It makes sense to maximise the use of your oven when you turn it on, or in the case of our pizza oven, when Mr. WB chops the timber and lights it up!
Here’s a sample of last Saturday’s cooking:
Tomatoes/carrots/pepper/onion roasted and turned into soup (and a loaf of bread baked at the same time). The soup has a great smoky aroma and flavour.
Once the temperature dropped, in went our lamb tagine (from ‘The Wood Fired Oven Cookbook’ by David Jones & Holly Jones) to happily stew away for a few hours.
It was accompanied by tabbouleh (millet instead of cous cous for a gluten-free option) and a quinoa and pea salad (a la The Happy Pear, but without the goji berries). Delicious!