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Mike & Pat Smith’s Chicken Amatriciana Traybake

Mike & Pat Smith


  • 1 long chilli
  • 3 tbsp olive oil
  • 3 tbsp tomato purée
  • 3 cloves garlic
  • 6 boneless skinned chicken thighs
  • 100g cubed chorizo
  • 6 sprigs of thyme
  • 250g small new potatoes
  • 200g vine cherry tomatoes


  1. Fire oven to obtain a temperature of about 240c push fire to back of oven.
  2. Split chilli length ways and remove stalk. Place in blender with the olive oil, tomato purée and garlic. Blend into a paste.
  3. Coat chicken thighs with paste and place in baking tray with potatoes and mix together, add sprigs of thyme. Place in oven for 30 minutes.
  4. Add chorizo stir in and cook for another 15 minutes, then add tomatoes and cook for around another 15 minutes until tomatoes and chicken is cooked.
  5. Serve with bread to mop up the sauce.

To check out Mike & Pat’s oven photo’s click here!

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Wood-Fired PRIMO Oven, Launch Success at The New Forest Show 2010

The Stone Bake Oven Company’s  Primo Oven launch took place at the New Forest Show on the 27th, 28th and 29th July this year. The Stone Bake Oven Company wowed the crowds by blazing their unique “Ragazzo” Oven, a bespoke brick-built oven on wheels and the new Primo Oven, a compact, outdoor wood fired oven – drawing in spectators with pizza workshops and free tasters over the three day event.

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