Spuds, Flames and Tinfoil

S’mores, marshmallows on a stick, the weenie roast - the Americans have created a whole culture of processed foods made burnt and gooey by campfire. New Zealand’s equivalent to all of this is much, much humbler, but better for you and more subtly moreish: the tinfoil wrapped potato.

Prepare your spuds before leaving the house. Clean and carefully wrap them with tinfoil. They can then go into your pack to be forgotten about until a fire is nearby. Make sure you place them into the embers rather than in direct flame. Give them a poke from time to time so they cook evenly, and after about 40 minutes they are ready to eat.

Variations include rolling the potato in sea salt, or slicing them open and adding some crushed garlic. Still, there’s nothing like the pure, simple classic: the skin leathery, smoky; the flesh fluffy and delicious.