M PFIR

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Proud to be working
with the Scouts
Safety guidance • Never pour or squirt lighter • Check out our GO Outdoors
fluid (accelerants) or any Hikes Away and Nights Away
Safety points for cooking type of fire starting activity book for food tips
on a campfire/gas stove fuel directly onto the fire and fuel types
• Have a bucket of water Equipment and
(fire bucket) in case of burns preparation Flexibility
and putting out the fire • Check all equipment prior to Find out about any allergies
• Tie hair back use – when using gas stoves, and dietary requirements or
• Do not wear loose we recommend you read the preferences of your group.
fitting clothing ‘Camping Gas – Guidance You can always adapt the
on Safe Use’ document recipes in this cookbook to
• Do not wear
available at scouts.org.uk meet their requirement.
flammable clothing

For more guidance on food hygiene and staying safe at camp head to scouts.org.uk/safety

#SkillsForLife
2
 WELCOME
Welcome to GO Outdoor’s Campfire Cookbook, made entirely from
ideas by current adults in Scouting. We had loads of suggestions, and
it was hard (and hungry) work whittling them down to the ones in
this book. The idea of this cookbook is to inspire some variety in your
campfire meals, so we’ve stayed away from the traditional recipes like
S’mores, chocolate bananas, twists (dampers), camp stew, and baked
potatoes. Cooking is one of the most useful skills for life and what
better place to learn and use those skills than on camp.

If you’re missing some campfire cooking equipment, don’t forget

to pop down to your local GO Outdoors Store with your proof of
participation in Scouting and pick them up on your Leader Discount,
or log onto GOoutdoors.co.uk, enter 15SCTLDR at the checkout
and they’ll be with you before you can say Robert Baden-Powell.

We hope you’ll learn a new recipe or two from the ones in this book
and keep sharing your recipes with your Scouting family. Nothing
beats the day you first tell a young person that the biscuit, chocolate
AND marshmallows are all to be eaten together.

Yours in Scouting

PREPARATION TIMES COOKING TIMES ARE

ARE BASED ON ONE APPROXIMATE AND
PERSON AND CAN BE WILL DEPEND ON THE
CUT DOWN BY USING SIZE OF YOUR FIRE
TEAM WORK

*Terms & Conditions A GO Outdoors Discount Card is required. Discount Cards are available in store and online for just £5 per year.
Not to be used in conjunction with Price Match Plus, SALE, clearance, WOW Deals, multibuys, bundles, or any other offer. Does not
include gift cards, Discount Cards or gas hire charges. Subject to availability. Offer can be withdrawn at any time.

CAMPFIRE COOKBOOK 3
 M PFIR
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B

T
EA A S
KF

DRAG YOURSELF OUT YOUR TENT, STOKE

UP THE FIRE AND GET SOME GRUB IN YOU
READY FOR THE DAY AHEAD. (WAKING
EVERYONE ELSE UP WITH A BILLY AND
A WOODEN SPOON IS OPTIONAL).

4 CAMPFIRE COOKBOOK
 BREAKFAST
CAMPING
BREAKFAST INGREDIENTS
BURRITO Wraps
CATERING-STYLE COOKING OR
AN ON THE GO BREAKFAST 2 tbsp of oil
6 sausages (pre cooked/left over)
cut into small cubes
6 hash browns defrosted
PREP TIME: 15mins (so they break up)
COOK TIME: 10 mins
8 eggs
FEEDS: 6
1 tbsp of store-bought burrito
seasoning

METHOD... 200g cheddar grated

1. Heat the oil in frying pan and crumble in

the hash browns cook for 1 minute stirring
regularly so that it does not stick to the pan.
2. Add the chopped sausage and continue cooking, stirring occasionally
for about 8-10 minutes while the hash browns brown.
3. While this is cooking crack the eggs into a mixing bowl add the burrito
seasoning and whisk together.
4. Once the sausages and hash browns have cooked add the eggs to
the frying pan stirring frequently until the eggs are cooked. When
ready take off the heat and mix in the cheese.
5. Tear off a 50 x 50 cm square of tin foil. Place a wrap on the tin foil and
spoon 1/6 of the mixture into the middle of the wrap. Repeat for each wrap.
6. Fold the ends in first and then fold the sides in.
Then wrap in tin foil tightly so that it holds together.
7. Put them in the embers of the fire
for about 10 minutes. EQUIPMENT

Tin Foil
“I have been Scouting for 10 years all over the
country doing all different roles and I think that Frying Pan
nothing can be better than sharing your own
twists on campfire foods.” Wooden Spoon

Whisk

by Sonia CAMPFIRE COOKBOOK 5

 ONE POT BREAKFAST
FOR 2 (OR 1 VERY HUNGRY LEADER) ON DAYS WHERE YOU NEED A HEARTY BREAKFAST

METHOD... PREP TIME: 1 min

1. Heat a frying pan or skillet, COOK TIME: 30 mins
either over a camp fire or burner.
When warm, add a dash of oil. FEEDS: 2 or 1 hungry leader

2. Add your sausages and fry

them for about 5 minutes until 6. Wait for a few minutes for the
slightly browned. beans to heat and thicken a little,
3. Add your bacon and fry together then crack in your eggs on top of
with the sausages for a further the baked beans.
5 minutes 7. Cook all together for about
4. Then add your mushrooms and 5 minutes or until the eggs
again fry altogether for another are cooked.
5 minutes. 8. Take off the heat and serve with
5. Next, space out the items in your crusty bread and butter if desired.
pan and lift the bacon up with
tongs. Add your can of baked
beans around the items in the pan
and place the bacon back on the “I am a mum of 2 who has also just
top of the beans. become an Assistant Beaver Leader.
My most memorable camping moment
to date was on a recent family camp
trip, when we saw a shooting star...
a magical first for me.”
INGREDIENTS

2 sausages
by Andrea
2 rashers of bacon

Mushrooms (sliced)

1 x 400g can of baked beans

2 eggs

Crusty bread and butter to serve EQUIPMENT

Frying Pan,
something to stir with

6 CAMPFIRE COOKBOOK
 BREAKFAST
CORN
CAKES INGREDIENTS
CATERING-STYLE
COOKING
PREP TIME: 10mins 340g tin of sweetcorn (full
COOK TIME: 5 mins strength, not reduced
sugar/salt)
FEEDS: 3 hungry
Explorers, 1 Scout Patrol,
150g of self-raising flour
2 Cub Scout Sixes or a
dozen Beaver Scouts
1 tsp salt

½ teaspoon pepper
EQUIPMENT
100ml cold water
Large Bowl / Billy, Frying Pan, Large Sunflower or vegetable oil
Spoon, Tongs to flip the corn cakes

METHOD... to the spoon) and carefully add

to the hot fat, leaving a good gap
1. Put the corn and its juices into between the cakes.
a 2-litre glass bowl (or a 6 pint
billy can). 6. Fry for about one minute then
carefully flip the corn cakes over
2. Add the flour, salt and pepper and fry for another minute or so,
and give a good stir with a desert you should have a pale golden
sized spoon. colour on both sides. Keep
3. When thoroughly mixed add the flipping every minute or so until
water and stir again. You should both sides take on a golden-
have a gloopy mix, it needs to be brown colour. This ensures even
quite soft so the cooking dough cooking throughout.
will rise. 7. Lift them out of the frying pan
4. Heat about 5mm oil in a frying pan. and serve with bacon or beans,
fried eggs, smoked sausage,
5. Take a good scoop of the mix in tinned tomatoes or whatever
your spoon, (it should sort of stick takes your fancy.

by Mike
“I started Scouting as a young person and 58
years later, in 2012, I was selected to carry the
Olympic Torch through my work in Scouting.”

CAMPFIRE COOKBOOK 7
 M PFIR
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NCH

SO EVERYONE’S FINALLY ACTUALLY

WOKEN UP, BETTER GET A GOOD MEAL DOWN
YOU SO YOU CAN GET THROUGH
THE REST OF THE DAY!

8 CAMPFIRE COOKBOOK
 LUNCH
BUTTERNUT
SQUASH INGREDIENTS

SOUP PREP TIME: 20mins

2 large butternut squash
(or 4 packets of pre-prepared
LEADER LED COOKING COOK TIME: 50 mins butternut squash chunks)
FEEDS: 20 hungry
6 carrots, 3 large onions
scouts (approx.)
6 tins of chopped tomato

EQUIPMENT 2 cubes of vegetable stock

500ml of double cream

Chopping Board, Knife,
Tin Opener, Large Stock Pot with Basil, salt & pepper
Lid, Hand Blender, Wooden Spoon,
Bread & butter to serve
Potato Masher

METHOD... 7. Crumble in the vegetable

stock and stir.
1. Peel and remove seeds from the
Butternut Squash and cut into 8. Simmer for 40 minutes on a
small chunks (if you’ve never used low heat, stirring regularly to
a butternut squash before, fair avoid anything sticking to the
warning, they’re quite difficult, bottom of the stock pot.
but it’s worth it).
9. Turn off the heat and let cool for
2. Peel and chop carrots. 5-10 minutes.
3. Chop the onions (with or 10. Blend or mash until smooth
without crying). (or not, for a chunkier soup!)
4. Open the tins of tomato and pour 11. Add the cream, stirring until the soup
into the stock pot. turns the warm orange colour of a
gently burning bonfire.
5. Add onions, carrots and butternut
squash to the stock pot. 12. Add salt, pepper and basil to taste.
6. Bring to the boil on a high heat.

“I’ve only been in Scouting six years, but

with three separate adult roles, I am firmly CAN BE MADE AT
HOME & RE-HEATED,
of the opinion that food tastes better on
OR PREPARED ON
camp than anywhere else!”
EVENT IF YOUR HAND
BLENDER DOESN’T
NEED PLUGGING IN.

by Lily CAMPFIRE COOKBOOK 9

 BACKWOODS PREP TIME: 10 mins
TORPEDOS YOUTH LED COOKING
COOK TIME: 10 mins
FEEDS: 1

METHOD...
1. Prepare the fillings so that they are 5. You will need to turn the torpedo every
ready in bowls. few minutes to make sure
that it doesn’t burn on one side and
2. Slice the part baked baguettes evenly cooks. If you have lots of
lengthways so that they are ready to be torpedoes you can stack them up
filled. On a camp, a line of ingredients and rotate them.
works really well. Each person takes a
baguette and fills with their choice of 6. After 12-20 minutes depending on the
ingredients. heat of your fire the torpedoes should
be ready. Carefully remove one and
3. Once the baguette is assembled, wrap check that it is ready. If it looks good
it in tin foil (making the torpedo). You and is cooked all the way through, they
want to make sure the entire baguette can come off the fire.
is contained – a second layer of tin foil
is sometimes a good idea to prevent 7. Remember the insides will be pretty
any tears or gaps. Make sure you know hot so you may need to leave them
which one is yours! a few minutes to cool down.

4. The tin foil wrapped torpedo can now

be placed onto a grill, close to the
embers. The heat of the fire will finish “My current role in Scouting is within Kent
cooking the part bake baguette and Scouts. I’ve been lucky enough to be unit
slowly melt the cheese. leader for 2 World Scout Jamborees – and
met my wife through preparations for the
22nd WSJ. I first discovered this dish while
helping on a Group Cub camp many years
ago (credit to Cub Leader Bertie).”
INGREDIENTS

Part bake baguettes (1 or ½ per

person depending on size and how
hungry you are!)
by Simon
Fillings (like grated cheese,
chopped onion, sliced tomatoes,
ham, pepperoni, chorizo, sliced EQUIPMENT
peppers, cooked chicken, tuna and
condiments) Tin Foil, Sharp Knives,
Chopping Boards
(depending on fillings), Bowls

10 CAMPFIRE COOKBOOK
 LUNCH
SANDWICH
BAG INGREDIENTS
OMELETTE 2-3 eggs
YOUTH LED COOKING
Mushrooms
Tomatoes
PREP TIME: 10 mins Onions
COOK TIME: 5 mins Cheese
FEEDS: 1 Any other filling you like.
(eg. pre-cooked meat)
EQUIPMENT Salt and pepper

Pan of boiling water on open fire,

One good quality sandwich per person, 4
Bowls for each filling, A bowl and spoon / fork
per person to mix the ingredients together.
Tongs to remove bags from water.

METHOD... 5. Shake well and add to boiling water

for 3 to 4 minutes or until cooked.
1. Start a pan of water boiling.
6. Once cooked remove from
2. Crack the eggs in to a bowl and beat water and unzip to reveal a sausage
(for a washing up free recipe, use the like omelette with the filling of your
sandwich bags as bowls!) choice.
3. Add ingredients of choice TOP TIP:
(too much tomato makes a very TO MAKE SURE EACH YOUNG
wet omelette!) PERSON GETS THE RIGHT
ONE MAKE SURE THEY WRITE
4. Place all mixture into a sandwich
THEIR NAMES ON THE BAG IN
bag, zip shut and write young
PERMANENT MARKER.
persons name on it.

by Sandy “My best campfire memory is the moment

when my son cooked his first S’more and ate it.
The delight that came across his face said it all.”

CAMPFIRE COOKBOOK 11
 M PFIR
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NNERS

...OR WHATEVER YOU WANT TO CALL

THE EVENING MEAL. GATHER EVERYONE
TOGETHER, GET THEM ALL TO CHIP IN (WATCH
OUT FOR THE ONE SPILLING THE FOOD DOWN
THEMSELVES!) AND THINK ABOUT HOW
AWESOME TODAY WAS.

12 CAMPFIRE COOKBOOK
 DINNER

SAUSAGE
SMASH INGREDIENTS
YOUTH LED COOKING
PREP TIME: 20 mins 8 sausages
COOK TIME: 1 hour
700g waxy potatoes
FEEDS: 4
(eg. Charlotte or Jersey Royals)

500g carrots
EQUIPMENT
2 beef stock cubes
Tin Foil, Sharp Knife, 120ml water
Chopping Board
Salt & pepper

METHOD...
1. Divide tin foil into 4 large pieces, big 7. Fold up the tin foil so it forms a
enough to fold in half to be able to ‘pouch’ and the ingredients are
make a pouch. contained. Leave a gap at the top.
2. Cut the sausages up and divide 8. Pour in the water.
between the tin foil sheets.
9. Close the pouch securely with
3. Chop up the carrots into no gaps and gently swirl it about so
1cm chunks. the stock cubes mix with
the water.
4. Halve or quarter the potatoes
so they are no bigger than 10. Cook on the embers of the fire for
3cm chunks. 1 hour. Eat straight from the pouch.
5. Place the vegetables with the 11. Check to make sure the sausages
sausages on the tin foil. are thoroughly cooked before
eating.
6. Sprinkle with the stock cube and
season with salt & pepper.

“I am a Retired Army Officer and have only been NOT A FAN

involved with Scouting since September last OF SAUSAGES?
year when we started a new Scout Troop in our TRY CHICKEN OR A
Village. This is a tried, tested and much loved MEAT SUBSTITUTE
Scouting recipe.” INSTEAD!

by Tina CAMPFIRE COOKBOOK 13

 DUTCH OVEN PREP TIME: 20 mins

LASAGNE SMALL GROUP BASED COOKING

COOK TIME: 1 hour
FEEDS: 4 hungry explorers
or 1 Scout Patrol

METHOD...
1. Light a fire and make sure you have some 6. Reduce the mixture down slightly before
good embers before cooking, you will adding the mushrooms and any other
need enough to cook on with the skillet veg, stir and leave to simmer for a few
(for approximately 15-20 mins), and minutes.
enough to surround the dutch oven for
7. Finally add in the mixed herbs, as well as
the baking stage.
the salt and pepper to your liking, and stir
2. Dice the onion, slice the mushrooms, to combine.
chop the carrot and prepare any other
8. Now we construct: spoon half of the
vegetables you want.
mixture from the skillet into the bottom
3. Heat the skillet on the fire, add oil and of the dutch oven, then follow with a
onion. Stir the onion whilst frying until layer of lasagne sheets (these may need
it becomes translucent in colour. to be broken to fit), then half of the
bechamel sauce. Repeat this process
4. Add in the minced beef, stirring for a second layer.
constantly till all the mince has
turned brown. 9. Once you have poured over the last of
the bechamel sauce, sprinkle over the
5. Add the carrot, followed by the chopped grated cheese and put the lid on the
tomatoes, tomato purée and stock cube, dutch oven.
then stir to combine. If using red lentils
instead of mince add these now, with 10. Place the dutch oven onto your embers,
some water to allow them to expand. and cook until the sauce is bubbling, the
pasta sheets are no longer stiff, and the
grated cheese has turned golden brown
(if you put a few embers on top of the lid
INGREDIENTS the cheese browns nicely).
11. Cut into portions and serve.
1 large onion, 200g mushrooms,
1 carrot (optional), 2 tbsp cooking oil “This recipe produces a great lasagne to have
(olive oil works best), 400g minced at the end of a hard-working day at camp,
beef (or quorn mince or red lentils), 400g being both tasty and filling.”

by KJ
chopped tomatoes or passata,
1 tbsp tomato purée, 1 beef or vegetable
stock cube, 2 tbsp mixed herbs, salt
and pepper (to taste), 200g dried lasagne
sheets, 500g jar of bechamel sauce
EQUIPMENT
(or it may be called lasagne or white
sauce), 50g grated cheese (cheddar or
Large Cast Iron Skillet, 4L Dutch Oven,
mozzarella both work well)
Chopping Board, Knife, Heatproof
Gloves, Spatula, Serving Spoon

14 CAMPFIRE COOKBOOK
 Not got enough time DINNER
(or patience) for a full lasagne? PREP TIME: 15mins
Try...
COOK TIME: 30 mins

FEEDS: 4 hungry
explorers or 1 Scout Patrol
INGREDIENTS

500g jar of tomato-based

pasta sauce CHEAT’S
400g fresh ravioli
(any flavour you want)
DUTCH OVEN
500g jar of bechamel sauce LASAGNE
(could be called lasagne SMALL GROUP BASED COOKING
or white sauce)

50g grated cheese

EQUIPMENT

4L Dutch Oven, Heatproof Gloves,

Serving Spoon or Fish Slice

METHOD... bechamel sauce, sprinkle the top of

the lasagne with grated cheese, and
1. Light a fire and make sure you have put the lid on the dutch oven.
some good embers before cooking,
enough to surround the dutch oven. 4. Place the dutch oven onto your
embers, and cook until the sauce is
2. Starting with the tomato sauce, bubbling round the edge and the
then the ravioli and finally the grated cheese has turned golden
bechamel sauce, layer up your brown (you may need to put a few
lasagne in the dutch oven. You embers on top of the lid to get the
should get at least two layers out cheese to brown nicely).
of the ingredients stated above
depending on the size of your oven. 5. Serve!

3. Once you have a final layer of

CAMPFIRE COOKBOOK 15
 WHOLE INGREDIENTS

ROAST CHICKEN A whole chicken

A bag of potatoes.

& POTATOES Some to chop and one per

person to bake.
WHOLE GROUP COOKING (BIT OF A CHALLENGE)
Butter/oil

Stuffing mix

Peas, carrots or other

PREP TIME: 45mins veg you choose.
COOK TIME: 90 mins

FEEDS: 4-6 People

METHOD... 7. Bury the chicken in the embers

(carefully).
1. Whilst the fire is being tended,
the other young people and adults 8. The chicken will roughly take 90mins,
prepare the food. but you will need to turn after
45mins. You will need a temperature
2. Make up the stuffing mix.
probe to ensure it’s
3. Stuff the chicken with stuffing. fully cooked.
4. Rub some oil or butter onto 9. After you’ve turned the chicken, wrap
the chicken. some whole potatoes in
tin foil and place on the embers,
5. Then cut enough potatoes into slices
turning frequently.
about the thickness of a pound coin
and cover the chicken with them. 10. Heat a pan of water and boil
any accompanying vegetables
6. Once the chicken is covered, wrap it
for 10 minutes.
up in two layers of tin foil. Make sure
the whole chicken is well covered.

“I’ve been involved in Scouting since I was

EQUIPMENT eight years old, and I’m still very much involved
as a Beaver and Scout Leader with the 12th
Temperature probe St Luke’s (Crosby) aged 35. This meal has always
(for chicken), saucepan/billy been a favourite within our troop. It’s a team
(for boiling veg), tongs (for effort as the preparation for the fires is just
as important as the cooking itself.”

by Lee
turning potatoes/chicken),
Tin foil, Sharp knives,
Chopping board.

16 CAMPFIRE COOKBOOK
 DINNER
TOP
TIP

WE NORMALLY USE HALF OIL DRUMS WHICH ARE

FOUND ON MOST SCOUT CAMPSITES. WE LIGHT
THE FIRES ABOUT 2 HOURS BEFORE WE START
COOKING. YOU NEED ENOUGH WOOD TO BURN
DOWN TO CREATE ENOUGH EMBERS TO BURY A
WHOLE CHICKEN AND 5 BAKED POTATOES, PLUS
STILL KEEP ENOUGH HEAT FOR 2 HOURS.

CAMPFIRE COOKBOOK 17
 INGREDIENTS

Pizza base packet mix

CAMPFIRE
(one per calzone)

Cooked meats, meat alternative or

CALZONES
LARGE CAMPS WHERE
vegetables to stuff your calzone EVERYONE CAN PITCH IN
with. My personal favourites include
peppers, mushrooms, pepperoni, ham
and pineapple chunks.

Tomato puree, chopped EQUIPMENT

tomatoes or ketchup

Cheese PREP TIME: 30mins Tin Foil, Knives, Bowls

for storing toppings, Tongs
Flour for dusting COOK TIME: 20 mins

FEEDS: 1

METHOD... Leaving about 2cm around the

edge without sauce.
1. Mix the pizza dough on a plate as
per instruction. Usually add a small 4. Now mentally divide the pizza in
amount of water and knead. This is half and fill one half with all your
the fun messy bit so enjoy mixing fillings and add herbs if you wish
until the plate is clean and no sticky
5. Fold in half and seal up the
dough is left on your fingers (good
edges so that it resembles a Cornish
luck).
pasty.
2. Press the dough out to make a
6. Now sprinkle flour on double
rough circle about the size of a
thickness tin foil and wrap up you
dinner plate. Keep a bit of flour out
Calzone. Toss it on the embers and
of the mix to stop it from sticking.
keep turning it.
Don’t roll it too thinly else the filling
will escape. 7. 15-20 mins later open it up and
enjoy. Be careful though they are
3. Next smear a layer of tomato puree,
very hot!
ketchup or chopped tomatoes all
over the base.

“We have become a Scouting family and all

by Dawn
enjoy being outdoors in pursuit of adventure
and adrenaline. We all help out at our local
Beaver colony where our favourite activity
is marshmallow toasting.”

18 CAMPFIRE COOKBOOK
 DINNER
GAMMON COLA IN
A DUTCH OVEN
RECOMMENDED FOR ON-SITE CAMP DAYS
PREP TIME: 20 mins
COOK TIME: 2 hours

FEEDS: 6 Hungry Scouts

METHOD... 6. While it’s cooking sit down and relax,

make a cup of tea for your leaders, and
1. Get a good fire going that you can top prepare the vegetables to go on the
up whilst the meal is cooking. side. If you have potatoes, carrots, and
2. Boil water in the dutch oven and green vegetables, these will need to be
immerse the gammon in this for 10 cooked about 15-25 minutes before the
minutes to flush out some of the salt. gammon is ready. But don’t worry, you
Discard the water, and then cooking can’t overcook this dish – it just gets
can start. (We don’t often do this step, better the more you cook it.
so it’s optional). 7. Serve, eat and enjoy.
3. Place the gammon back in the dutch
oven and add the cola, chopped
vegetables and the various herbs. INGREDIENTS
4. Put the lid on and place on the fire.
1½ - 2 pounds (700-900g)
5. Cooking takes at least 2 hours, making
sure the fire is topped up from time joint of gammon
to time. Timing isn’t critical. It needs 2 litre bottle of full-fat cola of your
a good couple of hours. Cutting off a
choice. Camping is a high activity
small slice to check it’s cooked is part
of the fun! environment so you don’t need to
use low sugar cola.
EQUIPMENT 1 onion & 1 carrot

Various herbs and flavourings –

Dutch Oven & Sharp
mustard, salt and pepper, and a bay
Knife to carve the joint
leaf, and honey and cinnamon too
if you wish.

“After my son joined Cubs, I became a GAMMON, BEING

parent helper, and just after he moved up PORK, SHOULD BE
into Scouts, the Scout Leader resigned. COOKED ON THE
He cheerfully piped up that his dad would
DAY OF PURCHASE
be happy to run Scouts! That was 10 years
UNLESS YOU HAVE
ago, and the rest is history.”
REFRIGERATION

by Tony AT CAMP

CAMPFIRE COOKBOOK 19
 MACARONI
SLOSH PREP TIME: 5mins
COOK TIME: 20 mins
WHEN YOU WANT SOMETHING EASY, OR WANT
TO SHARE THE COOKING
FEEDS: 8

METHOD...
EQUIPMENT
1. Boil the macaroni according to the packet
instructions until al dente, then drain and
set aside to cool down. Single thick bottomed
Deep Pan, Wooden Spatula to stir
2. Fry the sausages until browned and the
and flip with, Large Plates to hold
bacon until crispy then drain off as much
fat as possible. Slice the sausages and the cooked bits before sloshing
place on a plate alongside the bacon.
3. Fry the mushrooms in the pan until well
done (if you cook them all together then
the moisture in the mushrooms keeps INGREDIENTS
the temperature too low to brown the
sausages and crisp up the bacon).
8 thick sausages
4. Now, slosh all the ingredients into the pan
and simmer for 5-10 minutes then serve. 6 slices of streaky smoked bacon
Simmer too long and it goes mushy!
350g mushrooms

400g tin tomatoes

200g dried macaroni

Cooking oil
TOP TIP:
SLOSH WORKS WELL
WITH MEAT SUBSTITUTES
AND IS FAIRLY TOLERANT “I’ve been a Scout since I joined Cubs in
OF EXPERIMENTAL HERB 1969. With three younger sisters I spent
ADDITION. as much of my childhood as possible
out living in the woods and took every
opportunity that Scouting offered me!”

food by Simon
20 CAMPFIRE COOKBOOK
 PREP TIME: 35mins
COOK TIME: 20 mins DINNER
CABBAGE FEEDS: 4

BURGERS
YOUTH LED COOKING INGREDIENTS

400g good quality minced meat or

by Helen meat alternative. (beef, pork, lamb or

turkey – 8% to10% fat is best, if it’s too
lean the burgers can be dry)
2-3 spring onions
EQUIPMENT Pinch of salt and pepper
1 large savoy cabbage

1 Mixing Bowl, Chopping Board, Grater, 60g grated mature cheddar cheese
Sharp Knife, Long Tongs, Tin Foil 4 large round rolls & ketchup

METHOD... 5. Wrap the burger in a cabbage leaf,

tucking the edges in. Repeat with
1. Pull 12 outer leaves from the cabbage 2 more leaves so the burger is
keeping them whole. If they have completely wrapped in a couple of
a very thick stalk, cut it out. They layers of cabbage. Make 3 more the
should be flexible to wrap around the same way.
burgers. Put to one side.
6. Sit the burgers in the embers of the
2. Put the minced beef in the mixing fire. Check occasionally to make sure
bowl. Finely slice the spring onions the cabbage leaves are not burning
and add them to the minced beef. through. If they start to burn at all,
Season with salt and pepper. Mix the either add another layer of cabbage
mince and spring onions well so it leaf, or wrap the whole thing in tin
sticks together. Divide the mixture foil. After about 10 minutes turn the
into 8 equal sized balls. parcels over, using long tongs so you
3. Take one ball of mince and flatten it don’t burn yourself.
out to a circle about 10cm diameter. 7. Depending on how hot your fire is,
Pile 1/4 of the cheese in the middle the burgers will be cooked in about
of the mince, leaving a gap all round 20 minutes. They are done when the
the edge. You might need to squish it meat is cooked brown right through
down a bit. and the cheesy middle is melted.
4. Take another ball of mince and flatten 8. Cut the bread rolls in half. Take each
it out to a circle 10cm diameter. Lay it burger out of the cabbage and put
over the first one to cover the cheese. them in the rolls with ketchup or your
Pinch the edges together well, to seal favourite sauce.
the cheese in the middle.

CAMPFIRE COOKBOOK 21
 M PFIR
CA

E
SN
AC KS

IF YOU DON’T HAVE A VAST AMOUNT OF

TIME, WHY NOT TRY THESE QUICK AND
TASTY SNACKS TO POP ON THE FIRE.

22 CAMPFIRE COOKBOOK
 SNACKS

CHEESY PREP TIME: 10 mins

COOK TIME: 10 mins

MEATBALLS FEEDS: 25 (approx.)

YOUTH LED COOKING

EQUIPMENT

Tin Foil, Sharp Knife,

Chopping Board, Tongs

INGREDIENTS
METHOD...
800g Minced Beef
1. Cut cheese into
300g Cheddar Cheese
approximately 2cm cubes.
2. Squeeze a handful of mince
around each block of cheese.
3. Wrap each meatball in tin foil,
“Being in this movement has place in embers for about 10
sparked a love of the outdoors minutes turning regularly
for me where I enjoy spending (until meat is fully cooked
a night round a fire in the local through and cheese inside
woods with my leadership team is melted).
as much as battling up a remote
mountain in a 60mph blizzard!” 4. Eat and enjoy!

by Alex
FOR EXTRA FLAVOUR, MIX CHILLI POWDER OR
MIXED HERBS INTO THE MINCE BEFORE STARTING.
TOP THESE MEATBALLS CAN ALSO BE PUT INTO A
TIP SEPARATELY PREPARED BOLOGNESE SAUCE FOR
AN EXTRA IMPRESSIVE CAMP MEAL!

CAMPFIRE COOKBOOK 23
 CAMPFIRE
NACHOS WITH ONLY TO BE DONE

CHIPS
BY LEADERS
Be careful that the
SMALL GROUP BASED COOKING oil does not catch fire
and be prepared if it
does with correct
extinguishing methods.

“I have attended every NORJAM since 1994 and we

will be attending again this year. My highlight in
Scouting is being awarded the Award for Merit,
which my dad was poignantly awarded in 1972.”

24 CAMPFIRE COOKBOOK
by Martyn
 SWEET
NACHOS PREP TIME: 10 mins DINNER
COOK TIME: 15 mins
POTATO
FEEDS: 4 CAMPFIRE
METHOD... CHIPS
1. Place a large piece PREP TIME: 10 mins
of double thickness COOK TIME: 15 mins
tin foil matt side up and line a
FEEDS: 4
non stick frying pan.
2. Place the frying pan over the fire.
METHOD...
1. Put the chips in a bowl with some of
3. Sprinkle the tortilla chips in a single
the oil and add the spice, stir with
layer over the tin foil lined pan.
a spoon and ensure they are well
4. Scatter the cooked shredded chicken coated.
and grated mature cheddar over the
2. Heat the rest of the oil in a frying
tortilla chips.
pan over the camp fire.
5. Cover the frying pan with some
3. Put the chips in the frying pan and
more tin foil.
cook for approx. 10-12 minutes,
6. Cook the nachos for about turning regularly until the chips
10-15 minutes until the cheese is are cooked (soft). Be careful, as if
melted, check by lifting up the cover you turn them too much, they may
occasionally. Make sure the frying pan break up.
is not on the direct flames.
4. Serve with a sprinkle of salt and the
7. Spoon over salsa and serve! garlic mayonnaise
as a dip.

INGREDIENTS INGREDIENTS

100g tortilla chips 150ml olive or rapeseed oil

150g cooked chicken 2 medium sized sweet

breast – shredded potatoes – peeled and cut into
chip shapes
85g grated mature cheddar
2 tsp of steak spice or
Small tub of ready made salsa
cajun spice
Small tub of soured cream
Salt to taste
or crème fraiche
Tub / jar of garlic mayonnaise
Salt & pepper to taste

2 x Non Stick Frying Pans, Measuring Jug, Measuring Spoons, Chopping

EQUIPMENT Board, Sharp Knife, Spatula or Slice, Dessert Spoons, Vegetable Peeler,
Medium Sized Bowl, Grater, Kitchen Foil, Serving Spoons

CAMPFIRE COOKBOOK 25
 CURRIED INGREDIENTS
PIGS IN 2 pork chipolata sausages

BLANKETS 2 bacon rashers (belly pork

works well) – enough to wrap
SMALL GROUP BASED COOKING
around your sausages

Bottle of curry sauce to

PREP TIME: 10mins your taste.
COOK TIME: 10 mins
FEEDS: 1 Explorer
or 2 Scouts

METHOD... 7. Place the pig in blanket on a piece

of tin foil and roll ensuring the pig in
1. Mix up or empty your curry sauce
blanket is completely covered by the
into a mixing bowl.
tin foil. If you twist the ends this will
2. Tear up strips of tin foil big enough be easier to unwrap when it is cooked.
to roll up a pig in blanket (sausage
8. Repeat with the further sausages.
wrapped in bacon) inside.
9. Place them onto the hot embers
3. Have your sausages and bacon to
using the heat resistant glove and
one side of a plate/chopping board
long tongs.
and strips of tin foil the other side of
the bowl. 10. Allow to cook for 8 – 10 minutes,
turning the sausages.
4. Lay your bacon onto the plate/
chopping board. 11. Retrieve the sausages carefully using
the glove and tongs.
5. Dip the sausage into the curry sauce.
12. Peel back the tin foil and check the
6. Lay your sausage on one end of the
sausage is cooked and return to the
bacon rasher and roll ensuring the
embers if further cooking is required.
bacon covers the sausage to create
your pig in blanket. 13. Enjoy your sausages.

EQUIPMENT

by Rick Plate or Chopping Board, Mixing Bowl,

Spoon or similar utensil for stirring
sauce, Pair of long tongs for placing
and retrieving food from the fire, tin foil
– enough to cover each sausage, Heat
Resistant Gloves (optional)
26 CAMPFIRE COOKBOOK
 SNACKS

get some snacks

ready before
your adventure

CAMPFIRE COOKBOOK 27
 M PFIR
CA

E
D S
ES T
SER

FOR TIMES WHEN THE ADVENTURE HAS

WORN YOU OUT JUST THAT LITTLE BIT TOO
MUCH. CHILL OUT BY THE FIRE, GET THAT
TREAT COOKING, DEVOUR AND GET READY
FOR THE NEXT ADVENTURE.

28 CAMPFIRE COOKBOOK
 DESSERT
CHOCOLATE ORANGE
BROWNIE PREP TIME: 25 mins
THE FIRST THING YOU SHOULD COOK ON A CAMPFIRE!
COOK TIME: 20 mins
FEEDS: 5

METHOD...
1. Cut the top third off your 6. Carefully spoon brownie mix into
orange, carefully. oranges. Don’t fill more than half full
or you will have a chocolate volcano!
2. Use a dessert spoon to scoop and scrape
out the inside of the orange being 7. Wrap in a sheet of tin foil and carefully
careful not to pierce the skin or your push into the embers of your fire. Turn
brownie mix will escape! Do it over a round (even more carefully) after 10
bowl and you will have a fresh orange minutes and allow other side to cook.
juice drink or the base for a fruit salad! Test with a bamboo skewer, a bit of
sticky brownie mix on the skewer is fine,
3. If using the brownie mix, follow if its sloppy keep cooking.
pack instructions.
8. Allow to cool before spooning your
4. If following the recipe, mix all dry brownie out of the orange cup, enjoy!
ingredients in the bowl and all the
wet ingredients in the jug. Add wet
ingredients to dry and mix with wooden
spoon till gloopy. INGREDIENTS
5. Add as many chocolate chips
as desired. 5 oranges

1 pack of brownie mix (approximately)

OR USE THIS RECIPE IN PLACE

EQUIPMENT OF THE BROWNIE MIX

Sharp Knife, Dessert Spoons, Chocolate chips to taste

2 Bowls, Jug, Wooden Spoon, Tin Foil, 2 cups plain flour
Chopping Board
1½ cup sugar

½ cup cocoa powder

“My best campfire memory was at a camp
just before Christmas when we woke up and ½ tsp baking powder
discovered the temperature had gone down
to minus seven overnight and everything was ½ tsp salt
frozen solid. The next night we built a huge
¾ cup water
campfire and sat round it in the moonlight
making toast and baking potatoes for hours.” ¾ cup vegetable oil

by Christine M ½ tsp vanilla extract

CAMPFIRE COOKBOOK 29
 ROASTED BONFIRE
STARBURST EN
BANOFFEE
YOUTH LED COOKING OR A
HAVEN’T BE
PEOPLE THAT FORE
RE M UC H BE SECTION NIGHT AROUND A FIRE
AROUND A FI
PREP TIME: 1 min PREP TIME: 10mins
COOK TIME: 5 mins COOK TIME: 10 mins
FEEDS: 1 FEEDS: 1

METHOD... METHOD...
1. Remove all wrappers. 1. Make a pouch of foil, place broken
biscuits, a sliced banana and top
2. Place 1 Starburst on a
with Rolo’s. Seal the package and
wooden skewer.
carefully place in the embers of your
3. Roast the Starburst over the fire bonfire.
turning it slowly until it just starts
2. After 10 minutes or so, once the
to melt and begins to caramelise
chocolates melted, remove and
on the outside.
carefully open, squirt with cream
4. Remove from heat. and enjoy!

5. Caution, these will be very hot,

younger children may need INGREDIENTS
supervision before eating.

A banana (1 of your 5 a day!)

INGREDIENTS A few digestives (or any biscuits

you fancy) lightly crushed.
5 per person. 1 at a time. Rolo’s, half a pack will do but
Other sweets such as Fruittella the more the better (if they
and Chewits also work well and last that long)
offer different flavours Squirty cream
(UHT doesn’t need to be
EQUIPMENT refrigerated prior to use)

Wooden skewers – pre-soaked EQUIPMENT

in water to help reduce risk of
them setting on fire. A double square of Tin Foil
about 8 inches.

Tongs

by Chris by Sophia
30 CAMPFIRE COOKBOOK
 DESSERT
PINEAPPLE
BOMB EQUIPMENT
A BIG DESSERT EVERYONE
CAN TAKE A SPOONFUL OF Foil, Mixing Bowl, Sharp Knife,
Spoon to cut and scoop the
pineapple, Small Bowls &
PREP TIME: 25mins Spoons to eat with.
COOK TIME: 45 mins
Chopping Board, Tongs.
FEEDS: 4-6

INGREDIENTS
METHOD...

1 Pineapple 1. Slice top off the pineapple.

2. Scoop out the inside into a bowl.
A few handfuls of dried fruit
(raisins work well) 3. Mix together the dried
fruit, chocolate and
Handful of chopped chocolate scooped pineapple.
or chocolate buttons
4. Refill the pineapple shell with the
mixture and put the top back on.
5. Wrap in foil and place in fire
embers for about 30-45 mins.
The insides warm through and
the chocolate should melt.

“I’ve been in Scouting nearly

30 years and the last time
I made this was probably
about 20 years ago when I
was an Assistant Cub Scout
Leader but it was truly
scrumptious and rich!”

By Christine C
CAMPFIRE COOKBOOK 31
COOKING
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