Campfire salmon and tomato skewers

You may not have caught your dinner, but eating fish by the sea tastes just right.

Serves 4

4 salmon fillets Salt and pepper 1 lemon, sliced A punnet of cherry tomatoes Olive oil to drizzle

1 Take two pieces of foil big enough to wrap the fish in. Place them on top of each other and place the salmon fillets in the middle.

2 Season the salmon with salt and pepper then cover with lemon slices. Wrap the foil over the fish making sure there aren't any holes or gaps.

3 Using wooden skewers, thread the cherry tomatoes on to the sticks, drizzle with a little oil and season with salt and pepper. Place a wire griddle over the fire – above the burning embers and away from the flames – and place your skewers on top, turning regularly until they begin to blacken.

4 Meanwhile, place the foil salmon packet directly in the fire and flip roughly every 5 mins, cooking for around 25 mins, or until the fish is fully cooked. Serve with the tomato skewers and home-baked soda bread. Cook’s note: Soak your wooden skewers before using to stop them from charring and bring an old wire rack to balance on the fire to make cooking quicker.