May’s two bank holiday weekends offer the chance to cut loose from the workaday routine and swap the same-old, same-old for fun new dishes that cry out to be devoured round the campfire. Whether your adventure takes you deep into the great unknown – or just to the end of the back garden – is up to you

RECIPES AND FOOD STYLING JEN BEDLOE PHOTOGRAPHS CLARE WINFIELD STYLING WEI TANG

Breakfast eggs with chorizo, avocado and feta, p40

Camping evokes childhood memories of Enid Blyton-style dens in the back garden, of being surrounded by pals at school camp or on holiday with friends – there’s a freedom to being under canvas, and eating also tends to be less formal but more pleasurable. With the help of my two little campers I’ve pulled together dishes ideal for outdoor feasting, from crowd-pleasing one-pots to laid-back breakfasts that will keep everyone well fuelled for a day of merriment JEN BEDLOE, FOOD EDITOR

Satisfyingly chewy flapjacks

‘Jam jar’ pancakes with berries and crumbled flapjacks

MAKES 10-12 PANCAKES. HANDS-ON TIME 25 MIN, OVEN TIME 20-25 MIN

MAKE AHEAD

Make the flapjacks 1-2 days before the big day. Once they have cooled, pack in an airtight container. Take some with you to eat as they are – a handy energy bar – and, crumbled, they can double up as granola.

FOOD TEAM’S TIP

Rather than whisking up the batter in a bowl, we’ve made ours in an easier, fun way by shaking it in a large sealable jar.

FOR THE FLAPJACKS

• 175g unsalted butter (with a pinch of salt added)

• 75g golden syrup

• 75g demerara sugar

• 250g fine-milled porridge oats

• 2 tbsp sesame seeds and/or chia seeds

• 30g flaked almonds and pine nuts or go for a mixture of both