December 12, 2022, 11:48 am
When we are huddled up hiding away from the Troll of Trondheim, or whatever the latest chilly blast from the East is called, we want comforting, warming food and this chicken dish with chorizo and chickpeas ticks those boxes. It will happily feed 4 people, probably 6, and uses chicken… Read more »
November 4, 2022, 7:18 pm
Many people on our woodfired courses have said how much they want to make better use of the retained heat in their woodfired oven after a pizza session or a roast lunch. Often their early attempts have resulted in a pan of either uncooked ingredients or burnt offerings as the… Read more »
October 25, 2022, 12:26 pm
Wow what a weekend - despite the changeable (!) weather, this year's Dartmouth Food Festival was a huge success so our congratulations to Julie the Festival chair and her team. From the chefs' dems to the markets to the talks and book signings, wine tastings and events, there was something… Read more »
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 »
June 23, 2021, 4:24 pm
If you've fired up your refractory oven and done some high heat cooking in it, then it makes so much sense to use that retained heat you've pumped into it to do some slow cooking. Traditionally this is how a village bakery oven would be used certainly in France -… Read more »
June 9, 2021, 5:13 am
These Portuguese Custard Tarts are a complete joy - a classic combination of creamy custard, crispy pastry and a slightly charred top to cut through the sweetness. Much more than the sum of its parts, if you get it right, your friends and family will be clamouring for more! Like… Read more »
June 2, 2021, 7:07 pm
What a great dish this is - when we made it, everything went quiet afterwards as the whole team was tucking in as it was so delicious. Just think - a one pot meal so not much washing up, lots of flavours, lots of colours and you can do all… Read more »
