When my dad was alive and I was a kid we used to have a good bonfire in the garden. He always used to cook jacket spuds in the ashes by wrapping them in foil and dropping them in to the embers. The VERY best tasting jacket spuds EVER! Seemed to go really sweet. Get a similar effect now when I BBQ by sticking the spuds in foil in amongst the charcoal but doesn’t seem to get quite the same level of sweet taste. Maybe that is just down to the fact that the spuds would have been grown by my dad and were just dug up fresh, and also may just be whatever variety of spud he grew.
As others state, slathered in BUTTER! With Mum’s home made sausage rolls. Bliss. Bit poorly so am stuck in the house rather that being at a local cricket club Bonfire with my mates and their kids, which is pretty much of a let down to someone like me.
