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Wood Fired Babaganoush & Cumin Flatbreads

Babaganoush should be smokey- which makes it even better when it’s made using a wood fired oven! The blackening of the aubergine at the start of the recipe is probably the most important step- this is when we’ll be creating all our smokey flavours- so don’t be afraid to really blacken the aubergine up!!


For the flatbread dough

  • 125ml Water
  • 200g Plain Flour, Plus extra for rolling and cooking
  • 1tbsp Toasted Cumin Seeds
  • 20g Butter, melted until it turns brown and smells nutty

For the Babaganoush

  • 1 Large Aubergine
  • 4 Cloves of garlic
  • 2tsp Ground Cumin, lightly toasted
  • 1tsp Tahini
  • 2tbsp Roughly Chopped Coriander
  • 2tbsp Yoghurt
  • Olive Oil


As a rolling flame is beginning to die down in your oven, pierce the aubergine several times all over with a fork, and using tongs, carefully pop the aubergine close to the wood embers and turn regularly until the skin is well blackened.

After 10-15 minutes, remove from the oven, wrap in foil, and pop back in on the opposite side to the fire.

Wrap the unpeeled garlic cloves in foil, and pop them next to the aubergine. Leave both parcels to roast for 15-20 minutes.

Meanwhile, combine all the flatbread ingredients to form a dough, wrap in cling film, and pop in the fridge.

When the time is up on the aubergine, carefully unwrap it, and peel and discard the skin. Put the flesh into a food processor and squeeze the garlic cloves out of their skin into the food processor. Add in the yoghurt, cumin and tahini, blitz for 5-10 seconds, season, and pop into a ramekin.

Next roll out the flatbreads as thin as possible whilst getting your fire back up to a rolling flame. Flour each flatbread well, and cook directly on the oven floor- the flatbreads will begin to brown and bubble when they’re ready.

Finally, to serve, top the babaganoush with a good lug of olive oil and the chopped coriander.

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Tear & Share Bread with Dukkha

Dukkah is a coarse, aromatic mix of nuts and spices that is delicious with home baked bread. Simply dunk the bread in some olive oil, then generously roll in the Dukkah. It’s truly delicious!


For the Dukkah

  • 2tbsp Flaked Almonds
  • 2tbsp Pistachio’s
  • 1tbsp Sesame Seeds
  • 2tsp Coriander Seeds
  • 1 ½tsp Cumin Seeds
  • 1tsp Coarse Sea Salt

For the white bread dough

  • 300g Strong White Bread Four
  • 175ml Warm Water
  • 12g Fresh Yeast
  • 8g Salt
  • 1 Tsp Soft Unsalted Butter

For the brown bread dough

  • 150g Wholemeal Flour
  • 150g Strong White Bread Flour
  • 180ml Warm Water
  • 12g Fresh Yeast
  • 8g Salt
  • 1tsp Soft Unsalted Butter


For the bread you will need to maintain the temperature in your wood fired oven at around 240°c.

The technique for making the doughs are the same for both, but usually best to do the brown first as it can take a little longer to proof.

Start by putting the flours and salt in a mixer. Whisk together the water, yeast and butter and gradually add to the dry ingredients. Mix for around 10 minutes until a smooth dough is formed. Repeat these steps for the white dough.

Put both doughs in separate bowls; loosely cover with tea towels and leave to proof for an hour or so.

Next, knock back the dough and divide into 12. Shape each into a ball and place 2 white balls, and 2 brown balls very close too each other on a lined baking tray. Repeat the process with the remaining balls.

Lightly cover the trays of bread with clingfilm and leave to proof again for 1 hour. Finally, bake in the oven for 16 minutes.

Moving onto your Dukkah, your oven will need to be at around 200°c. The key with Dukkah is to toast each ingredient individually, giving the tray or pan a quick wipe out each time!

Start by toasting the nuts, then the spices, ensuring they don’t brown too much!

Transfer all ingredients to a pestle and mortar and roughly pound- Dukkah should have quite a coarse texture so don’t go too mad making a powder!

There you have it! Grab some olive oil and get dunking!

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Roasted Cauliflower & Turmeric Soup

The health benefits of turmeric are vast and varied- and this recipe is a delicious excuse to get some in your diet! Roasting the cauliflower in your wood fired oven also brings out its natural nutty flavours making it even more delicious!


  • 1 Large head of Cauliflower, cut into florets
  • 1tbsp Turmeric
  • ½ tsp Ground Cumin
  • Pinch of Chilli Flakes
  • 2 Garlic cloves, roughly chopped
  • 1tbsp Sunflower Oil
  • 20g Butter
  • 1tbsp Olive Oil
  • 1 White Onion, Sliced
  • 600ml Milk


For this recipe you will need to fire up your wood fired oven to its optimum temperature and then allow time for it to cool until it reaches roughly 220°c.

Toss the cauliflower with the sunflower oil, all the spices and garlic, then season well. Transfer to a roasting tray and roast in the oven for 15-20 minutes, shaking occasionally.

Meanwhile, melt the butter with the olive oil and sweat the sliced onion with a good pinch of salt and pepper.

Once soft, add the roasted cauliflower, reserving a few florets to garnish the soup, mix together, and cover with the milk.

Allow the soup to blip away at the front of the oven for around 20 minutes, and then blend.

Top with some toasted flaked almonds and chilli flakes, serving with plenty of cumin flatbreads.

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Wood Fired Camembert

A close up of a whole wood fired Camembert. A piece of bread that has just been dipped into the cheese is being held above, dripping.

There isn’t a great deal of skill involved in this dish- but there is a great deal of flavour! Pick the best cheese you can find- it’ll make all the difference!


  • 1 Whole Camembert
  • 1 Clove Garlic, thinly sliced
  • 1 Sprig Rosemary
  • Pinch of Chilli Flakes
  • Olive oil OR Honey


To begin you will need to fire up your wood fired oven to its optimum temperature then allow to cool until it reaches around 180°c-200°c.

Whilst you are waiting for your oven to cool you can prepare your Camembert. Remove the cheese from its wooden box and score the top of the rind into diamond shapes. Now return to the base of its box, top with the remaining ingredients and drizzle with olive oil or honey.

Now pop your Camembert onto a high heatproof tray and bake in the oven for 12-15 minutes. Make sure you don’t overcook it- the cheese will begin to re-solidify.

Serve immediately with crusty bread.

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Wood Fired Jerusalem Artichoke Soup

They’re not from Jerusalem, and they’re not strictly an artichoke- but they are delicious! The natural smokiness of the Jerusalem artichokes really benefit from being cooked in a wood fired oven and this soup is a great winter staple.


  • 1kg Jerusalem Artichokes, peeled and sliced
  • 1 Large White Onion, sliced
  • 3 Cloves of Garlic, crushed
  • 100g Butter
  • 500ml Milk OR Chicken Stock
  • 75ml Double Cream


Firstly you will need to fire up your oven to its optimum temperature and allow your oven to cool to around 200°c.

Using a heavy bottom saucepan, melt the better and add in the onions, garlic and season. Once the onions and garlic has softened, add in the sliced artichokes and continues to cook until these begin to soften too.

Cover with the milk or stock, check the seasoning and continue to cook at the front of your wood fired oven for around 10 minutes.

Finally add in the cream and blend the soup! To serve drizzle with some olive oil-or truffle oil if you really want to show off!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

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Stone Bake’s Broccoli & Stilton Soup

This is a perfect recipe for your leftover cheese! A delicious broccoli soup with that salty tang of Stilton – YUM!

Stone Bake Stilton amd Broccoli-soup-recipe

You’ll need:  

  • Onion, diced
  • 1 tablespoon olive oil
  • 2 broccoli, chopped
  • 2 potatoes, peeled and cubed
  • 1L chicken stock
  • 100g Stilton cheese

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down and maintain the temperature at 100 degrees C. For more information, please refer to our Cooking Techniques Guide.

In a large pot, cook onions in olive oil in your wood fired oven until translucent. Remove from the oven and stir in broccoli and potatoes and place back in oven to cook until vegetables begin to release their moisture. Remove the pot from the oven and pour in chicken stock,  the heat of the oven should bring to the soup to the boil, then reduce heat and simmer until vegetables are tender for about 20 minutes. Remove from the oven for it’s final time and let the soup cool slightly. Stir in cheese until melted. Puree the soup in a blender or food processor or with an immersion blender.

Ideal to serve with crusty home made Stone Bake bread and a light sprinkling of salt and cracked black pepper – mouth watering!!

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Ham Potato Cakes with Chutney Dip

A close up of two ham potato cakes. They are on a white plate.

Leftover Christmas ham? These crispy golden potato cakes are a delicious way to use it up!

Stone Bake Ham & Potato cakes

You’ll need:

  • 800g potatoes, peeled, cut into 5cm pieces
  • 165g chopped leg ham
  • 1 egg, lightly beaten
  • 4 spring onions, thinly sliced
  • Parsley leaves, chopped
  • 1 1/2 teaspoons hot English mustard
  • Dried breadcrumbs
  • Olive oil
  • Chutney of your choice

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.) Let the oven temperature gradually cool to baking temperature, for this recipe around 200° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.

Bring the potatoes to the boil in a saucepan, drain and mash as above.

Add ham, egg, spring onions, parsley and mustard to potatoes. Season with salt and pepper. Stir until combined. Using 1/4 cup mixture at a time, shape potato mixture into twelve 2cm-thick cakes. Place breadcrumbs in a shallow dish. Lightly coat the potato cakes in breadcrumbs.

Heat olive oil in a cast iron pan on the floor of your wood fired oven until hot. Cook potato cakes, in batches, for 5 minutes each side or until golden and warmed through. Serve with salad greens and a little of that left over Christmas chutney on the side for dipping.

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Stone Bake Pesto & Mozzarella Stuffed Peppers

These stuffed pesto and mozzarella peppers make for a fantastic dinner party starter!



  • 3 red peppers cut into halves and de-seeded
  • 3 tbsp Olive oil
  • Fresh pesto
  • Mozzarella cheese


To make the fresh Pesto:


  • 3 cups fresh basil, packed
  • ⅓ cup + 2 TBSP extra virgin olive oil
  • ⅓ cup pine nuts
  • 2 garlic cloves
  • ½ cup grated parmesan, high quality
  • kosher salt and pepper, to taste


Place 2 TBSP of extra virgin olive oil to the side.
Add all other ingredients to the food processor or high rpm blender.
Process the ingredients on low and continue to high as you slowly add the remaining amount of olive oil. Stop to scrape down the sides. Process for a few minutes until the ingredients create a creamy and smooth pesto.
Fresh Basil Pesto will last 5-7 days in the refrigerator, or freeze up to 4 months.


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.

Once you have prepared the pesto, cut the mozzarella cheese to a size of your choice to fill the peppers with and brushed the peppers inside and out with olive oil  – get stuffing!!

Place the stuffed peppers onto a grill rack and place in the oven and roast for 12 – to 15 minutes or until tender and charred in places.

Now, get stuffing yourselves with the deliciousness!


Wood Fired Peppers