1: For the smores

2: skewer a giant marshmallow onto each of 8 long metal skewers and toast over the glowing embers of the fire until golden all over and starting to melt.

3: Remove from the heat and sandwich the hot toasted marshmallow between 2 chocolate biscuits, with the chocolate on the inside.

4: Repeat with the remaining marshmallows. Eat the smores straight away, while they’re still warm and sticky.

 

For the bananas

5: Peel away half of the skin along the length of each banana. Take out the banana, cut into bite-sized pieces then place back in the skin to reshape the banana.

6: Place each one on a piece of foil (big enough to wrap it) with the exposed banana uppermost. Sprinkle with the chocolate honeycomb and dark chocolate. Bring the edges of the foil together and seal to make a parcel.

7: Place on a grid over the glowing fire embers for 12–15 minutes to bake the bananas. You want them to be soft and squishy and for the chocolate to have created a sticky sauce.

 

For the fruit kebabs

8: Peel the fruit and cut into bite-sized pieces if necessary. Skewer onto mini skewers, alternating the different fruit.

9: Whip the cream and honey together in a bowl until soft peaks form.

10: Serve the mini fruit kebabs with the flavoured cream in a small bowl alongside.