This is a good way to use your campfire for cooking lots of fish for lots of people and recycle the Saturday papers at the same time. The size of the fish doesn't matter; big fish take longer to cook, of course, but look impressive.

1 whole salmon (de-scaled and gutted)

The weekend papers

String

2 lemons (1 sliced)

1 lime, sliced

Olive oil

2 big handfuls mixed fresh

herbs, chopped ­ basil, lemon thyme, parsley, wild garlic, wild thyme

Stuff the fish with the lemon and lime slices and as many herbs as possible.

Dip a sheet of newspaper in water and wrap it around the fish. Repeat until you've used ten sheets, then tie up with string. Place the parcel in the embers and turn occasionally. (You might think the paper would catch fire but that's why the water's there. Do have some more water handy, though, in case the paper does ignite and you need to dampen it again.)

Cook for about 20-25 minutes or until the paper blackens (it really depends on the size of the fish and the heat of the fire), then check to see if your fish is cooked; return to the fire if necessary. When cooked, remove from the paper and serve with freshly squeezed lemon juice. Wait for the squeals of joy.

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

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