September 26, 2019, 12:15 am
En papillote is just a way of cooking where you put the food into a parcel and then bake it. The parcel is typically made from paper but you can use aluminium foil or even banana leaves. It's a great way to cook fish in the woodfired oven as the…Read more »
September 25, 2019, 4:01 pm
It's a fabulous autumn for fruit - apples, plums, damsons, blackberries and on a walk in Dartmoor last weekend, there were trees covered in rowan berries. Obviously we couldn't leave them behind so brought a bagful home, along with a a big bag of cooking and eating apples that needed…Read more »
September 19, 2019, 12:15 am
Fruit Galette from the Woodfired Oven will make you look like a tip-top pastry chef even if you don't know one end of a rolling pin from another. Additionally you can use this recipe all year round depending on what fruit is in season or what's needs using up in…Read more »
September 11, 2019, 2:51 pm
Using a Dutch Oven in your Woodfired Oven is a great way to get stability for baking especially if your oven doesn't have any or much insulation. We're using this in the Morso Forno - a cast iron oven with no insulation. Here…Read more »
September 5, 2019, 5:09 am
Woodfired Gnocchi with Sage & Blue Cheese - another delicious vegetarian dish from the woodfired oven. Just imagine a piled high bowl of golden brown crunchy-on-the-outside soft-in-the-middle light potato nuggets in sizzling butter, savoury sage and melting salty blue cheese. Yes - that'll do nicely! All the work is done…Read more »
September 3, 2019, 8:52 am
In 2016 Holly travelled to Japan to stay with friends Nolly and Tom and explore some of the Japanese food culture, both ancient and modern. A truly remarkable journey with plans to return hopefully soon. Since then Nolly and Tom have moved into a new home - an unusually old…Read more »
