July 22, 2021, 7:12 pm
Traditionally people would have used whatever wood grew locally to them to burn in their woodfired ovens - head outside, pick up some fallen wood, chop it up and start their cooking. So that would mean olive wood in the olive groves of the Mediterranean, apple in the orchards of…Read more »
July 22, 2021, 10:53 am
Potatoes must be the ultimate vegetable - versatile in so many ways. Cooking them in a gratin is a great way to use up some of the falling heat in your woodfired oven and creates meltingly tender layers of potatoes with a golden brown topping. They can be layered up…Read more »
July 20, 2021, 3:43 pm
Think of soup and I think of rustic beany winter warmers, ready for lunch after a dog walk on a coldy winter day, not something for this scorching sunny weather. However gazpacho is just the soup to cool you down when the sun is at its hottest. Just remember to…Read more »
July 15, 2021, 1:10 pm
We love seeing so many of you here at the cooking school on our woodfired courses; it's fantastic how this cooking we love is really growing and becoming increasingly mainstream. One question always seems to crop up when we ask people what they really want to get to grips with…Read more »
