Bonfire spuds with paprika cream

1.Preheat oven to 200°C fanbake.

2.Tear off eight pieces of tinfoil big enough to completely encase each potato. Tear off eight slightly smaller squares of baking paper. (If cooking in a fire, wrap potatoes in two layers of tinfoil.)

3.Carefully holding the potato in your hand, cut a shallow cross in the top of each potato using a chopping motion.

4.Rub each potato all over with olive oil and lay on a square of baking paper. Lightly season with salt and pepper, wrap paper around potato, then encase in tinfoil. Make sure the paper and foil openings are aligned so it’s easy to get into the spud once cooked. (If you are cooking in bonfire embers, make sure there are no holes or gaps for ash and grit to get in.)

5.Bake potatoes directly on your oven rack or pop them, evenly spaced, on a baking sheet. Bake for 50-60 minutes. The potatoes are done when the insides feel completely soft when pierced.

6.Scoop the crème fraîche into a small bowl, sprinkle over the paprika and stir slightly to combine.

7.To serve, place butter sticks, paprika cream and parsley on a platter with some freshly grated parmesan if desired. Open the top of the potato packages, pinch the sides together to reveal the fluffy flesh and insert a piece of butter. Guests can then top with more butter, cream, parsley and parmesan cheese.