Anyone can pack sandwiches, sausages and burgers and throw on a BBQ and satisfy some hungry mouths. Don’t get me wrong very often that is all the we do on a lot of our trips, but sometimes it makes a trip more memorable to cook proper food. You can only really do that if you are properly equipped for the task.

Last year I purchased my first piece of cast iron cookware – a Camp Oven (whooo hoo, sailor) It has different names in different parts of the world, a Potje or Black Pot in Africa, a Dutch Oven in Europe but I prefer to call it a Camp Oven. I have seen a lot of people use different versions, cast iron, stainless steel, but I knew that I wanted a decent sized cast iron pan to use in live fire cooking (Silly expression for cooking on coals)

Having seasoned my new pot carefully, a process involving cleaning, oiling, heating,  burning yourself, cooling, drying, oiling, heating, burning yourself again and cooling the pot to create a natural non stick surface, I was ready to embark on my first camp oven dinner. But (as is often the way with new kit) having a camp oven showed up weaknesses in my equipment. I did not have a good complete kitchen solution. I set about creating one in earnest.