A round of camembert in its box

A fat clove of garlic, sliced

A little dry white wine (optional)

Handful fresh herbs, finely chopped (optional)

Serve with baguettes, breadsticks and crudités

Take the camembert out of its box, remove all other packaging and place the cheese back in the box. Score some little holes in the top and push in the sliced garlic. Wrap the whole thing in a few layers of tin foil (if you want to add a little wine, pour a very small amount over the top of the cheese while it is half-wrapped). Be creative with your cheese wrapping — try and make it into a sealed, wine-tight creation. Place the wrapped cheese in the embers of the campfire for about 10 to 15 minutes. The idea is to allow the cheese to melt to the correct consistency for dipping, so turn it to heat it evenly. Remove from the fire and add a few chopped herbs. Then dig in, fondue-style.

Recipe extracted from The Happy Campers by Tess Carr and Kat Heyes, published by Bloomsbury, and available from BooksFirst priced £13.49 (RRP £14.99), free p&p on 0870 1608080; timesonline.co.uk/booksfirstbuy

Times Recommends

• Gordon Brown’s favourite pud
• Five-spice butternut soup
• How to make popcorn and crisps