The simple life: outdoor cooking that’s faff-free and delicious

What can I cook outdoors – on the barbecue or a campfire – that’s easy and requires minimal equipment? Josh, Norwich, England

When playing with fire, chef Itamar Srulovich suggests staying “in the realm of wrapped food”. And the simplest solution is whole sweetcorn. “It’s the ultimate summer food,” says the co-founder of Honey & Co. Make sure you get corn with the husk on: “Grill them on the barbecue and the kernels will steam inside.” Once cooked and cool enough to handle, remove the husks and pop them back on the barbie, “for a little smokiness”. Brush with chilli butter and honey: “It’s so good.”

Prawns also fit the wrapped food bill: “Leave the shells on,” says Srulovich, “not only because they give a huge amount of flavour, but because they protect [the meat] from the heat.” The prawns steam in their own juices. “Have them with a little olive oil-lemon dressing or marinate with tons of crushed garlic and sea salt,” he suggests.

Few outdoor eating experiences are complete without a skewer or two. If you’re using lamb, chef and former MasterChef finalist Sandy Tang suggests mixing your cuts: “Leg and breast meat have plenty of fat and give a really crisp texture.” Marinating the diced meat overnight with onion, cumin, salt, pepper and egg helps to tenderise it and “ensures it stays juicy over the fire”. Thread on skewers with chopped onion, then chuck on the grill.

Eggs are the building block of most decent breakfasts. Danny Jack and Hailee Kukura, authors of Van Life Cookbook, serve their “insideout” omelette in wedges with salad or rice. “Make an omelette as you normally would, adding any cooked veg, but don’t fold it.” Melt butter or olive oil in a nonstick frying pan over a high heat, pour in the egg mix, stirring now and then, for 30 seconds. “Reduce the heat to medium-low, spread the egg around and cook gently for two to three minutes.” Once browned on the bottom and cooked through, slide on to a plate, spread ricotta, mascarpone or natural yoghurt on the surface, and crown with chopped spring onions, cherry tomatoes and blanched greens. “Garnish with chopped herbs, season, then drizzle with olive oil.”

Potatoes are a cook-out favourite. “Everyone loves baking potatoes in the embers – especially kids,” Gill Meller writes in his book Outside. Meller sizzles sliced leeks and onions in butter, then adds the scooped-out middles of baked potatoes. Mix in more butter, wholegrain mustard and cheddar, then pile it back into o thehe potato skins. Sprinkle with h cheese ch heese to finish. nish.

EDITOR OF FEAST AT THE E GUARDIAN Do you have a culinary ary y dilemma? Email feast@theguardian..com