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lizzieodonoghue
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Preheat the oven to 220˚C.For the spinach and herb mixture, heat a camp oven or heavy–based baking dish with over medium heat and add the butter. Fry the spring onion and garlic until fragrant, then add the spinach and cook until wilted. Remove from the heat, transfer to a bowl and stand until cool. Wipe the camp oven clean if you're going to bake in it later.Rub the flour, salt and butter together until it resembles coarse breadcrumbs, then add the milk and mix to a rough dough. Knead the dough for a couple of minutes, then add the spinach and herb mixture and fold through few times. It doesn't need to be fully combined. Transfer to a piece of baking paper and press into a disc about 5 cm thick and no bigger than the circumference of your pot. Score the top deeply into 8 wedges.Drop the damper and the piece of baking paper back into the camp oven (or alternatively just bake on a baking tray). Brush the top with milk, sprinkle over some flaked salt and pepper and bake for about 30 minutes or until risen and golden. Serve with extra butter. Photography by Adam Liaw.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.• Cook more Adam Liaw recipes