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Christmas Tree Tear & Share

This recipe was made for Christmas parties – perfect for sharing and as an accompaniment to all those other nibbly Christmas food goodies!

You’ll need:

  • Freshly prepared Stone Bake pizza dough
  • 4 oz, cream cheese
  • Shredded mozzarella or Italian blend shredded cheese
  • 2 tablespoons butter
  • 1 clove garlic, minced very fine
  • 3 tablespoons freshly chopped basil and rosemary
  • 1 small bowl of warmed Stone Bake’s secret tomato sauce for dipping

Christmas Tree Tear & Share

Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) This recipe is perfect after roasting or pizza cooking as the oven is already hot and saturated with heat. Let the oven temperature gradually cool to baking temperature, for this recipe around 250° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.

Lay your pizza dough on a work surface and stretch to a 10 x 15 inch size. Using a pizza cutter, cut the dough into 36 equal squares. In a small bowl, combine cream cheese and shredded cheese. Mix well.

Add one tablespoon of the cheese mixture to each dough square. Make a ball with the dough, sealing the edges. Place on your pizza peel in a Christmas tree form as shown in the photo above. Bake for 15 minutes or until golden brown.

After removing from the oven, brush with butter and sprinkle with chopped herbs. Serve the tear and share with a pot of Stone Bake’s secret tomato sauce for some serious dipping!

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Stone Bake’s Spinach & Artichoke Pizza Bianco

This is wood fired Italian white pizza at it’s yummiest – we just cannot get enough of it!

Spinach-Artichoke-White-Cheese-Pizza-Stone Bake-Wood fired 2


  • 1 Tablespoon olive oil
  • 3 cloves roasted garlic, finely chopped
  • 150g grated Parmesan cheese, plus more for sprinkling on top
  • Shredded mozzarella cheese
  • Jar of artichoke hearts, drained and quartered
  • Fresh spinach (amount of your desire)
  • Freshly ground pepper


Prepare the pizza dough as explained in Stone Bake’s pizza dough recipe.

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.

Mix the olive oil and chopped or crushed garlic together in a small dish. After waiting 15 minutes, spread olive oil/garlic mixture over the crust and the pizza base. Top with a sprinkling of Parmesan, the mozzarella cheese, artichokes, and spinach. Season with a little bit of freshly ground pepper!

Place in the centre of your wood fired oven! It will only take 1 minute for your pizza to cook so make sure you carefully rotate it to ensure an even cook or until the crust is lightly browned and ever so slightly charred in places (your preference but we like it a little bit like this) and the cheese is bubbling.

Serve with a sprinkling of the remaining Parmesan cheese and get stuck in!

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Stone Bake’s Easy Peasy Pumpkin Soup – Thai Style

It’s the time of year to make the most of all those seasonal pumpkins and squashes around! This spicy little number is sure to keep you warm and cosy this winter.

Stone Bake. Soup. Cooking. Recipes

  • ½ kg pumpkin or squash, peeled and roughly chopped
  • 4 tsp sunflower oil
  • 1 onion, sliced
  • 1 tbsp grated ginger
  • 1 lemongrass, bashed a little
  • 3-4 tbsp Thai red curry paste
  • 400ml can coconut milk
  • 850ml vegetable stock
  • lime juice and sugar, for seasoning

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, season with salt, pepper, lime juice and sugar. Serve drizzled with the remaining coconut milk and scattered with chilli (if you like it spicy) and pumpkin seeds for decoration!

Thai pumpkin soup.woodfired.roasted.stonebakejpg


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Pumpkin Topped Pizza With Crispy Sage

We love to make use of the seasonal produce in the supermarkets and as we’ve just had the first day of Autumn, it won’t be long before pumpkins take over the vegetable aisles! Taking advantage of this, but in keeping with everyone’s favourite snack to cook in a wood fired oven, here is an autumnal pizza recipe!

pumpkin pizza


• Pizza dough
• 1 x Small butternut squash or pumpkin
• 2 x Garlic cloves
• 1 x Handful of parmesan cheese
• 1 x Handful of your favourite cheese
• A bunch of sage
• Nutmeg
• Olive oil
• Salt and pepper


1. Bring your wood fired oven up to optimum temperature and allow it to cool down to approximately 250 – 300 degrees C.

2. Prepare your pizza dough – we know a great recipe 😉

3. Whilst your pizza dough is proving, prepare the pumpkin or squash by peeling, de-seeding and slicing it into thin slices.

4. Place the slices into a cast iron roasting tray, drizzle with olive oil, crushed garlic and salt and pepper then place into your oven to roast for around 20 minutes or until the edges start to brown. Keep your oven door ‘half in, half out’ during this time to keep heat within the oven.

5. Whilst the pumpkin or squash is roasting, knock out your dough ball(s) onto a floured pizza peel ready for topping.

6. Lay your favourite cheese straight onto the pizza dough. Ricotta works great with this recipe!

7. Layer on the roasted pumpkin/squash slices and sage leaves and finish everything off with a healthy glug of olive oil, salt and pepper, grated parmesan and grated nutmeg.

8. Bring your oven back up to optimum temperature by adding more wood to the fire. Perfect pizza cooking temperature is between 400-450 degree C. Insert your pizza into the oven.

9. Cook for 1-2 minutes until the crust has risen and the sage has crisped, ensuring you are turning the pizza regularly.

10. Cut into slices, get stuck in and enjoy!

TOP TIP – Sprinkle some of your pumpkin’s seeds over the pizza befire cooking in the oven for extra crunch!

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Stone Bake’s Seasonal Apple & Dark Fruit Crumble

apple & dark fruit crumble. stonebake. woodfired

We’re encouraging you to get wood fired cooking over the autumn/winter months with this scrumptious winter warmer – Treat yourself, it’s too yummy not to try!

For the fruit

  • 4 Bramley apples, peeled, cored and sliced
  • 300g (10oz) frozen dark fruit – we use blackberries/blueberries
  • 1tsp ground cinnamon
  • ½tsp ground cloves
  • 2tbsp sugar

For the crumble

  • 100g (4oz) plain flour
  • 85g (3½oz) unsalted butter, chilled and cubed
  • 100g (4oz) blanched whole almonds
  • 4tbsp caster sugar
  • A couple of pinches of demerara sugar

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a baking environment. Maintain the temperature at 150 degrees C. For more information, please refer to our Cooking Techniques Guide.

Put the apples, dark fruit, spices and sugar into a bowl and toss everything together. Transfer to a greased 1.7l (3pt) baking dish.

Put the flour, butter and almonds into a food processor. Pulse briefly to form a mixture that resembles breadcrumbs. Stir in the sugar and spoon the mixture over the fruit. Lightly sprinkle the demerara sugar over the top for that added extra scrum factor!

Place the dish on a baking sheet and put in your wood fired oven for 30 to 40 minutes until the fruit bubbles and the crumble is deliciously golden brown on top.

Serve with a hot vanilla custard and commence the tummy pleasing face feeding!





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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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Tom’s Wood Fired Beef Wellington


Perfect for a Sunday gathering with friends and family – try out Tom’s unbelievably delicious recipe!

Ingredients for the Duxelles:

  • 3 pints (1 1/2 pounds) white button mushrooms
  • 2 shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh thyme, leaves only
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Ingredients for the Beef:

  • 1 (3-pound) centre cut beef tenderloin (filet mignon), trimmed
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 12 thin slices prosciutto
  • 6 sprigs of fresh thyme, leaves only
  • 2 tablespoons Dijon mustard
  • Flour, for rolling out puff pastry
  • 1 pound puff pastry, thawed if using frozen
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon coarse sea salt
  • Minced chives, for garnish

Ingredients for the Green Peppercorn Sauce: 

  • 2 tablespoons olive oil
  • 2 shallots, sliced
  • 2 cloves garlic, peeled and smashed
  • 3 sprigs fresh thyme, leaves only
  • 1 cup brandy
  • 1 box beef stock
  • 2 cups cream
  • 2 tablespoons grainy mustard
  • 1/2 cup green peppercorns in brine, drained, brine reserved

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

To make the Duxelles:

Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

Green Peppercorn Sauce:

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; sauté for 1 to 2 minutes, then, off heat, add brandy and flambé using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, and then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

To prepare the beef:

Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the centre of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef – saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife – this creates vents that will allow the steam to escape when cooking. Bake in your wood fired oven for 40 to 45 minutes until pastry is golden brown. Remove from oven and rest before cutting into thick slices.

Serving suggestion:

Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Potatoes, and Warm Wilted Winter Greens.

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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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Wood Roasted Lamb Stuffed Aubergines with Manchego Cheese

This is a delicious dish that will warm the cockles in those chilly Autumn evenings!

Stuffed. Aubergines. wood fired. Baked. Stone Bake


  • 4 Aubergines
  • 6 tbsp Olive oil
  • 1 Medium onion finely chopped
  • 4 Garlic cloves, finely chopped
  • 1 Large red pepper, seeded and chopped
  • 1.5 tsp cumin
  • 1 tsp cinnamon
  • 0.5 tsp Freshly ground nutmeg
  • 1 tsp paprika
  • 1 Large pinch of crushed dried chillies
  • 500 g (17.6oz) Minced lamb
  • 6 tbsp of Stone Bake’s tomato sauce
  • 100 g (3.5oz)Manchego cheese, grated
  • 1 pinch salt and freshly ground black pepper

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

Cut each aubergine lengthways through the stalk, then score the flesh in a criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them on a baking tray and drizzle each half with 11/2 teaspoons of the oil, season with salt and bake in your wood fired oven for about 30 minutes or until the flesh is soft and tender but not browned.

Heat the remaining 2 tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the minced lamb and fry for 3-4 minutes or until all the meat is lightly browned. Stir in the Stone Bake tomato sauce and leave to simmer for 5 minutes.

Remove the aubergines from the oven, carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm thick. Stir the flesh into the lamb mixture with 1/2 teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake for a final 9-10 minutes until they are looking deliciously golden brown!




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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!

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