{"title":"Recipes","description":"\u003cp\u003eOutdoor cooking recipes from the Kitchen in the Garden team and the brands we love. Each recipe links to the equipment you need from our range.\u003c\/p\u003e","products":[{"product_id":"pizza-margherita","title":"Pizza Margherita","description":"\u003cp\u003eThere's a reason the Margherita has endured for over a century - when the ingredients are good, simplicity wins every time. A properly made Margherita in a roaring hot pizza oven is one of the most satisfying things you'll ever cook outdoors. Get your oven up to temperature, stretch your dough thin, and let the fire do the work.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 pizza dough ball (see our \u003cstrong\u003eClassic Neapolitan Pizza Dough\u003c\/strong\u003e recipe)\u003c\/li\u003e\n  \u003cli\u003eFlour for dusting\u003c\/li\u003e\n  \u003cli\u003e100g fresh mozzarella, torn into pieces\u003c\/li\u003e\n  \u003cli\u003e50g tomato pizza sauce (Mutti or similar quality brand)\u003c\/li\u003e\n  \u003cli\u003e10g grated Parmesan\u003c\/li\u003e\n  \u003cli\u003e10g fresh basil leaves\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your pizza oven to 400-450°C (750-850°F). You want serious heat for this one - the floor should be white-hot.\u003c\/li\u003e\n  \u003cli\u003ePlace your dough ball on a well-floured surface. Using your fingertips, push outward from the centre, working the dough into a 12-inch (30cm) circle. Keep the edge slightly thicker to form a crust. Avoid using a rolling pin - your hands give a much better texture.\u003c\/li\u003e\n  \u003cli\u003eTransfer the dough to a floured peel. Spread the tomato sauce evenly, leaving the border clear. Top with fresh basil leaves, torn mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.\u003c\/li\u003e\n  \u003cli\u003eSlide the pizza into your oven and cook for 60-90 seconds, turning frequently with a turning peel to ensure even charring. The crust should be blistered and the cheese bubbling with golden spots.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501478945152,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/Margharita_2f14e0f2-3ad4-412f-9e32-1c1ddae4bf9f.png?v=1772397506"},{"product_id":"classic-neapolitan-pizza-dough","title":"Classic Neapolitan Pizza Dough","description":"\u003cp\u003eGreat pizza starts with great dough, and a proper Neapolitan-style base is easier to make than you might think. The secret is patience - a long, cold fermentation develops deep flavour and a light, airy texture that you simply cannot rush. This recipe makes four dough balls, which is enough for a brilliant pizza session with friends or family. It's also the base dough for several other recipes in our collection.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1kg 00 flour (or strong bread flour if you can't find 00)\u003c\/li\u003e\n  \u003cli\u003e600ml cold water\u003c\/li\u003e\n  \u003cli\u003e2 tsp (10g) fine salt\u003c\/li\u003e\n  \u003cli\u003e1 sachet (7g) instant yeast\u003c\/li\u003e\n  \u003cli\u003e2 tbsp extra virgin olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eCombine the flour and yeast in a large bowl, mixing them together so the yeast is evenly distributed.\u003c\/li\u003e\n  \u003cli\u003eAdd the cold water, salt, and olive oil. Mix with a wooden spoon or your hands until you have a shaggy, rough dough. Don't worry about it being smooth at this stage.\u003c\/li\u003e\n  \u003cli\u003eCover the bowl and rest for 20 minutes. This autolyse step lets the flour fully hydrate and makes kneading much easier.\u003c\/li\u003e\n  \u003cli\u003eTurn the dough out and knead for 3-4 minutes until smooth and elastic. It should spring back when you poke it. If it's sticking badly, lightly oil your hands rather than adding more flour.\u003c\/li\u003e\n  \u003cli\u003ePlace the dough in a lightly oiled container, cover tightly, and cold-ferment in the fridge for 24-48 hours. You can push this to 72 hours for even more flavour development.\u003c\/li\u003e\n  \u003cli\u003eWhen you're ready to cook, divide the dough into 4 equal balls (roughly 250g each). Place them on a floured tray, cover loosely, and let them come to room temperature for 2-3 hours. They'll puff up noticeably.\u003c\/li\u003e\n  \u003cli\u003eStretch each ball gently by hand - fingertips first to push out from the centre, then drape over your knuckles and let gravity do the stretching. Never use a rolling pin on Neapolitan dough; it pushes out all the air you've spent days creating.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003eBake at the highest temperature your oven will reach - ideally 500-550°F (260-290°C) or higher. A proper wood-fired pizza oven will handle 400°C+ with ease.\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479010688,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/classic-neapolitan-pizza-dough-1847434.png?v=1772409445"},{"product_id":"wood-fired-philly-cheesesteak-folded-pizza","title":"Wood-Fired Philly Cheesesteak Folded Pizza","description":"\u003cp\u003eThis is where pizza meets the American deli - a folded pizza stuffed with seared steak, peppers, and onions, finished with a blanket of melted cheese. It's messy, it's indulgent, and it's genuinely one of the most fun things you can make in a pizza oven. The trick is working quickly with high heat - your oven does the heavy lifting.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 pizza dough ball (see our \u003cstrong\u003eClassic Neapolitan Pizza Dough\u003c\/strong\u003e recipe)\u003c\/li\u003e\n  \u003cli\u003e250g ribeye or sirloin steak, very thinly sliced\u003c\/li\u003e\n  \u003cli\u003e1\/2 green bell pepper, thinly sliced\u003c\/li\u003e\n  \u003cli\u003e1\/2 onion, thinly sliced\u003c\/li\u003e\n  \u003cli\u003e1 tbsp olive oil\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper\u003c\/li\u003e\n  \u003cli\u003e100g shredded cheese - a blend of provolone, mozzarella, and cheddar works brilliantly\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eStretch your dough ball into a 10-12 inch circle on a well-floured surface. Set aside on a floured peel.\u003c\/li\u003e\n  \u003cli\u003ePlace a cast-iron skillet in your pizza oven and let it get properly hot. Add a splash of oil and sear the thinly sliced steak for 1-2 minutes until browned. Remove the steak to a plate.\u003c\/li\u003e\n  \u003cli\u003eIn the same pan, saute the peppers and onions until they have some colour and have softened slightly.\u003c\/li\u003e\n  \u003cli\u003ePile the steak and vegetables onto one half of your stretched dough. Fold the other half over to create a calzone shape and crimp the edges firmly to seal. Brush the outside lightly with olive oil.\u003c\/li\u003e\n  \u003cli\u003eSlide the folded pizza into your oven at 400-450°C and bake for 90 seconds to 2 minutes per side, turning carefully. The outside should be blistered and golden.\u003c\/li\u003e\n  \u003cli\u003eWhile the pizza finishes, scatter your shredded cheese onto a metal peel and hold it in the oven mouth for 30-60 seconds until the cheese melts and gets slightly crispy.\u003c\/li\u003e\n  \u003cli\u003eSlide the melted cheese layer onto the top of your sandwich. Cut in half and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eTop tip:\u003c\/strong\u003e Partially freeze the steak for 20-30 minutes before slicing - it makes cutting paper-thin slices much easier. If your oven is running very hot, position the folded pizza away from the direct flame to avoid burning before the inside is cooked through.\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479141760,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/Screenshot_2025-11-13_at_16.32.52_2843fd0d-aac7-40ce-b073-bf1d61e1b61a.png?v=1772397808"},{"product_id":"wood-fired-steak-sandwich-with-homemade-pesto","title":"Wood-Fired Steak Sandwich with Homemade Pesto","description":"\u003cp\u003eA thick-cut steak, seared in cast iron inside a roaring pizza oven, sliced and piled onto sourdough with homemade pesto and blistered vine tomatoes. This is weekend cooking at its best - not complicated, but every element earns its place. The pesto takes five minutes and is leagues ahead of anything from a jar.\u003c\/p\u003e\n\n\u003ch2\u003eSandwich Ingredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 thick-cut sirloin or ribeye steak (300-350g), brought to room temperature\u003c\/li\u003e\n  \u003cli\u003e2 slices quality sourdough bread\u003c\/li\u003e\n  \u003cli\u003e1 small bunch vine tomatoes\u003c\/li\u003e\n  \u003cli\u003eHandful of fresh rocket\u003c\/li\u003e\n  \u003cli\u003eSea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003e1 tbsp olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003ePesto Ingredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 small bunch fresh basil (about 30g)\u003c\/li\u003e\n  \u003cli\u003e1 small garlic clove\u003c\/li\u003e\n  \u003cli\u003e25g hazelnuts, toasted\u003c\/li\u003e\n  \u003cli\u003e30g grated Parmesan\u003c\/li\u003e\n  \u003cli\u003e60ml extra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper to taste\u003c\/li\u003e\n  \u003cli\u003eA squeeze of lemon juice (optional, but recommended)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your pizza oven to 400°C (750°F) with a cast-iron skillet inside.\u003c\/li\u003e\n  \u003cli\u003eSeason the steak generously with sea salt and pepper. Add a tablespoon of olive oil to the screaming-hot skillet and sear the steak for about 2 minutes per side for medium-rare. Adjust timing to your preference, but remember the residual heat will carry the cook further. Remove and rest for 5-10 minutes on a warm plate.\u003c\/li\u003e\n  \u003cli\u003eWhile the steak rests, place the vine tomatoes in a small ovenproof dish, drizzle with olive oil, and roast in the oven for 5-7 minutes until the skins blister and split.\u003c\/li\u003e\n  \u003cli\u003eMake the pesto by blending the basil, garlic, toasted hazelnuts, Parmesan, and olive oil until you have a rough paste. Season with salt, pepper, and a squeeze of lemon juice if using. Keep it chunky rather than smooth - you want texture.\u003c\/li\u003e\n  \u003cli\u003eToast the sourdough slices in the skillet with a little of the beef fat left in the pan. This takes seconds in a hot oven - watch it carefully.\u003c\/li\u003e\n  \u003cli\u003eAssemble your sandwich: spread pesto generously on the toast, layer the sliced rested steak, top with the roasted vine tomatoes and a handful of fresh rocket.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479207296,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/steak_sandwich_d533c14e-5536-4204-b06a-f2505676a2bf.jpg?v=1772397819"},{"product_id":"peri-peri-chicken-drumsticks","title":"Peri Peri Chicken Drumsticks","description":"\u003cp\u003eProper peri peri chicken with real heat and depth of flavour - not the pale imitation you get from a high street chain. The combination of peri peri spice, vinegar, and wood-fired heat creates drumsticks with a sticky, charred exterior and juicy meat right to the bone. Give them three hours to marinate and your oven does the rest.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e10 chicken drumsticks\u003c\/li\u003e\n  \u003cli\u003e75ml olive oil\u003c\/li\u003e\n  \u003cli\u003e1 tsp Maldon sea salt\u003c\/li\u003e\n  \u003cli\u003e30g peri peri spice mix\u003c\/li\u003e\n  \u003cli\u003e2 fresh red chillies, finely chopped\u003c\/li\u003e\n  \u003cli\u003e50ml red wine vinegar\u003c\/li\u003e\n  \u003cli\u003e50ml aged balsamic vinegar\u003c\/li\u003e\n  \u003cli\u003e400g tinned chopped tomatoes\u003c\/li\u003e\n  \u003cli\u003eFresh coriander, to garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePrepare the drumsticks: using a sharp knife, remove the knuckle from each drumstick and push the meat down towards the thicker end of the bone. This exposes more meat to the heat and marinade.\u003c\/li\u003e\n  \u003cli\u003eDrizzle the drumsticks with olive oil and season with Maldon sea salt. Mix in the peri peri spice powder and both vinegars, making sure every drumstick is well coated. Cover and marinate in the fridge for at least 3 hours, or ideally overnight.\u003c\/li\u003e\n  \u003cli\u003eWhen you're ready to cook, tip the chopped tomatoes into an ovenproof dish and stir through a little extra peri peri spice and a drizzle of olive oil.\u003c\/li\u003e\n  \u003cli\u003ePlace the marinated drumsticks on top of the tomato sauce in the dish.\u003c\/li\u003e\n  \u003cli\u003eCook in your pizza oven for approximately 30 minutes, turning the drumsticks frequently to build up a sticky, charred coating. The tomato sauce underneath will reduce and intensify as it cooks.\u003c\/li\u003e\n  \u003cli\u003eCheck the chicken is cooked through - the juices should run clear when pierced at the thickest part. Garnish generously with fresh coriander and serve straight from the dish.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479240064,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/Piri_Piri_Recipe_801f4ba7-c48f-4499-a3b9-320b005defd0.jpg?v=1772397677"},{"product_id":"tandoori-chicken-thighs","title":"Tandoori Chicken Thighs","description":"\u003cp\u003eTandoori-style chicken thighs cooked in a wood-fired oven are remarkably close to the real thing. The combination of yogurt marinade, spice, and intense overhead heat from the oven dome gives you beautifully charred, crispy skin with tender, juicy meat underneath. Bone-in, skin-on thighs are essential here - they hold up to the heat and stay moist throughout.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e4-6 bone-in, skin-on chicken thighs\u003c\/li\u003e\n  \u003cli\u003e3 tbsp natural yogurt\u003c\/li\u003e\n  \u003cli\u003e2 tsp tandoori spice mix\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper\u003c\/li\u003e\n  \u003cli\u003eJuice of half a lime or lemon\u003c\/li\u003e\n  \u003cli\u003eLemon or lime wedges, for cooking and serving\u003c\/li\u003e\n  \u003cli\u003eFresh coriander, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eCombine the yogurt, tandoori spice mix, salt, pepper, and citrus juice in a bowl to make the marinade. It should be a vibrant orange-red paste.\u003c\/li\u003e\n  \u003cli\u003eCoat the chicken thighs thoroughly in the marinade, working it into all the crevices and under the skin where possible. Cover and refrigerate for 1-2 hours. Longer is fine if you're planning ahead.\u003c\/li\u003e\n  \u003cli\u003eHeat your pizza oven to around 200°C with a minimal flame - you want a steady, moderate heat rather than full blast.\u003c\/li\u003e\n  \u003cli\u003ePlace the marinated chicken thighs and some citrus wedges into a cast-iron skillet.\u003c\/li\u003e\n  \u003cli\u003eCook for approximately 20 minutes, turning occasionally, until the skin is crispy and beautifully charred in places.\u003c\/li\u003e\n  \u003cli\u003eCheck the internal temperature has reached 74°C at the thickest part of the thigh. This is essential for food safety with chicken - don't guess, use a probe thermometer.\u003c\/li\u003e\n  \u003cli\u003eServe with steamed basmati rice, fresh coriander, and the charred citrus wedges for squeezing over. Naan bread cooked in the same oven makes a brilliant accompaniment.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479502208,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/Tandoori_Style_Chicken_Thighs_7106d3bf-9b40-4c26-93c0-913eec8ee80a.jpg?v=1772397718"},{"product_id":"slow-cooked-brisket","title":"Slow-Cooked Brisket","description":"\u003cp\u003eMost people think of pizza ovens as fast-and-hot cooking, but they're also brilliant for slow braises. The retained heat in a well-insulated oven is perfect for a long, lazy brisket cook. The coffee in the braising liquid adds a deep, smoky richness that complements the wood-fired flavour beautifully. Start this in the morning and you'll have fork-tender brisket ready for a late lunch.\u003c\/p\u003e\n\n\u003ch2\u003eBrisket Ingredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e2kg beef brisket\u003c\/li\u003e\n  \u003cli\u003e1 onion, thickly sliced\u003c\/li\u003e\n  \u003cli\u003e250ml strong black coffee\u003c\/li\u003e\n  \u003cli\u003e1 tbsp cornflour (for the gravy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSpice Rub\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 tbsp dried oregano\u003c\/li\u003e\n  \u003cli\u003e1 tbsp smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1 tbsp ground cumin\u003c\/li\u003e\n  \u003cli\u003e1 tbsp garlic powder\u003c\/li\u003e\n  \u003cli\u003e1 tbsp ground cinnamon\u003c\/li\u003e\n  \u003cli\u003e1 tbsp salt\u003c\/li\u003e\n  \u003cli\u003e1 tbsp black pepper\u003c\/li\u003e\n  \u003cli\u003e2 tbsp brown sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eHeat your pizza oven to 200-220°C.\u003c\/li\u003e\n  \u003cli\u003eCombine all the spice rub ingredients and massage the mixture generously over every surface of the brisket. Really work it in - this crust is going to be extraordinary.\u003c\/li\u003e\n  \u003cli\u003eLayer the sliced onion in the bottom of a heavy casserole dish or Dutch oven. Pour in the coffee. Place the rubbed brisket on top of the onion bed, fat side up.\u003c\/li\u003e\n  \u003cli\u003eSeal the casserole tightly with a double layer of foil, then the lid. The seal is important - you want to trap all the steam inside.\u003c\/li\u003e\n  \u003cli\u003ePlace in your oven and cook for approximately 4 hours at around 160°C. Check every hour and add small pieces of kindling as needed to maintain the temperature. Start checking for tenderness at the 3-hour mark - a fork should slide through the meat with almost no resistance when it's done.\u003c\/li\u003e\n  \u003cli\u003eWhen the brisket is tender, carefully remove it from the casserole and set it on a board to rest, loosely covered with foil.\u003c\/li\u003e\n  \u003cli\u003ePour the cooking juices through a sieve into a saucepan. Skim off any excess oil from the surface. Mix the cornflour with a splash of cold water to make a slurry, then whisk it into the juices over a medium heat until you have a rich, glossy gravy.\u003c\/li\u003e\n  \u003cli\u003eCarve the brisket against the grain into thick slices. Serve with roast potatoes, horseradish cream, and the gravy.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479534976,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/Brisket_df30e93e-4ed9-418e-a0e4-5b94395cfc8f.jpg?v=1772397699"},{"product_id":"spicy-king-prawns-with-nduja-butter","title":"Spicy King Prawns with Nduja Butter","description":"\u003cp\u003eThis is one of the fastest and most impressive things you can cook in a pizza oven. King prawns tossed in nduja butter, seared at blistering heat, then finished with langoustines steamed on top. The nduja melts into a spicy, smoky butter sauce that you'll want to mop up with crusty bread. From cold pan to table in under ten minutes.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eRaw king prawns (allow 6-8 per person)\u003c\/li\u003e\n  \u003cli\u003eLangoustines (optional but brilliant - 2-3 per person)\u003c\/li\u003e\n  \u003cli\u003eA generous spoonful of nduja\u003c\/li\u003e\n  \u003cli\u003e1 large knob of butter\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper\u003c\/li\u003e\n  \u003cli\u003eCrusty bread, for serving\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your pizza oven to 400-450°C with a cast-iron pan or skillet inside. Give the pan a good 3 minutes to get properly hot.\u003c\/li\u003e\n  \u003cli\u003eWhile the pan heats, mix the nduja with a teaspoon of softened butter until the spice is evenly blended through.\u003c\/li\u003e\n  \u003cli\u003eToss the king prawns with the nduja butter, coating them well. Season with salt and pepper.\u003c\/li\u003e\n  \u003cli\u003eReduce the heat slightly if your oven allows (move the pan to a cooler spot). Pour the seasoned prawns into the sizzling pan - they should hiss and spit immediately.\u003c\/li\u003e\n  \u003cli\u003eTurn the prawns with a spoon after a minute. If using langoustines, place them on top of the prawns now.\u003c\/li\u003e\n  \u003cli\u003eCover the pan loosely with foil to create steam, which will cook the langoustines through. Leave for 2-3 minutes.\u003c\/li\u003e\n  \u003cli\u003eRemove the foil and cook for a final minute uncovered to concentrate the buttery sauce.\u003c\/li\u003e\n  \u003cli\u003eServe immediately in the pan with plenty of crusty bread for the sauce.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479633280,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/DeliVitaSummer102-min_0b222955-6bb1-4a30-9a9d-6aec11d72eb1.jpg?v=1772397710"},{"product_id":"wood-fired-apple-tarte-tatin","title":"Wood-Fired Apple Tarte Tatin","description":"\u003cp\u003eA tarte tatin made in a wood-fired oven is something genuinely special. The intense, even heat caramelises the apples beautifully, and the dough base picks up a subtle smokiness that lifts the whole dessert. Using pizza dough instead of puff pastry might sound unconventional, but it works brilliantly - you get a crisp, slightly chewy base that holds up to the sticky caramel far better than pastry does.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e4-5 medium apples (Braeburn, Pink Lady, or Honeycrisp all work well)\u003c\/li\u003e\n  \u003cli\u003e75g unsalted butter\u003c\/li\u003e\n  \u003cli\u003e100g caster sugar\u003c\/li\u003e\n  \u003cli\u003e1 pizza dough ball (see our \u003cstrong\u003eClassic Neapolitan Pizza Dough\u003c\/strong\u003e recipe)\u003c\/li\u003e\n  \u003cli\u003ePinch of sea salt\u003c\/li\u003e\n  \u003cli\u003eA splash of Calvados or a drop of vanilla extract (optional)\u003c\/li\u003e\n  \u003cli\u003eApricot jam for glazing (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eHeat your pizza oven to 200-220°C - you want moderate, steady heat for this rather than full pizza temperature.\u003c\/li\u003e\n  \u003cli\u003eIn a cast-iron skillet on the oven floor (or on a hob if easier), melt the butter and sugar together, stirring occasionally. Cook until the mixture turns a deep golden caramel and starts bubbling. Add a splash of Calvados or vanilla if using, and a pinch of sea salt.\u003c\/li\u003e\n  \u003cli\u003ePeel, halve, and core the apples. Arrange them cut-side up in the caramel, packing them tightly - they'll shrink as they cook. Let them soften in the caramel for a few minutes.\u003c\/li\u003e\n  \u003cli\u003eWhile the apples cook, roll out your dough ball slightly thicker than you would for a typical pizza - about 5mm. You want it sturdy enough to hold the apples when inverted.\u003c\/li\u003e\n  \u003cli\u003eDrape the dough over the apples, tucking the edges down around the fruit inside the rim of the skillet.\u003c\/li\u003e\n  \u003cli\u003eBake in your oven for 10-15 minutes, rotating the skillet as needed for even browning. The dough should be golden and puffed, and you should see caramel bubbling around the edges.\u003c\/li\u003e\n  \u003cli\u003eRemove from the oven and rest for 2-3 minutes - no longer, or the caramel will set and stick. Place a plate or board over the skillet, take a deep breath, and invert confidently in one smooth motion.\u003c\/li\u003e\n  \u003cli\u003eIf you like a glossy finish, warm a spoonful of apricot jam with a splash of water and brush it over the apples.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479666048,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/Apple_Tatain_535e500e-8d34-42f5-a2e7-44e4965cc77a.png?v=1772397768"},{"product_id":"wood-fired-stuffed-portobello-mushrooms","title":"Wood-Fired Stuffed Portobello Mushrooms","description":"\u003cp\u003eBig, meaty portobello mushrooms stuffed with cream cheese, Parmesan, and fresh basil, finished with crispy breadcrumbs in a wood-fired oven. These are dead simple to put together and always go down well - whether you're serving them as a starter, a side, or as the main event for vegetarian guests. The high heat of a pizza oven gives you a golden, crispy top while keeping the mushrooms juicy underneath.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e2 large portobello mushrooms\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003e50g Parmesan, finely grated\u003c\/li\u003e\n  \u003cli\u003e100g cream cheese\u003c\/li\u003e\n  \u003cli\u003eSmall handful of fresh basil, chopped\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper\u003c\/li\u003e\n  \u003cli\u003eBreadcrumbs (panko work particularly well)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eRemove the stalks from the mushrooms and set aside (chop them finely and add to the filling if you like). Brush the caps generously with olive oil on both sides.\u003c\/li\u003e\n  \u003cli\u003ePlace the mushrooms gill-side up in your pizza oven and cook for 5-10 minutes until they're tender and have released some of their liquid. Pour off any excess liquid that pools in the caps.\u003c\/li\u003e\n  \u003cli\u003eWhile the mushrooms cook, combine the Parmesan, cream cheese, chopped basil, salt, and pepper in a bowl. Mix well until everything is evenly combined.\u003c\/li\u003e\n  \u003cli\u003eFill each mushroom cap generously with the cheese mixture, mounding it up slightly. Scatter breadcrumbs over the top and drizzle with a little more olive oil.\u003c\/li\u003e\n  \u003cli\u003eReturn the stuffed mushrooms to the oven and cook until the topping is golden and crispy and the cheese is bubbling. This should take another 5-10 minutes depending on your oven temperature.\u003c\/li\u003e\n  \u003cli\u003eServe immediately - these are best eaten hot from the oven.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479731584,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/Stuffed-Portobellos_b4072b76-4998-4757-8390-ecb17d0f69ca.jpg?v=1772397824"},{"product_id":"butterflied-lamb-leg-with-spring-vegetables","title":"Butterflied Lamb Leg with Spring Vegetables","description":"\u003cp\u003eA butterflied leg of lamb cooked in a pizza oven is a revelation. The intense heat sears the outside beautifully while keeping the inside pink and juicy, and the whole thing is done in twenty minutes. Paired with broad beans, asparagus, and a zesty anchovy dressing, this is proper seasonal cooking that makes the most of your outdoor oven.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eLamb and Marinade\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eHalf leg of lamb (top portion), butterflied\u003c\/li\u003e\n  \u003cli\u003e3 anchovies\u003c\/li\u003e\n  \u003cli\u003e1 tbsp capers, drained\u003c\/li\u003e\n  \u003cli\u003e1 tbsp Dijon mustard\u003c\/li\u003e\n  \u003cli\u003e25ml olive oil\u003c\/li\u003e\n  \u003cli\u003eMaldon sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003e1 sprig fresh rosemary, leaves stripped\u003c\/li\u003e\n  \u003cli\u003e2 garlic cloves, crushed\u003c\/li\u003e\n  \u003cli\u003eJuice of half a lemon\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSpring Vegetables\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eDiced pancetta\u003c\/li\u003e\n  \u003cli\u003eBroad beans (frozen is fine)\u003c\/li\u003e\n  \u003cli\u003eFresh asparagus, trimmed and cut into pieces\u003c\/li\u003e\n  \u003cli\u003eBaby courgettes, diced\u003c\/li\u003e\n  \u003cli\u003eGarden peas (frozen is fine)\u003c\/li\u003e\n  \u003cli\u003eAlmond flakes, for toasting\u003c\/li\u003e\n  \u003cli\u003eJuice of half a lemon\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eLocate the central bone in the lamb leg and carefully slice along it to remove, keeping the meat in one piece. Open the lamb like a book and butterfly the thicker half until you have an even thickness throughout. Trim any excess fat.\u003c\/li\u003e\n  \u003cli\u003eBlend or finely chop the anchovies, capers, mustard, olive oil, salt, pepper, rosemary, garlic, and lemon juice into a paste. Add more oil if needed.\u003c\/li\u003e\n  \u003cli\u003eCoat the lamb generously with the marinade and place it in your pizza oven. Flip regularly until golden on both sides and the internal temperature reaches 60°C - roughly 15-20 minutes. Rest under loosely tented foil.\u003c\/li\u003e\n  \u003cli\u003eWhile the lamb rests, toast almond flakes in a dry skillet until golden. Set aside.\u003c\/li\u003e\n  \u003cli\u003eBrown the diced pancetta in a skillet in the oven to render the fat. Add the courgettes, asparagus, broad beans, and peas with 100ml of water and return to the oven.\u003c\/li\u003e\n  \u003cli\u003eStir occasionally until the vegetables are tender and the liquid has evaporated. Squeeze in the lemon juice, season with black pepper, and toss through the toasted almonds.\u003c\/li\u003e\n  \u003cli\u003eSlice the lamb against the grain and serve on top of the vegetables.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502922899840,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/butterflied-lamb-leg-with-spring-vegetables-4386311.jpg?v=1772409446"},{"product_id":"tomato-kofte-traybake","title":"Tomato Kofte Traybake","description":"\u003cp\u003eSpiced lamb kofte stuffed inside ripe tomatoes, baked in a bubbling tomato sauce until blistered and charred on top. This is comfort food with a Mediterranean edge - the kind of dish you bring to the table in the pan and let everyone dig in. The bulgur wheat in the kofte keeps them light and the tomato sauce pulls everything together. Brilliant with warm flatbread and a sharp chopped salad.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eKofte\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e500g minced lamb (or beef)\u003c\/li\u003e\n  \u003cli\u003e50g coarse bulgur wheat, cooked and cooled\u003c\/li\u003e\n  \u003cli\u003eHalf an onion, very finely diced\u003c\/li\u003e\n  \u003cli\u003e1 tsp salt\u003c\/li\u003e\n  \u003cli\u003eHalf tsp black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSauce and Tomatoes\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e16 ripe tomatoes, halved horizontally\u003c\/li\u003e\n  \u003cli\u003e30g butter\u003c\/li\u003e\n  \u003cli\u003e4 garlic cloves (3 thinly sliced, 1 halved)\u003c\/li\u003e\n  \u003cli\u003e200g passata or tinned chopped tomatoes\u003c\/li\u003e\n  \u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eTo Serve\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFlatbreads (pide, lavash, or pitta)\u003c\/li\u003e\n  \u003cli\u003e150g natural yogurt, seasoned with salt\u003c\/li\u003e\n  \u003cli\u003eHalf a cucumber, finely diced\u003c\/li\u003e\n  \u003cli\u003e1 pomegranate, seeds removed\u003c\/li\u003e\n  \u003cli\u003eHalf a red or green pepper, finely diced\u003c\/li\u003e\n  \u003cli\u003eSmall bunch flat-leaf parsley, roughly chopped\u003c\/li\u003e\n  \u003cli\u003eJuice of half a lemon\u003c\/li\u003e\n  \u003cli\u003eChilli flakes (Aleppo or Urfa preferred)\u003c\/li\u003e\n  \u003cli\u003eGround sumac\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eCook the bulgur wheat in salted boiling water for about 15 minutes until tender. Drain and leave to cool.\u003c\/li\u003e\n  \u003cli\u003eScoop the flesh and seeds from the tomato halves into a bowl, reserving the juice. Season the empty tomato cavities with salt and turn them upside down on a plate to drain.\u003c\/li\u003e\n  \u003cli\u003eCombine the mince, cooled bulgur, diced onion, salt, and pepper. Mix vigorously for a couple of minutes until the mixture holds together well.\u003c\/li\u003e\n  \u003cli\u003eMelt the butter in a pan over a moderate heat. Fry the sliced garlic for a couple of minutes until fragrant. Add the passata and reserved tomato juice. Season and simmer for 15-20 minutes until thick.\u003c\/li\u003e\n  \u003cli\u003ePour the tomato sauce into a round baking dish. Shape the meat mixture into 16 equal balls. Nestle each ball into a tomato half, then cap with another tomato half. Arrange the stuffed tomatoes in the sauce.\u003c\/li\u003e\n  \u003cli\u003ePlace under high heat in your pizza oven for 3-5 minutes until blistered and charred on top. Transfer to a lower heat and bake for 8-10 minutes until cooked through - cut one open to check there is no pink in the centre. A probe thermometer should read at least 70C. Rest for 5 minutes.\u003c\/li\u003e\n  \u003cli\u003eWhile resting, combine the salad ingredients. Warm the flatbreads briefly in the oven. Serve the traybake with flatbread, yogurt, chopped salad, and a scattering of chilli flakes and sumac.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502922965376,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/tomato-kofte-traybake-9378941.jpg?v=1772409445"},{"product_id":"brussels-sprout-and-bacon-pizza","title":"Brussels Sprout and Bacon Pizza","description":"\u003cp\u003eIf you think Brussels sprouts are just for Christmas dinner, this pizza will change your mind. Crispy bacon lardons, sweet caramelised onion, and shredded sprouts on a bubbling mozzarella base - it sounds unlikely but it works brilliantly. The high heat of a pizza oven chars the edges of the sprouts, giving them a nutty sweetness that pairs perfectly with the salty bacon.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 pizza dough ball (see our Classic Neapolitan Pizza Dough recipe)\u003c\/li\u003e\n  \u003cli\u003e80g mozzarella, torn or sliced\u003c\/li\u003e\n  \u003cli\u003e40g Brussels sprouts, roasted or sauteed and halved\u003c\/li\u003e\n  \u003cli\u003e60g bacon lardons, fried until crispy\u003c\/li\u003e\n  \u003cli\u003e40g caramelised onion\u003c\/li\u003e\n  \u003cli\u003e20g Parmesan or mature cheddar (optional)\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003eCracked black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your pizza oven to 450-500°C. While it heats, prepare your toppings - fry the bacon lardons until crispy and halve the roasted sprouts.\u003c\/li\u003e\n  \u003cli\u003eStretch your dough to about 12 inches on a well-floured surface. Transfer to a floured peel.\u003c\/li\u003e\n  \u003cli\u003eBrush the base lightly with olive oil. Scatter the mozzarella evenly across the surface.\u003c\/li\u003e\n  \u003cli\u003eDistribute the Brussels sprouts, crispy bacon lardons, and caramelised onion across the pizza. Add a grating of Parmesan or cheddar if using, and a grind of black pepper.\u003c\/li\u003e\n  \u003cli\u003eSlide into your oven and cook for 90-120 seconds, turning regularly with a turning peel for even charring.\u003c\/li\u003e\n  \u003cli\u003eFinish with a small drizzle of olive oil. A drizzle of honey over the top adds a brilliant sweet-savoury contrast if you fancy it.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502923063680,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/brussels-sprout-and-bacon-pizza-8514393.png?v=1772409444"},{"product_id":"autumn-harvest-pizza-with-pork-belly-and-apple","title":"Autumn Harvest Pizza with Pork Belly and Apple","description":"\u003cp\u003eThis is autumn on a pizza - thinly sliced pork belly, sweet apple, and sage and onion stuffing on a bubbling cheese base. It sounds like Sunday lunch reimagined, and that is exactly what it is. The wood-fired oven crisps the pork belly edges and caramelises the apple slices in seconds, and the sage stuffing ties everything together. One of those pizzas that makes people stop and ask what you have done.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 sourdough or Neapolitan pizza dough ball\u003c\/li\u003e\n  \u003cli\u003eHalf a medium apple, thinly sliced\u003c\/li\u003e\n  \u003cli\u003e60-80g pork belly, thinly sliced\u003c\/li\u003e\n  \u003cli\u003e3 tbsp sage and onion stuffing (pre-made, cooled)\u003c\/li\u003e\n  \u003cli\u003e50g grated Pecorino Romano\u003c\/li\u003e\n  \u003cli\u003e50g fresh mozzarella, torn into strips\u003c\/li\u003e\n  \u003cli\u003e50g grated mozzarella\u003c\/li\u003e\n  \u003cli\u003eFresh thyme leaves\u003c\/li\u003e\n  \u003cli\u003eExtra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your pizza oven to 400-450°C. If your pork belly is raw, sear it in a cast-iron skillet in the oven first until it starts to crisp.\u003c\/li\u003e\n  \u003cli\u003eStretch your dough into a 10-12 inch base on a well-floured surface. Transfer to a floured peel.\u003c\/li\u003e\n  \u003cli\u003eSprinkle the Pecorino over the base, then layer the mozzarella strips and grated mozzarella.\u003c\/li\u003e\n  \u003cli\u003eScatter pieces of sage and onion stuffing across the cheese. Arrange the apple slices around the pizza, leaving the centre clear. Drape the pork belly slices between the apple.\u003c\/li\u003e\n  \u003cli\u003eFinish with a few thyme leaves, a drizzle of olive oil, and a grind of black pepper.\u003c\/li\u003e\n  \u003cli\u003eSlide into your oven and cook for 60-90 seconds, rotating every 20-30 seconds for even browning. Watch for bubbling cheese, crisped pork edges, and golden apple slices.\u003c\/li\u003e\n  \u003cli\u003eRest for 30 seconds before slicing. A drizzle of honey or cider glaze and a pinch of sea salt on top is an excellent finishing touch.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502923096448,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/autumn-harvest-pizza-with-pork-belly-and-apple-2721967.png?v=1772409443"},{"product_id":"wood-fired-loaded-hot-dogs","title":"Wood-Fired Loaded Hot Dogs","description":"\u003cp\u003eA great hot dog cooked in a pizza oven is one of life's simple pleasures. The cast-iron skillet gives the sausage a proper sear that you cannot get from boiling, and the whole thing takes five minutes from pan to plate. This is the recipe to have in your back pocket when you have got the oven fired up and need to feed people fast - especially kids, who will eat approximately four each.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eGood-quality frankfurters or smoked Polish sausages (1 per person)\u003c\/li\u003e\n  \u003cli\u003eHot dog rolls (1 per person)\u003c\/li\u003e\n  \u003cli\u003eA drizzle of cooking oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eClassic Toppings\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eFinely shredded iceberg lettuce\u003c\/li\u003e\n  \u003cli\u003eAmerican mustard\u003c\/li\u003e\n  \u003cli\u003eTomato ketchup\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eLoaded Toppings\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eSliced pickles\u003c\/li\u003e\n  \u003cli\u003eAmerican mustard\u003c\/li\u003e\n  \u003cli\u003eSlow-roasted onion slices\u003c\/li\u003e\n  \u003cli\u003eSauerkraut\u003c\/li\u003e\n  \u003cli\u003eCrispy fried onions\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat a cast-iron skillet in your pizza oven until it is properly hot.\u003c\/li\u003e\n  \u003cli\u003eAdd a drizzle of oil and place the sausages in the pan. Cook for a few minutes, then flip and cook until the outside has a good sear all over and the internal temperature reaches 70°C.\u003c\/li\u003e\n  \u003cli\u003eWhile the sausages cook, warm the rolls briefly at the oven mouth - you want them warm and slightly toasted but not crispy.\u003c\/li\u003e\n  \u003cli\u003eLay the seared sausage into the roll and load up with your choice of toppings.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003eThis is a great one to cook for a crowd - get a production line going with a toppings station and let everyone build their own.\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502923129216,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/wood-fired-loaded-hot-dogs-3026522.png?v=1772409442"},{"product_id":"jalapeno-bacon-poppers","title":"Jalapeno Bacon Poppers","description":"\u003cp\u003eCream cheese-stuffed jalapenos wrapped in bacon and cooked until the peppers are tender and the bacon is shatteringly crisp. These are dangerously moreish - make more than you think you need, because they will disappear faster than you can cook them. The pizza oven gives the bacon a smoky char that you simply cannot replicate indoors.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e10 jalapeno peppers\u003c\/li\u003e\n  \u003cli\u003e250g cream cheese\u003c\/li\u003e\n  \u003cli\u003e10 slices smoked streaky bacon\u003c\/li\u003e\n  \u003cli\u003eBBQ rub of your choice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eSlice each jalapeno in half lengthways and scrape out the seeds with a teaspoon. Discard the seeds (or keep some if you like more heat).\u003c\/li\u003e\n  \u003cli\u003eFill each jalapeno half generously with cream cheese, mounding it slightly above the rim.\u003c\/li\u003e\n  \u003cli\u003eCut each bacon rasher in half widthways. Wrap one piece tightly around the middle of each stuffed jalapeno, tucking the end underneath to stop it unravelling.\u003c\/li\u003e\n  \u003cli\u003eSprinkle a little BBQ rub over each popper.\u003c\/li\u003e\n  \u003cli\u003ePlace on a baking tray and cook in your pizza oven over medium indirect heat for about 20 minutes, until the peppers are tender and the bacon is crispy all over.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502923161984,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/jalapeno-bacon-poppers-8776361.jpg?v=1772409441"},{"product_id":"baked-plaice-with-potatoes-and-asparagus","title":"Baked Plaice with Potatoes and Asparagus","description":"\u003cp\u003eA simple one-tray bake that lets the pizza oven do all the work. Sliced baby potatoes form the base, topped with cherry tomatoes, asparagus, and delicate plaice fillets. The oven's retained heat cooks the potatoes through first, then the fish goes on top for the final stretch. Italian-inspired, minimal washing up, and proof that a pizza oven is not just for pizza.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e400g baby potatoes, sliced\u003c\/li\u003e\n  \u003cli\u003e200g cherry tomatoes\u003c\/li\u003e\n  \u003cli\u003e100g asparagus, trimmed\u003c\/li\u003e\n  \u003cli\u003e6 black olives\u003c\/li\u003e\n  \u003cli\u003e2 plaice fillets (about 220g each)\u003c\/li\u003e\n  \u003cli\u003e4 tsp olive oil\u003c\/li\u003e\n  \u003cli\u003e200ml water\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your pizza oven to medium heat. Place the sliced potatoes in a roasting tray, drizzle with a little olive oil, and season. Cook for 10 minutes.\u003c\/li\u003e\n  \u003cli\u003eAdd 100ml of water to the tray and return to the oven for another 10 minutes - the steam helps the potatoes cook through evenly.\u003c\/li\u003e\n  \u003cli\u003eRemove the tray and arrange the cherry tomatoes, asparagus, and olives over the potatoes. Add the remaining 100ml of water and season.\u003c\/li\u003e\n  \u003cli\u003eLay the plaice fillets on top, drizzle with olive oil, and season gently.\u003c\/li\u003e\n  \u003cli\u003eReturn to the oven for a final 10-15 minutes until the fish is cooked through and the vegetables are tender.\u003c\/li\u003e\n  \u003cli\u003eServe straight from the tray with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502923194752,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/baked-plaice-with-potatoes-and-asparagus-7744313.jpg?v=1772409441"},{"product_id":"vietnamese-bbq-prawns","title":"Vietnamese BBQ Prawns","description":"\u003cp\u003eHead-on tiger prawns marinated in a fiery Vietnamese-style chilli paste, then seared at blistering heat until charred and smoky. The marinade is punchy - fish sauce, fresh chillies, garlic, and sugar - and it needs at least four hours to work its way into the prawns. When they hit the hot oven, the sugar caramelises and the shells char beautifully. Serve with lime halves and fresh coriander for squeezing and scattering.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e18 black tiger prawns, head-on, shell-on\u003c\/li\u003e\n  \u003cli\u003e5 finger chillies\u003c\/li\u003e\n  \u003cli\u003e1 whole head of garlic, peeled\u003c\/li\u003e\n  \u003cli\u003e70g granulated sugar\u003c\/li\u003e\n  \u003cli\u003e3 tbsp fish sauce\u003c\/li\u003e\n  \u003cli\u003e1 tsp Maldon salt\u003c\/li\u003e\n  \u003cli\u003e3 tbsp cold-pressed rapeseed oil, plus extra for serving\u003c\/li\u003e\n  \u003cli\u003e70g fresh coriander, chopped\u003c\/li\u003e\n  \u003cli\u003e3 limes, halved\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eCut down the back of each prawn to butterfly it, keeping the head attached. Devein as you go.\u003c\/li\u003e\n  \u003cli\u003eBlend the chillies, garlic, sugar, fish sauce, salt, and 2 tablespoons of rapeseed oil until smooth.\u003c\/li\u003e\n  \u003cli\u003ePlace the prawns in a dish and coat thoroughly with the marinade, rubbing it into the slits. Cover and refrigerate for at least 4 hours, or ideally overnight.\u003c\/li\u003e\n  \u003cli\u003ePreheat your pizza oven for 30 minutes. Brush an ovenproof tray with oil and arrange the prawns in a single layer.\u003c\/li\u003e\n  \u003cli\u003eCook for 2 minutes per side, brushing with the remaining marinade when you flip them. The shells should be charred and the flesh opaque.\u003c\/li\u003e\n  \u003cli\u003eDrizzle with a little more oil, scatter with chopped coriander, and serve with the lime halves for squeezing over.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502927749504,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/vietnamese-bbq-prawns-5513396.jpg?v=1772409441"},{"product_id":"cod-with-white-wine-capers-and-samphire","title":"Cod with White Wine, Capers and Samphire","description":"\u003cp\u003eSimple, elegant, and done in ten minutes. Cod fillets cooked in a hot pan in the pizza oven, finished with white wine, samphire, and capers. The wine reduces to a glossy butter sauce that is far more impressive than the effort involved. This is the kind of quick, confident cooking that a pizza oven makes easy - the intense heat does the heavy lifting while you keep things simple.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e4 cod fillets\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper\u003c\/li\u003e\n  \u003cli\u003e1 glass of white wine\u003c\/li\u003e\n  \u003cli\u003eA generous handful of samphire\u003c\/li\u003e\n  \u003cli\u003e1 tbsp capers\u003c\/li\u003e\n  \u003cli\u003eA knob of butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat a pan or dish in your pizza oven for several minutes until properly hot.\u003c\/li\u003e\n  \u003cli\u003ePat the cod fillets dry with kitchen paper. Coat lightly with oil and season gently with salt and pepper - go easy on the salt as the capers and samphire are already salty.\u003c\/li\u003e\n  \u003cli\u003ePlace the fish carefully in the hot pan and return to the oven.\u003c\/li\u003e\n  \u003cli\u003eWhen the fish is nearly cooked through (the flesh should be opaque and starting to flake), add the white wine, samphire, and capers.\u003c\/li\u003e\n  \u003cli\u003eLet the wine reduce by about half - this concentrates the flavour and creates a natural sauce.\u003c\/li\u003e\n  \u003cli\u003eRemove the fish and samphire to a serving dish. Whisk a knob of butter into the remaining hot pan liquid and drizzle over the fish.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502927782272,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/cod-with-white-wine-capers-and-samphire-4394393.jpg?v=1772409442"},{"product_id":"wood-fired-fish-and-chips","title":"Wood-Fired Fish and Chips","description":"\u003cp\u003eFish and chips from a pizza oven - crispy breadcrumb-coated fish on top of golden potato wedges, all done in one tray. This is not battered chippy-style fish and chips, but something better suited to outdoor cooking: herb and lemon breadcrumb-crusted fillets with roasted cherry tomatoes. The oven does the work of deep-frying without the oil, and the result is lighter and just as satisfying.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e800g potatoes, cut into wedges\u003c\/li\u003e\n  \u003cli\u003e4 sustainable white fish fillets (cod works well)\u003c\/li\u003e\n  \u003cli\u003e50g breadcrumbs\u003c\/li\u003e\n  \u003cli\u003eZest of 1 large lemon\u003c\/li\u003e\n  \u003cli\u003e2 tbsp fresh parsley, finely chopped\u003c\/li\u003e\n  \u003cli\u003e200g cherry tomatoes\u003c\/li\u003e\n  \u003cli\u003e2 tbsp olive oil, plus extra for drizzling\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eLight your pizza oven and let it heat for about 30 minutes, feeding once with wood. You want a moderate, steady heat.\u003c\/li\u003e\n  \u003cli\u003ePlace the potato wedges in a cast-iron dish, season with salt, and drizzle with olive oil. Bake for 30 minutes, turning occasionally, until golden and nearly cooked through.\u003c\/li\u003e\n  \u003cli\u003eWhile the chips cook, combine the breadcrumbs, chopped parsley, and lemon zest in a bowl.\u003c\/li\u003e\n  \u003cli\u003eWhen the chips are nearly done, coat the fish fillets in the breadcrumb mixture, pressing it on firmly.\u003c\/li\u003e\n  \u003cli\u003ePlace the coated fish on top of the chips. Scatter the cherry tomatoes around and drizzle everything with a little more olive oil.\u003c\/li\u003e\n  \u003cli\u003eReturn to the oven and bake for 10 minutes until the fish is cooked through and the breadcrumbs are golden and crispy.\u003c\/li\u003e\n  \u003cli\u003eServe straight from the dish with lemon wedges and tartare sauce.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502927815040,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/wood-fired-fish-and-chips-5509624.jpg?v=1772409441"},{"product_id":"bacon-wrapped-king-prawns","title":"Bacon-Wrapped King Prawns","description":"\u003cp\u003eFour ingredients, five minutes, and an absurd amount of flavour. King prawns wrapped tightly in streaky bacon, seasoned with Old Bay, and blasted in a pizza oven until the bacon is crispy and the prawns are just cooked through. These are the perfect thing to throw in while your oven is heating up for pizza - a quick starter that always gets demolished.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e4 large raw king prawns, peeled and deveined\u003c\/li\u003e\n  \u003cli\u003e4 slices streaky bacon\u003c\/li\u003e\n  \u003cli\u003eOld Bay seasoning (or your preferred seafood rub)\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eTake one rasher of bacon and one prawn. Starting at one end, wrap the bacon tightly along the length of the prawn, overlapping slightly at each turn to make sure it stays put during cooking.\u003c\/li\u003e\n  \u003cli\u003eRepeat with all four prawns. Season with Old Bay seasoning or your chosen rub.\u003c\/li\u003e\n  \u003cli\u003ePlace on a baking tray and slide into your pizza oven. Cook for 4-5 minutes until the top side of the bacon is crispy.\u003c\/li\u003e\n  \u003cli\u003eCarefully flip all the prawns and return to the oven for a few more minutes until the bacon is cooked and crispy on both sides.\u003c\/li\u003e\n  \u003cli\u003eServe immediately - these are best eaten hot from the oven with a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502927847808,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/bacon-wrapped-king-prawns-6178589.jpg?v=1772409440"},{"product_id":"wood-fired-chicken-pot-roast","title":"Wood-Fired Chicken Pot Roast","description":"\u003cp\u003eA whole chicken pot-roasted in a wood-fired oven, nestled on a bed of root vegetables with white wine and stock. The retained heat does all the work - ninety minutes of gentle cooking gives you fall-apart chicken with golden, crispy skin and vegetables that have soaked up all the juices. This is the kind of hands-off cooking that a pizza oven excels at once you have learned to manage the temperature.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 whole chicken\u003c\/li\u003e\n  \u003cli\u003e2 onions, thickly sliced\u003c\/li\u003e\n  \u003cli\u003e2 parsnips, peeled and cut into chunks\u003c\/li\u003e\n  \u003cli\u003e4 carrots, peeled and cut into chunks\u003c\/li\u003e\n  \u003cli\u003e8 potatoes, peeled and quartered\u003c\/li\u003e\n  \u003cli\u003e3 garlic cloves, sliced\u003c\/li\u003e\n  \u003cli\u003e2 bay leaves\u003c\/li\u003e\n  \u003cli\u003eA few sprigs of fresh thyme\u003c\/li\u003e\n  \u003cli\u003e250ml white wine\u003c\/li\u003e\n  \u003cli\u003e250ml strong chicken stock\u003c\/li\u003e\n  \u003cli\u003e1 lemon\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper\u003c\/li\u003e\n  \u003cli\u003eA generous pinch of dried oregano\u003c\/li\u003e\n  \u003cli\u003eCrusty sourdough bread and chopped parsley, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eHeat your pizza oven to approximately 200-220°C.\u003c\/li\u003e\n  \u003cli\u003ePlace the vegetables, bay leaves, and thyme in a tight-fitting pot or Dutch oven. Season with salt and pepper. Sit the chicken on top of the vegetables.\u003c\/li\u003e\n  \u003cli\u003ePour the white wine and chicken stock around the vegetables (not over the chicken). Drizzle the chicken with olive oil and season generously with salt, pepper, and oregano.\u003c\/li\u003e\n  \u003cli\u003eCover tightly with baking parchment, then seal with the lid or a double layer of foil. Cook for 60-90 minutes depending on the size of your chicken.\u003c\/li\u003e\n  \u003cli\u003eRemove from the oven and check the chicken is cooked through - pierce the thigh and the juices should run completely clear. If undercooked, return covered for another 30 minutes.\u003c\/li\u003e\n  \u003cli\u003eAdd a little kindling to bring the oven temperature back up. Remove the covering, baste the chicken with the pot juices, and return uncovered for 15 minutes to brown the skin.\u003c\/li\u003e\n  \u003cli\u003eServe with a squeeze of lemon, fresh parsley, crusty bread, and spoon the cooking juices over everything.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502927913344,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/wood-fired-chicken-pot-roast-5946800.jpg?v=1772409441"},{"product_id":"wood-fired-chilli-con-carne","title":"Wood-Fired Chilli Con Carne","description":"\u003cp\u003eA proper chilli that cooks low and slow in the residual heat of your pizza oven, picking up a deep smokiness that no kitchen oven can match. The spice mix is built from scratch - cumin, chipotle, smoked paprika, cocoa, and cinnamon - and the treacle adds a dark, sticky richness. Start this after your pizza session and let the dying embers do the work while you relax. Three hours later, you will have the best chilli you have ever made.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eChilli Spice Mix\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 tbsp cumin\u003c\/li\u003e\n  \u003cli\u003e2 tbsp diced chipotle\u003c\/li\u003e\n  \u003cli\u003e1 tbsp chilli flakes\u003c\/li\u003e\n  \u003cli\u003e1 tbsp cocoa powder\u003c\/li\u003e\n  \u003cli\u003eHalf tbsp brown sugar\u003c\/li\u003e\n  \u003cli\u003eHalf tbsp smoked salt\u003c\/li\u003e\n  \u003cli\u003eHalf tbsp ground coriander\u003c\/li\u003e\n  \u003cli\u003eHalf tbsp dried oregano\u003c\/li\u003e\n  \u003cli\u003eQuarter tbsp paprika\u003c\/li\u003e\n  \u003cli\u003eQuarter tbsp smoked paprika\u003c\/li\u003e\n  \u003cli\u003eQuarter tbsp black pepper\u003c\/li\u003e\n  \u003cli\u003e1 tsp ground cinnamon\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eMain Ingredients\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e50g butter\u003c\/li\u003e\n  \u003cli\u003e1 large onion, diced\u003c\/li\u003e\n  \u003cli\u003e50g chilli spice mix (from above)\u003c\/li\u003e\n  \u003cli\u003e500ml beef or chicken stock\u003c\/li\u003e\n  \u003cli\u003e400g tin chopped tomatoes\u003c\/li\u003e\n  \u003cli\u003e1 tbsp tomato puree\u003c\/li\u003e\n  \u003cli\u003e4 tbsp treacle\u003c\/li\u003e\n  \u003cli\u003e500g leftover cooked beef, diced (or 750g stewing steak, or 750g beef mince)\u003c\/li\u003e\n  \u003cli\u003e400g tin kidney beans, drained and rinsed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMake the spice mix by combining all the dry spices. This makes more than you need - store the rest in an airtight container for up to a month.\u003c\/li\u003e\n  \u003cli\u003eBring your pizza oven down to 120-160°C. If you have smoking wood, add a chunk to the embers every 45 minutes for deeper flavour.\u003c\/li\u003e\n  \u003cli\u003eMelt the butter in a large heavy pot and gently cook the diced onion until softened.\u003c\/li\u003e\n  \u003cli\u003eAdd the spice mix, stock, tinned tomatoes, tomato puree, treacle, meat, and kidney beans. Stir well and bring to a gentle simmer.\u003c\/li\u003e\n  \u003cli\u003eCook low and slow for 2-3 hours, adding small pieces of wood periodically. Stir every 30 minutes or so.\u003c\/li\u003e\n  \u003cli\u003eThe chilli is done when the sauce is thick and rich and the meat is tender. Serve with rice, soured cream, grated cheese, and warm tortillas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eSafety note:\u003c\/strong\u003e We have used tinned kidney beans here, which are pre-cooked and safe. If substituting dried kidney beans, they must be soaked overnight and boiled hard for at least 10 minutes before adding to the chilli - undercooked kidney beans can make you very ill. If serving with rice, cook it fresh and serve straight away. Do not leave cooked rice sitting at room temperature - refrigerate leftovers within an hour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVegetarian version:\u003c\/strong\u003e Replace the meat with 750g chopped butternut squash and use vegetable stock. Reduce the cooking time to about 30 minutes.\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502927946112,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/wood-fired-chilli-con-carne-4362649.jpg?v=1772409438"},{"product_id":"miso-and-sesame-glazed-aubergine","title":"Miso and Sesame Glazed Aubergine","description":"\u003cp\u003eThick slices of aubergine, roasted until tender in a pizza oven, then brushed with a sweet-savoury miso glaze and finished with sesame seeds. This Japanese-inspired dish is one of the simplest vegetarian recipes you can cook outdoors and one of the most satisfying. The miso glaze caramelises under the intense heat, creating sticky, deeply flavoured edges that are completely addictive.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eMiso Glaze\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1 tbsp sesame oil\u003c\/li\u003e\n  \u003cli\u003e2 tbsp miso paste\u003c\/li\u003e\n  \u003cli\u003e1 tbsp mirin\u003c\/li\u003e\n  \u003cli\u003e1 tbsp honey\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAubergine\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1 large aubergine\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003eSesame seeds\u003c\/li\u003e\n  \u003cli\u003eNigella seeds\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMix together the miso glaze: sesame oil, miso paste, mirin, and honey. Stir until smooth.\u003c\/li\u003e\n  \u003cli\u003eSlice the aubergine lengthways into 1cm thick slices, discarding the two end pieces that are mostly skin.\u003c\/li\u003e\n  \u003cli\u003eDrizzle with olive oil and place on a baking tray. Cook in your pizza oven until the flesh is tender and starting to brown, flipping once or twice. This should take about 5-7 minutes.\u003c\/li\u003e\n  \u003cli\u003eBrush the miso glaze generously over the upward-facing side of each slice. Sprinkle with sesame and nigella seeds.\u003c\/li\u003e\n  \u003cli\u003eSlide back into the oven for a few more minutes until the glaze is bubbling and caramelised.\u003c\/li\u003e\n  \u003cli\u003eServe as a starter, a side dish, or as part of a larger spread with rice and pickles.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502927978880,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/miso-and-sesame-glazed-aubergine-9198443.png?v=1772409438"},{"product_id":"celeriac-shawarma-with-flatbread","title":"Celeriac Shawarma with Flatbread","description":"\u003cp\u003eThick slices of celeriac coated in shawarma spice and roasted in a pizza oven until charred and tender. Served in homemade flatbread with tahini dressing, chopped tomatoes, and pomegranate seeds. This is proper vegetarian cooking that does not try to imitate meat - the celeriac has enough character and heft to stand on its own, and the shawarma spice gives it a warmth and depth that makes it genuinely satisfying.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eCeleriac\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1 celeriac head, peeled and thinly sliced (2-3mm)\u003c\/li\u003e\n  \u003cli\u003e1-2 tbsp shawarma paste\u003c\/li\u003e\n  \u003cli\u003eGenerous glug of olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFlatbread Dough\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e500g white bread flour\u003c\/li\u003e\n  \u003cli\u003e1 tsp baking powder\u003c\/li\u003e\n  \u003cli\u003e1 tsp salt\u003c\/li\u003e\n  \u003cli\u003e60ml olive oil\u003c\/li\u003e\n  \u003cli\u003e300ml lukewarm water\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eTahini Dressing\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 tbsp tahini\u003c\/li\u003e\n  \u003cli\u003e4 tbsp yogurt\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003e2 tbsp lemon juice\u003c\/li\u003e\n  \u003cli\u003eHalf tsp salt\u003c\/li\u003e\n  \u003cli\u003e1 garlic clove, minced\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eTo Serve\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e3 tomatoes, chopped\u003c\/li\u003e\n  \u003cli\u003eLettuce\u003c\/li\u003e\n  \u003cli\u003eFresh mint\u003c\/li\u003e\n  \u003cli\u003ePomegranate seeds\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMake the flatbread dough: combine flour, baking powder, and salt. Add the oil and most of the water, mixing until a dough forms. Knead for 5 minutes until less sticky. Cover with a damp cloth.\u003c\/li\u003e\n  \u003cli\u003ePeel and trim the celeriac. Slice thinly (2-3mm) and toss with shawarma paste and olive oil until well coated.\u003c\/li\u003e\n  \u003cli\u003eMix the tahini dressing: combine tahini, yogurt, olive oil, lemon juice, salt, and garlic.\u003c\/li\u003e\n  \u003cli\u003ePrepare the toppings: chop the tomatoes, tear the lettuce, pick the mint leaves.\u003c\/li\u003e\n  \u003cli\u003eDivide the dough into 8 pieces and roll each into a circle about 20cm across.\u003c\/li\u003e\n  \u003cli\u003ePreheat a skillet in the oven. Cook the flatbreads individually until puffed and beginning to brown. Keep warm wrapped in foil and a tea towel.\u003c\/li\u003e\n  \u003cli\u003eRoast the celeriac slices on a baking tray for 5-10 minutes until tender and charred at the edges.\u003c\/li\u003e\n  \u003cli\u003eAssemble: layer flatbread, tomato, lettuce, roasted celeriac, tahini dressing, pomegranate seeds, and fresh mint.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502928142720,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/celeriac-shawarma-with-flatbread-9758292.png?v=1772409438"},{"product_id":"hasselback-butternut-squash-with-sage-crumb","title":"Hasselback Butternut Squash with Sage Crumb","description":"\u003cp\u003eA whole butternut squash, hasselback-sliced and topped with a garlicky sage and breadcrumb crust, roasted in a pizza oven until tender and golden. The hasselback cuts let the heat penetrate evenly and create crispy edges that catch the sage crumb beautifully. This is a showstopping side dish or a brilliant vegetarian centrepiece - it looks far more impressive than the effort involved.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 butternut squash\u003c\/li\u003e\n  \u003cli\u003e2 garlic cloves, crushed\u003c\/li\u003e\n  \u003cli\u003eA handful of fresh sage leaves\u003c\/li\u003e\n  \u003cli\u003eA handful of breadcrumbs\u003c\/li\u003e\n  \u003cli\u003e2-3 tbsp olive oil or butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePeel, deseed, and halve the butternut squash lengthways.\u003c\/li\u003e\n  \u003cli\u003ePlace on a baking tray and bake in your pizza oven for 5-10 minutes to start softening the flesh.\u003c\/li\u003e\n  \u003cli\u003eWhile the squash bakes, mix the crushed garlic, chopped sage, breadcrumbs, and olive oil or melted butter into a thick paste.\u003c\/li\u003e\n  \u003cli\u003eRemove the squash from the oven and place cut-side down on a chopping board. Place a chopstick along each long side of the squash half as a guide.\u003c\/li\u003e\n  \u003cli\u003eSlice thinly across the width at regular intervals - the chopsticks stop your knife cutting all the way through, keeping the base intact.\u003c\/li\u003e\n  \u003cli\u003eReturn the squash to the tray cut-side up. Pack the sage crumb mixture into and over the hasselback cuts.\u003c\/li\u003e\n  \u003cli\u003eBake until the squash is completely tender and the topping is crispy and golden. The time will depend on your oven temperature - check after 15 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502928241024,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/hasselback-butternut-squash-with-sage-crumb-8304966.png?v=1772409437"},{"product_id":"butternut-squash-and-courgette-mini-frittatas","title":"Butternut Squash and Courgette Mini Frittatas","description":"\u003cp\u003eLittle egg frittatas packed with roasted butternut squash, courgette, and sage butter - perfect for using the residual heat after a pizza session. The squash roasts first, then everything gets mixed with eggs and baked in a muffin tin. They are brilliant warm from the oven, but they also travel well and taste just as good cold the next day in a lunchbox.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 butternut squash, peeled and diced into small cubes\u003c\/li\u003e\n  \u003cli\u003e1 courgette, diced into small cubes\u003c\/li\u003e\n  \u003cli\u003e20g fresh sage, finely chopped\u003c\/li\u003e\n  \u003cli\u003e50g butter\u003c\/li\u003e\n  \u003cli\u003e5 eggs\u003c\/li\u003e\n  \u003cli\u003e50ml milk\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper\u003c\/li\u003e\n  \u003cli\u003eExtra butter for greasing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eLet your pizza oven cool to a moderate heat - after a pizza session, shift the flames to the back and let it cool naturally without adding wood.\u003c\/li\u003e\n  \u003cli\u003ePlace the diced butternut squash in an ovenproof dish and roast for 30 minutes until tender.\u003c\/li\u003e\n  \u003cli\u003eAdd the butter and chopped sage to the squash, stirring until the butter melts and coats everything. Add the diced courgette and roast for another 5 minutes.\u003c\/li\u003e\n  \u003cli\u003eWhile the vegetables roast, whisk the eggs and milk together. Season with salt and pepper.\u003c\/li\u003e\n  \u003cli\u003eButter a muffin tin thoroughly. Spoon a tablespoon of the roasted vegetable mixture into each cavity.\u003c\/li\u003e\n  \u003cli\u003ePour the egg mixture over the vegetables, filling each cavity about three-quarters full.\u003c\/li\u003e\n  \u003cli\u003eBake for about 20 minutes until set and golden on top. Let them cool briefly before turning out.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502928273792,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/butternut-squash-and-courgette-mini-frittatas-8371197.jpg?v=1772409438"},{"product_id":"vegan-massaman-curry","title":"Vegan Massaman Curry","description":"\u003cp\u003eA proper massaman curry cooked from scratch in a cast-iron dish in your pizza oven. The spice paste is built from whole toasted spices - fennel, cumin, coriander - and the sauce gets its richness from coconut milk reduced slowly in the oven's heat. Butternut squash and sweet potato are the stars here, roasting in the sauce until they are tender and caramelised at the edges. This is comfort food at its finest, and entirely plant-based.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eSpice Paste\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1 tsp fennel seeds\u003c\/li\u003e\n  \u003cli\u003e1 tsp cumin seeds\u003c\/li\u003e\n  \u003cli\u003e1 tsp coriander seeds\u003c\/li\u003e\n  \u003cli\u003e2 lemongrass stalks, chopped\u003c\/li\u003e\n  \u003cli\u003e8 shallots, chopped\u003c\/li\u003e\n  \u003cli\u003e4 garlic cloves\u003c\/li\u003e\n  \u003cli\u003e4cm piece of ginger\u003c\/li\u003e\n  \u003cli\u003e3 kaffir lime leaves\u003c\/li\u003e\n  \u003cli\u003e30g fresh coriander (stalks and leaves)\u003c\/li\u003e\n  \u003cli\u003e2 chopped red chillies\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCurry\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1 tbsp vegetable oil\u003c\/li\u003e\n  \u003cli\u003e400ml coconut milk\u003c\/li\u003e\n  \u003cli\u003e250ml vegetable stock\u003c\/li\u003e\n  \u003cli\u003e2 tsp cornflour\u003c\/li\u003e\n  \u003cli\u003e1 tbsp tamarind paste\u003c\/li\u003e\n  \u003cli\u003e2 bay leaves\u003c\/li\u003e\n  \u003cli\u003e1 cinnamon stick\u003c\/li\u003e\n  \u003cli\u003e4 tbsp roasted peanuts\u003c\/li\u003e\n  \u003cli\u003e6 cloves\u003c\/li\u003e\n  \u003cli\u003e1 butternut squash, peeled and cubed\u003c\/li\u003e\n  \u003cli\u003e2 sweet potatoes, peeled and cubed\u003c\/li\u003e\n  \u003cli\u003eA handful of green beans (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eToast the fennel, cumin, and coriander seeds in a dry pan until fragrant. Set aside.\u003c\/li\u003e\n  \u003cli\u003eFry the chopped lemongrass, shallots, garlic, and ginger for 3 minutes until lightly browned. Blend with the toasted seeds, lime leaves, coriander stalks, and chillies into a paste.\u003c\/li\u003e\n  \u003cli\u003eFry the paste in a little oil until golden brown. Add the coconut milk and simmer until reduced by a third.\u003c\/li\u003e\n  \u003cli\u003eAdd the vegetable stock. Mix the cornflour with 40ml of cold water and stir half into the sauce. Simmer for 5 minutes and add the rest if you want it thicker.\u003c\/li\u003e\n  \u003cli\u003eStir in the tamarind paste, bay leaves, cinnamon stick, peanuts, and cloves.\u003c\/li\u003e\n  \u003cli\u003ePour the sauce into a cast-iron dish. Add the cubed butternut squash, sweet potato, and green beans if using.\u003c\/li\u003e\n  \u003cli\u003ePlace in your preheated pizza oven and cook for about 30 minutes, turning the dish and stirring regularly, until the vegetables are tender.\u003c\/li\u003e\n  \u003cli\u003eServe with steamed jasmine rice and a scattering of fresh coriander leaves and roasted peanuts.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502928306560,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/vegan-massaman-curry-3424767.jpg?v=1772409436"},{"product_id":"wood-fired-skillet-brownies","title":"Wood-Fired Skillet Brownies","description":"\u003cp\u003eGooey, fudgy brownies baked in a cast-iron skillet in your pizza oven, finished with a layer of toasted marshmallows. The biscuit base adds a buttery crunch underneath, and the whole thing is eaten straight from the pan with ice cream. This is the kind of dessert that ends a pizza party perfectly - minimum effort, maximum impact, and the wood-fired heat gives the top a slightly smoky crust that a kitchen oven never will.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eBiscuit Base\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e6-7 digestive biscuits\u003c\/li\u003e\n  \u003cli\u003e50g unsalted butter, plus extra for greasing\u003c\/li\u003e\n  \u003cli\u003e1 tbsp golden caster sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBrownie\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e300g dark chocolate\u003c\/li\u003e\n  \u003cli\u003e200g unsalted butter\u003c\/li\u003e\n  \u003cli\u003e1 tsp vanilla extract\u003c\/li\u003e\n  \u003cli\u003e60g cocoa powder\u003c\/li\u003e\n  \u003cli\u003e60g plain flour\u003c\/li\u003e\n  \u003cli\u003e300g golden caster sugar\u003c\/li\u003e\n  \u003cli\u003e1 tsp baking powder\u003c\/li\u003e\n  \u003cli\u003e3 eggs\u003c\/li\u003e\n  \u003cli\u003ePink and white mini marshmallows, to finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eLightly grease a 20cm cast-iron skillet and bring your oven to medium heat.\u003c\/li\u003e\n  \u003cli\u003eMelt the butter in the skillet. Crush the digestive biscuits and mix with the melted butter and sugar. Press evenly into the base of the skillet and bake for 8-10 minutes.\u003c\/li\u003e\n  \u003cli\u003eMelt the chocolate, butter, and vanilla together in a bowl set over simmering water. Stir until smooth.\u003c\/li\u003e\n  \u003cli\u003eIn a separate bowl, combine the cocoa powder, flour, sugar, and baking powder. Add to the melted chocolate and stir well.\u003c\/li\u003e\n  \u003cli\u003eBeat the eggs separately, then fold into the chocolate mixture until smooth.\u003c\/li\u003e\n  \u003cli\u003ePour the brownie batter over the biscuit base, spreading it evenly.\u003c\/li\u003e\n  \u003cli\u003eReturn the skillet to the oven and bake for 20-25 minutes. The edges should be set but the centre should still be slightly gooey - do not overbake.\u003c\/li\u003e\n  \u003cli\u003eScatter mini marshmallows over the top and return to the oven for 2 minutes until they are soft and just starting to toast.\u003c\/li\u003e\n  \u003cli\u003eServe straight from the skillet with vanilla ice cream.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502928404864,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/wood-fired-skillet-brownies-1165179.jpg?v=1772409431"},{"product_id":"maple-wood-fired-nectarines-with-nut-praline","title":"Maple Wood-Fired Nectarines with Nut Praline","description":"\u003cp\u003eCharred nectarine wedges drizzled with maple syrup, topped with shattered nut praline and a scoop of vanilla ice cream. This is the perfect dessert when your pizza oven is winding down - the praline cooks first using the residual heat, and the nectarines need just a few minutes of direct flame to caramelise. The combination of smoky fruit, sweet maple, and crunchy praline is outstanding, and the whole thing comes together in the time it takes to clear the dinner plates.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eNut Praline\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e250g caster sugar\u003c\/li\u003e\n  \u003cli\u003e175g mixed nuts (almonds and pistachios work well)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eNectarines\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e4 nectarines, cut into wedges\u003c\/li\u003e\n  \u003cli\u003e2 tbsp maple syrup\u003c\/li\u003e\n  \u003cli\u003eZest of 1 lime\u003c\/li\u003e\n  \u003cli\u003eVanilla ice cream, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eUse the residual heat after your main meal - no need for the wood to be flaming hot.\u003c\/li\u003e\n  \u003cli\u003ePlace the caster sugar in a cast-iron dish and put it in the oven. Let it melt slowly until golden and runny - about 20 minutes. Shake the pan occasionally but do not stir while it melts.\u003c\/li\u003e\n  \u003cli\u003eRemove the pan carefully and stir in the mixed nuts. Pour the praline onto a baking sheet lined with parchment and leave to cool and harden.\u003c\/li\u003e\n  \u003cli\u003eAdd a little wood to bring the flame back up. Place the nectarine wedges in the now-empty pan and cook until browned and charred at the edges.\u003c\/li\u003e\n  \u003cli\u003ePour the maple syrup over the nectarines, toss gently, and cook for 2 more minutes.\u003c\/li\u003e\n  \u003cli\u003eServe in bowls with broken pieces of praline, a scoop of vanilla ice cream, and a grating of lime zest.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502929420672,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/maple-wood-fired-nectarines-with-nut-praline-4844897.jpg?v=1772409430"},{"product_id":"new-york-style-pizza-dough","title":"New York-Style Pizza Dough","description":"\u003cp\u003eIf you have ever wondered why New York pizza tastes different from Neapolitan, the answer is in the dough. A touch of olive oil and sugar in the mix creates that distinctive golden-brown crust - slightly crisp on the outside, chewy and foldable within. The secret is a long cold ferment: 48 to 72 hours in the fridge lets the yeast work slowly, developing complex flavour that a same-day dough simply cannot match.\u003c\/p\u003e\u003cp\u003eThis recipe makes enough for two generous pizzas. Once you have tried a proper cold-fermented New York dough in your wood-fired oven, you will not go back to anything from a packet.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e520g bread flour\u003c\/li\u003e\n\u003cli\u003e300ml warm water\u003c\/li\u003e\n\u003cli\u003e1 tsp (5g) sugar\u003c\/li\u003e\n\u003cli\u003e2 tsp (10g) salt\u003c\/li\u003e\n\u003cli\u003e1 tsp (5g) instant yeast\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eCombine the flour, sugar, salt and yeast in a large bowl. Make a well in the centre and pour in the warm water and olive oil.\u003c\/li\u003e\n\u003cli\u003eMix until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 7 to 8 minutes until the dough is smooth and springs back when pressed.\u003c\/li\u003e\n\u003cli\u003eCover and rest for 15 minutes, then give it a brief second knead - just a minute or two to tighten the gluten structure.\u003c\/li\u003e\n\u003cli\u003eDivide the dough into two equal balls. Place each in a lightly oiled container, cover tightly, and refrigerate for 48 to 72 hours. This cold ferment is where the magic happens.\u003c\/li\u003e\n\u003cli\u003eWhen ready to bake, remove the dough from the fridge and bring to room temperature for at least 2 hours. The dough should be soft and pliable.\u003c\/li\u003e\n\u003cli\u003eShape into a thin round, slightly thicker at the edges. Fire your pizza oven to 280 to 300 degrees and bake for approximately 2 minutes, turning as needed for an even bake.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503010652544,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/new-york-style-pizza-dough-4659024.jpg?v=1772409430"},{"product_id":"black-truffle-and-parmigiano-reggiano-mini-pizzas","title":"Black Truffle and Parmigiano Reggiano Mini Pizzas","description":"\u003cp\u003eSometimes the simplest pizzas are the most impressive. A whisper of truffle paste, a generous snowfall of Parmigiano Reggiano, and 60 seconds in a roaring hot oven - that is all it takes. These mini pizzas are designed to be made quickly and eaten immediately, ideally while standing around the oven with a glass of something good.\u003c\/p\u003e\u003cp\u003eThe key is restraint. Too much truffle and the flavour becomes overwhelming rather than elegant. A thin smear of paste, plenty of hard Italian cheese, and the intense heat of your pizza oven does the rest. The Parmigiano melts into golden, nutty pools while the truffle perfumes every bite.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball (100g), divided into mini portions\u003c\/li\u003e\n\u003cli\u003eBlack truffle paste\u003c\/li\u003e\n\u003cli\u003eA generous block of Parmigiano Reggiano, for grating\u003c\/li\u003e\n\u003cli\u003eOlive oil for finishing\u003c\/li\u003e\n\u003cli\u003eBlack pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to at least 400 degrees - you want it absolutely roaring for these.\u003c\/li\u003e\n\u003cli\u003eDivide the dough into small portions and stretch each to about 15cm, leaving a slightly thicker rim. Dust the base lightly with flour.\u003c\/li\u003e\n\u003cli\u003eSpread a thin layer of truffle paste over each base - less than you would use tomato sauce. The flavour is concentrated, so restraint is key.\u003c\/li\u003e\n\u003cli\u003eGrate a very generous amount of Parmigiano Reggiano over the top. Be bold here - the cheese is the star.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and bake for 50 to 60 seconds until blistered, bubbling and golden.\u003c\/li\u003e\n\u003cli\u003eFinish with a drizzle of good olive oil and a crack of black pepper. Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503010718080,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/black-truffle-and-parmigiano-reggiano-mini-pizzas-2210278.jpg?v=1772409430"},{"product_id":"christmas-dinner-pizza","title":"Christmas Dinner Pizza","description":"\u003cp\u003eEverything you love about Christmas dinner, on a pizza base. Turkey, roast potatoes, stuffing, sprouts, carrots - all held together with a rich turkey gravy base instead of tomato sauce. It sounds mad, but it works brilliantly, especially when your pizza oven turns the crust golden and crisps up those roast potato slices.\u003c\/p\u003e\u003cp\u003eThis is the ultimate Boxing Day recipe - a brilliant way to use up Christmas leftovers when nobody wants another cold turkey sandwich. Fire up your oven, raid the fridge, and give your leftovers the wood-fired treatment they deserve.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003e80-100ml thick turkey gravy (not watery)\u003c\/li\u003e\n\u003cli\u003e80g cooked roast turkey, sliced\u003c\/li\u003e\n\u003cli\u003e40g Brussels sprouts, shredded or halved\u003c\/li\u003e\n\u003cli\u003e30g roast carrots, diced\u003c\/li\u003e\n\u003cli\u003e60g roast potatoes, sliced\u003c\/li\u003e\n\u003cli\u003e40g sage and onion stuffing, broken into chunks\u003c\/li\u003e\n\u003cli\u003e80-100g mozzarella\u003c\/li\u003e\n\u003cli\u003eCracked black pepper\u003c\/li\u003e\n\u003cli\u003eCranberry sauce for drizzling (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eStretch your dough to about 12 inches. This wants to be a generous pizza - Christmas is not the time for restraint.\u003c\/li\u003e\n\u003cli\u003eSpread a thin, even layer of warm turkey gravy over the base. Keep it thick - watery gravy will make the base soggy.\u003c\/li\u003e\n\u003cli\u003eScatter the mozzarella first for melt stability, then distribute the turkey, roast potatoes, carrots, sprouts and stuffing evenly across the surface.\u003c\/li\u003e\n\u003cli\u003eAdd a light grind of black pepper.\u003c\/li\u003e\n\u003cli\u003eBake at 350 to 400 degrees for 90 to 120 seconds, turning as needed for an even cook.\u003c\/li\u003e\n\u003cli\u003eFinish with a light drizzle of cranberry sauce if you have it. Serve immediately with a mince pie chaser.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503010816384,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/christmas-dinner-pizza-5848659.png?v=1772409430"},{"product_id":"christmas-wreath-pizza","title":"Christmas Wreath Pizza","description":"\u003cp\u003eA festive showstopper that looks spectacular and tastes even better. This pizza is baked as a full round, then the centre is cut away to create a wreath shape - fill the hole with a ramekin of sage and onion mayo for dipping. Red and yellow cherry tomatoes dot the surface like baubles, pepperoni adds a savoury punch, and a post-bake scattering of rocket with balsamic glaze brings it all together.\u003c\/p\u003e\u003cp\u003eIt is the kind of recipe that makes everyone at the table smile before they have even taken a bite. Perfect for Christmas Eve when you want something festive but do not want to spend hours in the kitchen.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003ePizza\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003e70g mozzarella\u003c\/li\u003e\n\u003cli\u003e40g red cherry tomatoes, halved\u003c\/li\u003e\n\u003cli\u003e40g yellow cherry tomatoes, halved\u003c\/li\u003e\n\u003cli\u003e50g pepperoni\u003c\/li\u003e\n\u003cli\u003e40g sage and onion stuffing, crumbled\u003c\/li\u003e\n\u003cli\u003eFresh rocket (post-bake)\u003c\/li\u003e\n\u003cli\u003eBalsamic glaze (post-bake)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eSage and Onion Mayo\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e60g mayonnaise\u003c\/li\u003e\n\u003cli\u003e1 tsp sage and onion stuffing mix\u003c\/li\u003e\n\u003cli\u003e1\/2 tsp lemon juice\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMake the sage and onion mayo first - mix the mayonnaise, stuffing mix, lemon juice and salt. Chill for 30 to 60 minutes to let the flavours develop.\u003c\/li\u003e\n\u003cli\u003eStretch the dough to a full 12 inches.\u003c\/li\u003e\n\u003cli\u003eTop with mozzarella, avoiding the very centre of the pizza. Distribute the cherry tomatoes, pepperoni and stuffing evenly.\u003c\/li\u003e\n\u003cli\u003eBake at 450 to 500 degrees for 90 to 120 seconds, turning for an even bake.\u003c\/li\u003e\n\u003cli\u003eImmediately after baking, use a round cutter or knife to remove the centre, creating the wreath shape.\u003c\/li\u003e\n\u003cli\u003ePlace a small ramekin of the sage and onion mayo in the centre hole.\u003c\/li\u003e\n\u003cli\u003eFinish with fresh rocket leaves and a drizzle of balsamic glaze. Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503010881920,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/christmas-wreath-pizza-8358916.png?v=1772409383"},{"product_id":"halloween-mushroom-skulls-pizza","title":"Halloween Mushroom Skulls Pizza","description":"\u003cp\u003eThick-cut mushrooms carved into skull shapes, roasted until golden, then scattered across a bubbling pizza. It sounds like a lot of effort for a novelty, but the result is genuinely impressive - the carved mushrooms hold their shape beautifully in the oven, and the roasting concentrates their flavour into something deeply savoury and satisfying.\u003c\/p\u003e\u003cp\u003eThis is a brilliant one to make with children. They can carve the mushroom skulls (with supervision), help top the pizza, and the whole thing is ready in minutes once your oven is hot. A wood-fired oven gives the mushrooms a slight char that makes them taste even better.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e250g pizza dough\u003c\/li\u003e\n\u003cli\u003e100ml tomato passata\u003c\/li\u003e\n\u003cli\u003e100g mozzarella, torn\u003c\/li\u003e\n\u003cli\u003e6-8 portobello or chestnut mushrooms\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eFresh thyme\u003c\/li\u003e\n\u003cli\u003eGarlic butter (optional)\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to around 450 degrees - you want it roaring hot.\u003c\/li\u003e\n\u003cli\u003eSlice the mushrooms thickly and carve skull shapes into each one. Use a small sharp knife to cut eye sockets and a nose. A skull-shaped cookie cutter works well if you have one, or simply carve freehand for a more ghoulish effect.\u003c\/li\u003e\n\u003cli\u003eBrush the mushroom skulls with olive oil, sprinkle with thyme, salt and pepper. Roast briefly in the oven until golden and slightly charred.\u003c\/li\u003e\n\u003cli\u003eRoll out your dough, spread the tomato passata over the base, and scatter the mozzarella.\u003c\/li\u003e\n\u003cli\u003eArrange your mushroom skulls across the top in a suitably spooky pattern.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and cook for 90 seconds to 2 minutes, turning as needed.\u003c\/li\u003e\n\u003cli\u003eFinish with a drizzle of garlic butter if you like. Serve immediately - while the skulls are still staring.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503011144064,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/halloween-mushroom-skulls-pizza-6309894.jpg?v=1772409383"},{"product_id":"easter-chocolate-pizza","title":"Easter Chocolate Pizza","description":"\u003cp\u003eA wood-fired dessert pizza loaded with Nutella, halved Creme Eggs, strawberries and sprinkles. Yes, it is gloriously over the top, and yes, your children will think you are the greatest cook who ever lived. The pizza oven gives the base a proper char while the chocolate toppings melt into gooey perfection.\u003c\/p\u003e\u003cp\u003eThe trick is to par-bake the base first with just the pecan nuts, then add the Nutella and Creme Eggs for a quick melt, and finish with the fresh strawberries and sprinkles off the heat. This keeps the fruit fresh and the sprinkles intact rather than burning them to nothing.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003eNutella (generous amount)\u003c\/li\u003e\n\u003cli\u003e4 Creme Eggs, halved\u003c\/li\u003e\n\u003cli\u003eFresh strawberries, halved\u003c\/li\u003e\n\u003cli\u003ePecan nuts\u003c\/li\u003e\n\u003cli\u003eSprinkles for finishing\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to 400 to 450 degrees.\u003c\/li\u003e\n\u003cli\u003eStretch the dough on a floured surface to about 12 inches.\u003c\/li\u003e\n\u003cli\u003ePrick the base with a fork to prevent large bubbles, then scatter some pecan nuts over the surface for weight.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and par-bake until the crust rises and the base cooks through - about 60 seconds.\u003c\/li\u003e\n\u003cli\u003eRemove and spread Nutella generously across the entire base.\u003c\/li\u003e\n\u003cli\u003eArrange the halved Creme Eggs on top and return to the oven for 30 to 40 seconds - just enough to get the eggs gooey and melting.\u003c\/li\u003e\n\u003cli\u003eRemove from the oven and finish with halved strawberries and plenty of sprinkles.\u003c\/li\u003e\n\u003cli\u003eSlice and serve immediately while everything is warm and melting.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503011209600,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/easter-chocolate-pizza-8019791.png?v=1772409382"},{"product_id":"tuna-olive-and-red-onion-pizza","title":"Tuna, Olive and Red Onion Pizza","description":"\u003cp\u003eA proper Italian classic - Pizza Tonno with tinned tuna, black olives and sweet sizzled onions. This is the kind of pizza you find in every neighbourhood pizzeria in Italy, and for good reason. The tuna breaks apart into savoury flakes, the olives add a salty punch, and the onion softens into something almost sweet.\u003c\/p\u003e\u003cp\u003eThe secret is to sizzle the tuna, onion and olives together in a cast iron dish before topping the pizza. This lets the flavours meld and the onion soften, so everything hits the pizza already tasting like it belongs together. Quick, satisfying, and proof that a tin of tuna can become something special.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003e50g tomato pizza sauce\u003c\/li\u003e\n\u003cli\u003e100g fresh mozzarella, torn into pieces\u003c\/li\u003e\n\u003cli\u003e1 tin tuna in olive oil (drained)\u003c\/li\u003e\n\u003cli\u003eHalf a white onion, sliced\u003c\/li\u003e\n\u003cli\u003e5 pitted black olives\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSemolina for dusting\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to 400 to 450 degrees.\u003c\/li\u003e\n\u003cli\u003eIn a cast iron dish, heat a drizzle of olive oil and sizzle the sliced onion and drained tuna for a couple of minutes. Add the black olives and cook for another 2 minutes until everything is fragrant and the onion has softened.\u003c\/li\u003e\n\u003cli\u003eStretch the dough on a semolina-dusted surface to about 12 inches.\u003c\/li\u003e\n\u003cli\u003eSpread the tomato sauce evenly over the base, leaving about 1cm for the crust. Scatter the mozzarella and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eSpoon the tuna, onion and olive mixture over the top. Season with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and bake for 60 to 90 seconds, turning frequently for an even cook.\u003c\/li\u003e\n\u003cli\u003eServe immediately.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503011275136,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/tuna-olive-and-red-onion-pizza-9507805.png?v=1772409383"},{"product_id":"chocolate-rum-and-raisin-bread-and-butter-pudding","title":"Chocolate, Rum and Raisin Bread and Butter Pudding","description":"\u003cp\u003eA proper winter warmer cooked low and slow in your pizza oven. Rich dark chocolate custard soaks into layers of buttered bread, spiked with dark rum and studded with plump raisins. The oven gives it a slightly smoky, crusty top that a kitchen oven simply cannot replicate.\u003c\/p\u003e\u003cp\u003eThe key to this pudding is patience. The bread needs to soak overnight in the chocolate custard - this is not a recipe you can rush. But the reward is a pudding that is intensely chocolatey, boozy, and utterly comforting. Make it on Christmas Eve and bake it on Christmas Day while the oven is still warm from the main event.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e7-8 slices white bread\u003c\/li\u003e\n\u003cli\u003e4 medium eggs\u003c\/li\u003e\n\u003cli\u003e200g good quality dark chocolate\u003c\/li\u003e\n\u003cli\u003e50g unsalted butter\u003c\/li\u003e\n\u003cli\u003e100g golden caster sugar\u003c\/li\u003e\n\u003cli\u003e400ml double cream\u003c\/li\u003e\n\u003cli\u003e75ml dark spiced rum\u003c\/li\u003e\n\u003cli\u003eLarge handful of raisins\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eCut or tear the bread into quarters. Layer in a deep ovenproof dish (about 30 x 25cm), overlapping slightly so the bread reaches near the top.\u003c\/li\u003e\n\u003cli\u003eWhisk the eggs in a bowl and set aside.\u003c\/li\u003e\n\u003cli\u003eSet a bowl over simmering water. Add the chocolate, butter and sugar, stirring until melted and smooth. Mix in the cream, rum and raisins. Remove from the heat and stir in the eggs until fully blended.\u003c\/li\u003e\n\u003cli\u003ePour the chocolate custard over the bread, pressing down with a spoon to ensure the bread absorbs as much liquid as possible. Cover with cling film, weigh down with something heavy, and refrigerate for 12 to 24 hours.\u003c\/li\u003e\n\u003cli\u003eWhen ready to cook, remove the weight and cling film. Slide the dish into your pizza oven at a medium heat - you want a gentle cook, not a blast.\u003c\/li\u003e\n\u003cli\u003eBake for approximately 30 minutes, covering with foil if the top starts to catch. Rotate the dish halfway through.\u003c\/li\u003e\n\u003cli\u003eThe top should be slightly crusty and the centre still wobbling gently. Serve hot with rum and raisin ice cream or a generous dollop of creme fraiche.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503011340672,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/chocolate-rum-and-raisin-bread-and-butter-pudding-1448324.jpg?v=1772409383"},{"product_id":"santa-maria-style-beef-with-chimichurri","title":"Santa Maria Style Beef with Chimichurri","description":"\u003cp\u003eA Californian classic brought to life in your wood-fired oven. Tri-tip beef rubbed with a punchy salt and garlic spice blend, then seared in cast iron until a proper crust forms. Your pizza oven replicates the traditional red oak cooking beautifully - the wood smoke adds a depth of flavour that elevates this from good to exceptional.\u003c\/p\u003e\u003cp\u003eThe chimichurri is essential. Fresh herbs, anchovies, capers and mustard combine into a bright, sharp sauce that cuts through the richness of the beef. Make it while the meat rests and serve everything on a board for people to help themselves.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eBeef\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e1kg beef tri-tip (or rump as an alternative)\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eSpice Rub\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 tbsp Maldon salt\u003c\/li\u003e\n\u003cli\u003e1 tsp ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp onion powder\u003c\/li\u003e\n\u003cli\u003e1 tsp celery salt\u003c\/li\u003e\n\u003cli\u003e1 tsp garlic powder\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eChimichurri\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e4-5 anchovies in oil\u003c\/li\u003e\n\u003cli\u003e1 small handful capers, drained\u003c\/li\u003e\n\u003cli\u003e1 clove garlic, peeled\u003c\/li\u003e\n\u003cli\u003e2 tbsp white wine vinegar\u003c\/li\u003e\n\u003cli\u003e1 tbsp Dijon mustard\u003c\/li\u003e\n\u003cli\u003eJuice of 1 lemon\u003c\/li\u003e\n\u003cli\u003eLarge bunch flat-leaf parsley, roughly chopped\u003c\/li\u003e\n\u003cli\u003eLarge bunch basil, roughly chopped\u003c\/li\u003e\n\u003cli\u003e100ml olive oil\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMix the rub ingredients together and generously season the beef all over. Use about 2 tablespoons of rub per kilo of meat.\u003c\/li\u003e\n\u003cli\u003ePlace the seasoned beef on a cast iron tray and slide into your oven at a medium-hot temperature.\u003c\/li\u003e\n\u003cli\u003eTurn the beef regularly to build up a good crust on all sides. Use a meat thermometer and remove when the internal temperature reaches 50 degrees for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRemove from the tray and rest for at least 10 minutes - the temperature will continue to rise as it rests.\u003c\/li\u003e\n\u003cli\u003eWhile the beef rests, coarsely chop the chimichurri ingredients and combine in a serving bowl. The texture should be rough and chunky, not a smooth paste.\u003c\/li\u003e\n\u003cli\u003eSlice the beef against the grain into thin strips and serve with the chimichurri alongside.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503011373440,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/santa-maria-style-beef-with-chimichurri-6253715.jpg?v=1772409380"},{"product_id":"roast-stone-fruit-with-amaretti-crumble","title":"Roast Stone Fruit with Amaretti Crumble","description":"\u003cp\u003eWhen your pizza oven is winding down and the stones are still holding heat, slide in a dish of halved peaches or nectarines with an amaretti biscuit crumble. The fruit softens and caramelises in the residual heat, the crumble turns golden and crunchy, and within 12 minutes you have a summer dessert that tastes like you spent far longer on it.\u003c\/p\u003e\u003cp\u003eThis is deliberately unfussy. No precise measurements, no fiddly technique - just ripe fruit, crushed biscuits and nuts. The wood-fired oven adds a gentle smokiness to the fruit that makes this taste completely different from anything you could produce indoors.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e4-6 ripe stone fruit (peaches, nectarines or large plums)\u003c\/li\u003e\n\u003cli\u003eA small punnet of blackberries\u003c\/li\u003e\n\u003cli\u003e2 tbsp caster sugar\u003c\/li\u003e\n\u003cli\u003eA generous handful of hazelnuts\u003c\/li\u003e\n\u003cli\u003e6-8 amaretti biscuits\u003c\/li\u003e\n\u003cli\u003eIce cream, mascarpone or whipped cream for serving\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eHalve each fruit from top to bottom, twist to separate and discard the stone.\u003c\/li\u003e\n\u003cli\u003eLay the halves cut-side up in an ovenproof dish. Sprinkle with sugar and slide into the oven to begin softening - about 5 minutes.\u003c\/li\u003e\n\u003cli\u003eWhile the fruit softens, crush the hazelnuts and amaretti biscuits together to a rough breadcrumb texture. A mortar and pestle works well, or put them in a bag and bash with a rolling pin.\u003c\/li\u003e\n\u003cli\u003eRemove the fruit from the oven. Place one or two blackberries in each fruit cavity, then top with a generous spoonful of the crumble mixture.\u003c\/li\u003e\n\u003cli\u003eSlide back into the oven until the fruit is cooked through and the crumble is golden - another 5 to 7 minutes.\u003c\/li\u003e\n\u003cli\u003eServe warm with ice cream, mascarpone or whipped cream.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503011471744,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/roast-stone-fruit-with-amaretti-crumble-6289830.jpg?v=1772409380"},{"product_id":"full-english-breakfast-pizza","title":"Full English Breakfast Pizza","description":"\u003cp\u003eEverything you love about a full English, on a wood-fired pizza base. Sausage, smoked bacon, mushroom and a cracked egg in the centre - it sounds like a dare, but it is genuinely delicious. The intense heat of your pizza oven cooks the egg perfectly while crisping up the bacon and charring the sausage slices.\u003c\/p\u003e\u003cp\u003eOriginally created as the England entry for DeliVita's Euro 2024 pizza series, this has become a firm favourite well beyond football season. It is the ultimate brunch pizza - fire up the oven on a Saturday morning and serve it straight from the peel.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003e50g tomato pizza sauce\u003c\/li\u003e\n\u003cli\u003e100g fresh mozzarella, torn\u003c\/li\u003e\n\u003cli\u003e1 egg\u003c\/li\u003e\n\u003cli\u003e3\/4 portobello mushroom, sliced\u003c\/li\u003e\n\u003cli\u003e2 slices smoked bacon, cut into strips\u003c\/li\u003e\n\u003cli\u003e1 cooked sausage, sliced\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to 400 to 450 degrees.\u003c\/li\u003e\n\u003cli\u003eStretch the dough to about 12 inches on a floured surface.\u003c\/li\u003e\n\u003cli\u003eSpread the tomato sauce over the base, leaving a border for the crust. Scatter the mozzarella and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eArrange the mushroom slices, bacon strips and sausage slices across the surface. Crack the egg into the centre of the pizza.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper, drizzle with a little more olive oil.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and bake for 60 to 90 seconds, turning frequently for an even cook. The egg should be just set with a runny yolk.\u003c\/li\u003e\n\u003cli\u003eServe immediately - preferably with a cup of strong tea.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503011537280,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/full-english-breakfast-pizza-2411768.jpg?v=1772409379"},{"product_id":"camembert-and-caramelised-onion-pizza","title":"Camembert and Caramelised Onion Pizza","description":"\u003cp\u003eNo tomato sauce. No mozzarella. Just a whole Camembert melting into the centre of a wood-fired pizza, surrounded by butter-soft caramelised onions. This is French bistro cooking translated into pizza form, and it is absolutely superb.\u003c\/p\u003e\u003cp\u003eInspired by France's entry in the Euro 2024 pizza series, this has become one of our favourite white pizzas. The Camembert melts into a rich, gooey pool that you tear the crust through, while the sweet onions provide the perfect counterbalance. A glass of red wine is not optional.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003e250g Camembert cheese (whole)\u003c\/li\u003e\n\u003cli\u003e1 medium onion, sliced\u003c\/li\u003e\n\u003cli\u003e50g butter\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eStart with the caramelised onions - these take time and cannot be rushed. Melt the butter in a medium pan, add the sliced onions and cook slowly over a low heat, stirring occasionally, for 10 to 15 minutes until they are soft, golden and sweet.\u003c\/li\u003e\n\u003cli\u003eFire your pizza oven to 400 to 450 degrees.\u003c\/li\u003e\n\u003cli\u003eStretch the dough to about 12 inches on a floured surface.\u003c\/li\u003e\n\u003cli\u003ePlace the whole Camembert in the centre of the pizza. Scatter the caramelised onions around it.\u003c\/li\u003e\n\u003cli\u003eSeason with a pinch of sea salt and a twist of black pepper. Drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and bake for 60 to 90 seconds, turning frequently. The Camembert should be melting and the crust golden and charred.\u003c\/li\u003e\n\u003cli\u003eServe immediately - tear the crust and dip it into the molten cheese.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503011635584,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/camembert-and-caramelised-onion-pizza-2748873.jpg?v=1772409379"},{"product_id":"spanish-charcuterie-pizza","title":"Spanish Charcuterie Pizza","description":"\u003cp\u003eThree of Spain's finest - Manchego, chorizo and Serrano ham - on a classic tomato and mozzarella base. The intense heat of your pizza oven renders the chorizo slightly, releasing its smoky paprika oil across the surface, while the Manchego melts into nutty golden pools and the Serrano ham crisps at the edges.\u003c\/p\u003e\u003cp\u003eThis is the kind of pizza you make when you want something more sophisticated than a Margherita but do not want to fuss with complicated preparations. Good Spanish ingredients do all the work - you just assemble and fire.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003e50g tomato pizza sauce\u003c\/li\u003e\n\u003cli\u003e100g fresh mozzarella, torn\u003c\/li\u003e\n\u003cli\u003e50g Manchego cheese, shaved or cubed\u003c\/li\u003e\n\u003cli\u003e20g chorizo, sliced\u003c\/li\u003e\n\u003cli\u003e20g Serrano ham\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to 400 to 450 degrees.\u003c\/li\u003e\n\u003cli\u003eStretch the dough to about 12 inches on a floured surface.\u003c\/li\u003e\n\u003cli\u003eSpread the tomato sauce evenly over the base, leaving a border for the crust. Scatter the mozzarella and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eDistribute the Manchego chunks, chorizo slices and Serrano ham across the surface.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper. Drizzle with a little more olive oil.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and bake for 60 to 90 seconds, turning frequently for an even cook.\u003c\/li\u003e\n\u003cli\u003eServe immediately.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503011733888,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/spanish-charcuterie-pizza-4270543.jpg?v=1772409380"},{"product_id":"flammkuchen-style-pizza","title":"Flammkuchen-Style Pizza","description":"\u003cp\u003eGermany's answer to pizza - Flammkuchen is a thin, crisp base topped with creme fraiche instead of tomato sauce, scattered with thinly sliced onion and smoky pancetta. It is one of those dishes that proves less is more. Three toppings, no tomato, no mozzarella - just clean, simple flavours on a properly charred base.\u003c\/p\u003e\u003cp\u003eYour wood-fired oven produces an authentic result that is hard to achieve any other way. The extreme heat crisps the base in seconds while the creme fraiche stays creamy and the pancetta renders into salty, smoky shards.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003e100g creme fraiche (or sour cream)\u003c\/li\u003e\n\u003cli\u003e1 medium onion, thinly sliced\u003c\/li\u003e\n\u003cli\u003e150g pancetta, cut into small pieces\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to 400 to 450 degrees.\u003c\/li\u003e\n\u003cli\u003eStretch the dough as thin as you can manage - Flammkuchen should be thinner than a standard pizza. Aim for about 12 inches.\u003c\/li\u003e\n\u003cli\u003eSpread the creme fraiche evenly across the base - this replaces both the tomato sauce and the cheese.\u003c\/li\u003e\n\u003cli\u003eScatter the pancetta pieces and thinly sliced onion over the surface.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper and a drizzle of olive oil.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and bake for 60 to 90 seconds, turning frequently. The base should be very crisp and the pancetta beginning to render.\u003c\/li\u003e\n\u003cli\u003eServe immediately, cut into strips rather than slices for the authentic Alsatian experience.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503011799424,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/flammkuchen-style-pizza-7923740.jpg?v=1772409379"},{"product_id":"peri-peri-chicken-pizza","title":"Peri Peri Chicken Pizza","description":"\u003cp\u003ePortugal's gift to the world - peri peri chicken - on a wood-fired pizza. A generous 300g of spicy, charred chicken on a classic tomato and mozzarella base. This is not a subtle pizza. It is bold, fiery and satisfying, with the wood smoke amplifying the peri peri marinade beautifully.\u003c\/p\u003e\u003cp\u003eThe key is using properly seasoned chicken that has been cooked before it goes on the pizza. Leftover peri peri chicken from a weekend cook works brilliantly here - just shred or chop it and scatter it generously over the base.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003e50g tomato pizza sauce\u003c\/li\u003e\n\u003cli\u003e100g fresh mozzarella, torn\u003c\/li\u003e\n\u003cli\u003e300g cooked peri peri chicken, shredded or chopped\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSea salt and black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to 400 to 450 degrees.\u003c\/li\u003e\n\u003cli\u003eStretch the dough to about 12 inches on a floured surface.\u003c\/li\u003e\n\u003cli\u003eSpread the tomato sauce over the base, leaving a border for the crust. Scatter the mozzarella and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eDistribute the cooked peri peri chicken generously across the surface.\u003c\/li\u003e\n\u003cli\u003eSeason with sea salt and black pepper, then drizzle with a little more olive oil.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and bake for 60 to 90 seconds, turning frequently for an even cook.\u003c\/li\u003e\n\u003cli\u003eServe immediately.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503015108992,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/peri-peri-chicken-pizza-5795357.jpg?v=1772409379"},{"product_id":"haggis-pizza","title":"Haggis Pizza","description":"\u003cp\u003eScotland's national dish meets Italy's finest - and the result is surprisingly brilliant. Crumbled haggis scattered over a classic tomato and mozzarella base, cooked in a blazing pizza oven until the haggis crisps at the edges and the cheese bubbles golden. The peppery, oaty flavour of haggis works remarkably well as a pizza topping.\u003c\/p\u003e\u003cp\u003eOriginally created for DeliVita's Euro 2024 series, this has become a genuine talking point. It is the kind of recipe that makes people laugh when they hear about it and then go quiet when they taste it - in the best possible way.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003e50g tomato pizza sauce\u003c\/li\u003e\n\u003cli\u003e100g fresh mozzarella, torn\u003c\/li\u003e\n\u003cli\u003e100g cooked haggis, crumbled\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to 400 to 450 degrees.\u003c\/li\u003e\n\u003cli\u003eStretch the dough to about 12 inches on a floured surface.\u003c\/li\u003e\n\u003cli\u003eSpread the tomato sauce over the base, leaving a border for the crust. Scatter the mozzarella and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eCrumble the cooked haggis over the surface - you want rough chunks rather than fine crumbs, so it holds its texture in the oven.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper, drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and bake for 60 to 90 seconds, turning frequently for an even cook.\u003c\/li\u003e\n\u003cli\u003eServe immediately.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503015207296,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/haggis-pizza-3997424.jpg?v=1772409379"},{"product_id":"turkish-kebab-pizza","title":"Turkish Kebab Pizza","description":"\u003cp\u003eThe marriage of Turkish kebab culture and Italian pizza - spiced grilled meat on a classic tomato and mozzarella base, finished in a blazing wood-fired oven. The charred edges of the kebab meat crisp up beautifully in the intense heat, while the mozzarella melts around it in golden pools.\u003c\/p\u003e\u003cp\u003eThis works best with proper Turkish-style lamb kebab rather than the takeaway kind. If you can get your hands on good quality kofte or adana-style kebab, the result is a pizza with genuine depth of flavour - warmly spiced, slightly smoky, and very satisfying.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003e50g tomato pizza sauce\u003c\/li\u003e\n\u003cli\u003e100g fresh mozzarella, torn\u003c\/li\u003e\n\u003cli\u003e4 cooked Turkish kebab skewers, meat removed and sliced\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to 400 to 450 degrees.\u003c\/li\u003e\n\u003cli\u003eStretch the dough to about 12 inches on a floured surface.\u003c\/li\u003e\n\u003cli\u003eSpread the tomato sauce over the base, leaving a border for the crust. Scatter the mozzarella and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eDistribute the cooked kebab meat evenly across the surface.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper, drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and bake for 60 to 90 seconds, turning frequently for an even cook.\u003c\/li\u003e\n\u003cli\u003eServe immediately.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503015338368,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/turkish-kebab-pizza-4486433.jpg?v=1772409379"},{"product_id":"georgian-spiced-meat-pizza","title":"Georgian Spiced Meat Pizza","description":"\u003cp\u003eA double-meat pizza inspired by Georgian cuisine - spicy sausages and grilled kebab meat on a classic tomato and mozzarella base. Georgia sits at the crossroads of Eastern Europe and Western Asia, and this pizza reflects that with bold, warmly spiced flavours that are a step beyond the ordinary.\u003c\/p\u003e\u003cp\u003eThe combination of two different meats gives this pizza a genuine depth. The sausage provides a consistent spicy heat across every bite, while the kebab meat adds charred, smoky chunks that make each slice interesting.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003e50g tomato pizza sauce\u003c\/li\u003e\n\u003cli\u003e100g fresh mozzarella, torn\u003c\/li\u003e\n\u003cli\u003e100g spicy sausages, sliced\u003c\/li\u003e\n\u003cli\u003e4 small kebab skewers, meat removed\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to 400 to 450 degrees.\u003c\/li\u003e\n\u003cli\u003eStretch the dough to about 12 inches on a floured surface.\u003c\/li\u003e\n\u003cli\u003eSpread the tomato sauce evenly over the base, leaving a border for the crust. Scatter the mozzarella and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eDistribute the sliced spicy sausage and kebab meat across the surface.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper, drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and bake for 60 to 90 seconds, turning frequently for an even cook.\u003c\/li\u003e\n\u003cli\u003eServe immediately.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503015371136,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/georgian-spiced-meat-pizza-3755389.jpg?v=1772409378"},{"product_id":"albanian-aubergine-and-oregano-pizza","title":"Albanian Aubergine and Oregano Pizza","description":"\u003cp\u003eAlbania's food is a beautiful crossover of Mediterranean and Balkan influences, and this pizza captures that perfectly. Smoky aubergine slices, a generous hand with dried oregano, and fresh parsley give it a rustic, herbaceous character that feels more grown-up than your average margherita. It is simple, but that is the point.\u003c\/p\u003e\u003cp\u003eOriginally created as the Albania entry for DeliVita's Euro 2024 pizza series, this is one of those recipes where good ingredients do all the heavy lifting. Pre-cook your aubergine until it is properly soft and golden - raw aubergine on a 90-second pizza is not going to work.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003eFlour for dusting\u003c\/li\u003e\n\u003cli\u003e50g tomato pizza sauce\u003c\/li\u003e\n\u003cli\u003e100g fresh mozzarella, torn\u003c\/li\u003e\n\u003cli\u003e1 aubergine, pre-cooked and sliced\u003c\/li\u003e\n\u003cli\u003e20g dried oregano\u003c\/li\u003e\n\u003cli\u003e10g fresh parsley, finely chopped\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to 400-450 degrees. Pre-cook the aubergine slices in a pan with olive oil until golden and softened - about 3 minutes per side.\u003c\/li\u003e\n\u003cli\u003eStretch the dough to about 12 inches on a well-floured surface, keeping the edges slightly thicker for the crust.\u003c\/li\u003e\n\u003cli\u003eSpread the tomato sauce over the base, leaving a border for the crust. Scatter the mozzarella and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eArrange the aubergine slices on top, then sprinkle generously with dried oregano and fresh parsley. Season with salt and pepper and give it one more drizzle of olive oil.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and cook for 60-90 seconds, turning frequently for an even bake. The crust should be blistered and the cheese bubbling.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503150014848,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/albanian-aubergine-and-oregano-pizza-2304560.jpg?v=1772409374"},{"product_id":"austrian-chicken-schnitzel-pizza","title":"Austrian Chicken Schnitzel Pizza","description":"\u003cp\u003eAustria's culinary calling card is the schnitzel, so naturally this pizza loads up a crispy breaded chicken breast with mascarpone and tomato sauce. It sounds indulgent because it is - the crunch of the breaded chicken against the soft mozzarella and creamy mascarpone is genuinely excellent. Think of it as Austria's answer to the chicken parmesan.\u003c\/p\u003e\u003cp\u003eOriginally created as the Austria entry for DeliVita's Euro 2024 pizza series, the key here is using a pre-cooked schnitzel so it stays crispy. If you tried to cook raw breaded chicken in 90 seconds at 450 degrees, you would get charcoal on the outside and raw chicken in the middle.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 pizza dough ball\u003c\/li\u003e\n\u003cli\u003eFlour for dusting\u003c\/li\u003e\n\u003cli\u003e50g tomato pizza sauce\u003c\/li\u003e\n\u003cli\u003e100g fresh mozzarella, torn\u003c\/li\u003e\n\u003cli\u003e50g mascarpone\u003c\/li\u003e\n\u003cli\u003e1 cooked breaded chicken breast, sliced into strips\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eFire your pizza oven to 400-450 degrees.\u003c\/li\u003e\n\u003cli\u003eStretch the dough to about 12 inches on a well-floured surface.\u003c\/li\u003e\n\u003cli\u003eSpread the tomato sauce over the base, leaving a border for the crust. Scatter the mozzarella and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eDot the mascarpone across the surface in small spoonfuls. Arrange the sliced chicken schnitzel strips on top. Season with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eSlide into the oven and cook for 60-90 seconds, turning frequently. The mascarpone should melt into golden pools and the chicken should warm through with crispy edges.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503150080384,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/austrian-chicken-schnitzel-pizza-4137173.jpg?v=1772409374"}],"url":"https:\/\/kitcheninthegarden.co.uk\/collections\/recipes.oembed","provider":"Kitchen In The Garden","version":"1.0","type":"link"}