This month’s cookstrip for the Get Active supplement of Scouting magazine is a little unusual. Partly because the editors gave me a full page for a change, and partly because they were mining the archives for a bit of a vintage issue.

So instead of some modern piece of eccentric outdoor cuisine, dreamed up by Matt Jones or Del Wright, I’ve got an old-fashioned piece of eccentric outdoor cuisine, dreamed up by Robert Baden-Powell himself.

Obviously I’ve tinkered with the wording a little to make it fit, but I love the notion that keeping the mess of sticky dough on the inside of your jacket (and thus presumably smearing it all over your shirt as well) is infinitely preferable to looking a bit scruffy.