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Andy Mogg’s Pulled Beef Lasagne

Introducing another special guest recipe! This one is from one of our very loyal customers, Andy Mogg – a Mezzo 76 owner, blogger and a keen, active Stone Bake social follower! Enjoy his delicious wood fired pulled beef lasagne.


I cooked the brisket in the slow cooker then finished in my Wood Fired Oven but you could do it all in the oven or in a pan if you don’t have a slow cooker. Depending on how you cook the beef you may need a bit more red wine or some beef stock/hot water.

A Mogg pulled beef lasagne_Fotor


2 tbsp olive oil
1 red onion, peeled
1 large carrot, peeled
2 cloves garlic, peeled
2 pinches dried oregano
2 star anise
1 beef stock cube
10 chestnut mushrooms
500g Brisket of beef chopped into huge chunks..the bigger the better.
1 tbsp tomato purÈe
1 tbsp Worcestershire sauce
2 bay leaf
300ml good quality red wine
2tbsp corn flour
1 x 400g tin chopped tomatoes with herbs
Salt and freshly ground black pepper

For the sauce

25g butter
25g flour
300ml milk
Pinch of ground nutmeg
100g Cheddar cheese, grated
30g Parmesan cheese, grated
6 sheets of ënon-cookí lasagne sheets


Coat the meat in the corn flour and season with salt and pepper.

Grate the carrot and finely slice the onion, chop the mushrooms, and crush the garlic, Heat the olive oil in a pan before frying the carrot, garlic onion and mushrooms together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce, star anise and a little salt and pepper. Allow the onion and mushroom to soften before making a well in the centre of the pan. Place the chunks of meat in the middle of the pan and stir well. Crumble in the stock cube then add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Tip into your slow cooker and cook for 6-8 hours on medium.

When the meat is tender and will pull apart, remove the bay leaf and star anise, then pull the meat into long strands using two forks, mix with the sauce. At this point if you think it’s all a bit runny then you can reduce in a pan on the hob. Pre-heat your wood fired oven then let it drop to around 200 degrees..

To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

Spoon half of the meat and sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.
Finish with the grated Parmesan and sprinkle with another pinch of oregano and some grated nutmeg. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.
Serve with a huge side salad and some garlic bread (you could also do this in your WFO), oh and the rest of the wine.

Be sure to follow Andy on Twitter  for all his latest foodie thoughts and check out his blog!


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The Gallagher’s Cider Chicken

Cider Chicken


A wonderful guest recipe from Joe & Mary Gallagher – simply delicious!

“The oven is the centrepiece of our outside kitchen and it has proved to be so popular with our family and friends that we are now having more parties than ever.”


  • 1 Large Chicken
  • 1 440ml Can of Cider
  • 4 Large Potatoes cut into small chunks
  • 2 Quartered Eating Apples
  • 1 Large Onion
  • 2 Cloves of Garlic
  • 3 Sprigs of Rosemary
  • 3 Sprigs of Thyme
  • Olive Oil
  • Salt and Pepper


Heat the oven to approx. 250* C and as the fire dies down push the coals to the back of the oven.

In the meantime, in a suitable roasting tray, lay a layer of coarsely chopped onions and garlic together with the rosemary and thyme sprigs.

Prepare the chicken by rubbing into the skin sea salt and olive oil and season with ground pepper. Next insert the opened can of cider into the cavity of the chicken and stand the chicken up in the roasting tray. Lay the potatoes and apples around the chicken, on top of the onions, and pour over a little olive oil.

Place the tray in the oven at approx. 225* C, we leave the door open, and leave to roast for approx. 1.5 hrs turning the tray every 20 mins to ensure even cooking. We have found that we need to add a little more wood to the fire once or twice throughout cooking to maintain the temp at around 180*C.

After 1.5 hrs check the chicken by inserting a small knife into the thigh. If the juice runs clear the chicken is cooked.

Most of the cider will have evaporated and been absorbed by the chicken making it incredibly moist and beautifully flavoured.

Take the chicken out of the tray to set aside to rest. Remove the potato, onion and apple mix and set aside in a warm place. Remove the can from the chicken and pour any remaining cider into the tray. Stir with the residual juices in the tray and use to pour over the carved chicken and serve with the potato, onion and apple mix.

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The Smith’s Rib of Beef with Roasted New & Sweet Potatoes

Mike & Pat Smith have done it again with this mouth watering beef guest recipe! A perfect dish for your wood fired oven.

Smith's beef 1



For Beef:

  • Rib of Beef (calculate one rib or two people).
  • Black Pepper Corns
  • Rock Salt
  • Fresh Rosemary
  • Garlic
  • Olive Oil
  • Onion


For Roast Potatoes:

  • New Potatoes
  • Sweet Potatoes
  • Cherry Tomatoes
  • Mixed Sweet Baby Peppers
  • Rock Salt
  • Ground Pepper Corns
  • Olive oil
  • Good Quality Balsamic Vinegar

Remove rib of beef from fridge a good two hours before cooking to get to room temperature. Grind together the pepper corns, salt, rosemary & garlic, then add olive oil to form a paste. Cut a large onion into thick slices and place in shallow roasting dish to form a base. Pat dry the rib of beef and coat with the paste and place on top of the onion. Fire your oven for about an hour to bring it up to cooking temperature and push fire to rear of oven. Place roasting dish with beef in centre of oven, maintain a small flame and burning embers.

Peel sweet potatoes and cut into small chunks equaling size of new potatoes. Place in roasting dish and sprinkle with olive oil and season with salt and pepper. This will require about one hour to cook, so will need to be put in the oven with the beef an hour before you need to serve. (Remembering that your beef will need 20 to 30 minutes resting time). After approximately 30 minutes add the cherry tomatoes and sweet peppers, sprinkle with the balsamic vinegar and cook for a further 30 minutes.


Cooking Time

The beef will require around 15 to 20 minutes per 500g plus an extra 15 to 20 minutes. (The beef pictured weighed 1675kg and took one hour to cook. I used a digital probe thermometer to obtain an internal temperature of 54c to give medium rare). After removing from oven it will also need a further 20 to 30 minutes resting time, cover with a double layer of foil and tea towel to keep warm.


Smith's beef 2



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Guest Post – Maple Plank Wood Fired Salmon

We are delighted to share with you a guest recipe from our friend Marcus Bawdon. This recipe would be perfect for cooking in your wood fired oven at home. Marcus lives in Devon and loves to cook, grow his own produce and photograph food. His website focuses on outdoor cooking, how-to videos and a food blog of incredible recipes! He even has an e-book available for download on Amazon. So here it is, Marcus’ Maple Plank Wood Fired Salmon…enjoy!

Maple Plank Wood Fired Salmon

A great way of cooking delicate fish in a wood fired oven is on a wooden plank, this method works so well with a thick salmon fillet, adding extra smokiness and keeping the inside from drying out.

wood fired salmon stone bake oven company3

  • Dry Cure

A dry cure is perfect to make the most out of salmon, the best flavour balance for me is 50/50 demerara sugar and sea salt, a couple of handfuls of dry cure is enough for a salmon fillet like this. Rub in well and wrap in clingfilm, leave overnight in the fridge to cure.

Rinse off the cure in the morning, pat dry with a kitchen towel and leave in the fridge uncovered for 4-6 hours to form a sticky pellicle.

  • Plank

Pre-soak a wooden plank that will fit your salmon fillet for a couple of hours, I chose Maple, but oak would work well, as would most hardwoods or fruit/nut woods. Soaking stops the plank from burning too quickly.

  • Wood Fired Oven

Set up your Wood Fired Oven for a medium heat, I was aiming for 240-260degC in the middle of the oven, and used my favourite silver birch for the fire, which has a sweet hunger inducing smoke. You could also do this on a BBQ with a lid.

wood fired salmon stone bake oven company4

Place the salmon on the plank, and then plank into the oven, just inside the door, keep an eye that the salmon doesn’t burn if the oven is running hot, and turn the plank around so all sides cook. The salmon should take 20 minutes or so, I brushed mine with a mix of 4tbps Maple Syrup mixed with a dram of Single Malt Whisky for the last 5 minutes to build up a glaze.

I served the salmon with boiled potatoes with chopped parsley and butter, and a whisky mustard cream sauce. To make this, reduce down 50ml single malt whisky in a saucepan, stir in a teaspoon of wholegrain mustard, and 6 tbsps double cream, season with sea salt and coarse grained black pepper, warm through, and drizzle over the salmon.

  wood fired salmon stone bake oven company1wood fired salmon stone bake oven company5   wood fired salmon stone bake oven company2

If you enjoyed this recipe please let Marcus know by tweeting him @devonwoodsmoke and if you tackle the recipe yourselves please be sure to share your photos with us!

For all the latest Stone Bake news & updates be sure to follow us on FacebookTwitterInstagram and Pinterest!


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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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Mike & Pat Smith’s Roast Loin of Pork with Ginger & Garlic

We are delighted to share with you a guest post from Mike + Pat Smith, our valued customer’s who have been so kind as to share their new favourite wood fired recipe with us! Let us know what you think…

It was a beautiful sunny Sunday, took the opportunity to fire up the oven for the first time this year. Thought we would like to share the recipe with you.

Roast Loin of Pork with Ginger & Garlic

mike pat roasted pork loin mezzo stone bake wood fired oven


850g Loin of Pork joint

Fresh Ginger, cut into match sticks

2 Cloves Garlic cut into slices

18g Lo Salt

300ml Water

Rock Salt

1 Cooking Apple

1 Onion



  • Ensure that the pork joint skin is dry, wipe with kitchen towel and leave in the fridge to dry out over night.
  • Mix the Lo Salt with the water. In a shallow dish place the pork joint skin side up. Pour in the salt and water solution just level to the underside of the skin and leave for 2 hours. (This will keep the pork joint tender and moist during cooking).
  • Remove from the salt solution after 2 hours. Score the skin with a sharp knife at around 15mm centres. With a small thin sharp knife pierce through the skin into the meat in several place.
  • Push the fresh ginger matchsticks and garlic into the pierced slits ensuring that the ginger and garlic goes into the meat. Turnover and repeat on the flesh side of the meat.
  • Slice the apple and onion and place in a roasting pan with metal rack inside, place the pork joint on top skin facing up. Wipe skin with kitchen towel to ensure the skin is dry and then rub rock salt over the skin ensuring the it goes well into the scores.
  • Place in the wood oven at about 250 to 280 deg C with a small flame. Leave for around 30 minutes. Make sure there is not too much flame as this might burn the skin. Then leave in the oven with the flame going out and the temperature reducing to about 180 to 200 deg C for around 1 hour.
  • If you have a probe thermometer the temperature in the centre of the the joint should be 145deg F. Remove from the oven cover with foil and leave to rest for 20 to 30 minutes. Carve and serve.
  • In the meat resting time we cooked roasted carrots with honey and fennel seeds and served with a zingy lime rice salad.

Best regards,

Mike & Pat Smith

(Mezzo 76 )

View more photographs of Mike and Pat’s oven here.