This makes a perfect starter or light lunch served with fresh brown bread and a green salad.

1 trout, weighing approx 225 – 250g, preferably freshly caught
1 bay leaf
175g low fat cream cheese
Squeeze of fresh lemon juice
4 spring onions finely sliced
¼ tsp paprika
Handful basil leaves

Clean and rinse the trout and put it in a pan with the peppercorns and bay leaf. Add enough cold water to barely cover the fish. Simmer over a medium heat and leave the fish to stand for a further 5 minutes after you remove the pan from the heat. Alternatively used smoked trout as in Ninian’s story.

Lift the fish onto a board and when cool enough to handle, peel away the skin, remove the head and lift off the flesh. Take care not to include any of the fine bones. Put the fish in a bowl together with the cream cheese and mix lightly together with a fork. Stir in the lemon juice, onions and paprika. Shred the basil leaves and stir in.

Leave in fridge to set until needed. Best served with wedges of lemon and fresh brown bread.

Tangines are the casseroles of North Africa, named after the earthenware dishes with conical lids that they are traditionally cooked in.

Ingredients
1tbsp ground ginger
1-2 tsp coarsely ground black pepper
2 tsp ground cinnamon
1 tbsp turmeric
1 ½ tbsp paprika
½ tsp chilli powder
2½ lb cubed boneless lamb
1 lb onions
3 garlic cloves
½ tsp salt
5 tbsp olive oil
175 g ready to eat dried apricots
50g sultanas / raisins
85g toasted almond flakes
1 tbsp honey
300 ml tomato juice
400g can chopped tomatoes
300ml hot lamb stock
Fresh coriander to garnish

Get a good layer of embers onto your Dutch oven, or if using a conventional oven preheat to 170 c/ Gas 3. Put the spices into a small bowl and mix well. Put the cubes of lamb in a large mixing bowl and tip in the spices. Using your hands evenly coat the meat with the spices. Peel and grate the onions using a grater, peel and chop the garlic cloves and then crush them with the salt to form a paste. Put a casserole dish on a high heat add 1 tbsp of the olive oil, brown the lamb in batches, adding the remaining olive oil with each batch. When all the meat is browned and set aside, reduce heat by removing to outer edge of campfire or turn the heat down low and add the last spoon of oil, then add the onions and garlic. Stir well and then cook them until they are soft but not browned, stirring often. It will take about 10 minutes. Return the lamb to the casserole and add the remaining ingredients. Bring go the boil, cover and place the casserole in the oven. Cook for 2 hours or until the lamb is tender, stirring half way through.

Serve the lamb tangine sprinkled with chopped coriander. This is delicious served with couscous.

This is a safari favorite and we often serve it for tea in camp. Our cook magically produces it in the Dutch oven.

Cake
2 cups sugar
1½ cups oil
3 eggs
1 Cup crushed pineapple with juice
1½ tsp. Baking soda
1 Tsp. Salt
1 Tbsp Vanilla
1 Tbsp Cinnamon
2 Cups flour
2 cups finely grated carrot

Using a mixer, blend sugar, oil, eggs and pineapple together. Add the remaining ingredients. The batter will be very loose. Use either to 8 inch round cake tins or one 12 inch round cake tin, grease pan well. Bake 35 - 40 minutes in a medium to high oven. It is ready when the cake starts to pull away from the side of the tin.

Icing
1 tub cream cheese
Icing Sugar
Grated rind of 1 lemon
Juice of half the lemon

Mix to taste. Use to cover cake or to layer the two cakes.

Mango "Brûlée"

Ingredients
Ripe Mangoes ( we prefer apple mangoes but any will do)
1 tsp brown sugar per half mango
1 tsp Brandy or other liquor per half mango
1 pot thick cream

Clean and slice the mangoes in half length wise. Discard seed. Score the mangoes along and across. Sprinkle on the brown sugar and bake in the oven until hot and the sugar has melted. Take out of the oven and drizzle over the brandy and and good table spoon of cream. Grill until the topping sizzles. Serve hot with the rest of the thick cream.