Wonderful food, a warm welcome and a beautiful location.


Our blog about random events, recipes and goings on at the Manna from Devon Cooking School.


Manna from Devon Cooking School

Lentil Pancakes in the Wood Fired Oven

February 17, 2020, 7:44 am

We love a pancake - sweet or savoury. Make them with lots of different flours for different results and tastes - wheat flour, buckwheat, rice flour, gram flour, yeasted, non-yeasted, little, big, thin or thick. Something for every occasion. This a great dish to make for Shrove Tuesday or any… Read more »

Hot Vegetable Salad with Canellini Beans & Poppy Seeds

February 16, 2020, 4:07 pm

Having done mainly vegan January, we're carrying on with the pulses as we loved them so much. Such versatility, loads of flavour and a great source of protein. Here's today's lunch rustled up with a tin of beans and some veggies. It will feed 2 as a vegetarian/vegan lunch or… Read more »

The Tangzhong Bread-Making Method

February 10, 2020, 12:22 pm

Since the start of the year we have deliberately upped our intake of wholegrains. Daily porridge, brown rice, wholewheat pasta and a lot more wholemeal flour in the breads we've been baking. It's been a simple but very worthwhile change to our diet. However, we do like our bread reasonably… Read more »

Building a Wood Fired Oven, Alpujarran Style - or How (not) to Build a Clay Oven

February 5, 2020, 5:06 pm

Those of you who have been with us on our Alpujarran retreats may well remember the wood fired oven we used in the garden in Jubar. You will certainly remember the location - a wide open space with fruit and olive trees, overlooking the sweeping expanses down towards the Mediterranean… Read more »

Cheeses to use on your Wood Fired Pizzas

February 5, 2020, 3:44 pm

We are often asked what's the best cheese to use on pizzas. Well partly it's a question of individual taste but we find that a mixture of a soft cheese like mozzarella and a hard cheese (Parmesan, Pecorino or Grana Padano) works best. Have a look at our YouTube video… Read more »

Our Spicey Dahl Soup Recipe - Warming Food for Gloomy February

February 5, 2020, 2:26 pm

We've said it before and we'll no doubt say it again but we do love a lentil. Tiny beads of red, green or grey that lurk in your store cupboard until needed and then spring into action - no overnight soaking required unlike some other pulses and quick to cook… Read more »

Wood Fired Planked Hake & Prawns with Fire Roasted Salsa

January 22, 2020, 9:41 am

Yes, that does say 'planked' hake and no, we haven't gone mad! Cooking on a piece of wood is an age-old technique and allows the food to take on a lovely smoky flavour whilst retaining its moisture. David used a piece of cedar for this recipe and alongside the hake… Read more »

Try not to set your wood fired oven on fire.....

January 21, 2020, 10:58 am

We love catching up with former students and hearing what they're up to. We had mixed feelings though when Sebastian emailed us with his wood fired adventures telling us the surrounding structure of his oven had gone up in smoke the first time he used it. He very kindly agreed… Read more »

Slow-cooked carrots with White Bean, Parsley and Lemon Salad

January 14, 2020, 4:27 pm

Writing this in the middle of Storm Brendan and Veganuary, it's time to turn to the fridge and see what we can rustle up for lunch. With the rain and wind buffeting the house and Scout the dog drying off after his walk, we've come up with some carrots, white… Read more »

Wood Fired Winter Vegetable Tagine

January 8, 2020, 10:57 am

A delicious vegetable tagine from the wood fired oven - full of warming flavours and colours. We've used plenty of Winter veggies but you can ring the changes to add whatever you have available. The veggie version only takes about 40 minutes so you can rustle it up much quicker… Read more »