Campsite cuisine

Like most schools, our school had a “Year 7 induction week”. One year I went to visit the group that were having their overnight camp, and I went to join them for their evening meal, which they were all cooking over open fires (appropriately supervised of course!) with the food stuffs that they had brought with them. Upon arrival I was quickly summoned over to one group of boys who were keen for me to sample the culinary delights that they were in the process of preparing. With great aplomb, the Head Chef, who seemed to have more charcoal over his face than was on the barbecue, was insistent that I sample their meal of grilled fish fingers.

In his introduction, the Head Chef said “You’ll love the taste of these Sir, they are nice and soft on the outside yet surprisingly crunchy on the inside”. I did, very delicately, have to explain to the chef that the fish fingers were clearly still frozen and it would be in their best interests it they reconsidered their menu.