Measure out 1 mug of good quality, strong bread baking flour (350ml mug) and ½ teaspoon of salt and put in a mixing bowl (or something that will do the job), ideally warm the bowl first.

Activate the yeast by adding 1 teaspoon of sugar, a pinch of flour, and 1 teaspoon of dried active yeast to a ⅓ of a mug of warm/hot water. Mix well and leave to activate – bubble and froth for a few minutes.

Once the yeast is activated and frothy, add it to the flour and salt mixture. Mix well and form into a single ball of dough. Adjust the consistency by adding warm water or a sprinkle of flour, if necessary.

Knead the dough by stretching it out and developing the gluten to make an elastic dough.

Oil your baking pan, such as a tiffin tin, and place the dough in the tin. Place a few green sticks or stones in the bottom of the oven billy can and place the tiffin tin inside. Place the lid on and warm and prove the dough near the fire until it doubles in size.

Scrape back the embers of the fire and place the oven in the middle. Push the embers back up against it and bake for 20-30 minutes. Check after 10-15 minutes and if the loaf looks like a loaf with a nice raised dome, replace the lid and cover with hot embers to finish baking.

To check if the loaf is cooked through, use a thin pointed stick as a skewer and push it through the top of the loaf. It should go through with little resistance and come out clean. Turn out the loaf and tap the bottom; it should sound hollow.

For the bannock recipe, mix ½ mug of good quality, strong bread baking flour, ¾ teaspoon of baking powder, 2-3 dessert spoons of milk powder, 1 teaspoon of sugar, and 1 dessert spoon of whole egg powder. Add sufficient warm water to create a slightly sticky but firm dough.

Prepare a stick for cooking the bannock and roll the dough out into a long sausage. Wrap the dough around the stick, leaving room between the twists to allow it to rise and cook. Cook over the embers until golden brown all over.

For flatbread, mix ½ cup of bread flour with some fat (such as butter or olive oil), herbs, and a little water to form a firm dough. Divide into 4 balls and roll out into thin round disks. Cook them in a hot and well-oiled pan, flipping occasionally until done. Alternatively, cook them directly on white hot ashes.