Set up camp in your back garden, head to the beach for the evening, or enjoy your own private slice of the forest on the patio outside your Center Parcs lodge.
Stories Under the Stars is about turning off the television, getting outside and gazing up at the stars, lighting a campfire or a barbecue and trying some delicious recipes or playing campfire games.
It’s about asking ‘Why not tonight?’ and giving each other your undivided attention.
This week we’re bringing you campfire recipes the whole family will love…
Classic Campfire S’mores
This all-American classic first appeared in a 1927 Girl Scout handbook called Tramping and Trailing with the Girl Scouts, so it’s officially the perfect fit for nights around a campfire.
The name comes from the fact that those eating them always ask for ‘some more’ because they’re so good. There is no ‘right’ way to make a S’more, but this is a good place to start.
(makes 4 large S’mores)
8 Digestive biscuits
100g milk chocolate (the thin bars with big flat squares are best)
A bag of large marshmallows
- Place one square of chocolate on top of your biscuit
- Skewer a couple of marshmallows and roast over the fire until they’re brown and bubbling on the outside, soft and gooey on the inside
- Lay your marshmallow on top of the chocolate, place another biscuit on top and squeeze so that you can pull the skewer out
- Squidge together until the warm marshmallow melts the chocolate.
- Campfire coconut: use Nice biscuits and sprinkle desiccated coconut over the chocolate before adding your marshmallow
- Nature trail nutty: swap the chocolate for hazelnut spread and the digestive biscuits for nutty cookies.
Even the pickiest of little ones will love these because they can pick and choose their favourite foods to include.
Why not bring out a selection of different meats and veggies so everyone can get stuck in building their own kebab to roast?
Chicken, beef and firm white fish are all good options, and any vegetable that cooks fairly quickly will work well. Try chunks of sweet red pepper, mini broccoli florets and cherry tomatoes.
(Makes 8 skewers)
300g of your choice of protein
500g of your choice of vegetables
- Cut your protein and any larger vegetables into one inch cubes
- Thread your chosen ingredients onto your skewers
- Cook over the flames for 10 minutes until everything is cooked through and meat has turned a lovely roasted brown on the outside
- You can wrap whole skewers in foil and keep them warm near the flames until they’re all ready, or eat them one-by-one as they cook.
- Moroccan mix – rub cubes of lamb with ras el hanout (a North African spice mix) and use slices of courgette, red pepper and dried apricots
- Sweet and sour skewers – make a sticky marinade for chicken by combining equal parts soy sauce, honey and sesame oil. Spear alongside chunks of baby corn and pineapple.
Brilliant Barbecue Bananas
If S’more are a snack, these sweet roasted bananas are a showstopper dessert. Easy to make, deliciously warm and gooey and just a touch messy, they’re perfect for enjoying around the campfire.
The riper your bananas the better for this recipe, so feel free to use up ones from the fruit bowl that are looking a touch brown.
(makes 4 portions)
40g unsalted butter
40g soft brown sugar
100g milk chocolate
- Cut into each banana through the skin, almost down to the bottom of the fruit, to create a pocket
- Spread the butter into the banana pocket and sprinkle in some sugar
- Break the chocolate into small pieces and tuck them into the gaps
- Wrap the bananas in a double layer of tin foil
- Barbecue over the fire on a tray, on skewers, or directly in the flames (if they’re low), until the fruit is soft and the chocolate is melted. It should take around 20 minutes, but you can leave them in longer if the fire isn’t too hot.
- Ranger Rocky Road: add mini marshmallows, broken pieces of biscuit and sultanas to the bananas before roasting
- Super Banana Splits: Recreate your favourite ice cream parlour treat by topping with whipped cream, a scoop of vanilla ice cream and a glace cherry