Who doesn’t love to indulge in a scrumptious seasonal pie? We’re thinking lashings of crisp pastry, oozing with fresh fruit. Our Triple Cranberry Pie is the ultimate autumn/winter pie. It’s bursting with sweet flavours, making it the perfect after-dinner treat. If cranberries aren’t for you, we suggest adding blackberries, pears, Bramley apples, pumpkin or blueberries. What are you waiting for? Get those wood fired ovens fired up!

Filling

• 675g of fresh cranberries
• 225g of whole berry cranberry sauce
• 225g dried cranberries
• 115g white sugar
• 35g flour
• 1tbsp orange juice
• 1/2tsp salt

Short crust Pastry (You will need 2 crusts- one for the base and one for the top)

• 125g plain flour
• Pinch of salt
• 55g of butter cubed
• 30-45ml cold water
• Egg Wash- (1egg beaten, 1tbsp of water)

For the Pastry

Put the flour and salt in a bowl and add cubes of butter. Then rub in the butter with your fingertips, until your mixture resembles coarse breadcrumbs. Next, with a knife stir in enough cold water so that the dough binds together.

Finally wrap your dough in cling film and chill for 10-15 minutes. Roll out your piecrusts, placing one in the bottom of your pie dish and the other aside for later.

Filling

Firstly, you will need to fire up your wood fired oven to its optimum temperature. Then leave your oven to cool, maintaining the temperature at 180 °c.

For the filling, put all of the ingredients in a bowl and stir. Leave to rest for 5 minutes. When your filling is ready spoon into your pie dish.

Next, you will need your other pastry crust. For a lattice effect, slice your pastry into strips and place on top of your pie. Alternatively, if you’re after a classic looking pie, simply place the rolled out crust on top of your fillings. You can crimp the edges or make slits in the top, depending on how you want your pie to look. Brush the top of your pastry with egg wash.

Now you’re ready to bake your pie! Cover the edges with foil, leaving the top uncovered. Place into your wood fired oven and bake for 40 minutes. After 40 minutes take off the foil and bake for another 20 minutes, or until the crust is golden.

Now all you have to do is patiently wait for your pie to cool (if you can), then serve. We suggest lots of cream or ice cream if you really want to indulge.

If you want to find out more information about our residential oven range and other products please click here!

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

The roasting technique is definitely a favourite with many of our customers when cooking in their wood fired ovens. Whether it’s a Sunday roast or a Christmas turkey, creating the perfect roasting environment is key. Have a read of our wood fired roasting guide below, on how to achieve a roasting environment fit for a huge roast turkey! We’ve even included some delicious recipes to try out in your wood fired ovens.

What’s great about the roasting technique?

The great thing about the roasting technique is how versatile it is. It can be used for sealing or browning as well as cooking through, whilst maintaining juices and tenderness.

Getting the perfect roasting environment down to a tee

When wanting to create the ideal roasting environment, firstly you will need to fire up your oven to its optimum temperature. If you are wanting to brown/seal food items, keep the temperature high.

Follow this by covering your meat with liquid or a lid, then maintain the temperature at 200°c to 300°c.

When your oven has reached these lower roasting temperatures, move the fire and embers to one side of the oven, maintaining small oven flames, adding small logs every 15-20 minutes. Roasting relies more on the radiation of heat from the wood embers than the heat from the flames.

Allow the oven temperature to gradually fall by letting the fire burn down but not out.

Naturally, the closer the food is to the fire, the hotter it will be and gradually the temperature will fall as you move it across the oven floor. Be sure to check the food to determine whether you need to move or increase/decrease the oven temperature.

Always remember to leave off the oven door for shorter roasting times (under an hour), or (over an hour) leave the door in place.

Remember! Don’t put the oven door in place if you have an aggressive fire inside your oven.

Top Tip: If you are cooking poultry, you will need to first roast the bird then remove the foil to brown. 

Stone Bake Fact: High temperatures created in a wood fired oven are perfect for the caramelisation of meat and vegetable dishes, which is something that a conventional oven can’t recreate.

Now you’ve created the perfect roasting environment in your wood fired oven, we thought it would only be right to give you some delicious roast recipes to try out. Tuck in Stone Bakers!

Flavours Galore! – Wood roasted duck and red currant relish

Our wood fired duck with redcurrant relish tastes even better when cooked in one of our wood fired ovens. The redcurrants compliment the duck fantastically, creating some truly delicious flavours. It’s yummy! Find the recipe here.

Stone Bake’s favourite winter roast- Wood Fired Pork and Pears

In the chillier months there is nothing better than a scrumptious wood fired dish. The pears compliment the pork perfectly and give this dish a fruity feel.

You’ll Need

• 13lb boneless pork loin
• 3 pears, halved
• 1 garlic clove, finely chopped
• 1tbsp salt
• 1tbsp pepper
• A couple of sprigs of thyme and rosemary
• Olive oil to drizzle

Method

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

Coat the cutting board with the salt, pepper and chopped garlic. Roll the pork along the board to coat. In a pan on medium high heat, sear the pork until golden and you get a bit of a crust. Place in a cast iron tray with the halved pears and garlic. Rip apart the thyme and rosemary and sprinkle over. Drizzle with oil and cook for about 60-75 minutes.

Cover in tin foil and let rest for 5-10 min. Now all that’s left is to enjoy!

Easy Peasy Recipe- Roasted beer can chicken

Everyone loves a quick and easy recipe, especially when it tastes so good! Give our Beer/Cider Can roasted chicken a go- We promise you won’t regret it!

You’ll Need

• 1/4 cup salt
• 1 tablespoon light brown sugar
• 2 teaspoons pimentón (sweet smoked Spanish paprika)
• 1 1/2 teaspoons dried marjoram or oregano
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground pepper
• 3 bay leaves, finely crumbled
• 2 (3 1/2- to 4-lb.) whole chickens
• Can of beer or cider of your choice

Combine first 7 ingredients. Sprinkle skin and cavity of chicken with salt mixture.

Place chicken upright onto a beer/cider can, fitting into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.

Move the fire and embers to one side of the oven and maintain small oven flames, add smaller logs every 15-20 minutes. Place chicken onto tray upright and into your oven for 35 – 40 minutes until cooked!

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!

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.

Christmas may be over, but who says you can’t make some scrummy winter pies in your wood fired oven? We’ve got something for everyone, from the ultimate steak and ale pie to a winterberry classic with a spicy cinnamon twist. What’s even better is that pies cooked in a wood fired oven collect flavours that you just can’t get from a conventional oven. Pie inspiration at its finest!

---

Classic Pie

Stone Bake’s Wood Fired Creamy Chicken, Ham and Leek Pie

This pie has been a hit ever since we featured it on our website a few months ago. The creamy chicken and leek combined with the smoky ham flavours make this dish a family favourite. Not only that, it’s also super easy to throw together. You can find the recipe here.

---

Dessert Pie

We couldn’t complete this winter pie post without including a dashing winterberry pie. We’re talking light but crispy pastry with a hint of cinnamon, tender apples and juicy berries. It’s everything you could want in a dessert and more!

You’ll Need

• 23cm round pie dish

For the crust

• 275g plain flour
• A pinch of salt
• 2tbsp of caster sugar
• 230g of butter
• 185ml ice water
• 2tbsp apple cider vinegar
• 1 egg beaten
• Demerara sugar, for sprinkling

For the filling

• 3 granny smith apples
• 500g blackberries
• 110g caster sugar
• 55g brown sugar
• 1tsp cinnamon
• 2tsp vanilla
• 2tbsp plain flour

Method

Firstly, you will need to make your pastry. Place the flour, sugar and salt into a large bowl. Then cut your butter into small cubes, adding it into the flour mixture then combine with your fingertips.

STONEBAKE TIP: To spice up the pastry add ½tsp ground cinnamon.

Slowly pour in the water and cider vinegar into the flour mixture. Once there is enough moisture to hold the dough together, separate the dough into two balls. Press each dough ball into two flat disks, then wrap in some cling film and place in the fridge for 30 minutes.

Whilst your dough is resting in the fridge, peel and slice your apples. When ready, place them into a mixing bowl, adding in all the other ingredients for the filling. Mix until everything is well combined.

Now you will need to fire up your wood fired oven to its optimum temperature, then allow time to cool, maintaining the temp at 180°c.

Next remove your pastry from the fridge, rolling out both of the dough balls into a large circle that’s around 10inches in diameter. Carefully line your pastry into your high heat pie dish, pour in your filling and level it so it forms an even layer.

Now you will need to take the other piece of rolled out pastry and place as a lid on top of your pie. Trim off any excess pastry and seal the edges with your fingertips. Brush the top of your pie with the beaten egg and sprinkle some Demerara sugar.

Cook in your wood fired oven for 50 to 55 minutes. When your pie is a golden brown, leave it to cool. Serve with ice cream for a delicious after dinner treat. 

---

The ultimate pie

Wood Fired Steak and Ale Pie

Steak and ale pie is the ultimate wood fired pie. Full to the brim of chunky tender beef, mushrooms and dark ale, this pie is sure to be a favourite in the last of the winter months.

You’ll Need

• 10 inch heat proof pie dish
• 900kg of chunky steak
• 35g flour
• 3tbsp vegetable oil
• 115g diced onion
• 115g pancetta, diced
• 1 garlic clove
• 360ml of dark ale beer or stout
• 4tbsp Worcester sauce
• 2tbsp tomato paste
• 1tbsp sugar
• 1tbsp chopped rosemary
• 1tbsp chopped sage
• 240ml beef stock
• ½tsp kosher salt
• ¼tsp black pepper
• 200g mushrooms
• 1tbsp cornflour
• 1tbsp water
• 1 egg, beaten
• 1 sheet of puff pastry (Please note that you can use this recipe if you want to make your own pastry!)

Method

Firstly get your wood fired oven fired up to its optimum temperature. A great way to tell that your oven has reached its highest temp is looking out for when a clear patch appears in the top of the dome. Next, allow your oven to cool maintaining the temperature around 160- 180°c.

You will now need to cut your steak into small cubes, and then place it into a bowl with the flour. Mix together until the beef is evenly covered. You will now need to heat approximately half the oil on a high heat. Pop in the beef and sear on each side the edges look brown and crispy. Once you have done this, transfer your meat onto a plate, leaving it to rest.

Once your beef is seared, you will then need to move onto the other part of the filling. In a fresh pan, add the onion, garlic and pancetta, cooking until the onion begins to soften. Then pour in half of your dark ale, simmering for 2 minutes. Once the filling is slowly simmering away, add the Worcestershire sauce, tomato paste, sugar and herbs. After giving your filling a good stir, empty in the remaining ale and beef stock. Season with salt and pepper, then finally pop in the mushrooms and beef. Give it a good old stir!

Once your filling has simmered and mixed together nicely, you can transfer it to your pie dish. Cover with some tin foil and pop it in your wood fired oven for 2 hours. After 2 hours, take off the foil and cook for another half an hour.

Now take your filling out of the oven. Dissolve the cornflour in the water, adding this to your pie filling and stir through. You will now need to raise the temperature of your wood fired oven to 200°c.

Whilst your oven is reaching a higher temperature, unroll your pastry from its package into a large circle that’s slightly bigger than your pie dish. Place the pastry onto the top of the pie, cutting down the edges to fit the dish. Brush the top of the pastry with the beaten egg; score some slits into the top, then pop your pie back in the oven for another 30 minutes. Once the pastry has turned a golden brown colour and has risen slightly you know that your pie is ready to eat and enjoy. 

---

Alternative Pie

Moroccan Shepherds Pie with Sweet Potato

If you’re wanting to cook something slightly different, then our wood fired Moroccan Shepherds pie is just the thing. The spices mixed with the sweet potato and honey creates the perfect flavour combination, guaranteed to satisfy hungry guests. What’s great about this pie is that it has a subtle kick to it, so is ideal if you like a bit of spice to heat you up in the colder months.

You’ll Need

For the filling

• 450g of lamb or beef
• 675g of cooked chickpeas (For Vegetarian Version)
• 1tbsp olive oil
• 1 white onion diced
• 1 red onion diced
• 2 cloves of garlic, crushed
• 1tbsp grated fresh ginger root
• 1tsp salt
• 1tsp cumin
• 1tsp cinnamon
• 1tsp chilli powder
• 1tsp honey
• 500g chopped plum tomatoes (can)
• 120ml of stock
• 65g of raisins
• ½ bunch of coriander, stems removed, chopped finely

For the topping

• 450g sweet potatoes, peeled and cut into chunks
• 1tbsp olive oil
• 1tsp cumin
• 1tsp garlic powder
• 1tsp salt
• 2tbsp milk

Method

For the filling

Firstly you will need to brown off your meat in a large skillet over a medium heat. Once seared, leave aside.

Add in the olive oil along with the onions, garlic ginger, spices and salt and cook for 10 minutes or until the onion has softened. Pop your meat back into the large pan alongside the honey, tomatoes and stock. Bring your filling mixture to the boil and simmer until the sauce has thickened. Add in the raisins and chopped coriander and stir in, then remove from the heat and season with some salt and pepper.

Now you can get on with your mash. Boil your sweet potatoes in some salted water for roughly 15 minutes until they are tender. Drain and then add in the olive oil, cumin garlic powder, salt and milk. Mash together and blend until your mash reaches a creamy consistency.

Next you will need to fire up your oven to its optimum temperature, allowing time for it to cool. Maintain the temperature at around 180°c, then move onto assembling your pie.

Fill a large high heat casserole dish with the filling, generously spreading the mash on the top. Bake in your wood fired oven for 40 minutes or until your mash has started to brown. Now all that’s left is to enjoy your delicious wood fired creation with friend’s, family and dinner guests!

It’s official; there is nothing better than a wood fired winter pie! Sweet, savory or spicy, we hope we’ve inspired you to get creative with cooking in your wood fired oven and try out one of our tasty recipes. Be sure to send us pictures of your wonderful pies and any new recipes you come up with.

If you want to find out more information about our residential oven range and other products please click here!

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

Welcome to the very first 2016 installment of ‘What’s In Season.’ With Christmas behind us and the New Year in full swing, it’s the perfect time to try out new produce and experiment with recipes and flavours. We aim to inspire all you wood fired foodies out there! Here are just some of the fruits, veggies, herbs, meat and fish that are in season this month.

This month’s best

• Carrots
• Kale

Fruit

• Blood Orange
• Rhubarb 

Veg

• Beetroot
• Broccoli
• Cabbage
• Parsnip
• Swede
• Leeks

Herbs

• Sage
• Rosemary 

Fish

• Mussels
• Oyster
• Sea bass
• Cockles
• Clams

Meat

• Goose

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, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 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!

Todays wood fired recipe is a delicious mixture of autumnal veggies with a hint of spice. It definitely tastes as good as it looks, and what’s even better is that it is super healthy! A yummy wood fired dish, ideal for chilly winter evenings.

You’ll Need

• 1500g-2000g of Root Vegetables such as butternut squash, potatoes, carrots, parsnips, turnip or sweet potato. Peel and cut into chunks.
• 4-6 cloves of garlic
• 6tbsp olive oil
• 1tsp Kosher Salt
• 115g onion, diced
• 1tbsp tomato puree
• 500g of kale
• 800g of whole peeled tinned tomatoes
• 1tsp dried oregano
• Black Pepper (Seasoning)
• Tabasco Sauce

Method

Firstly, you will need to fire up your wood fired oven to its optimum temperature. Allow your oven to cool until it reaches around 230°c. In a large roasting dish, mix together the root vegetables, the garlic and 3tbsp of olive oil. Sprinkle in some salt and roast for 45 minutes.

Whilst your root veggies are cooking in your wood fired oven, you can start to sauté your onions in a large roasting pot. When the edges have begun to brown, stir in the tomato puree and simmer for a minute more.

Using your hands, tear the whole tinned tomatoes into large pieces adding them to the pot. Pour in the remaining liquid into your large roasting pot. Give it a good stir and add in the dried oregano.

Leave to one side until your root veggies are roasted through. You should be able to easily pierce them with a fork when they are ready. Leave your oven to cool until it reaches around 180°c. Add in the roasted root veggies into your large roasting pot then pop in your oven for around 20 minutes to half an hour. After your dish has had a good while to heat through, add in your kale and as much or as little Tabasco sauce as you would like. To finish, season with salt and pepper.

Give it another good stir, then pop it back into your wood fired oven to stew for 10-15 minutes.

Serve this delicious healthy dish with fresh wood fired bread for a dinner that is sure to leave you full to the brim!

If you want to find out more information about our residential oven range and other products please click here!

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

We know that Christmas is a time to indulge in lots of yummy festive food, and often there is way too much to go around on Christmas Day. We want you to make the most of your Boxing Day leftovers with some fantastic, easy to follow wood fired recipes. So rustle up those leftovers and get your wood fired ovens ready to create some scrumptious dishes to be enjoyed on Boxing Day and beyond.

Turkey

There is bound to be some turkey left after Christmas Day, which is why we’ve come up with some easy recipes that are sure to turn your turkey into something delicious.

Turkey Cacciatore

It’s a given that after spending a while cooking on Christmas Day, it might be the last thing you want to be doing on Boxing Day. Our wood fired turkey cacciatore is super easy to throw together and requires minimal effort.

You’ll Need

• 1 large onion chopped
• 2 garlic cloves
• 3tbsp olive oil
• 2tsp dried oregano
• 3 can of chopped tomatoes
• 1tbsp sugar
• A splash of vinegar
• 500g of leftover turkey, shredded
• 1 ball of mozzarella
• 2 handfuls of breadcrumbs

Method

Firstly you will need to get your wood fired oven fired up to its optimum temperature, then allow time to cool maintaining the heat at around 220°c.

Next fry the onion and garlic until soft, then add the tomatoes, sugar, vinegar and seasoning. Simmer for 20 minutes, and then pop in the turkey. Once your filling is well mixed together transfer to a high heat-baking dish.

Scatter over the mozzarella, breadcrumbs and some black pepper. Bake in your wood fired oven for 20 minutes until the top is nicely bubbling and the turkey is piping hot. If you’re really hungry serve with rice or pasta for the perfect Boxing Day dinner.

Turkey, Leek and Ham Pie

A pie is always a great way to use up leftovers after a big roast or dinner party. Our turkey, leek and ham pie is no exception. Remember; don’t let any veggies go to waste, even if its Brussels Sprouts, make use of it all, we promise it will taste delicious!

You’ll Need

• Butter for frying
• 1 onion, chopped
• 2 carrots
• 2 leeks
• 200ml of double cream
• 200ml chicken/turkey stock
• 500g leftover turkey
• Mushrooms
• Cayenne Peppers
• 2tbsp tarragon
• Thyme
• Sea salt and black pepper
• 225g puff pastry
• 1 free-range egg
• 2tbsp Parmesan

Method

Before getting started on your pie you will need to fire up your oven to its optimum temperature. You will then need to allow time for your oven to cool until it reaches the perfect pie baking temperature of 200°c.

In a pan add in your butter and gently cook the onion until it’s soft. Next pop in your carrots and leek, cooking until your carrots start to soften. Now cover with the cream and stock, simmering until a thick sauce starts to form. Add the turkey, ham, mushrooms, cayenne and herbs. Give your pie filling a good old stir, then remove from the heat. Add salt and pepper to season.

You will now need to pour the filling into an ovenproof pie dish. Once you have done this it’s a great idea to roll out your puff pastry. Once rolled, place the pastry over the top of the pie dish pressing the sides firmly together to create a lid. Lightly brush the top with a beaten egg and add a dusting of Parmesan. Bake in your wood fired oven for 20-25 minutes and remove once your pie is golden brown in colour. Now all that’s left to do is devour your pie.

Sprouts

Cheesy Sprout Fondue

Sprouts might not be everyone’s favourite vegetable, but if they are covered in a warm gooey cheese fondue then it might be a different story. Our wood fired cheesy sprout fondue is simple but SO tasty. Try with any leftover veggies for a scrumptious Boxing Day snack.

You’ll Need

• 500g Brussels Sprouts
• 100g pancetta
• 200g brie, chopped
• 100g full-fat cheese
• 100g Gruyere, grated (Cheese of your choice)
• 2tbsp Parmesan
• 2tbsp milk
• 2tbsp cornflour
• 2tbsp mustard

Method

Firstly you will need to fire up your wood fired oven to its optimum temperature, maintaining the temperature at 200°c. Pop your sprouts into a large heat proof baking tray, drizzle them with oil and season. Tear the pancetta in half and wrap each piece around half of the sprouts. Roast in your wood fired oven for 20 minutes.

Whilst you are waiting for your sprouts to cook, pop the cheese, milk and cornflour into a food processor and give it a quick whizz. Stir through the mustard, then pop your mixture into a shallow ovenproof dish, scattering the top with the Parmesan. You will now need to remove your sprouts and allow your oven to cool until it reaches around 160°c.

Now all that’s left is for you to pop the cheese mixture into your wood fired oven baking for roughly 15 minutes. Once the fondue is golden brown on the top, you know its ready! Serve with crusty bread and generously dip in your roasted sprouts.

Stuffing

If you fancy something light after eating a feast on Christmas Day, then why not make a turkey and stuffing sandwich. You could even bake some fresh bread in your wood fired oven. Sandwich perfection!

We hope that we have inspired you to use up all of your Christmas dinner leftovers and create a new and exciting dish in your wood fired oven. Be sure to send us your fantastic creations or even a picture of you in your Christmas jumpers next your wood fired oven!

If you want to find out more information about our residential oven range and other products please click here!

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

Who doesn’t love a pie baked in their wood fired oven in the wintertime? We’ve been loving our creamy chicken, ham and leek pie. The smoky ham flavours add a superb finishing touch, complementing the creamy flavours perfectly. So get those wood fired ovens fired up!

You’ll Need

• A high heat 9inch round pie dish

For the filling

• 450ml Chicken Stock
• 3 chicken breasts
• 75g of butter
• 2 leeks
• 2 garlic cloves
• 50g plain flour
• 200ml milk
• Drizzle of white wine
• 150ml double cream
• 150g thick carved ham
• Sea Salt and ground black pepper for seasoning.

Pastry

• 350g plain flour
• 200g butter
• 1 egg beaten with 1tbsp cold water
• 1 egg for pastry glaze

Method

Firstly, you will need to heat the chicken stock in a saucepan. Whilst you are doing this, add in the chicken breasts and bring to a low simmer. Pop on your saucepan lid and cook for 10 minutes. Then you’ll need to remove the chicken breasts, place them onto a plate and pour the excess stock into a jug.

Next, melt 25g of butter into a fresh saucepan. Stir in the leeks and gently fry for a few minutes. Then pop in the garlic and remaining butter, stirring in the flour once the butter has melted. Keep stirring, whilst gradually pouring in the milk. Once you have added all of the milk, slowly put in the stock and wine. Keep mixing until the sauce is smooth and thick. Simmer for 3 minutes. Finally take off the heat, stir in the cream, adding in some salt and pepper for seasoning.

Next you will need to fire up your wood fired oven to its optimum temperature, then leave it to cool, maintaining a temperature of around 200°c.

Now it’s time to get on with the pastry. Mix together the flour and butter until the mixture resembles breadcrumbs. Next, pour in the beaten egg and combine until the mixture forms a ball. Leave around 250g of pastry for the lid.

Roll out the remaining pastry on a floured surface until it is around 5mm thick and 4cm larger than the pie dish. Gently place the pastry into the pie dish, pressing firmly on the sides to ensure there is no air bubbles. Always make sure there is some extra pastry hanging over the sides.

Next, it’s time to get messy with the filling. Chop the chicken into small chunks, stirring it in along with the ham and leeks into the cooled sauce. Pour the filling into the pie dish. Roll out the pastry that you have put aside, placing it on top of your dish so it acts as a lid. Make sure you securely press together the edges, and then trim off any excess pastry.

Finally, place a hole in the top of the pie and glaze the pastry lid with the egg wash. Put your pie in your wood fired oven for 35-40 minutes, or until your pie appears golden-brown in colour and the filling is piping hot.

Now all you have do is devour this scrumptious winter pie with family and friends. It’s sure to become a wood fired favourite!

If you want to find out more information about our residential oven range and other products please click here!

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

Daryl Mackay’s Mezzo 76

Can you believe that it is the end of the year already and our final oven of the month for 2015? Daryl Mackay’s Mezzo 76 is our fantastic December winner. We fell in love with his modern outdoor kitchen area with those awesome hanging lanterns. We bet they create such a cosy atmosphere when hosting a late night pizza party. Daryl has also been wowing us with some truly yummy looking pizza photos- they are making us SO hungry! A worthy winner for sure!

Here’s what Daryl had to say…

“Thank you- that’s really good news. We are planning to use the oven this weekend to test out some Christmas pizzas using traditional Christmas ingredients.

We used to have the Primo 60 at our previous home and it was such a success we decided to go for it and do it properly this time. One decision we had to make was the surrounding work surface and we’re so pleased we went for granite as it is easy to clean and really tough.

We’ve already had some fantastic pizzas with the whole family. We continue to receive compliments for our pizzas. It did take a few attempts to perfect but now…”

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

To be in with a chance to win 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!

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 0845 834 0252 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!

Cosy get-togethers with friends and family, oodles of mulled wine, the smell of cinnamon, fabulous Christmas markets and being able to eat copious amounts of festive delicacies are just some of our favourite things about this time of year. However, nothing can beat a glorious Christmas dinner, especially when it’s been cooked in one of our wood fired ovens! We’re talking a juicy turkey, honey roast carrots and the fluffiest roast potatoes you’ve ever eaten. Here’s everything you’ll need to know for creating the tastiest Christmas dinner in your wood fired oven.

The ULTIMATE wood fired Roast Potatoes

Christmas dinner just isn’t the same without copious amounts of crisp but fluffy wood fired roasties. Here’s our fabulous recipe that is sure to become your go-to roast potato recipe.

You’ll Need

• 3 cloves of garlic
• Fresh rosemary
• 100g of Parmesan
• 4tbsp olive oil
• Pinch of grated nutmeg
• 2tsp plain flour
• 8kg of potatoes, peeled and cut into medium chunks

Firstly you will need to fire up your wood fired oven to its optimum temperature, allowing time for the oven to cool to a roasting environment maintaining the temp at 200°c.

In a small dish, mix together the flour, Parmesan, rosemary and nutmeg with a small pinch of slat. Toss your potatoes in the mixture until they have been evenly coated.

Next drizzle a layer of oil into a shallow non-stick roasting tray, adding the potatoes to the tray. Pop them in your wood fired oven for around 40 minutes, turning them every 10-15 minutes. Roast until they are golden brown and crisp. Now all that’s left is to enjoy your roasties. CHRISTMAS DINNER HEAVEN.

Turkey that is sure to WOW

Turkey is the KING of Christmas dinners, so it’s important to get it just right. Here’s how you do it wood fired… MERRY CHRISTMAS STONE BAKERS!

You’ll Need

• 1 Large Turkey
• 1 White onion
• 1 Lemon
• 4 cloves garlic
• 4 rashers smoked bacon
• Fresh Thyme
• Fresh Rosemary
• 2tbsp Olive Oil
• Sea Salt and Black Pepper to season

Begin by firing up your wood fired oven to its optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200°c. For more information on how to create this environment, please refer to our cooking techniques guide.

Now you will need to rinse your turkey, inside and out, patting dry with some paper towels. Cut up your onion and lemon and place inside the bird along with the garlic and fresh herbs. String the legs of your turkey together to keep everything inside, and then coat your turkey with olive oil. Season with salt and pepper.

Next you will need to place the bird on an elevated roasting rack, breast side down in your wood fired oven. Once the skin on the top of the bird is nice and brown, flip it over and place the bacon over the breast of the turkey, then pop it back into your oven.

Once the breast and bacon has turned golden brown, cover the entire turkey in foil. Continue roasting your bird until it reaches an internal temperature of 70°c between the leg and thigh. Rest for 5-10 minutes before serving.

Pigs in Blankets

Christmas dinner isn’t complete without some scrummy pigs in blankets. Why not try our honey-glazed pigs in blankets with dippy cranberry. They are so delicious you may just want a plate full of these for Christmas dinner. Find the recipe here.

Stuffing-Wood Fired chestnut, cranberry and bacon stuffing loaf

This stuffing recipe is jam packed with fabulous festive ingredient and is the perfect accompaniment to your roast turkey. Not only does it taste mighty fine, but it’s also super easy to slice up, meaning more to go round and nothing is left to waste! Find our recipe here.

Wood fired cranberry, chestnut and pancetta Brussels sprouts

Ahh, Brussels sprouts, you either love them or hate them, but a Christmas dinner is not quite right without them. Why not try our delicious wood fired recipe, sure to wow even the biggest Brussels sprout hater!

You’ll Need

• Fresh Cranberries
• 100g Chopped Chestnuts
• 1tbsp olive oil
• 140g butter
• 1kg fresh Brussels sprouts

Firstly you will need to fire up your wood fired oven to its optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature to 200°c.

Next drizzle the olive oil and place the butter into your pan in even dollops. Place your sprouts and pancetta in and roast for 15 minutes in your wood fired oven. Now you will need to scatter across the chopped chestnuts and cranberries, then cook for a further 10 minutes. When the sprouts are looking glazed and slightly brown and the pancetta is beautifully crispy, they are ready to be served. Wood fired veg perfection- even if we do say so ourselves!

Honey Roasted Carrot and Parsnips

• 1kg Carrots
• 1kg Parsnips
• 1tbsp olive oil
• 1tbsp butter
• Drizzle of honey
• Sprinkle of cinnamon
• Kosher Salt

Firstly you will need to heat up your wood fired oven to its optimum temperature, then allow to cool so your oven reaches the perfect roasting temperature at around 200°c.

Next drizzle the oil, butter, honey and cinnamon over the veggies and massage with your hands so they are covered. Roast in your wood fired oven for 20-25 minutes, until the carrots and parsnips are tender and caramelized. Season with some salt to serve. YUM.

We hope that this post will inspire you to make some fantastic festive use out of your wood fired oven. Please remember to send us images of your wood fired Christmas dinners in all their glory!

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 0845 834 0252 should you have any further questions.

Christmas is just around the corner, which means it’s the perfect time of year to get those wood fired ovens fired up and get creative with baking. We want to spread the festive cheer by giving you some ideas for some edible Christmas gifts or tasty festive treats for friends and family to enjoy.

Edible Christmas Gifts

Shortbread stars

Shortbread is always a hit with friends and family, especially around Christmas time when it’s okay to indulge. These shortbread stars are perfect for quick and easy stocking filler or perhaps you just want something yummy to nibble on Christmas Eve.

You’ll Need (Makes 12 stars)

• 150g plain flour
• 100g butter
• 50g caster sugar
• 1tsp vanilla extract 

Method

First you will need to fire up your wood fired ovens to their optimum temperature, then allow to cool until your oven reaches around 130°c.

Next you will need to mix the flour and butter into a bowl, until the mixture resembles breadcrumbs. Then pop in the sugar and vanilla extract and mix together until you have a ball of dough.

Once the dough is smooth, wrap it in some clingfilm and chill in the fridge for about an hour. Whilst you are waiting for your dough to cool, line a high heat-baking tray with baking parchment.

Next take your dough out of the fridge and roll out the dough on a lightly floured surface until it is around 1cm thick. Using a star cutter of your choice, cut out the biscuits and pop them onto your pre lined baking tray.

Next, place the biscuits into your wood fired oven for around 30 minutes, or until they are a pale gold colour. Whilst your biscuits are cooling, dust over some caster sugar for a festive finishing touch.

---

Christmas Treats for the kids

Reindeers Christmas Cupcakes

These reindeer cupcakes are perfect for baking with the kids and are sure to get everyone in the Christmas spirit. 

You’ll Need

• 125g butter
• 175g caster sugar
• 2 free range eggs
• 200g self raising flour
• 2tbsp cocoa powder
• 100ml milk
• 100g dark 70% cocoa solid chocolate, melted

For the chocolate icing

• 50g dark chocolate
• 3tbsp double cream

For the decoration

• Giant chocolate buttons
• Smarties
• Black writing icing
• Mini pretzels
• Mini marshmallows

Preparation method

Firstly you will need to get your wood fired ovens fired up to their optimum temperature, then allow time for your oven to cool, maintaining temperature at 170°c.

Next, in a mixing bowl, beat together the butter and sugar. Once light and cream, add in the eggs, flour and cocoa powder until all the ingredients are well combined. Then fold in the milk and melted chocolate.

Carefully spoon the mixture into muffin cases and pop into your wood fired oven for 20 minutes, or until the cakes have risen are light to touch. Place them onto a cooling rack, and get the kids ready to help you decorate.

For the icing, heat the chocolate and cream in a saucepan over a low heat. Once the mixture is smooth, leave to cool. Once cooled, generously spread over the top of each cupcake.

Finally, press a chocolate button on the top of each cake, acting as a nose, then pop a smartie on top using the remaining icing. Slice your mini marshmallows in half and place two above the nose as eyes, then use your black icing for the pupils. Finally stick the pretzels either side of the eyes so that they look like the reindeers antlers. Ta-dah, there you have your scrummy chocolate reindeers! You could even get the kids to leave one out for Santa!

---

Christmas Classic

Mince Pies

We couldn’t do a seasonal baking post without including a Christmas classic. Nothing beats a crumbly, fruity mince pie served with lashings of brandy butter. Definitely a festive favourite, and is sure to taste spectacular out of one of our wood fired ovens!

You’ll Need

For the pastry

• 375g plain flour
• 260g unsalted butter
• 125g caster sugar, with some extra for dusting
• 2 eggs (1 beaten for glaze)

For the filling

• 1 large jar of mincemeat (around 600g)
• 2 Satsuma, chopped
• 1 apple finely chopped
• 1 lemon zest
• Icing sugar for dusting

Method

Firstly you will need to get your wood fired oven to the right temperature. You can fire up your oven to its optimum temperature and allow to cool until it reaches 200°c, or alternatively; if you are already using your oven and have cooked something in it previously, you can use the residual heat to do some Christmas baking.

For the pastry you will need to pop the flour, sugar and butter into a bowl, rubbing together until it resembles breadcrumbs. Then slowly stir in the egg. Once the pastry has come together, wrap it in clingfilm and chill in the fridge for 30 minutes.

Whilst your pastry is chilling, you can get on with the mincemeat filling. Put the mincemeat into a bowl, adding in the satsumas, apple and lemon zest. Mix well.

Once your pastry has chilled, roll out the pastry onto a lightly floured surface. Once your pastry is about 3mm thick, cut out 12 circles with a fluted pastry cutter, making sure they are large enough to cover the base of the tray your prepared earlier. Place each disc into the 12 holes and then fill with mincemeat.

Finally cut out 12 more slightly smaller circles out of your pastry, placing them on top of each pie, tightly sealing the edges together. Cut a small slit into each lid, brushing lightly with some milk. Bake the pies for 20 minutes in your wood fired oven, until they are golden brown. Dust with some caster and icing sugar, then serve warm with some scrummy brandy butter.

We hope we have persuaded you with these scrumptious Christmas baking recipes to get outside despite the chilly weather and do some festive baking in your wood fired ovens. Be sure to send us pictures of your festive bakes, we want to inspire everyone on our social media channels too! Email your pictures to: info@stoneovenco.co.uk.

If you want to find out more information about our residential oven range and other products please click here!

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