Cardamom bread, sweets and desserts are central to Danish, and indeed Swedish, Finnish and Norwegian cuisine. The warming hints of citrus and ginger wafting from the campfire can drag even the most grumpy from their sleeping bags.

For the best quality try using green cardamom pod seeds as you need them (as opposed to pre packaged powder), toast on a warm pan and crushing to a fine powder. Marrying those flavours to apples ripe with juice, and raspberries, and you have the flavour of orchards and hedgerows on your plate.

Ingredients:

2 crisp red apples

50g butter

2 tbsp caster sugar

1 cup fresh raspberries

Cream

1 cup thick cream

1 tsp green cardamom powder

1 tbsp white sugar

Method:

Melt the butter in a pan, when foaming add the caster sugar and stir.

Halve and core the apples, place flesh side down in the caramel.

Continue to heat, spooning the caramel over the apples.

Cook until the apples are soft and caramelised and remove from the heat.

In a bowl, mix the cream, cardamom powder and sugar.

Scatter raspberries on the pan, spoon the cream over both and dig in!

Serves 4

Ingredients:

1 cup plain flour

1 cup water

1/4 cup butter

1/2 tsp salt

3 eggs

Icing sugar (for dusting)

200g dark chocolate (75% minimum)

1/2 cup goats milk

1 - 2 tsp coarse sea salt

200 - 300ml rapeseed or sunflower oil

Special equipment:

Churrera OR Piping bag and large star shaped nozzle

Advanced prep:

Pour the water into a saucepan and bring to the boil

Add the flour and salt to the boiling water, beat vigorously with a wooden spoon.

Continue to cook for another 1-2 minutes, then remove from the heat and allow to cool.

When the dough is cool, transfer to a food mixer and beat on the lowest setting, adding one egg at a time.

Make sure each egg is fully incorporated before adding the next, the dough should be shiny but not wet.

Transfer to an airtight container for transport.

In camp:

Pour the goats milk into a deep saucepan and heat gently.

Break the chocolate into squares, add slowly to the milk, stirring constantly.

When completely melted, grind the sea salt into the liquid chocolate mix, then pour into four narrow glasses.

I prefer to use small jam jars in place of glasses you can store food in them on the way to camp then reuse for serving.

Transfer the dough to the Churrera or the piping bag.

Clean the saucepan, place on a high heat and add the rapeseed oil.

Heat to roughly 180c - as a guide, drop a square of bread into the oil, it should crisp up in roughly 15 seconds.

Squeeze the dough into the hot oil in 4 - 6 inch lengths and cook for 1 - 2 minutes, they should be golden brown and crispy.

Don't cook too many at the same time as the oil temperature will drop and the churros will be greasy.

Remove to a plate covered with kitchen paper to drain excess oil and dust with icing sugar.

Eat the churros dipped into the thick warm chocolate, serve with good espresso for a double early-morning kickstart.

Options:

Add orange zest to the dough.

Store the icing sugar with some scraped vanilla pod, or dried lavender flowers.

If the above sugar hit seems a little too tame, you could try the Argentinian version in which the churros are filled with Dulce de Leche.