No Knead Fire Bread by Shaun & Dawn Hayward This recipe was given to us from Charlie customer's Dawn and Shaun Hayward. It's a super easy recipe and an excellent way to bake bread over hot charcoal in the...
Baked Aubergines with Tahini, Pomegranate, and Watercress by Chef Bart Van Der Lee. Slowly smoked and roasted aubergines. By slow roasting the vegetables take on a carmelised quality which is delicious. The pomegranate seeds add a touch of colour. This side dish is...
BBQ Chocolate Fondant Cake with Berries, Mint and Gin Cooking over fire works brilliantly for desserts like this delicious chocolate cake. Chef Bart Van Der Lee says this is his family's favourite dessert. It's rich and decadent. The perfect...
Maple Bacon Lardy Cake This recipe is courtesy of David Wright who ran our baking and pizza masterclass. The recipe comes from a new new book, he wrote with DJ BBQ and Christ Taylor...
Ciabatta Ciabatta bread. A delight to eat. So light and airy. Perfect for delicious sandwiches of grilled vegetables, fresh mozzarella and basil.
Apple Tarte Tatin A delicious sweet recipe kindly supplied by one of our Charlie Oven customers - Gary Brindley - Beetroot. As Gary says "The Charlie really is the ideal way to cook...
Fondant Potatoes Cooked as part of our recently cookery class hosted by Chris Taylor. Fondant potatoes are a nice alternative to roast potatoes. Visually they look beautiful and make you feel like...
Baked Camembert With Garlic and Rosemary Who doesn't love hot, creamy cheese as a dip? Add the smoky notes of cooking with charcoal and you're on to a winner! Serve with lovely focaccia or baguette. Yum!!...
Miso Salmon with Miso Aubergine Japanese flavours offer a wonderful delicate flavour to food. This dish uses a miso glaze which elevates a humble piece of salmon to a dish you would be happy to...
