10 things we bet you never thought to cook on a campfire

Once upon a time, the humble roasted banana would be enough. But it’s 2023, the world has changed, and the banana needs to rebrand. It’s come back strong with this hype-worthy limited edition (as in, it’ll only exist for a brief moment before you demolish it), and it’s back with a vengeance. This recipe from Food Network sees you flinging all manner of candied deliciousness into its core, but what you stuff in is up to you – the possibilities are endless.

Yeah, so you’ve toasted some marshmallows – but, have you ever toasted marshmallow crispy squares? Turning an incredible golden brown, it’s the best way to elevate both the toasted marshmallow and the marshmallow square simultaneously. To make the squares themselves, you’ve got a few options. You can make them before you go, make them in the kitchen at your space (if it’s not only outdoor cooking), or on the campfire itself! Best of all, it'll only need very standard cooking equipment – the kind you should find waiting for you! As for the recipe – this is one not for the meecrowaahvey, but you can follow along with Nigella all the same.

This one surprised us too – yes, you can in fact make fondue on a campfire, which opens up a whole world of travel fondues for a level of decadence you thought restricted to a boring old standard kitchen. The key with this one is going to be in one very specific piece of kit, either a heatproof glass bowl, or a suitable metal bowl. You’re basically going to create a bain-marie, aka a ‘water bath’. Like you would at home, pop a pot filled with water on the heat, and float a glass or metal bowl inside, with the chocolate in. The gentle heat of the water ensures you don’t burn the chocolate! Check out Fresh Off the Grid’s easy guide.

Who could utter the word fondue – and not cater to our savoury-toothed friends with a cheese version? This clever recipe by Culture Magazine (discovering there’s a magazine dedicated to cheese has also been a revelation) sees you whipping together an irresistible combination of Gruyère, Emmentaler and cheddar, to create a one-pot fondue that stays gooey thanks to cornstarch and the residual heat of the skillet. One top tip with this one would be to ensure you get all that cheese off before it sets! Or it’s not coming off without chain mail.

Make sure you buy all the ingredients before you arrive, because you can’t borrow your friend’s. That’s NACHO CHEESE. Ahh? Anyway, if you can’t eat heavily carbed-up foods on holiday, let alone when you may well be taking on hikes and long country walks – when can you? What you choose to add is up to you, and far be it from us to tell you what decadent outrageousness you get up to with your corn, but Fresh Off the Grid has another absolute winner to try out. If that’s not for you, the bare bones recipe should help you create something more tailored to your tastes.

If there’s one thing that’s often forgotten at the campfire – it’s dessert. Sure, you can have something humdrum, perhaps a yoghurt, maybe even settle for a toasted marshmallow. Those of age can even substitute for a stiff drink. By why settle when you can make something with ten minutes of prep? Check out this recipe on Delish, for another clever skillet-based dish. It even includes a few FAQs to make sure you get it right. It’s not quite a one-pot recipe, but really only requires a few mixing bowls!

You simply can’t go wrong with pizza. And whilst plenty of spaces will have pizza ovens, regular ovens or even wood-burning stoves – there's a way to make pizza using a skillet and a fire. Not only is this a way to have your pie fix, but it’ll be imbued with a smoky flavour unique to the campfire method. All you’ll need is your pizza ingredients (you’ll need to start with the dough, so you can cut it to the right size), a grill for the fire, and a skillet. Best of all – it's super quick, at 15 minutes. Check out All Recipe’s guide here.

Ever been unsure exactly what to cook in a Dutch oven? A piece of cookware that rarely gets the love it deserves, a Dutch oven can be used to create many a one-pot wonder. Generally, you’ll see soups, chillis, pot roasts and hearty stews – but this versatile device can excel at the simple things too. With a very simple list of ingredients, a frittata can be easy to source, easy to make, easy to eat – as well as cheap and filling. Check out The LA Times recipe here.

There are some spaces where seafood is going to be an obvious choice. Even the landlocked counties will have large streams, and even fisheries where some seafood will be available. A safe bet will undoubtedly be trout – as you can have sea trout, or freshwater brown trout, and both are classified under ‘least concern’ for overfishing. Barbequed fish has a special way of feeling rustic, outdoorsy, and when you have it – incredibly nourishing. When it comes to seasoning, you can pretty much take your pick, just make sure you brought a newspaper with you for this one from Jamie Oliver.

Burn your food, don’t burn your food – there's a lot of mixed messages from chefs these days. As we understand it, the smouldering remains of your forgotten pasta on the hob – unacceptable. Vegetables with a light char for flavour? Nothing short of inspired. And you’ll come to agree, we’re sure. Even more so when you cover it with cheese. This recipe from Camping for Foodies hits exactly the right spot, which happens to be between well done, if not incinerated.