Summer cookin’ under canvas

For 10 foodies:

• 1 loaf of day-old bread
• 1 clove of garlic
• 3 large juicy tomatoes
• Olive oil
• Salt, pepper

1. Thinly slice the bread.

2. Rub each slice with garlic.

3. Cut the tomatoes half to be able to rub the bread with them.

4. Spread the tomato flesh on the slices of bread.

5. Drizzle with olive oil. Salt and pepper to taste.

6. Invite the neighbours over.

For 4 starving campers:

• 8 eggs
• 1 large onion
• 6 large potatoes
• Olive oil
• 1 gas camping stove
• Salt, pepper

1. Fry the onion gently in the olive oil.

2. Cut the potatoes into pieces. Add them to the frying pan. Stir well for 15 minutes.

3. Beat the eggs in a bowl. Add salt and pepper to taste.

4. When the potatoes are cooked and crisp, add the eggs. Mix gently.

5. Serve the omelette, still slightly runny, with a flourishing: “Olé!”

For 4 dessert-fiends:

• 1 litre milk
• 150g sugar
• 250g round grain rice
• Lemon zest
• Cinnamon stick

1. Cook the rice. Rinse, drain.

2. Boil the milk with the sugar, lemon zest and cinnamon.

3. Pour the rice into the milk and cook gently for 30 minutes. Stir frequently.

4. Fill four ramekins with the rice pudding and leave to cool or serve warm.

5. A journey guaranteed to disappear in a thrice!

For 6 mates from swimming:

• 3 ripe Aquitaine melons
• 6 slices of Bayonne ham
• 1 Ossau-Iraty Basque cheese
• A few basil leaves
• Pine nuts

1. Cut the melons in half. Remove the pips and the flesh and cut the flesh into cubes.

2. Cut the Bayonne ham into thin slithers.

3. Mix the cubes of melon, the ham and a few shavings of cheese together and pile into the empty melon halves.

4. Decorate with the basil and pine nuts.

5. Pour over just a light drizzle of port, and enjoy as you practice that inimitable local French accent.

For 10 campsite neighbours:

• 10 chicken breasts
• 3 tsp of mustard
• 3 tsp of olive oil
• 3 tsp of runny honey
• Powdered Espelette chilli pepper
• 1 bunch each of thyme and rosemary
• Juice from 1/2 a lemon

1. Divide each chicken breast in 2 and place in a dish.

2. In a bowl, mix the mustard, olive oil and honey.

3. Add a pinch of Espelette chilli pepper, the lemon juice, salt and pepper.

4. Mix well and pour over the chicken. Coat the meat thoroughly, cover with the sprigs of thyme and rosemary and place in the fridge for at least 2 hours.

5. Grill on the barbecue, regularly basting with the remaining marinade.