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Use a griddle pan to create the waffle look, if you only have a flat surface you can just call them flap jacks. It will still taste great!

Making the dough for pot bread is slightly easier than making the dough for roosterkoek as it’s not such an issue if you add a little bit too much water. The bread is baked in a pot and the dough is going nowhere, unlike a runny roosterkoek that will sink through the grid. Baking bread in a pot comes at a price though as you cannot see what is going on so burning the bread is a great risk.

Two of the most popular side dishes to the South African braai are the traditional braaibroodjieand a Greek salad. They usually meet on the plate. But then I decided to rather let some of the ingredients meet a bit earlier. It was a very successful meeting. These braaibroodjies are quite bulky and need to be braaied with care. Best practice is to use a hinged grid of adjustable width.

During the filming of this episode we used local produce from Prins Albert. Made sure you use good quality ingredients to have the best braaibroodjie!

To be able to prepare proper bread dough and bake roosterkoek over the coals of a fire is a huge step in the development of civilisation and in a person’s life. This is a skill that you will never unlearn and that will stay with you forever. It will create many years of fun and good eating times for you and those around you.

When you’re braaing, staring into the orange flames of a fire, you are taking a break from life. Similarly, when you are taking a break in the classical sense of the word, at school or work, you literally are taking a break. And so I conclude that braaing and taking a break are similar spiritual animals. Naturally, then, one of the most iconic break-time sandwiches should be done in braaibroodjie format. The Marmite/Bovril/Oxo and cheese sandwich does not have to be your ultimate favourite; you just need to have developed the basic palate to appreciate that it’s a very good flavour combination, hitting many of the right parts of your tongue at the right time.

Use this concept as a braaibroodjie though – buttered on the outsides and braaied golden brown on the heat of coals from your fire, adding a smoky golden crust and perfectly melted cheese centre – and you are hitting not just many but all of the right taste buds at exactly the right time. Take a break – eat a braaibroodjie!

Whereas the rest of the civilised world eats their scrambled egg on toast, the French (absolutely no surprises here) decided to be different and eat their scrambled egg right inside their toast. Now once you go to the effort of making French toast, it is imperative that you enjoy it with all the decadent trimmings. This means you go all the way and serve the French toast with braaied pineapple, fire-toasted pecan nuts and some honey. Not only does this meal taste great and look beautiful, it is also a great way to show off around the campsite when on holiday. Remember, breakfast is the most important meal of the day. This is South African toast.

There is a very good reason why you need to learn how to nail this recipe. One night, around the campfire, you’ll be able to casually mention that you’ll serve freshly baked blueberry muffin with breakfast in the morning. No one (except the other enlightened braaiers who’ve read this book) will take you seriously. Until the next morning that is, when you do exactly that.