wood fired oven recipes
Step into the fire with these wood fired recipes, perfect for use with any of our Warrior Garden wood fired ovens
They aren't just meals, they’re rites of passage. Each dish is forged with flame, sharpened by simplicity and grounded in the Warrior Garden way: seasonal, primal and unapologetically bold. With ingredients coming from either the supermarket or a foraging session whilst walking the dog, we highly recommend you try out some of these ancestor-inspired delicacies!
Starter: BAKED CAMEMBERT WITH GARLIC & ROSEMARY FLATBREADS
INGREDIENTS:
- 1 whole Camembert (250 g)
- 1 sprig rosemary
- 1 garlic clove, sliced
- 1 tbsp olive oil
- 250 g strong flour
- 125 ml warm water
- 1 tsp sea salt
INSTRUCTIONS:
1. Score the Camembert and insert slices of garlic and rosemary. Drizzle with oil.
2. Bake in your wood-fired oven at 180°C for 10-12 minutes until gooey.
3. Mix flour, salt, and water into a dough, roll flat and cook on hot surface for 1-2 min each side.
4. Serve melted Camembert with warm flatbreads and dip away.
Optional: Add cranberry jam or fig chutney on the side for a sweet twist.
PRO TIP: Bake the Camembert in a cast iron skillet to catch every bit of bubbling cheese and protect
the base from burning in high heat zones.
starter: GRILLED ASPARAGUS WITH PARMESAN & LEMON ZEST
INGREDIENTS:
- 300 g British asparagus
- 1 tbsp olive oil
- Zest of 1 lemon
- 30 g Parmesan, shaved
- Sea salt & black pepper to taste
INSTRUCTIONS:
1. Toss asparagus in oil, salt, and pepper.
2. Grill directly on hot oven surface or in a cast iron tray at 220°C for 4-6 minutes.
3. Finish with lemon zest and Parmesan just before serving.
Optional: Add a soft-boiled egg on the side or scatter toasted pine nuts for texture.
PRO TIP: Use the thinner early-season asparagus for a sweeter, snappier bite that chars perfectly
over flame.
starter: FIRE-ROASTED PEPPER & TOMATO SOUP
INGREDIENTS:
- 2 red peppers
- 4 large plum tomatoes
- 1 onion, quartered
- 3 garlic cloves
- 1 tbsp olive oil
- 500 ml vegetable stock
- Handful of fresh basil
INSTRUCTIONS:
1. Roast peppers, tomatoes, onion, and garlic in the oven at 240°C until charred and soft (approx. 15-20 min).
2. Blend with stock and basil until smooth.
3. Reheat in a pot over coals if serving hot, or chill for a smoky gazpacho.
Optional: Serve with sourdough toast or a swirl of cream.
PRO TIP: Leave the skins on during roasting - the char boosts flavour and peels away easily after
cooking.
starter: WOOD-FIRED PIGEON BREAST SKEWERS WITH WILD GARLIC BUTTER
FORAGABLE INGREDIENTS
INGREDIENTS:
- 4 pigeon breasts
- Handful of foraged wild garlic
- 50 g butter
- 1 tbsp olive oil
- Sea salt & cracked black pepper
- Wooden or metal skewers
INSTRUCTIONS:
1. Blitz wild garlic with butter and a pinch of salt. Chill into a log.
2. Slice pigeon breasts into strips, season with oil, salt, and pepper, then skewer.
3. Grill hot and fast in wood oven at 250°C for 2 minutes each side.
4. Top with discs of wild garlic butter and serve immediately.
Optional: Plate with charred flatbreads or a warm lentil salad.
PRO TIP: Rest the pigeon briefly under foil after cooking - it's delicate meat and carries residual heat
beautifully.
main: CHARRED LAMB KOFTAS WITH FLATBREADS & GARLIC YOGHURT
INGREDIENTS:
- 500 g lamb mince
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 clove garlic, grated
- Small bunch parsley, chopped
- Salt & pepper
- 250 g Greek yoghurt
- 1 garlic clove, crushed
- 250 g strong flour
- 125 ml warm water
INSTRUCTIONS:
1. Mix lamb with spices, garlic, parsley, and seasoning. Shape into koftas.
2. Cook koftas in cast iron at 220°C for 10-12 minutes, turning once.
3. Mix yoghurt with crushed garlic and a pinch of salt.
4. Grill flatbreads hot and fast, 1-2 min per side.
5. Serve koftas with yoghurt and fresh flatbread.
Optional: Add chilli sauce or pickled onions for a zingy contrast.
PRO TIP: Chill your koftas for 30 min before cooking - they hold shape better and develop deeper
flavour.
main: WOOD-FIRED CHICKEN THIGHS WITH HARISSA & ROASTED VEG
INGREDIENTS:
- 6 bone-in chicken thighs
- 2 tbsp harissa paste
- 1 red onion
- 1 courgette
- 1 red pepper
- Olive oil, salt & pepper
- Juice of 1⁄2 lemon
INSTRUCTIONS:
1. Rub chicken with harissa and rest for 30 min.
2. Chop veg, toss in oil and seasoning.
3. Roast everything in a tray at 200°C for 35-40 min until golden.
4. Squeeze lemon juice over the top before serving.
Optional: Serve with couscous, rice, or warm pitta bread.
PRO TIP: Cover chicken loosely with foil in the first half of cooking for juicy flesh, then uncover to
crisp the skin.
main: RUSTIC SAUSAGE & WHITE BEAN BAKE
INGREDIENTS:
- 6 Cumberland sausages
- 1 tin cannellini beans, drained
- 1 tin chopped tomatoes
- 1 red onion, chopped
- 2 garlic cloves
- 1 tsp smoked paprika
- Olive oil, thyme, salt & pepper
INSTRUCTIONS:
1. Brown sausages in a cast iron pan at 220°C for 5-7 minutes.
2. Remove sausages, then soften onion and garlic in the same pan.
3. Add tomatoes, beans, paprika, thyme, and sausages back in.
4. Bake uncovered for 20 minutes until bubbling and slightly caramelised.
Optional: Top with breadcrumbs and grill briefly for extra crunch.
PRO TIP: Let it sit 10 minutes before serving - it thickens and becomes even richer.
main: WILD VENISON HAUNCH WITH JUNIPER & ELDERBERRY GLAZE
FORAGABLE INGREDIENTS
INGREDIENTS:
- 1 small venison haunch (~1.5 kg)
- 1 tbsp olive oil
- Salt & cracked black pepper
- 1 tsp crushed juniper berries
- 2 tbsp elderberry jam or foraged elderberries
- 1 tbsp cider vinegar
- 1 tbsp honey
INSTRUCTIONS:
1. Rub haunch with oil, juniper, salt, and pepper. Rest at room temp 30 min.
2. Sear all sides over flame until browned.
3. Roast at 180°C for 45-60 minutes until medium-rare.
4. Mix glaze ingredients, brush on during final 10 mins of roasting.
5. Rest for 15 minutes before slicing.
Optional: Serve with fire-roasted beetroot or horseradish mash.
PRO TIP: Cook to 55-58°C internal temp and slice across the grain - venison dries fast if overdone.
dessert: CHARRED PINEAPPLE WITH RUM & BROWN SUGAR
INGREDIENTS:
- 1 whole pineapple, peeled & sliced
- 2 tbsp dark rum
- 2 tbsp muscovado sugar
- Juice of 1⁄2 lime
- Pinch of sea salt
INSTRUCTIONS:
1. Toss pineapple slices in rum, sugar, and lime juice.
2. Grill at 240°C directly on hot surface or cast iron for 2-3 min per side.
3. Serve hot with a drizzle of the leftover marinade.
Optional: Add a scoop of vanilla ice cream or a sprinkle of chilli flakes.
PRO TIP: Slightly underripe pineapples hold their shape better under high heat and caramelise more
intensely.
dessert: WOOD-OVEN BAKED APPLES WITH CINNAMON & RAISINS
INGREDIENTS:
- 4 Bramley apples, cored
- 50 g raisins
- 1 tsp ground cinnamon
- 2 tbsp brown sugar
- 1 tbsp butter
INSTRUCTIONS:
1. Mix raisins, cinnamon, and sugar. Stuff into cored apples.
2. Top each with a knob of butter.
3. Bake at 200°C for 25-30 minutes in a tray or cast iron pan.
Optional: Serve with double cream or custard for a proper pudding.
PRO TIP: Score the apple skin around the middle - it helps prevent splitting and gives a neat rustic
look.
dessert: SMOKED CHOCOLATE BROWNIE SLAB
INGREDIENTS:
- 200 g dark chocolate
- 150 g butter
- 3 eggs
- 100 g plain flour
- 175 g caster sugar
- Pinch of smoked sea salt
INSTRUCTIONS:
1. Melt chocolate and butter in a heatproof bowl near the fire.
2. Beat eggs with sugar, fold in flour and melted mix.
3. Pour into a lined tin and bake at 180°C for 20-25 minutes.
4. Cool slightly before slicing thick.
Optional: Top with toasted hazelnuts or sea salt flakes.
PRO TIP: Use a wood chunk like oak or cherry in the oven during bake time - it adds a natural smoke
layer without overpowering the chocolate.
dessert: BILBERRY & HAZELNUT COBBLER
FORAGABLE INGREDIENTS
INGREDIENTS:
- 250 g bilberries
- 1 tbsp honey
- 1 tsp lemon zest
- 60 g hazelnuts, crushed
- 100 g plain flour
- 50 g oats
- 75 g butter
- 2 tbsp brown sugar
INSTRUCTIONS:
1. Mix berries with honey and lemon zest in a small baking dish.
2. Rub flour, oats, butter, sugar, and hazelnuts into a rough crumb.
3. Scatter topping over fruit and bake at 190°C for 25-30 minutes until golden.
Optional: Serve with crème fraîche or a splash of whisky cream.
PRO TIP: Toast your hazelnuts over fire beforehand - it deepens the flavour and adds a bit of crunch
to every bite.