Jacket potato al la Upton – Wrap your potato in foil, place in anold ammo box (or biscuit tin if you don’t have an old ammo box around…) and cook on the edge of your bonfire for aprox an hour depending on size of potatoes. Tin will need turning every 30mins or so. Serving ideas are – a selection of grated cheeses, butter, salt pepper and pesto. Pasta stir in sauces also work well. This is our signature dish!
Roasted Veggies – Chop, dice and slice a selction of butternut squash, carrots, mushrooms, leek, chopped peppers, and top with cherry tomatos, and chuck in a metal baking tray. Drizzle with olive oil, chopped garlic, salt and pepper and a splash of basamic vin. Wrap tray in foil and place in ammo/biscuit tin on the edge of the fire. Done in 20 mins depending on size. Cook until butternut squah is el dente.
Garlic mushrooms – Cut mushrooms into quarters add nobs of butter and a glug olive oil on top, salt and pepper to taste and crushed garlic. Place in tin on edge of fire and should be ready in 10-15 mins.
Bonfire Banana – Make an incision on the inside curve of your banana. Not all the way through, just the top layer. Ram in as much chocolate of your choice as you possibly can. Cadburys carmel works particually well. Wrap in foil, place on the embers on the edge of your bonfire. Ready in 10 mins, and becomes a gooey chocolatey bananary mess.
Upton Apple Mess – Get some cooking apples, core them. Place in metal baking tray, fill cored hole halfway with mixed dried fruit with the peel. Top with muscavado and slices of fresh ginger. Sprinkle with more dried fruit and more sugar. Cover tray with foil and bake in the ammo box or biscuit tin. Ready in roughly 20mins. Very good if slighlty over copoked so the apples explode and end up with appley gooey sweet fruity mess. At home serve with ice cream or whipped cream. Yum!
