Leftover pulled pork from last night’s dinner becomes the ultimate indulgent camping breakfast – cheesy quesadillas with a zingy tomato salsa and mashed avocado. The trick is having everything prepared and ready to go because once they hit the hot plate they are ready in minutes.

1. Whisk the lime juice and zest with the chilli flakes and caster sugar and season with sea salt and freshly ground black pepper.

2. Add the tomatoes and toss to combine.

3. In a separate bowl, whisk the sour cream and mayonnaise with the paprika.

4. Heat the barbecue hot plate to medium and spray lightly with olive oil.

5. Put 3 tortillas on the hot plate and top immediately with mozzarella, pork and caramelised onions.

6. Sprinkle over the sliced capsicum then top with the remaining tortillas.

7. Cook for 1-2 min until the bases are golden and the cheese melting.

8. Carefully use a large fish slice to turn each tortilla and cook for 1-2 min on the other side.

9. Leave to sit for 1 min before slicing into quarters and serving topped with a spoonful of the mayo mix, the tomatoes, the lightly mashed avocado, thinly sliced red onion and some coriander leaves.