Roasted Aubergine and Broccoli with Goma-ae Fire-roasted aubergine and broccoli, charred in the Charlie Oven and tossed in a nutty sesame dressing. A Japanese Fire Cooking Class recipe with Chef Kate Fortescue.
Melitzanosalata – Fire-Roasted Greek Aubergine Dip Smoky Greek aubergine dip made the traditional way—charred over fire in the Charlie Oven and mixed with lemon, garlic, and olive oil. Rustic, rich, and perfect with flatbreads.
Gemista – Greek Stuffed Tomatoes & Peppers Roasted Over Charcoal Sweet peppers and juicy tomatoes filled with herby rice, slow-roasted over charcoal in the Charlie Oven for deep flavour and tender texture. A Greek vegetarian classic made even better by...
Charred Octopus with Grilled Lemon & Heritage Tomato Salad Fire-seared octopus, smoky grilled lemons, and a vibrant heritage tomato salad — this summer dish is fast, fresh, and full of flavour. Perfect for outdoor cooking on the Charlie Oven.
Detroit Deep-dish Pepperoni Pizza Give our Deeppan Pizza a try—each square is crunchy on the edge, melty in the middle, and loaded with pepperoni, all baked perfectly in the Charlie Oven.
Ember-Roasted Beetroot with Feta Icing, Toasted Walnuts & Chives Smoky ember-roasted beetroot paired with creamy feta icing is a game-changer.
Ember Baked Leeks with Mangalitsa Pork Fat, Burnt Lemon and Toasted Pine Nuts A Bold and Smoky Dish Bursting with Rich, Savoury Flavours.
Charred Broccoli and Leek Cheese Gratin Introducing our Charred Broccoli and Leek Cheese – a culinary delight where the robust flavour of charred broccoli and leeks meets the decadent creaminess of four cheeses: gouda, stilton, cheddar...
