Al fresco food needs plenty of planning; Recipes.

NOW that charcoal comes in ignitable bags, barbecues cost less than ten quid and picnic sets can be bought at the supermarket, outdoor dining is no longer the preserve of dads with special tools.

But cooking in the open air is still a skill.

As Gillian Carter, editor of Good Food Magazine, explains, leaving the safety of your kitchen can be complicated.

"It's not just a case of thinking about the food," she says.

"You've got to think about dishing it up to people when they're sitting cross-legged around the camp fire.

"And think about utensils, because obviously you don't want to take anything that's breakable.

"You need things that can be re-used and reused." One easy way to avoid making life complicated is to take pre-prepared food with you.

Gillian points out that outdoor chefs need to think about how their food will be eaten.

"Without a full kitchen, handy dishwasher and dining room table, the menu must reflect more than gastronomic whimsy." MEXICAN CHILLI BEAN TORTILLA INGREDIENTS 1tbsp olive oil 1 onion, chopped 2 garlic cloves, finely chopped 2 x 420g cans pinto or kidney beans, drained 4 ripe tomatoes 1 large courgette, diced 1tsp smoked paprika 2tbsp roughly chopped coriander leaves 8 flour or corn tortillas Half an iceberg lettuce, shredded 1 mini cucumber, cut lengthways into very thin slices using a potato peeler 180ml tub soured cream and chive dip METHOD 1) Heat the oil in a large pan and cook the onion for 2 mins.

2) Add 1 can of the beans and heat for a further 2-3 mins, while mashing into the onions with a masher or fork to make a rough paste.

3) Add the remaining can of beans, the tomatoes, courgettes, paprika and 5tbsp water.

4) Cover and very gently simmer for ten mins until thickened and pulpy, stirring occasionally.

5) Season to taste with lime juice, salt and pepper, then stir in the coriander.

6)Warm the flour tortillas in a dry frying pan, then lay out with the chilli beans, shredded lettuce, sliced cucumber and soured cream dip. Ask everyone to help themselves!

CHIPOLATA & SPRING ONION FRITTATA INGREDIENTS 1tbsp olive oil 340g pack chipolatas 6 eggs 2 slices bread, about 50g, torn into small pieces 1 bunch spring onions, thinly sliced 2 garlic cloves, finely chopped METHOD 1) Heat oil in a 20cm non-stick frying pan.

2) Add chipolatas and cook for 7-8 mins until browned.

3) Meanwhile, crack eggs into a large bowl and beat well together.

4) Stir in the bread, spring onions and garlic, then lightly season..

5) Heat the grill to medium.

Pour the egg mixture into the hot pan, then cook on the lowest heat for 6-7 mins, until the egg is almost completely set.

6) Place the pan under the grill for 2-3 mins until golden brown and cooked through.

Slide on to a chopping board and cut into wedges..

CHOCOLATE FONDUE & TOASTED MARSHMALLOW INGREDIENTS 400g dark chocolate 85g unsalted butter 284ml carton double cream 300ml milk 1 bag marshmallows, for dipping METHOD 1) Put the chocolate, butter, cream and milk into a saucepan, then heat gently, stirring occasionally, until the chocolate is melted and the sauce is smooth.

2) Thread marshmallows on to skewers, then carefully toast on the fire, or leave until cold.

3) Dip into the fondue and eat straight away.

GARLIC BACON BUTTY INGREDIENTS 6 rashers rindless back bacon 1 white country loaf Butter, for spreading 3tbsp tomato chutney 1 large garlic clove, peeled, cut in half METHOD 1) Heat a griddle or frying pan, then cook the bacon for 3 mins each side or until golden and crisp.

2) Cut 6 thick slices from the loaf and butter each one on one side.

3) Spread the chutney evenly over 3 slices of the bread and top each with 2 rashers of bacon.

4) Top with the other slices of bread, buttered side down, then press together well.

5) Return the butties to the pan over a medium heat (you'll have to do this in batches), then toast for 2-3 mins each side until golden.

6) Remove from pan, then rub both sides with cut side of the garlic clove.

7) Cut the butties in half and serve straight away..