I made bread rolls once at Knockholt, I wrapped the dough in loose parcels of greased and floured silver foil, leaving enough room for the bread to expand and placed them around the edge of the fire just outside of the embers and they cooked beautifully in about 15 minutes, I might have a go at that again, I'm also looking out for another clay chicken brick (can't remember the correct name for it) at boot sales. The first time I cooked a chicken in one of those on the camp fire it was delicious, stuffed full of fresh herbs and lemon and then I sealed the two halves of the brick together with flour and water to stop the ash getting in, but the second year I tried it the pot broke into pieces still it's worth having another go.