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Manna from Devon Cooking School

Ciabatta from the wood fired oven

March 25, 2020, 2:57 pm

A great ciabatta is a marvellous thing - a crispy outside with an airy, light internal crumb ready to stuff with your favourite fillings. Check out how David makes our ciabatta in this week's video and do try it at home; a perfect project for your wood fired cooking for… Read more »

Wild Garlic Season

March 23, 2020, 10:49 am

Even though Iā€™m writing this in the middle of the Coronavirus outbreak with everyone hopefully self-isolating, Nature knows Spring is here. Despite the virus, the plants and trees are bursting with new growth and there's foraging to be done particularly of wild garlic and then lots to do with it… Read more »

Wholemeal Sicilian Pizza with Pesto & Spinach

March 20, 2020, 2:08 pm

Having really enjoyed the wood fired Sicilian pizza (Sfincione) we made a few weeks ago (do check that out here), this time we've gone off piste a little with no anchovies (whaaaaatt!!) and a wholemeal dough base. Really delicious as proved by the fact there was barely any left. Here's… Read more »

A sprout is not just for Christmas....

March 4, 2020, 11:11 am

A dog as we know is not just for Christmas ... and neither is a sprout! Available right through from September until March (if you're lucky) these little beauties from Brussels are extremely under-rated and should, we feel, be championed in all their glory outside the festive season. Despite in… Read more »

Sicilian Pizza from the Wood Fired Oven

March 4, 2020, 9:55 am

Sicilian Pizza, or Sfincione, is a great way to serve pizza to a crowd without having to endlessly bake super thin Neapolitan pizzas. Fun as a Neapolitan making session is, sometimes you just have to feed a crowd quickly and there's no better way to do it than with a… Read more »

Herring Season

March 2, 2020, 12:01 pm

Despite the generally foul weather, when your last choice of profession would probably be fishing, there are still boats going out to sea to catch what's around. And what's around in these waters this end of winter/start of spring is the fabulous silver darling - the oily herring. Generally not… Read more »

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 »

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