Very nice! Make similar quite often but not tried giving the skins the oil and extra cook, will try next time! Bit of bbq sauce in the mixture can be nice too, we usually do a variety, cheesy, bbq cheesy and tuna mayo
You'll love it, we've also found that we always make too many, even for a Yorkshireman! They freeze well and can be reheated from frozen at a later date 😊
Hi David, I've got all your books (I was a lucky boy over Christmas). I'm a bit worried that I've put the cart before the horse. During Corvid I built my own oven from refractory cement, heat resistant cladding and fire bricks sand and a bottle and cement floor. I've rendered the oven with cement. Pizzas have gone down well the family but do you think the oven could be used for the wonderful recipes in your books. It's reached °700f and I took a couple of weeks to cure it. It's still warm the next day. My question is, do you think the oven is up to it? I know it's a difficult question but I would be grateful for any sort of answer. John
Hi John - great to hear from you and that sounds like a fantastic project; congratulations! Delighted to hear you have our woodfired cookbooks - hope you are getting some ideas from them. It sounds like you should be able to cook lots of different dishes in your oven, especially if it is retaining heat so well. It's basically a matter of practise and keeping a notebook of everything you have done with what went right and what could have happened a little better. Our downloadable course on traditional woodfired ovens would certainly be a good starting point for you - if that's of interest you can check it out on the link below. Best wishes and happy cooking, David mannafromdevon.podia.com/manna-from-devon-masterclass-cooking-on-a-traditional-woodfired-oven
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Very very nice!
Thank you very much Lee! Best wishes, David and Holly
Very nice! Make similar quite often but not tried giving the skins the oil and extra cook, will try next time!
Bit of bbq sauce in the mixture can be nice too, we usually do a variety, cheesy, bbq cheesy and tuna mayo
Thanks Jim - love the bbq sauce idea; will give that a try next time. Best wishes, David and Holly
You'll love it, we've also found that we always make too many, even for a Yorkshireman! They freeze well and can be reheated from frozen at a later date 😊
@@jimpriestley6693 great tip about freezing them; thanks for that!
Hi David, I've got all your books (I was a lucky boy over Christmas). I'm a bit worried that I've put the cart before the horse.
During Corvid I built my own oven from refractory cement, heat resistant cladding and fire bricks sand and a bottle and cement floor. I've rendered the oven with cement.
Pizzas have gone down well the family but do you think the oven could be used for the wonderful recipes in your books. It's reached °700f and I took a couple of weeks to cure it. It's still warm the next day. My question is, do you think the oven is up to it?
I know it's a difficult question but I would be grateful for any sort of answer.
John
Hi John - great to hear from you and that sounds like a fantastic project; congratulations! Delighted to hear you have our woodfired cookbooks - hope you are getting some ideas from them.
It sounds like you should be able to cook lots of different dishes in your oven, especially if it is retaining heat so well. It's basically a matter of practise and keeping a notebook of everything you have done with what went right and what could have happened a little better.
Our downloadable course on traditional woodfired ovens would certainly be a good starting point for you - if that's of interest you can check it out on the link below.
Best wishes and happy cooking, David
mannafromdevon.podia.com/manna-from-devon-masterclass-cooking-on-a-traditional-woodfired-oven