So Christmas is over for another year but there is one more celebration to look forward to before we are firmly back to our normal routines, wondering how on earth it’s 2015 already!

New Years Eve is different for everyone – some party hard, for some it’s a small gathering with family and friends and for others it may be just an excuse for a cosy night in doing absolutely nothing! Whatever category your celebrations fall into, we have prepared some festive, foodie treats that can be cooked in your wood fired oven that we think will work perfectly at any New Years Eve bash.

• The Festive, Family Fireworks Party

A traditional gathering for family and friends is to get together, brave the cold and welcome in the New Year with some fireworks! Your wood fired oven will be everyone’s favourite place to gather around to keep warm but if you really want to please your guests, churning out some satisfying wood fired food is the way to do it.

Wood Fired Hot Dogs

No messing around just simply whack your dogs in the oven at a grilling temperature when your guests are feeling hungry, turning regularly to get a good colour all over. Hot dog rolls can be prepped in advance and your guests can help themselves to condiments! Whilst your sausages are finishing off, place some chopped red onions with a drizzle of olive oil and a table spoon of sugar in a roasting dish and serve up your hot dogs with a healthy dollop of quick-roasted caramelised onions!

Wood Fired Baked Sweet Potatoes with Chilli Con Carne –

Again, a super easy idea that can be prepared in advance. During the day, fire up your oven to optimum temperature and allow it to cool to around 250 degrees C. In the meantime, cook up your favourite chilli con carne recipe and once cooked, place the chilli and some sweet potatoes in your wood fired oven to slowly cook in the residual heat allowing for the flavours of the chilli to develop. When your guests arrive, remove the chilli and fire up the oven again to crisp off the sweet potatoes skins. Guests can then help themselves to a potato each, a spoonful of chilli con carne and a massive dollop of sour cream!

• The Sophisticated Soirée

If you are looking to impress this New Years Eve, some tasty canapé style treats would be the perfect accompaniment to the evening. 

We have already compiled some recipes for wood fired party bites that would be perfect for a New Years Eve party including:

– Festive Tear and Share Bread

– Brie and Cranberry Parcels

– Pigs in Blankets with Cranberry Dip

 – Mini Cream Cheese and Chive Jackets!

 

• The Boozy Blowout

For some, NYE is the perfect excuse to really let your hair down and see the New Year in with a memorable bang! If you plan to host a night of merriment and dancing, you will need to prepare something to fuel your guests’ dance moves and soak up the festive drinks.

It seems obvious, but wood fired pizzas will go down an absolute treat half way through the evening – doughy, cheesy goodness will ensure your guests don’t over do it and satisfy their hunger levels meaning they will (hopefully!) make it until the midnight countdown!

You can find some wood fired pizza recipes here on our website and Pinterest is a great place for pizza topping inspiration too! 

• The Morning After

We’ve all been there. Having had a few too many bubbles the day before, the following day can be a struggle – especially if you have to entertain. But fear not! The great thing about firing up your wood fired oven the night before means that if your oven is insulated, it will still be warm enough to cook in in the morning! If your oven is in it’s core form, it shouldn’t take too long to fire it back up ready for breakfast.

Wood fired bacon, sausages and eggs will always go down well with weary guests or if they are in need of a sugar boost to get energy levels going, pastries and croissants can be cooked or warmed through in your oven. Minimal effort needed but you will be everyone’s best friend. And who knows, if you feed your guests a yummy ‘morning after’ wood fired breakfast, they might even help you tidy up the carnage made from the night before!

We hope you enjoyed this NYE blog post and please let us know if you try any of the above recipes and suggestions. Send your photos through to info@stoneovenco.co.uk or Tweet or Facebook us your pics!

If you are interested in our residential oven range, visit our Primo, Mezzo and Vento 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.

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December Oven Of The Month

It’s that time again and we have been inundated with amazing customer oven photos and feedback so positive, it’s been making us blush (or maybe that’s just all the mulled wine we’ve been drinking)?!

Our worthy winner this month is Tony Bennett and his magnificent Mezzo 76. We chose Mr Bennett because a lot of work has clearly gone into his garden design and it is something very original that we have not seen before!

As you can see from the photograph, Tony has designed his oven to be incorporated into a sunken outdoor seating area, which, complete with fire pit, is sure to be a super cosy spot for his family and friends, and we think a perfect pizza party hub!

When asked about his oven, Mr Bennett shared the following thoughts…

“We are having a brilliant time with it – loads of fun for the family and friends – it was my 14 (15 tomorrow) year old daughter Ciara’s idea and we will be using it tomorrow to celebrate her birthday.

Had lots of use out of it already and its brought a whole new dimension to our garden – thanks for a great product!”

Well we can’t get much better feedback than that! Thank you so much for sharing your photos with us Tony, a worthy winner I’m sure you will all agree!

If you are interested in our residential oven range, visit our Primo, Mezzo and Vento 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 be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

Nine times out of ten, when customers look to buy a wood fired oven they have one thing on their mind and that is ‘The P Word’. Of course our ovens are suitable for cooking in a huge range of techniques and the dishes you can create are endless but there is nothing quite like a wood fired pizza, stone baked directly on the oven floor and cooked to perfection!

We do a lot of talking about pizza (well, just food in general really!) here at Stone Bake and whilst our recipe and cooking techniques sections help you make a delicious dough and tomato sauce, we thought it might be useful to you for us to put all our pizza tips into one place with the aim to present to you ‘The Perfect Pizza’.

Pizza Dough

We have an existing recipe for pizza dough which is really easy and really effective.

If you want to make your pizza dough that extra bit special we recommend using good quality flour. Our recommended flour would be the red Caputo Rinforzata ‘00’ Flour. If you want to get technical, this flour has a higher protein level meaning it is ideal for long rise dough – taking your pizzas to the next level! The blue Caputo ‘00’ flour is also great for wood fired pizzas. You can purchase Caputo flour online. Try Amazon and …..

TOP TIP!

Whilst dough making can be quite a technical art, we appreciate that many people simply do not have the time to perfect their recipe down to a T. Therefore, as a general rule, if your dough is quite sticky and difficult to handle, add more of the dry ingredients to counteract this (i.e. extra flour). If your dough is quite dry, simply play around with adding more of the wet ingredients such as oil and water.

Tomato Sauce

Again, on our recipe section we have an existing recipe for tomato sauce which is simple and delicious.

Our tip for making the best tomato base sauce is to use good quality tomatoes. Whilst they may cost slightly more than your standard chopped, tinned tomatoes, San Marzano tomatoes are considered the tastiest variety of tomatoes in the world! Usually bought in tins as whole plum tomatoes (which can then be whizzed down into a sauce), you can buy them from all major supermarkets.

Pizza Assembly

A common mistake when making pizza is to get somewhat over-excited and begin topping your pizza on a surface or worktop, forgetting that you then have to somehow transfer that pizza into the oven!

When assembling your pizza ready for the wood fired oven, be sure to place your pizza dough onto a wooden pizza peel. If you are noticing that your dough is sticking, lightly dusting the peel with flour can help reduce this. Another great tip is using dry semolina to ‘dust’ your pizza peel with – the course, gritty texture of the semolina helps the pizza dough slide easily off the pizza peel when placing the pizza into the oven. Remember, whatever you decide to use, dust the peel prior to laying your base on top otherwise it’s too late!

Pizza Topping

When it comes to topping the pizza base, less is more! If you use too much tomato sauce, the base will struggle to crisp up. Similarly, overloading the pizza with ‘wet’ toppings such as pineapple or olives may contribute to a soggy pizza. Make sure you fully drain and dry any toppings before putting them on your pizza!

TOP TIP!

Mozzarella is a prime suspect for holding a lot of moisture! Before topping your pizza with the stringy, cheesy goodness, squeeze the mozzarella ball over a bowl to release some of the moisture and roll the mozzarella on kitchen towel to dry it before using.

Once your pizza has been topped, don’t leave it too long before placing your pizza into the oven. If you leave your uncooked pizza on the wooden peel for too long you may find the moisture of your tomato sauce and toppings begins to sink into the dough making it really difficult to slide off the peel.

Finishing Touches

Managing Director of The Stone Bake Oven Company and Pizza-Maker Extraordinaire, Tom has a few finishing touches that take his pizzas to new heights that are super easy for anyone to achieve!

Tom recommends a sprinkling of parmesan all over the pizza just before cooking – this creates some lovely crispy accents on the pizza’s crust as well as the saltiness of the parmesan seasoning the pizza really nicely.

A few fresh basil leaves add a fragrant freshness to any pizza and they crisp up really nicely in the short time that the pizza is in the oven. Alternatively if you prefer, you can add basil on at the end. The green basil makes the colours on your pizza pop which, as well as looking super appetizing, makes your pizza Instagram-ready (come on, we all love a good food snap to make our friends jealous)!

A drizzling of olive oil before or after the pizza has been cooked really enhances the all round flavour of the ingredients as well as aiding the crisping of any meat you might have topped on your pizza (think fried, crispy parma ham…drool!). Olive oil also adds a lovely glossiness to your pizza, again making it super appetising and attractive to look at!

Pizza Cooking

At optimum temperature (450 degrees C), a pizza should be able to cook in around 60 seconds. Once you place your pizza in the center of the oven leave it for at least 20 seconds. This will allow the base of the pizza to start cooking and crisping up making it much easier to rotate.

For the rest of the cook, using a metal pizza peel, turn the pizza two or three times ensuring all edges become charred. You should notice the pizza crust bubbling and the toppings on the pizza getting a slight colour. Once your pizza crust has risen all around, remove it from the oven and serve immediately.

Serving

Once your pizza is out the oven, all you want to do is get stuck in. Don’t struggle with plates too small for the epic pizza you’ve just made, purchase some pizza plates to accommodate the doughy goodness!

TOP TIP!

Slicing your pizza with a pizza cutter immediately after removing from the oven whilst the base is still crispy makes the job a lot easier.

 

Well there you have it! We hope our recipes, tips and tricks have helped and inspired you to get the best out of your pizza and of course as always we want to see your pictures! Facebook, Tweet or email them to info@stoneovenco.co.uk.

If you are interested in our residential oven range, visit our Primo, Mezzo and Vento 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 be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

Roast potatoes to turkey is like salt to pepper – they are the two key components of any Christmas dinner! This is Stone Bake’s guide to the perfect wood fired roast potatoes.

You’ll need:

• 3 cloves garlic
• 4 Sprigs of fresh rosemary
• 100g Parmesan
• 5 tbsp olive oil
• Pinch of grated nutmeg
• 2 tsp of plain flour
• 8kg potatoes cut in half or quartered if large

Start 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 degrees C. For more information, please refer to our Cooking Techniques Guide.

Stir the flour, Parmesan, rosemary and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Drizzle a good layer of oil in a shallow, non-stick roasting tray, and then add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. Roast until golden brown and crisp – CHRISTMAS DINNER HEAVEN!

 

• For more information about our residential oven range and other products click here!
• For all the latest Stone Bake news & updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest.

This recipe is the ideal accompaniment to any roast dinner but this recipe in particular is super festive, complimenting your roast turkey at Christmas perfectly! What’s more, this stuffing loaf is nice and easy to serve because it can be sliced up!

You’ll need:

• 100g dried cranberries that have been soaked in 50ml of port for 1 hour
• 1 small onion, finely chopped
• 50g butter
• 2 garlic cloves, minced
• 450g sausage meat
• 140g breadcrumbs
• A sprinkling of your favourite fresh herbs, finely chopped
• 140g cooked chestnuts roughly chopped
• 1 medium egg lightly beaten
• 10 streaky bacon rashers

 

Fire up your wood fired oven to it’s optimum temperature and allow the oven to cool to around 200 ° C.

In the meantime, in a regular frying pan, fry off the onion and garlic in the butter until the onion is translucent.

Next, simply add the remaining ingredients to the onion into a large bowl (sausage meat, soaked cranberries, breadcrumbs, herbs and chestnuts) adding in enough beaten egg to bind the ingredients together. Stir thoroughly or get stuck in and use your hands!

Line a cast iron/high heat loaf tin with the streaky bacon rashers and spoon in the stuffing mixture.

Move the embers to the side of the oven chamber and place the tin inside the oven and place the oven door in the doorway to create a baking environment (check out our cooking techniques guide for more info). Bake the stuffing for 40-50 minutes until the sausage meat is cooked through. You can cook the loaf up to 2 days in advance of the big day.

Just before you are ready to serve, turn out the stuffing loaf and place on a cast iron baking tray/dish so the bacon is on top. Place back in your wood fired oven, this time at a slightly higher head of 250 ° C for 10-15 minutes to heat the stuffing through and crisp off the bacon.

Cut the loaf into slices (serves about 8) and serve alongside your roast!

• For more information about our residential oven range and other products click here!
• For all the latest Stone Bake news & updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest.

Introducing another special guest recipe! This one is from one of our very loyal customers, Andy Mogg – a Mezzo 76 owner, blogger and a keen, active Stone Bake social follower! Enjoy his delicious wood fired pulled beef lasagne.

 

I cooked the brisket in the slow cooker then finished in my Wood Fired Oven but you could do it all in the oven or in a pan if you don’t have a slow cooker. Depending on how you cook the beef you may need a bit more red wine or some beef stock/hot water.

Ingredients

2 tbsp olive oil
1 red onion, peeled
1 large carrot, peeled
2 cloves garlic, peeled
2 pinches dried oregano
2 star anise
1 beef stock cube
10 chestnut mushrooms
500g Brisket of beef chopped into huge chunks..the bigger the better.
1 tbsp tomato purÈe
1 tbsp Worcestershire sauce
2 bay leaf
300ml good quality red wine
2tbsp corn flour
1 x 400g tin chopped tomatoes with herbs
Salt and freshly ground black pepper

For the sauce

25g butter
25g flour
300ml milk
Pinch of ground nutmeg
100g Cheddar cheese, grated
30g Parmesan cheese, grated
6 sheets of ënon-cookí lasagne sheets

Method

Coat the meat in the corn flour and season with salt and pepper.

Grate the carrot and finely slice the onion, chop the mushrooms, and crush the garlic, Heat the olive oil in a pan before frying the carrot, garlic onion and mushrooms together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce, star anise and a little salt and pepper. Allow the onion and mushroom to soften before making a well in the centre of the pan. Place the chunks of meat in the middle of the pan and stir well. Crumble in the stock cube then add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Tip into your slow cooker and cook for 6-8 hours on medium.

When the meat is tender and will pull apart, remove the bay leaf and star anise, then pull the meat into long strands using two forks, mix with the sauce. At this point if you think it’s all a bit runny then you can reduce in a pan on the hob. Pre-heat your wood fired oven then let it drop to around 200 degrees..

To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

Spoon half of the meat and sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.
Finish with the grated Parmesan and sprinkle with another pinch of oregano and some grated nutmeg. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.
Serve with a huge side salad and some garlic bread (you could also do this in your WFO), oh and the rest of the wine.

Be sure to follow Andy on Twitter  for all his latest foodie thoughts and check out his blog!

 

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Oh the weather outside is frightful, but wood fired ovens are so delightful! ♪ ♫ ♬

Christmas and New Year give us the perfect excuse to celebrate and spend quality time with family and friends. A lot of entertaining and hosting happens around this time of year and sometimes it’s quite nice to treat you and your family to a restaurant meal where the stresses of cooking and the piles of washing up are left to the professionals!

We have been busy compiling you a list of restaurants that not only are getting rave reviews but also have lots of festive food on offer. What’s more – they all have one of our G Series commercial wood fired ovens!

Polpette, Dorset

 

Now with two restaurant locations in Poole and Southbourne, Polpette serves authentic sourdough Neapolitan pizzas out of our G Series commercial wood fired ovens. They also have a huge selection of tapas/anti pasti dishes ensuring there is something for everyone! With a daily changing specials board (cocktails included!) and a super cosy, low-lit atmosphere, we think a visit to Polpette would be the perfect meal to have with your loved ones.

Find more information, menus and location details here!

Find photographs of Polpette’s G120 wood fired oven here.

 

The Coast Bar & Dining Room, Cowes

 

Keeping down South, The Coast Bar & Dining room not only boasts a beautiful coastal location in the Isle of Wight but also a stunningly rustic wood fired oven! Expect reclaimed brick, cosy leather seating and chunky wooden tables and a diverse menu ranging from wood fired pizzas, ‘nibbly bits’ and locally sourced meat and fish dishes. They have a suitably festive Christmas menu where you can treat yourself to a three-bird roast and all the trimmings amongst other delights designed to warm your cockles on a winter’s evening!

Find more information, menus and location details here!

Find photographs of Coast Bar’s G120 wood fired oven here.

For a full blog post all about Francesca’s visit to Coast Bar, click here!

 

The Pig Near Bath, Bath

Further West, The Pig chain have expanded and now have a hotel near Bath. Again they have one our G Series wood fired ovens installed into their kitchen and they are now taking bookings for Christmas and New Year. With mulled wine and mince pies on offer along with a three course festive meal this is one not to be missed! The Pig team describe this location as ‘truly rural with quintessentially English views’ – what more could you ask for from your family Christmas?!

Find more information, menus and location details here!

Bosco Pizzaria, Bristol

 

Bosco in Bristol is a recent installation for us and is a super trendy spot inspired by the best of Neapolitan and New York City pizzerias! Bosco boasts not only a huge wood fired pizza selection on their menu but also wood fired meat and fish dishes such as Venetian fisherman’s stew and ox cheek ragu. If that’s not enough to make you drool, they have a vast selection of cured meats and cheese to accompany your meal. If Christmas isn’t the time to over indulge we don’t know when is, so get you and your friends and family down there!

Find more information, menus and location details here!

Find photographs of Bosco’s G120 wood fired oven here.

 

Italian Farmhouse, Sunderland

 

For a true Italian experience, Italian Farmhouse have you covered! Adopting the true Mediterranean way and ensuring that all produce usesd is locally sourced with the exception of some truly authentic Italian imported food goods, the Italian Farmhouse promises to take you to Mediterranean ‘with a good dose of Italian charm’. Everything you would expect on an Italian menu including pastas, pizza and anti pasti – perfect if you are looking for something slightly different to roast turkey for your festive gathering!

Find more information, menus and location details here!

Find photographs of Italian Farmhouse’s G140 wood fired oven here!

 

We hope you find this useful if you are looking for somewhere to eat, wood-fired style, over the festive period and let us know what you think if you do pay a visit!

• For more information about our commercial oven range and other products click here!
• For all the latest Stone Bake news & updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest.

You either love them or hate them but it just isn’t quite Christmas dinner without them, so here’s a recipe to make them a delicious accompaniment to all those festive goodies in your Christmas spread! 

You’ll need:

• Fresh cranberries
• 100g Chopped Chestnuts
• 100g chunkily sliced pancetta
• 1 Tbsp Olive Oil
• 140g butter at room temp
• 1kg fresh Brussels sprouts, trimmed of outer leaves

Start 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 degrees C. For more information, please refer to our Cooking Techniques Guide.

Drizzle the olive oil and place the butter evenly in dollops in your pan. Place your sprouts and pancetta in the pan and roast for 15mins in your wood fired oven. Remove and scatter the chopped chestnuts and cranberries over the top of the sizzling sprouts and cook for a further 10mins! Remove once the sprouts are looking glazed and slightly browned in areas and the pancetta is crisp – Christmas wood fired veg perfection!

 

• For more information about our residential oven range and other products click here!
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 Welcome to the third and final part of Stone Bake’s Christmas Guide! In this final instalment, we have some snippets of our wood fired recipes for all the key components to your Christmas roast dinner. We hope it helps you out on the big day  🙂

Stone Bake’s Wood Fired Christmas Dinner

Wood Roasted Cranberry, Chestnut & Pancetta Brussels Sprouts 

 

You either love them or hate them but it just isn’t quite Christmas dinner without them! So here’s a recipe to make them a delicious accompaniment to all those festive goodies in your Christmas spread! 

This recipe is very simple and involves roasting the ingredients together in your wood fired oven. You then simply remove once the sprouts are glazed and slightly browned and the pancetta is crisp – Christmas wood fired veg perfection!

 

You’ll need:

• 100g of fresh cranberries
• 100g chopped chestnuts
• 100g chunkily sliced pancetta
• 1 tbsp olive oil
• 140g butter at room temp
• 1kg fresh brussels sprouts, trimmed of outer leaves

For the full recipe please see our on the website on 1^st December! For the roasting cooking technique guide click here!

 

Wood Fired Chestnut, Cranberry and Bacon Stuffing Loaf

This recipe is the ideal accompaniment to any roast dinner but this recipe in particular is super festive, complimenting your roast turkey at Christmas perfectly! What’s more, this stuffing loaf is nice and easy to serve because it can be sliced up!

You’ll need:

• 100g dried cranberries that have been soaked in 50ml of port for 1 hour
• 1 small onion, finely chopped
• 50g butter
• 2 garlic cloves, minced
• 450g sausage meat
• 140g breadcrumbs
• A sprinkling of your favourite fresh herbs, finely chopped
• 140g cooked chestnuts roughly chopped
• 1 medium egg lightly beaten
• 10 streaky bacon rashers

Just before you are ready to serve, turn out the stuffing loaf and place on a cast iron baking tray/dish so the bacon is on top. Place back in your wood fired oven, this time at a slightly higher head of 250 ° C for 10-15 minutes to heat the stuffing through and crisp off the bacon.

For the full recipe please see our recipe page on the website on 8^th December! For the roasting cooking technique guide click here.

 

Christmas Wood Fired Roast Potatoes

 

Roast potatoes to turkey is like salt to pepper – they are the two key components of any Christmas dinner! This is Stone Bake’s guide to the perfect wood fired roast potatoes.

Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. Roast until golden brown and crisp – CHRISTMAS DINNER HEAVEN!

 

 

You’ll need:

• 3 cloves garlic
• 4 Sprigs of fresh rosemary
• 100g Parmesan
• 5 tbsp olive oil
• Pinch of grated nutmeg
• 2 tsp of plain flour
• 8kg potatoes cut in half or quartered if large

For the full recipe please see our recipe page on the website on 15^th December! For the roasting technique guide click here!

 

Wood Fired Christmas Turkey

The turkey is the King of Christmas roast dinner, the icing on the cake, the piece de resistance and this is how you do it wood fired – MERRY CHRISTMAS STONE BAKERS!

You’ll need:

• 1 Large Turkey
• 1 Large white onion
• 1 Whole lemon
• 4 Cloves Garlic
• 4 Rashers Smoked Bacon
• 1 Small bundle of fresh thyme
• 1 Small bundle of fresh rosemary
• 2 Tbsp Olive Oil
• Sea Salt
• Fresh Cracked Black Pepper

Place the bird on an elevated roasting rack breast side down in your wood fired oven. When the skin on the topside of the bird has been sufficiently browned, flip it over place the bacon over the breast of the turkey and put back in the oven.

For the full recipe please see our recipe page on the website on 15^th December! For the roasting technique guide click here!

 

Well there you have it Stone Bakers! For the full recipe instructions for each dish make sure you look at our recipe page on the website over the next few weeks leading up to the week before Christmas – each one will be posted on the dates stated under the recipe snippet above!

Here’s to a very merry wood fired Christmas folks!

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

Please be sure to share your photos with us if you decide to take on some wood fired Christmas cooking in your oven over the festive period – we’d love to see it! Facebook/Tweet us or email us on info@stoneovenco.co.uk.