I’VE ENJOYED quite a few camp oven roasts in my time and I never tire of them. I think the atmosphere that surrounds what can only be described as the ritual of the roast is what makes the meal so exquisite. Everyone has their own way of doing it and I don’t pretend to know the best way, but there are a few things you should do that will help the outcome no end. First, don’t let anyone but the cook play with the fire. That’s number one. Next, start with a big fire some hours earlier in order to get a good bed of coals going, then keep a good supply of medium-sized split logs on the go so you can keep your supply of coals up. Thirdly, try to control the urge to check how it’s going. You should be able to smell and hear if your roast is cooking away nicely. Trust your instincts. And finally, don't forget to team it with a cracking dessert. In my opinion you can’t go past a bread and butter pudding – that’s my crowning glory at any bush cook-up. Try these two recipes and give your choppers a scrumptious camp roast and a sweet treat chaser.
What's better than a bush campfire? A camp oven roast to enjoy it with