice to cook over a fire...

Smores are perfect for cooking over a fire because they were literally invented as a campfire food - although you do not actually cook the entire smore over the fire, just the filling.

How to cook smores over a fire

Put a marshmallow or two on a skewer and hold over the flame until it becomes very soft and starts to melt, then sandwich the marshmallows between 2 flat biscuits and pull the skewer away so that only the marshmallow remains between the biscuits.

You can add melted chocolate to the inner surface of the biscuits before using them to sandwich the marshmallows.

Top tip

For a perfectly toasted marshmallow, hold the marshmallow at the very edges of the top of the flame and keep rotating the skewer so that the entire surface is evenly cooked and toasted.

Allergy alert!

Graham crackers, digestives and other biscuits are all traditionally made with wheat flour - wheat is a Cereal containing Gluten - one of the 14 major food allergens. If using chocolate to make smores you should be aware that most chocolate is made with Milk - another allergen, and also sometimes contains Peanuts. It is best to check the label for allergen ingredients.

Jacket potatoes

Why jacket potatoes are a good choice to cook over a fire...

Cooking jacket potatoes over a fire - such as a campfire or barbecue gives them a smoky flavour, and makes the skin crispy and the middle fluffy. They’re also a hearty and warming dish - perfect for chilly bonfire parties.

How to cook jacket potatoes over a fire

Parboil (or microwave) the jacket potatoes for at least 5 minutes, drizzle with a little oil and sea salt and poke a few holes in the skin of each to ensure the moisture from the starch in the potatoes can escape while they cook and prevent them from exploding. Once the potatoes have cooled, wrap them up in foil. Place them high up near the top of the fire (on a shelf, rack or griddle) and allow to cook gently for between 30 and 45 minutes. When done, use a knife to open the potato both vertically and horizontally in a cross on the top, and fill with butter and your other toppings.

Top tip

Don’t skimp on the salt before wrapping the potatoes in foil - the salt draws out the moisture from the potato and into the skin - that’s what gives them the delicious fluffy interior and crispy exterior.

Allergy alert!

Potatoes themselves are not a major allergen, but you should be mindful that many popular fillings such as butter, sour cream and cheese, are all derived from Milk, which is one of the major food allergens.

Halloumi skewers

Why halloumi skewers are a good choice to cook over a fire...

Anything on skewers is great for cooking over a fire, as it makes it easy to take on that smoky, chargrilled taste all over. Halloumi is a salty cheese, which pairs well with smoky flavours, and has a high melting point - meaning it will hold its shape and texture and won’t simply melt and become messy like some other cheeses when faced with hot temperatures.

How to cook halloumi skewers over a fire

Place cubes of halloumi interspersed with slices or chunks of vegetables - such as red onion, peppers, and courgette. Brush with oil, and cook in the fire - either directly by the skewer or with the skewers placed on a grill - always near the top of the flame. The halloumi will turn golden, with brown spots when it is cooked.

Top tip

Marinate or toss the vegetables for your halloumi skewers in a salad dressing or vinaigrette (with ingredients such as herbs, spices, olive oil, white wine vinegar and mustard) before placing on the skewer. The cooking will really bring out the flavour, and there won’t be any need to add messy dressings afterwards.

Allergy alert!

Halloumi is a type of cheese - made from the Milk of a goat, sheep or cow, and is therefore an allergen ingredient.

Apples

Why apples are a good choice to cook over a fire...

Baked, spiced apples are a warming treat that hit the right note of seasonal festivity for Bonfire Night - the perfect blend of wintery and autumnal, hearty and indulgent.

How to cook apples over a fire

You can cook apples over a fire in a similar way to baked potatoes - namely by de-coring them, wrapping in foil and placing them on the grill or on the hot (but not glowing red) coals of a campfire, and leaving to cook and soften.

For apples that are juicy and soft, but not mushy, around 15 minutes will do.

Top tip

Fill the core of the apples with soft brown sugar and spices like cinnamon and nutmeg before wrapping in foil and cooking. This mixture will ooze into the apple, giving it a sweet, festive flavour and extra gooey consistency.

Spicy campfire beans

What are spicy beans?

Also known as cowboy beans, campfire beans are a dish cooked over an open flame, composed of pinto and/or black-eye beans in a barbecue sauce. Spicy campfire beans are the same dish with a dash of spice via paprika, chilli powder or sriracha sauce.

Why spicy campfire beans are a good choice to cook over a fire...

Campfire beans have been a staple of cooking in the wild for centuries - not only do the ingredients benefit from and complement the smoky flavours of a fire, but the cooking method has been tailored to be compatible with a naked flame and minimal utensils.

How to cook spicy beans over a fire

Heat oil in a wide, flattish pan over the fire, add diced onion and continue to gently cook until it has browned and softened, then add brown sugar, smoked paprika, chipotle paste, some barbecue sauce and tomato puree and continue to cook for another couple of minutes before tipping in the beans and a small amount of water.

Wait until the mixture begins to bubble and reduce, then add a splash of sriracha sauce and stir. Allow to continue cooking for another ten minutes or so until nearly all the liquid has disappeared and the mixture is sticky and sludgy.

Top tip

Add a splash of cider to the bean mixture as it cooks - it will add a sweetness and tang that goes great with the smoky flavour from the fire.

Allergy alert!

If using pre-made ingredients such as ketchup and barbecue sauce in your spicy campfire beans, make sure to check the label for allergen ingredients such as Fish, Celery and Mustard - which are often found in processed sauces.