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Red lentils, coconut milk and curry spices in one pot over the coals, done in about 30 minutes — plus a thermos variation that cooks itself while you drive.

Black beans simmered in a smoky tomato base, buried in melting cheese, and torched to a golden crust — all cooked in one cast iron pan over the fire.

A camping shortcut for real cassoulet: Toulouse sausage, confit duck, and cannellini beans simmered in one pot over the fire in about 35 minutes.

A three-ingredient camp pizza cooked low and slow under a lid in a cast iron pan or dutch oven — crisp on the bottom, no oven required, ready in about twenty minutes over the fire.

A three-hour campfire chili built the way Manon insists it should be: seared sirloin and ground beef, a dried ancho-and-cumin spice mix ground at home, and a long, slow simmer over the coals.

Fire grilled fish five ways, plus the cast iron trout with bacon and caramelized onions I have eaten for breakfast since childhood.

A thick bone-in ribeye, coarse salt and a two-hour bed of embers. Which cut to buy, how to build the fire, and the internal temperature never to go past.

Crispy corned beef, potato grated straight into the pan and a fried egg on top. A fifteen-minute cast iron breakfast that works with a tin of beef.

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