I think the great thing about camp cooking is its simplicity: you've only got a limited number of pots, and the recipes are confined to classics as nobody really feels like popping an indeterminate distance to a shop for herbs and spices, only to discover the village shop doesn't have black cardamon or sumac.
With years of camping experience behind them, Greg and Lou went for a huge BBQ, groaning with meat and prawns. And I mean HUGE:
Burgers, chicken, babyback ribs and prawn skewers - plus beers (not shown). Utter genius, and perfect to fend off the early evening spring chills, as MasterChef Lou demonstrates with her cooking attire.
Interesting top tip from Greg as well, he pre-cooks his burgers before griddling as he reckons they stay together better. Consider that logged.
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