A barbeque on the beach

A barbecue on the beach has a wonderful Robinson Crusoe-like quality. On crowded beaches in popular resorts this may not be practical, or indeed allowed. Local councils differ greatly in what they will or won't allow. So before you start to build a fire check with them.

On stretches of deserted beaches, such as you find in parts of Suffolk and Norfolk or in the West Country, it is normally perfectly feasible to light a barbecue provided every precaution is taken; there should be no danger of fire to neighboring trees, and you must make absolutely sure that the fire is extinguished before you leave.

In the chapter on the pleasures of camping you will find instructions for lighting a bonfire or improvising a barbecue. If you don't want to go to the trouble of making your own fire then use one of the small camping stoves on the market; operated by small containers of calor gas they fold for convenient packing and are light and efficient. You can buy one with one or two burners, according to your needs. Here are some suggestions for cooking on the beach. All the recipes are simple to prepare and quick to cook.

If it's chilly on the beach you will welcome something hot and filling. This recipe for Salmon chowder is both, and has the added advantage of being very quick and simple to cook.

Salmon chowder
0.6 1 (1pt) milk
1 medium-sized tin of salmon
1 tin of sweet-corn
30g (1oz) butter
Salt and pepper
A little chopped parsley for garnishing

Put the milk and the sweet-corn into a pan and bring almost to the boil. Add the flaked salmon, salt and pepper and butter, heat gently and top with the parsley. It's filling enough to make a meal with French bread and cheese, and fruit to follow. The chowder is equally good made with tuna fish instead of salmon. Serves four people.

Dips are a good thing to have instead of a starter, while the food is cooking. You can use crisps, thin crackers and chunks of celery or cold, cooked chipolata sausages to scoop up the dip. Here are two suggestions. You can make them at home and bring them to the beach in a plastic container with a well-fitting lid.

Cream cheese dip
1 225g (8oz) carton of cream cheese or cottage cheese
2 tbsp cream
3 tbsp French dressing
2 or 3 tbsp tomato ketchup 2 tbsp raw grated onion a little salt and pepper Worcestershire sauce to taste

Mash the cheese well with a fork and add the rest of the ingredients, blending really well until smooth; if it is too thick add a little more cream. Serves 10 to 12 people.

Tomato dip
0.31 (½pt) tomato ketchup
2 tsp made mustard
3 tbsp mayonnaise (use a good ready-made variety, like Hellman's or Salarad)

Blend all the ingredients together. Serve with sausages — enough for six people. Fish seems the right food to eat on the beach. In some small fishing ports it is still possible to buy fish on the quayside from the fishermen. But even without this added attraction seaside towns offer a good choice of fresh fish in season so here are some ways of cooking it on the beach.

Fish stew
720g (l½lb) of any white fish, skinned, boned and diced 30g (1oz) butter
1 medium potato peeled and diced
2 medium carrots diced 2 sticks of celery diced
1 medium onion peeled and finely chopped
2 tbsp cream
2 egg yolks
Salt and pepper
A little chopped parsley for garnishing.

Melt the butter in a frying pan with a lid and add all the diced vegetables; leave to cook gently until softened but not browned. Add the fish, salt and pepper and enough water to stop it from sticking. Cover and simmer gently for about 20 minutes, checking that it is not drying out. When the fish is cooked beat the cream with the egg yolks and pours over the fish; warm quickly, sprinkle with chopped parsley and serve at once with hot boiled potatoes. Serves four.

Devilled herrings
Fresh herrings are a seasonal delight. For this recipe score the herrings on each side in 3 or 4 places (after the fishmonger has cleaned them for you) and spread them with French or English mustard; dust them with cayenne and dip them in breadcrumbs. Cook them in a frying pan in foaming butter.

Fried mussels
An unusual way to serve really fresh mussels is to fry them. Quantities will depend on whether you want to serve them as an appetizer or as a main course.

0.61 (1pt) mussels
A little flour
Salt and pepper
Oil for deep frying

Mix the flour with the salt and pepper, dip each shelled mussel in it and fry in very hot oil. Drain well on absorbent paper. Serves two people as an appetizer.

Barbecued fish
If you are cooking on a barbecue this is a very good way to cook cleaned mackerel or trout. Rub salt and pepper on both sides. Allow one fish per person and place them on a sheet of foil large enough to wrap round without any gaps. Make the sauce by melting 90-120g (3-4oz) of butter in a pan; add 2 tablespoons Worcestershire sauce, the juice of 2 lemons, 3 tablespoons grated onion, and a little chopped parsley. Pour a little sauce over each fish and seal the foil, making sure there is no leak. Cook on the grill, turning the foil packets every 15 minutes and being careful not to tear them. After about 30 minutes open the foil carefully and finish cooking on grill, basting with the sauce. These quantities should be enough for three.

Skewered herring
Allow 1 fresh herring per person, a small onion. 1 tomato and half a green pepper. Get the fishmonger to clean the herring and remove the heads and backbone. Cut the fish into two fillets, roll them up and thread them on a metal skewer with the halved onion and tomato and pieces of green pepper. Brush with oil and grill on the barbecue, turning the skewers regularly.

Skewered scampi
Allow 3 to 4 scampi per person, and 3 or 4 medium mushrooms. Make a marinade from the following ingredients:

4 or 5 tbsp olive oil
2 tbsp lemon juice
1 clove of garlic
Fresh mint or a pinch or two of dried mint
Salt and pepper

Leave the scampi and the halved mushrooms in the marinade for about 2 hours. Then thread them on skewers, brush with the marinade, and grill over charcoal for about 10 minutes, turning the skewers frequently. Serve with lemon slices.

Skewered eel
1 fresh eel cut in 5cm (2in) sections.
The same marinade as in the preceding recipe, but use sliced onion instead of garlic and chopped parsley instead of mint. Marinade the sections of eel for at least an hour. Thread the eel on to skewers and grill on hot charcoal for about 15 minutes, turning frequently and brushing with the marinade.

Foil-baked chicken
This is very good barbecue fare.

6 chicken breasts
2 medium cans condensed cream of mushroom soup
2 tbsp chopped spring onion
4 tbsp chopped parsley
2 cloves of garlic, chopped
1 tsp tarragon vinegar
Salt and pepper
A little dried thyme

Rub the chicken joints with salt and pepper. Combine all the other ingredients and spread all over the chicken breasts. Place each chicken portion on a piece of foil; wrap it around and seal it carefully. Cook on the grill, turning once very carefully until the chicken is tender. Serves six people.

Hamburger supper
You need a thick frying pan with a lid for this savory and warming dish.

1 cup uncooked rice
2 tbsp oil or butter 450g (lib) minced beef
1 medium onion, chopped
2 celery sticks, chopped
1 medium can peeled tomatoes
1 cup chicken stock
1 tsp Worcestershire sauce
Salt and pepper

Brown the rice slowly in the melted butter or hot oil. Stirring frequently so that it doesn't stick. Add the minced beef, onion and celery and brown. Add tomatoes and the other ingredients. Cover and simmer until rice is tender — 35 to 45 minutes; serve at once. Enough for four.

French cocoa balls
Why not make your own confectionery? This easy recipe can occupy the younger members of the party, while you are busy cooking the meal.

1 cup cocoa
3 cups icing sugar
2 cups finely chopped nuts (almonds, walnuts or hazelnuts)
1 cup condensed milk
2 tsp vanilla essence.

Mix the cocoa and the sugar very well, and blend with the condensed milk. Add the nuts and vanilla, mix well, and roll into small balls. Mix together 2 tablespoons cocoa with 2 tablespoons icing sugar and roll the balls in this mixture.

Wine and orange cup
Finally, to keep you warm on the beach here is a delicious hot cup.

1.41 (2½pt) of red wine the juice of 2 oranges
1 inch of cinnamon stick or a good pinch of ground cinnamon
14 tsp ground cloves
120g (4oz) dark brown sugar
2 whole oranges, washed and thinly sliced but not peeled

Mix all the ingredients and simply heat through, without boiling, when you are ready to serve. Enough for four to five people. If you have younger guests or want to make the cup go further add 0.61 (1pt) of lemonade.

All these recipes are simple to prepare and fairly quick to cook. But you can save time if you do a certain amount of preparation at home. The dips can be made in advance and will only need stirring thoroughly before you serve them. Get the fishmonger to clean and prepare the fish for you and take it to the beach wrapped in foil, stored in a freeze bag until you need to use it. If you are going to use a marinade make it at home and take it to the beach in a screw-top jar, or better still in a large plastic bowl with a tight-fitting lid, then you can use the bowl to marinade the fish or meat. Make your hamburgers at home, stack them up with grease-proof paper between them and pack them tightly in foil; again carry them in a freeze bag. It helps to chop up herbs or onions and bring them in small plastic containers, ready to use. Salad can be washed at home, drained well and carried in a plastic box. Bring the ready-made dressing in a screw-top jar.

A roll of kitchen paper is useful for cleaning up and can double as paper napkins for an informal family picnic. Disposable plates and beakers save a mountain of washing up, but please pack your litter in a large plastic bag and take it with you if there isn't a litter bin on the beach. Take a couple of wooden boards for cutting on, a really sharp knife and a roll of foil, which has dozens of uses. A large plastic container of fresh water is invaluable, quite apart from what you may take in the drinks line. Rugs and old cushions are easy to pack and nicer to sit on than sand or pebbles. In our climate it is as well to have some protection from the wind; the screen for which we give you instructions in this chapter is ideal and easy to make. Always take warm trousers and heavy sweaters; what started out as a warm day can end as a cold evening. When the sun goes down the temperature tends to do the same.

If you are not going to light a fire, but are using a camping stove, you will need light to picnic at night. Bring torches for instant use, and one or two hurricane lamps.