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There is an alternative way to 'bake' the spuds with only the two rings and the grill - wrap them in foil and steam them in their skins til they are cooked, then get the skin crispy by puting them under the grill and turning frequently - it's only worth doing this if you are cooking something that needs a fair bit of time to go in them though (you steam them over whatever it is) as they take quite a time to cook.

You can get the chinese type bamboo steamers really cheaply in chinese supermarkets, along with a 'trivet' to stand them on, they also have the advantage of being light and pretty tough - two or three of these makes a two ring hob really versatile. I have used all kinds of things too though - eaten a shop bought quiche for lunch, then saved the foil container, stuck holes in it with a kebab skewer and used it as a steamer. Cooking things inside the can in a pan of water as mentioned, means less washing up and the same pan used to heat two things. There are quite a lot of 'one pot' cook books on the market with lots of ideas, as well as lots and lots of recipe websites.

The way I approached it, when i just had the coleman dual burner with no grill, was to think of the things i really like to eat, then work out how to make them work with only two rings. When I tried thinking 'what can i make with two rings?' my mind just went blank staring at empty pans and feeling that interesting food was impossible. Having used my ingenuity to create a favourite meal with just the two rings meant I got a huge sense of satisfaction as well as top grub! I hope there's something there that helps!