There's something about food cooked over a fire. It just tastes better. And you don't need fancy gear. A fire pit, some foil and a few long-handled tools will get you a long way.

Here are six easy favourites. Most of them kids can help make.

Before you start: cook on coals

Like a barbecue, you cook on hot coals, not big flames. Light your fire 30 to 45 minutes before you want to eat and let it burn down. Dense, dry fuel like our firewood bricks makes a deep, even bed of coals that lasts.

New to lighting fires? Our guide on how to light a fire first time will get you there.

1. Classic damper

The great Aussie bush bread.

• 3 cups self-raising flour
• 1 teaspoon salt
• 60 g butter, cubed
• About 1 cup milk or water

Rub the butter into the flour and salt until it looks like breadcrumbs. Add the milk bit by bit and mix to a soft dough. Shape it into a round, place it in a greased camp oven and set it on the coals. Shovel a few coals onto the lid. Cook for around 25 to 30 minutes, until it sounds hollow when you tap it. Serve with butter and golden syrup.

Damper on a stick: Roll the dough into long snakes and wrap them around clean sticks. Toast over the coals for about 10 minutes, turning often.

2. Jaffles

You'll need a jaffle iron. Butter the outside of two slices of bread. Fill with ham and cheese, baked beans, or leftover bolognese. Close the iron and hold it over the coals for 2 to 3 minutes a side. Check often, as they go from golden to burnt fast.

Dessert version: fill with sliced banana and chocolate, or apple pie filling.

3. Banana boats

Slice a banana lengthways through the skin, but not all the way through. Gently open it up and stuff with chocolate chips and mini marshmallows. Wrap in foil and set it near the edge of the coals for 5 to 8 minutes. Eat straight from the skin with a spoon.

4. Foil potatoes

Scrub potatoes or sweet potatoes, prick them with a fork and rub with oil and salt. Wrap each one in two layers of foil. Nestle them into the coals for 40 to 50 minutes, turning once. They're done when a skewer slides in easily. Top with butter, sour cream and chives.

5. Corn in the husk

Soak whole corn cobs, husks on, in water for 15 minutes. Place them on a grill over the coals for 15 to 20 minutes, turning every few minutes. Peel back the husks, add butter and a pinch of salt.

6. Skewers

Thread chunks of chicken, haloumi, capsicum, onion and zucchini onto metal skewers. Brush with oil and your favourite seasoning. Grill over the coals for 10 to 15 minutes, turning often, until cooked through.

Tips for fire pit cooking

• Use long-handled tools and heatproof gloves.
• Keep a cooler zone. Rake some coals to one side so you have a hot side and a gentle side.
• Use heavy-duty foil. Thin foil tears and lets ash in.
• Only cook with clean firewood. Never use painted or treated timber, as the fumes can get into your food.
• Clean up safely. Let ash cool fully before you scoop it out. Here's what to do with wood ash.

The takeaway

Let the fire burn down, keep it simple and have fun. Damper and banana boats are a great place to start. Finish the night with perfect s'mores.

Sustainable Living Made Simple.