I owe the inspiration for this dish to my father who took me on my very first mackerel fishing trip so many moons ago. A true celebration of summer the wonderful flavours of the sea and flames from a proper wood-fired oven… what a combination! Best of British and plentiful supply!
A wood-fired oven is incredibly versatile, you can use it solely as an oven, with a huge range of temperatures, from super hot 400ºC that will cook a pizza in 90 seconds, medium heat for cooking breads and roasting, and slow cooking meats. Temperature control is more about fire control and patience than turning a […]
Lamb and fire go together so well, the smoky savouriness created as the fire chars the juicy meat is hard to beat.
In Issue Nº6 we are celebrating the ingredient EDIBLE FLOWERS. We meet the wonderful Jan Billington, an organic flower farmer in Devon who believes that edible flowers should not just as a pretty addition on the side of a plate. The lovely Johanna Paget, communications manager at the Soil Association will be popping by to […]