Welcome to May’s Seasonal Produce Guide, aimed to inspire and inform our Stone Bake readers about what’s in season. We want to you to get creative and send us your season inspired wood fired recipes. Here’s what to lookout for in your local supermarkets this month.

This month’s best

• Rhubarb
• Asparagus

Fruit

• Elderflower
• Nectarine
• Gooseberry
• Strawberries
• Tomatoes
• Mangoes

Veg

• Cucumber
• Curly Lettuce
• Spinach
• Cauliflower
• Rocket
• Watercress
• Radish
• Spring Onion
• New Potatoes
• Peas

Herbs

• Basil
• Mint
• Flat Leaf Parsley
• Rosemary
• Chives
• Sage
• Caraway
• Cumin
• Thyme
• Marjoram

Fish

• Crab
• Sardine
• Oysters
• Wild and Farmed Salmon
• Rainbow Trout
• Squid
• Winkles
• Turbot
• Lobster 

Meat

• Spring Lamb
• Hogget

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.

With summer well on the way it’s time to get your outdoor eating space in ship shape ready to host all of those wood fired dinner parties! We’ve got 4 super quick and easy ways to give your garden that pizzazz you’ve been seeking!

1. Freshen-Up

After a cold and rainy winter it’s likely that your outdoor eating area has been forgotten about and is in need of some TLC. If your space looks messy and dirty, start by giving everything a good old clean; jet wash your patios, sweep the decking, mow the lawn and wipe down or wash any outdoor furniture. Next freshen up your garden by getting rid of any weeds, giving anything that needs it a fresh lick of paint, cutting back any overgrowing greenery and just giving your garden a general tidy. We guarantee you will instantly notice a difference!

2.Lighting

Lighting is an easy way to jazz up any tired looking outdoor spaces. It doesn’t have to be expensive either. Whether you go for some string lights, a load of candles or a couple of quirky lanterns, they are guaranteed to create a cosy atmosphere as the summer nights draw in.

3.Seating

The right seating can really make all the difference. If you have a big open space, why not look for a big farmhouse table or large custom built wooden bench? If space is limited, colourful chairs, cushions and throws are simple ways to instantly make your garden feel welcoming and open.

4.Plants

Plants are sure to transform any outdoor eating area, making it ready for all those wood fired pizza parties you’re going to be having. Brightly coloured and mix-matched pots are a quick way to add a fun and friendly element to your garden. If you want something a little different why not invest in an oversized cactus or a large grass plant that’s going to make a statement.

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.

It’s April oven of the month time already Stone Bakers! This month we chose Craig Barber’s Vento 100 as our winner! His brick design really caught our eye- not only is it impeccably finished but the design concept is unique yet authentic. What’s more is that Craig did all the building work himself and what a mighty fine job he did!

Here’s what Craig had to say:

“Thanks for choosing our oven!!

After scouring the Internet for months, I decided to invest in the Vento 100 oven. I have never undertaken any building work before but wanted to try to do everything myself. We had a pile of stone left from an extension we had done a couple of years ago so it was an ideal opportunity to use them up. I downloaded the plans for the brick built oven from The Stone Bake Oven Company website and these helped me immensely.  

The whole build took me three weeks and I can’t believe how much satisfaction I got from it. The girls at The Stone Bake Oven Company were fantastic, they kept me informed of the delivery date and helped with a few other questions I put their way. The oven arrived when expected and the delivery driver was very helpful. I managed to get some help from family members to lift the oven into place and it fitted together perfectly.

The first night we lit the oven, we had some friends around and the pizzas were out of this world. We have since used the oven for cooking fish and even a full roast dinner including fantastic Yorkshire puddings. I honestly can’t believe how versatile the oven is and how much of a focal point it has become. All our friends think it’s great and I think it’s only a matter of time before they invest themselves. 

We are still very happy with our oven, it is up there with the best purchases we have ever made and we can’t wait for the first warm evening to arrive. Thank you so much!!”

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!

Our wood fired beetroot and feta tart is the perfect lunch treat to enjoy on a warm afternoon. It’s full of light and fresh flavours and the feta really finishes off the dish, not to mention tastes delicious!

You’ll Need

• 2 large beetroot (400g) peeled and grated
• 1tbsp olive oil
• 1 red onion, sliced
• 65ml balsamic vinegar
• 2tsp thyme leaves
• 1tbsp brown sugar
• 150g feta cheese
• 2 eggs, beaten
• 150ml double cream
• Thyme Sprigs
• Herbs to serve

 For the pastry

• 200g plain flour
• 100g unsalted butter, chopped

Firstly you can get started on your pastry. Whiz together the flour, butter, and a pinch of salt until the mixture resembles breadcrumbs. Add 60ml of chilled water and process until everything comes together as a ball. Leave to chill for 15 minutes.

Next lightly grease a 23cm loose bottom tart pan, roll out your pastry and place in the bottom of the pan.

Now it’s time to get your wood fired oven ready. Fire up your oven to it’s optimum temperature and leave to cool until the oven reaches 180-200°c. Line your pastry with baking beads and blind bake in your wood fired oven for around 10 minutes. Remove the baking beads and pop back in to bake for another 5 minutes until the pastry is golden brown. Take it out of your wood fired oven and leave to cool.

Whilst your pastry is cooling, you can get started on your filling. Heat the oil and fry in a pan over a medium heat. Add your onions, 1tsp of salt and simmer for 8-10 minutes until soft. Place in the beetroot, vinegar, thyme, brown sugar and 250ml of water and cook for another 15 minutes until thick and tender. Cool the mixture.

Once your beetroot filling has cooled, spread it into your tart base and crumble over the feta cheese. Whisk the egg and cream together and pour into the case. Scatter with a little more thyme and bake in your wood fired oven for 30-35 minutes until set.

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.

Wood fired herby citrus chicken is a great dish if your hosting a dinner party during the spring and summer months. It’s full of tasty flavours, bound to please a group of hungry guests and is quick to prepare if you’re a little short on time.

Ingredients

• 2 chicken breasts
• 5 cloves of garlic, crushed
• 2tbsp honey
• 2 lemons, 1 juiced, 1 sliced
• 2 oranges, 1 juiced, 1 sliced
• Red pepper flakes
• 1tbsp Italian herb seasoning
• 1tsp paprika
• 1 medium onion, sliced
• Olive Oil
• Fresh thyme and rosemary
• Salt and pepper

Instructions 

Firstly get your wood fired oven fired up to it’s optimum temperature and allow time for it to cool to 220°c-250°c. In a bowl whisk together the olive oil, honey, lemon and orange juice, dried seasoning, red pepper flakes and a dash of salt and pepper. Give it a good old stir.

Place the chicken into a high heat-baking dish and pour the mixture on top turning to ensure an even coating. Leave to marinate for 20-30 minutes in the fridge.

After you have left the chicken to marinate, you can arrange the orange, lemon and onion slices and thyme along with the rosemary all around and underneath the chicken, finishing with a drizzle of olive oil.

Roast the chicken in your wood fired oven for around an hour or until the chicken is fully cooked and starting to go crispy.

Serve with cous-cous and rocket for a light but tasty summer dish.

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.

Using the door when cooking in your wood fired oven is always something that can be difficult to get used to, especially when you have been so used to a conventional oven. As we often get many customers wondering how to use it properly, we thought we would give you some advice to help you make sure you are using the door correctly.

Firstly..

The most important thing to remember is that the door should always remain off if you are using flames to cook in your wood fired oven. This is because the oxygen from the outside air feeds the fire and ensures flames, which is what you need if you are having a pizza party. You can also use your door to calm or put out a fire, but it is put to the best use when roasting or baking at significantly lower temperatures.

• Roasting

You should remember to leave the oven door off for shorter roasting times (under an hour) but put your door in place for longer roasting times (over an hour), always remembering to rotate your items.

• Baking

If you are doing a spot of baking in your wood fired oven it’s always a good idea to use your door once the oven has cooled to your desired temperature. Note that there should be embers but no flames and the thermometer should read between 160°c to 200°c. After you have cleared your embers to the side of your oven and placed your food items onto the oven floor to bake, you can then put the oven door in place. Leave to bake as the temperature slowly decreases.

• Bread

Having the oven door in place is also useful when baking bread. Simply pop your loaves directly onto the oven floor and put your door in place. Make sure you don’t remove the door for the first 2-3 minutes to ensure you get that gorgeously crispy outer crust. You can also do this by creating steam. Either spritz water towards the centre of the dome or place a couple of ice cubes in a separate ovenproof dish at lower baking temperatures. Watch the steam build up then put the door into place.

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.

Rosemary focaccia bread is a classic side dish to accompany any of our wood fired recipes. Not only is it simple to make but it’s also something you can rustle up using the residual heat in your oven after a high heat cooking session!

You’ll Need

• 500g strong white bread flour
• 2tsp salt
• 2 sachets dried yeast
• 2tbsp olive oil
• 400ml cold water
• Olive oil
• Fine Sea Salt
• Chopped rosemary

Method

Firstly in a large bowl, stir together the flour, salt, yeast, 2tbsp of rosemary, olive oil and 300ml of the water. Once the mixture has formed dough, knead for 5 minutes and add in the remaining water.

Now you should have formed a dough ball. Stretch the dough by hand in the bowl, tuck the sides into the center and turn the bowl 90 degrees and repeat the process for 3-5 minutes. Once you have completed this tip out your dough onto a well-oiled surface and continue kneading for 5 minutes. Cover and leave the dough for roughly an hour in a cool dry place.

Once the dough has doubled in size, divide it into two portions. Flatten out each portion onto a lined high heat baking tray and leave to prove for another hour.

Whilst you are waiting for your dough to prove, you can get your wood fired oven fired up to its optimum temperature then allow time to cool until it reaches 180-220°c. Drizzle both the loaves with oil, rosemary and sea salt then bake in your wood fired oven for 10-15 minutes.

Once cooked add another slight drizzle of olive oil and serve. Enjoy hot or cold, it really doesn’t matter- it will still be 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.

Possibly the most indulgent and delicious wood fired recipe we have featured to date. The best thing about this is that it’s quick and easy to make and tastes so much better when the cheese has been baked in a wood fired oven.

You’ll Need

• 125ml white wine
• 450g Gruyere, grated (or other cheese of your choice)
• 450g cheddar, grated (or other cheese of your choice)
• 1tsp cornflour
• Fresh and warm wood fired bread- See recipe here.

Method

Firstly you will need to get your wood fired oven at the ready. Either fire it up to its optimum temperature and leave to cool to roughly 200°c or use the residual heat in your oven for a fantastic wood fired savory dessert.

In a high heat saucepan heat the wine, adding in your cheese and cornflower on a low heat. Once your mixture is smooth and everything has fully melted you can then transfer it into a smaller high heat dish suitable for a fondue.

Place it into your wood fired oven to bake for 5-10 minutes. When you can see a delicious crispy top forming over your cheese and it is starting to slowly bubble, you know it is ready for dipping!

Carefully remove the dish pan from the oven using your metal peel and serve with some chunky wood fired bread and anything else you desire. We mean it when we say this dish is so much tastier after being baked in your wood fired oven rather than a conventional oven.

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.

Welcome to April’s edition of what’s in season, a monthly produce guide designed to inspire and inform! Here’s just some of the produce that’s at it’s best this month. Why not get rustling some of these up in your wood fired oven?

This month’s best

• Cauliflower

Fruit

• Limes
• Kiwi
• Bananas
• Mango

Veg

• Cabbage
• Cucumber
• Kale
• Spring Onion
• Watercress
• Rocket

Herbs

• Basil
• Mint
• Rosemary
• Sage
• Flat Leaf Parsley
• Oregano
• Chives
• Tarragon
• Dill

Fish

• Crab
• Sardine
• Whiting
• Sea Bass
• Pollack
• Scallops
• Plaice

Meat

• Spring Lamb
• Hogget

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.

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.

Macaroni cheese is a classic family favourite that is always guaranteed to satisfy hungry guests. Our wood fired recipe has been jazzed up with some spinach, tomatoes, spring onions and a dash of mustard meaning it’s full of tangy flavours. If you’re a lover of cheese then this recipe is for you!

You’ll Need

• 350g macaroni or other short dried pasta
• 50g butter
• 50g plain flour
• 1 bunch spring onions (sliced)
• 1litre of semi-skimmed milk
• 125g grated extra-mature cheddar
• 50g grated Parmesan
• 1½tbsp Dijon mustard
• 200g spinach
• 250g cherry tomatoes (halved)

Method

Firstly you will need to fire up your wood fired oven to it’s optimum temperature, then leave to cool to roughly 180°c-200°c. Whilst your oven is cooling, cook your pasta in boiling salty water and when tender, drain.

Now you can move onto your cheese sauce. Start by putting the butter, flour, spring onions and milk in a pan and slowly bring to the boil, whisking until thick. Simmer for a few minutes, season and stir in the cheddar, half the Parmesan and mustard. Finally add in your spinach so it wilts into the sauce.

Next mix the sauce and pasta together and put into your high heat oven dish. Scatter over the tomatoes and remaining Parmesan. Simply bake in your wood fired oven for 25- 30 minutes, or until your Macaroni cheese is golden brown in colour. Serve with a fresh leafy salad. 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.