My sister Sara made these for us, and they were so delicious that I asked her for the recipe, which was from a book by Mary Berry.

They freeze well.

You could prepare them at home and then take them to your campsite in a cooler. No plates needed if you serve them in pitta breads, so no washing up!

Step 1: Ingredients

450 g minced lamb
1 small onion
1 clove garlic
20 g fresh ginger
15 g fresh coriander, leaves and stalks
1 teaspoon Harissa
1 egg
1 heaped tablespoon rolled oats
1 teaspoon salt
Black pepper

Step 2: Make the Kofta Mixture

Use a food processor to finely chop the onion, garlic, ginger and coriander. Transfer to a bowl and add all the rest of the ingredients. Mix well using your hands. Chill for at least 30 minutes to firm up (can be left overnight).

Step 3: Shape the Koftas

Divide the mixture into twelve. Shape into ovals - I used bamboo skewers (soaked in water) but you can just make sausage or burger shapes.

Step 4: Cook and Serve

Grill, barbecue, or cook on a griddle until cooked through.

Serve in warmed pitta breads with shredded lettuce and onion, yoghurt mixed with mint and coriander, and chilli sauce to taste.