Dome: hung rib-eye steak on the bone with fennel and carrots

Serves 8-10 as part of a feast If you like rotisserie cooking but have no rotisserie, try this lo-tech alternative: rig a sturdy iron or steel stand to suspend a piece of beef (or leg of lamb, or whole chicken) so that it hangs about 2ft from a fire. (Alternatively, hang the meat from a high tree branch above a fire. Find a sturdy branch at least 10ft above your fire that extends far enough out from the tree to prevent the tree being harmed by the fire. Climb a ladder and loop double lengths of heavy butcher’s twine or food-grade stainless-steel wire over the branch with enough left over to truss the beef.)

— 3.2kg piece rib-eye beef — 6 medium-large fennel

bulbs with long stems — 10 medium carrots with

their leaves — vegetable stock

Build your fire and rake the coals out for a medium heat.

Season the beef with salt and pepper. If desired, brown on all sides on an oiled grate over the fire. Truss the beef securely with butcher’s twine or wire, configuring loops on the sides and ends for hanging. Attach the beef securely so that it hangs about 2ft from the coals. The meat will be cooked in about five hours. Let it rest for 15 minutes before carving.

For the vegetables, gather the fennel and carrots into respective bundles. Tie their stems together with strong string. Hang the two bundles over the fire for five hours as you cook the beef. Every hour, dip the bundles in some vegetable stock to keep them hydrated. Using a knife, cut off the burnt outer parts of the vegetables and discard them before serving.