A mixed grill (to serve two)

Try this mixed grill recipe - sure to make your fellow campers green with envy!

Ingredients required.

· 2 lamb cutlets or loin chops
· 2 pork sausages
· Oil for brushing
· 2 lamb’s kidneys
· 2 large tomatoes
· Salt
· Freshly ground black pepper
· Sugar
· Butter
· 4 large mushrooms
· 2 rashers streaky bacon

Equipment

· Camping stove with grill feature
· Frying pan
· Sharp knife
· Skewer
· Tin foil

1. Trim the cutlets or chops, removing any skin or surplus fat.
2. Place on oiled tin foil with the sausages.
3. Brush the cutlets and sausages with oil
4. Put under the grill and cook until brown (about 5 minutes) turning the sausages as necessary but not the cutlets.
5. Meanwhile, slit the kidneys down the back, peel off the skin and remove the fatty core with a knife.
6. Skewer them open so they do not curl when cooking and brush with oil.
7. Halve the tomatoes crossways, not downwards. Season with salt, pepper and sugar to taste and dot with butter.
8. Remove the mushroom stalks, season the black side with salt and pepper and dot with butter, ready to be grilled.
9. Stretch the bacon rashers with the back of a knife and remove the rind and gristle. Roll up the rashers and skewer them.
10. When the cutlets are brown on the first side, turn and then add the kidneys, bacon rolls, tomatoes and mushrooms.
11. Turn the kidneys, sausages and bacon rolls as necessary but not the cutlets, mushrooms or tomatoes.
12. When the cutlets are brown on the second side, place them on plates and arrange the rest of the mixed grill round them.
13. Serve with sauté potatoes or potato salad.

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