Recipes for a wood burning oven
by Anne-Louise Mazzafiore

Roast Pork and Potatoes with Garlic and Rosemary

2lb piece of rolled pork
6 large potatoes
8 large sprigs of rosemary
2 cloves of garlic
2 tablespoons of olive oil
2 tablespoons of white wine
Good pinch of rock salt

Run the carving knife through the centre of the pork and then insert 2 sprigs of rosemary into the centre of the pork.
Force 3 sprigs of rosemary under the string that hold the pork so that they are well attached and place the joint in the centre of a metal baking tray.
Peel and chop the potatoes into large chunks and boil them for 5 minutes to soften them slightly, then place them around the pork joint.
Then rub the rock salt onto the fat of the pork joint, pour the olive oil and wine over the potatoes and pork and place the remaining rosemary springs into the tray.
Cover the tray with tin foil and place into the wood fired oven at a temperature of around 250C for 40 minutes.
Remove the tin foil and allow the pork and potatoes to continue cooking and brown off for a further 20 minutes.

Bread and Butter pudding

8 slices of medium sliced white bread, 4 of which should be buttered and coated with honey and the other 4 buttered and coated with blackcurrant jam. Lay the 4 slices of bread with blackcurrant jam in the bottom of an ovenproof baking dish and sprinkled with a good handful of sultanas and currants and about a dozen sliced glace cherries. Then lay the other 4 slices of bread coated with honey into the dish and again sprinkled with a good handful of sultanas and currants.
Whisk 2 eggs with 1½ ounces of sugar, boil 1 pint of milk and then slowly add it to the egg and sugar mix.
Add a large pinch of cinnamon to the mixture and then pour over the bread and fruit.
Cover the dish and then place in the wood fired oven at around 250C for 20 minutes.
Remove the tin foil and put the dish back into the oven and cook for a further 5 minutes.

(As the bread and butter pudding is covered with tin foil, it is alright to have it in the oven at the same time as the pork and potatoes. Once the dishes are uncovered they are best cooked in the oven separately to avoid tainting of flavours.)

Rosemary Bread

Flatten a 9inch pizza dough ball. (You can buy frozen dough balls and then allow them to defrost for around 4 hours in a warm room.)
Once flattened the pizza base is sprinkled with 2-3 tablespoons of olive oil that is smoothed out towards the edges of the pizza base, leaving a good ½ inch in from the edge of the pizza base.
It is important not to go too near the edge of the pizza base as this will cause the pizza base to stick to the pizza paddle and make it very difficult to get the pizza into the oven.
When making any pizza with the wood fired oven, it is wise to leave a ½ inch gap around the edge of the pizza.
Once the oil has been spread across the base so the base is evenly coated, sprinkle with rock salt and use the leaves from 2 good sprigs of rosemary and sprinkle onto the pizza.
Place the pizza into the wood fired oven at around 450-500C and watch as it cooks within 40-60 seconds.
Rotate the pizza once whilst in the oven to ensure it is evenly cooked.

Tomato Sauce
(Multiply up in equal quantities for larger measures.)

One tin of chopped plum tomatoes, 6 large basil leaves, good pinch of sea salt, ½ teaspoon garlic, 3 tablespoons of olive oil, pinch of pepper, pinch of oregano. Put all the ingredients into a liquidiser and mix for around 15 seconds.

Fruit Pizza (Pizza Dolce)

Thinly slice some apple, nectarine, pear, kiwi fruit and banana.
Flatten a 9inch pizza base and drizzle the base with Cointreau, arrange the fruit on the pizza base.
Drizzle a little more Cointreau and place the pizza in the oven at around 450-500C. The pizza will take approximately 60 seconds to cook, turn as necessary.
Once pizza is removed from oven, sprinkle with icing sugar and top with strawberrys and blackberrys.
Slice and serve with a portion of whipped cream.

Pizza Margherita (Cheese and Tomato Pizza)

Flatten a dough ball into a 9inch pizza base, cover the base with tomato sauce, then cover with mozzarella cheese and sprinkle with pizza seasonings or oregano.
Place the pizza into the wood fired oven at 450-500 C and turn as necessary whilst cooking.
The pizza will take around 60 seconds to cook.