There really isn’t anything more delicious than wood fired roast lamb. Our recipe is full of fresh orange flavours combined with chorizo and garlic, making it so scrumptious you won’t quite believe it!

You’ll Need

• 1 leg of lamb (about 2kg)
• 2 heads of garlic
• 4 oranges, 2 juiced
• 1 x 290g pack sun soaked tomatoes
• 2 x 250g packs un-cooked mini chorizo sausages
• Fresh parsley

Method

Firstly, you will need to fire up your oven to it’s optimum temperature then allow time for it to cool until it reaches 200°c.

Pop the lamb into a large ovenproof dish and add in the garlic cloves and juice from the oranges. Cover with foil and place into your wood fired oven for around 2 hours.

Whilst the lamb is cooking drain the tomatoes, slice the chorizo and cut the remaining oranges into wedges. After 2 hours, remove the lamb from your oven and baste the lamb with the juices as well as scattering the tomatoes, chorizo and orange wedges around the meat.

Pop it back into your wood fired oven uncovered for another hour and when ready, lift out the lamb, cover it with foil and leave to rest for around 30 minutes.

We recommend serving with some wood fired roasties and a sprinkling of fresh parsley. Delicious!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

June only means one thing- it’s officially the start of summer! No more chilly nights or dark mornings, it’s finally time for the glorious British sun to shine. Here’s what’s in season this month and what to keep an eye out for whilst you’re in your local supermarket. 

This month’s best

• Peas
• Broad Beans
• Strawberries

Fruit

• Rhubarb
• Raspberry
• Tomato
• Nectarine
• Cherries
• Tayberries
• Blackcurrants

Veg

• Cucumber
• Curly Lettuce
• Spinach
• Asparagus
• Courgette
• Carrots
• French Beans
• Mange tout
• Radish
• Rocket
• Watercress
• Chicory
• Summer Squash
• Fennel
• Pak Choi

Herbs

• Basil
• Mint
• Flat Leaf Parsley
• Rosemary
• Chives
• Sage
• Chervil
• Tarragon
• Dill
• Thyme
• Marjoram 

Fish

• Mackerel
• Crab
• Haddock
• Follack
• Coley
• Pollack
• Sea Bass
• Salmon

Meat

• Lamb
• English Veal

Please be sure to share your wood fired recipes and we will post them up as a guest recipe on our website! All you have to do is email over your photos and recipes to info@stoneovenco.co.uk, or just Facebook or Tweet us your photos.

If you think you might be interested in one of our residential ovens, visit our Primo, Mezzo and Vento an Gusto pages for prices, information and technical drawings.  Please don’t hesitate to contact the team on 01425 204985 if you have any further questions.

Don’t forget you can keep up-to-date with all the latest Stone Bake happenings over on our social channels: Facebook, Twitter, Instagram and Pinterest!

It’s already time for another oven of the month and May’s winner is Dave Spencer’s delightful Mezzo 76 oven. His fantastic garden transformation really caught our eye and we fell in love with the authentic brickwork enclosing the oven. He’s definitely created an inviting, sleek outdoor garden space that is the perfect setting for a wood fired oven evening with friends and family or a lunchtime pizza party. Thank you for sharing with us Dave!

Here’s what Dave had to say…
“That’s brilliant thanks! I wasn’t expecting anything like that. The decking was done by a professional but the oven is all my own work. Never done brickwork in my life but just followed the manual instructions for the base and looked at photos on your site to guess building the dome shape. It took a while as could only work on it at weekends but well worth the effort.

The oven itself is a piece of cake to use and easy to clean. Roasts lamb brilliantly and going to do a whole suckling pig in summer.”

There is nothing we love more at Stone Bake HQ than seeing our customers using and most importantly enjoying their ovens.

If you want to be in with a chance to win the title of Oven of the Month, simply send in your oven photographs and some feedback on your oven. Whether you are a new customer or purchased an oven from us a while ago, we want to hear from you. Send your photos to info@stoneovenco.co.uk – it’s as easy as that!

For more information on our residential oven range, check out the Primo, Mezzo, Vento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the mean time be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

When cooking in your wood fired oven there are loads of different cooking methods that you can use. As many of you reading this will be used to a conventional oven it can take a little bit of time getting used to a wood fired oven. As the high heat technique is one of the most popular, being the one used for pizzas, we thought we would give you all the information you need on how to use this method effectively.

High Heat Technique
The high heat technique is for when the oven is at its highest temperature which is roughly 350°c- 400°c. This temperature is perfect for cooking pizzas, some types of bread, appetizers, browning meat and caramelizing food.

How quickly should my pizzas cook?
Pizzas will cook in 90 seconds or under when using the high heat technique. They are cooked from the bottom up by the oven floor and the top down by the ovens internal temperature, meaning you should get a perfect pizza every time!

How can I create a high heat environment?
Firstly follow the ‘Firing Up Process’ linked here. This will ensure that your oven reaches 450°c. An easy way to tell when your oven has reached its optimum temperature is to look out for when a clear patch appears in the inside of your dome. Once this has happened you will then need to allow the heat to even out and maintain the temperature just above 400°c.

How do I use and maintain a high heat environment in my oven?
Once your oven is at its optimum temperature move the fire to one side of the oven making sure you maintain a large naked flame.

Place your pizza or other food items directly onto the floor next to the fire, rotating regularly for an even cook.

To maintain your fire you will need to make sure you are adding wood every 15-20 minutes. If you are going to be cooking for a long period of time, always move the embers from one side of the floor to the other. This will ensure even heating.

To purchase or find out more information about our wood fired ovens head over to our product pages here.

If you need any more information about how to use your wood fired oven, please email The Stone Bake Team- info@stoneovenco.co.uk or give us a call on 01425 204985.

Salmon is a favourite dish to cook in a wood fired oven and is sure to please a hungry crowd. Our honey and garlic roasted salmon recipe combines sweet flavours along with the unique taste of being cooked in a wood fired oven. It will simply melt in your mouth!

You’ll Need

• 4x salmon fillets
• 4tbsp butter
• 4tbsp honey
• 1tbsp lemon juice
• 2 cloves of garlic, crushed
• Sea salt
• Lemon wedges

Method
Firstly fire up your oven to its optimum temperature and leave to cool until it reaches 230-250°c. Using an oven proof frying pan or skillet, place in the butter and leave to simmer in your wood fired oven. When your butter has turned golden brown in colour, you can then add in the honey, lemon juice and garlic. Keep stirring every minute or so to ensure all the flavours are well combined.

Now you can pour away half the liquid and pop back into your wood fired oven. Place in each fillet skin side down and sear for 5 minutes or until each side is golden. Once you have seared your salmon, you can then place the pan back into your wood fired oven and leave the fish to bake for another 6-7 minutes.

Once your salmon is cooked to perfection you can add a sprinkling of sea salt to serve and some fresh veg. Yum!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

Our aubergine bake is a super easy dish to cook in your wood fired oven. If you’re a lover of veggies, then this dish is for you! It’s full of mushrooms, tomatoes and fresh basil along with a sprinkling of mozzarella, meaning this bake is tasty and a new favourite of ours here at Stone Bake!

You’ll Need

• 3 large aubergines, thinly sliced
• 150g mozzarella
• 100g parmesan, grated
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 250g mushrooms, sliced
• 2 x 400g cans chopped tomatoes
• 1tbsp tomato paste
• 1tsp fresh thyme leaves
• 1tsp fresh rosemary, finely chopped
• Fresh basil, finely chopped
• Salt and pepper to season 

Method

Firstly, fire up your wood fired oven to it’s optimum temperature, then allow time for it to cool to 160-180°C.

Next brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.

To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent. Then, add the garlic and mushrooms and fry until the mushrooms are golden brown. Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.

To assemble the bake, layer the grilled aubergine with the sauce and cheese in a high heat oven dish, reserving some of the mozzarella to sprinkle on top of your bake.

Place the dish in your wood fired oven and allow to bake for 10-15 minutes. Once the cheese has fully melted and has turned golden brown in colour, remove from your oven and serve with a crunchy salad! Divine!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

Now that summer is just around the corner, it’s a great excuse to get out into your garden and start up your very own veg patch. What’s great about a veg patch is that you’ll know exactly where your ingredients are coming from and we guarantee they will taste better coming straight from your garden. We’ve given you the basics on what you need to know for an easy and stress-free veg patch. Remember, you can be as creative as you want, just like cooking in your wood fired oven!

The Ground
Ideally, we want our veggies to grow as quickly as possible, which means that they need as much fuel as possible. We recommend that you position your veg patch in a place that gets lots of sun and is sheltered from the wind. Some fruit and veg require shade- this is easy to create using netting or a fence.

Generally, most ordinary garden soils are fine for growing veg – just be sure to avoid thin or extremely coarse soil.

Pests
Just like in the rest of your garden, your veg patch will attract a lot of pests. Make sure you keep on top of your weeds, remember to pull them out fully and their roots as you dig. It’s also important not to place your veg patch next to dense flower borders or long grass- this will make sure that those pesky slugs don’t invade your crop!

Design
This is where you can let your creativity run wild. Raised beds to flat beds, fencing to brick work or a small patch to an allotment, it is completely up to you. You can find lots of inspiring veg patches on websites such as Pinterest– so go and explore all the possibilities!

Growing
Now it’s time for the really fun bit – deciding what to grow! As we are approaching the summer months, here are a few ideas to get you going:

• Radish
• Beetroot
• Carrots
• Peas
• Turnips
• Spring onions
• Lettuce
• Kale

Psst.. Don’t forget, veg patches aren’t just for summer- you can plant herbs and vegetables all year round. As only certain produce can grow at certain times of the year, this encourages you to use ingredients that are seasonal in your cooking. Always keep an eye on our recipe page to see what dishes include your home-grown veggies.

If you decide to take on this rewarding task, be sure to send us over any photographs of your patches or of you using the veg you have grown in your wood fired oven!

You can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

Our wood fired seafood stew is a fresh and fragrant dish, ideal for a yummy dinner treat. It tastes even better when served outside on a sunny day with all of your friends and family.

You’ll Need

• 2tbsp olive oil
• 1 fennel bulb, sliced
• 2 garlic cloves, crushed
• ½ red chilli crushed
• 250g cleaned squid, sliced into rings
• Fresh basil
• 400g can chopped tomatoes
• 150ml white wine
• 2 large handfuls of mussels
• 8-10 large raw prawns
• 4 sea bass fillets (chopped into small chunks)
• Crusty fresh bread to serve

Method

Firstly, you will need to get your wood fired oven fired up to it’s optimum temperature and then allow some time for it to cool until it reaches around 220-260°c.

Whilst you are waiting for your oven to cool, heat the olive oil in a large ovenproof dish (with a lid) then add in the fennel, garlic and chilli. Fry until soft then add in the squid, sea bass chunks, basil, tomatoes and wine. Pop into your wood fired oven with the lid on for around 30-35 minutes. Once the squid is tender and the sauce thickened, add in a dash of seasoning along with the mussels and prawns.

Before you put your dish back in the oven, you will need to get your wood fired oven back up to roughly 260-300°c. Cook your seafood stew for another 5-10 minutes, or until you are happy everything has cooked through. Serve with some fresh wood fired bread; a couple of basil leaves and tuck in!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

Getting your oven to reach its optimum temperature can sometimes be tricky especially if you haven’t cooked in a wood fired oven before.For many of our customers it is a case of trial and error and getting used to the different techniques involved. The first step is making sure you fire up your wood fired oven correctly. For everything you need to know about doing this make sure you have a thorough read of our guide all about how to fire up your wood fired oven like a pro.

To be even more helpful, we’ve also picked out our 4 top tips to help you make sure your oven reaches its optimum temperature quickly and efficiently!

1. Always make sure you store all wood, whether it is our briquettes or kiln dried logs in a dry place to be effective. Damp or wood that has a high moisture content will not only cause a lot of smoke but will make it significantly harder for your oven to reach its optimum temperature quickly and efficiently.

2. Never be afraid to add wood to your fire. Sometimes we find that our customers ovens struggle to reach their optimum temperature simply because they are not adding enough wood needed to keep that fire going!

3. It’s also important to always make sure that your oven reaches it’s optimum temperature (roughly 450°c) every time you fire up, even if you are cooking at lower temperatures. Doing this will ensure that the dome and base are fully saturated with heat, which is essential for heat retention and making sure your oven doesn’t cool quickly. A great indicator as to when your oven has reached its optimum temperature is to wait for a clear patch to appear inside the dome of your oven.

4. If your oven is in its core form, then we would always recommend coating the dome with our sealant, which will ensure that your oven is fully waterproof. If you haven’t done this already, it may mean that your oven material is quite wet, which will affect your heat up times. Once your oven has dried out, apply a layer of sealant to the external oven dome every 6 months. If your oven is built in, please disregard this point – your oven is fully protected from the elements!

If you need anymore information about how to use your wood fired oven, please email The Stone Bake Team- info@stoneovenco.co.uk or give us a call on 01425 204985.

Wood fired banana muffins are sure to be a hit with your guests. Not only are they delicious but they are also really easy to make. You can even bake them using the residual heat in your oven after a pizza session!

You’ll Need

• 75g melted butter
• 250g self-raising flour
• 1tsp baking powder
• 1/2tsp ground cinnamon
• 1/2tsp ground nutmeg
• 115g caster sugar
• 3 large, ripe bananas, mashed
• 2 medium eggs
• 125ml milk

Method

Firstly, you will need to heat up your oven to it’s optimum temperature and allow time for it to cool to roughly 180-200°c.

Whilst you are waiting for your oven to cool, melt the butter and mash up your bananas.  Next sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg in a large bowl. Add in your caster sugar and stir through.

In a second bowl, beat together the eggs, melted butter and milk. Add in your mashed bananas and stir.

Next make a well in the center of the dry ingredients, pour in the egg mixture and stir with a fork until a lumpy paste forms.

In a high heat muffin tray, grease the moulds and spoon in the mixture. Next place them into your wood fired oven and leave to bake for 20-25 minutes. Once your muffins are ready, allow them to rest until cool.

Serve with a slice of fresh banana and a dollop of crème fraîche. Delicious!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.