Please ensure that all your food has reached the desired cooking temperature before eating. It takes a little while to accustom yourself to cooking with solid fuel. We recommend using a stove thermometer or an oven thermometer and your eyes and nose! All the cooking times are approximate and will depend on the fuel you use, how long the stove has been lit for and how much fuel you have used.
Cooking tips from Frances
"I normally start cooking about 2 hours after lighting the stove, though this time could probably be reduced a bit with all the air vents open. I think the easiest mistake is to add too much fuel in one go when the oven is in use - this brings down the oven temperature quite a lot. I open the vents if we needed some final browning".
Chilli Boat Beans and Sausages
Chilli Boat Beans and Veggie Sausages(v)
8oz (mugful) haricot or cannellini beans, soaked for 4-8 hours, drained, boiled in water for 5 mins and drained again
Tin chopped tomatoes
Red pepper, chopped
Chopped chilli pepper (optional)
Dash wine or cider vinegar
2 teaspoons (or more to taste) dark brown sugar
Clove garlic, chopped
2 tablespoons cooking oil
6 sausages meat or vegetarian
Salt and pepper to taste
Remove the pan support from the oven. Put the oil, peppers, onion and garlic in a 2lb loaf tin and place in the oven. Allow to sizzle and brown to taste. Replace the pan support. Add all the other ingredients except the sausages to the loaf pan, stir, add water to cover if necessary and cover the pan with foil. Cook all day in a slow oven, or about 1 ½ hours if it is warmer. Check and add water and stir if the oven is hot. About 45 minutes before serving, you can put sausages to cook on top of the beans.
Spicy Lamb with lentil rice
Spicy Vegetables with lentil rice (v)
1kg stewing lamb (I use neck)
1 peeled onion, in wedges
large carrot, in four pieces
small butternut squash, peeled and quartered
1 courgette, in quarters
Lamb/Vegetable marinade Lentil Rice
2 cloves garlic, crushed and chopped 1 cup Basmati Rice
1 tbsp tamarind paste 1 tbsp veg oil
(or juice of a lemon plus 1 tsp sugar) 1 red/yellow pepper chopped
Small tub natural yoghurt 1 onion chopped
1tbsp paprika 1/2 cup green lentils
2 tsp cumin 2 cups boiling water
Freshly ground black pepper to taste fresh coriander
Chopped green chilli (optional)
Combine the garlic, tamarind, yoghurt, chilli and spices (and oil, for veg) and coat the lamb or vegetables. Leave for 1 hour. Put the lentils to soak in warm water for 1 hour. Arrange the lamb or vegetables in a baking dish and put in the oven. Cook for 1-2 hours, turning and basting with the marinade from time to time.
In a heavy saucepan, fry the pepper and onion in the oil. Add the rice and drained lentils, and stir. Add the boiling water, stir, bring to the boil and cover with a well-fitting lid. The rice will now finish on top of the Chilli Penguin stove – takes about half an hour. Add a liitle extra water if necessary. To serve, stir the rice up with a fork and add chopped coriander to the lamb or vegetables.
4-5 medium size potatoes, peeled and cut into 1 inch cubes
Tablespoon olive oil
2 tablespoons water
Mix the potato chunks well with the oil to coat. Arrange in a covered non-stick baking dish (you can use foil as a lid) and pour the water over. Bake for 45 minutes or more, taking out and shaking after 20 and 30 minutes.
Potato, Leek and Cheese slices
2lb (4 medium – large) potatoes, sliced thinly
1 leek (or onion) finely sliced or shredded
2 oz grated cheese
1 cup milk
Grease a baking dish with butter and arrange half the potatoes in it. Spread the leek and cheese over and add a few small pieces of butter.Finish with the rest of the potatoes and top a little more butter. Pour the milk over and press the slices down as far as possible.Bake until the slices are soft and preferably brown – about an hour.
Tarragon Chicken Thighs
1 kg chicken thighs, skin on (6-8)
2-3 sprigs tarragon
1 glass white wine (or stock)
Arrange the thighs in a greased baking dish, skin side down. Slice the garlic thinly and separate one tarragon sprig. Push the tarragon and garlic slices between the thighs.Brush tops with oil and bake for about 20-30 minutes until skin is beginning to brown. Take out and turn thighs over. Bake for another 15 minutes until top is browned. Pour the wine over and add another sprig of tarragon roughly chopped. Return to oven to heat through. Garnish with remaining tarragon.
Beef and Bacon Lasagne
About 6 oz lasagne sheets, prepared as per packet instructions
Lasagne Meat Sauce
Dash olive oil
8 oz minced beef
2 slices smoked bacon, chopped
2 cloves garlic, crushed
1 onion, chopped
2 tsp dried oregano (fresh is nicer)
Can chopped tomatoes
Glass red wine
Fry mince and bacon in the olive oil together until starting to brown. Add onion and garlic and fry until onion begins to colour. Add tomatoes, wine, and oregano and simmer for 30 mins or more, adding water if necessary. Go the cheese sauce recipe.
Courgette, Mushroom and Oregano Lasagne (v)
6oz lasagne sheets prepared as per packet instructions
teaspoon of paprika
Courgette and mushroom sauce
1 tablespoon olive oil
1 red pepper, chopped
8 oz mushrooms, sliced
Large courgette, diced small
2 cloves garlic, crushed
1 onion, chopped
2 tsp dried oregano (fresh is nicer)
1 tsp celery seeds
can of tomatoes
glass of red wine
Fry the courgette, pepper and mushrooms together in the olive oil until softened. Add onion and garlic and fry until the onion begins to colour. Add tomatoes, wine, celery seeds and oregano and simmer for 15 minutes.
Lasagne Cheese Sauce
tablespoon plain flour
2 cups of milk
1 cup grated cheddar, parmesan or mixture
Melt the butter in a saucepan until foaming. Add the flour and cook, stirring, until the mixture bubbles and begins to come away from the side of the pan. Remove from heat. Gradually pour in half the milk, stirring briskly until the mixture is smooth. Add the remaining milk, stirring until smooth. Return to the heat, add most of the cheese, stir and simmer until the cheese is melted.
In a 2lb loaf pan or 2 litre baking dish, layer the pasta sheets with alternating cheese and meat or vegetable sauce, finishing with cheese. Sprinkle over the remaining cheese and the paprika. Cook in the oven until bubbling and brown.
1 cup self-raising flour
1 cup soft brown sugar
2 large spoonfuls dark marmalade
6 oz butter, softened (or use spreadable)
Beat together butter and sugar. Beat in the eggs gradually, followed by the marmalade. Fold in the flour. Spoon into a lined a 2lb loaf tin. Level the top. Bake until risen and set, 45 minutes or so. Sprinkle with sugar or glaze with marmalade. I use a strongly flavoured home-made marmalade. If you use a lighter sort, you could add additional flavourings such as mixed spice, orange zest, or orange juice.
½ pack salted butter
½ cup demerara sugar
2 good tablespoons golden syrup
2 ½ cups porage oats
Grease or (better) line a baking dish. Melt the butter in a saucepan and stir in the sugar and syrup. Allow the sugar to melt slightly, then stir in the oats until no dry bits are left. Press down into the dish. Bake until browning slightly round the edges. More cooking makes for a less chewy, more crispy flapjack. Cut into 8 - 12 whilst warm, remove from dish when cooler.
¾ cup cocoa powder
½ cup self-raising flour
1 cup brown sugar
1 tablespoon golden syrup
2/3 packet (5 oz.) butter
Handful walnut pieces or chocolate chips (optional)
Teaspoon vanilla extract (optional)
Grease or (better) line a 25x20cm baking dish.
Melt the butter over a low heat. Stir in the sugar, syrup and cocoa powder and mix until smooth. Cool to bearable temperature and beat in the eggs one at a time. Stir in flour and vanilla and mix until smooth. Add nuts or chips. Spread into the baking dish.
Bake until middle is just set – 20-40 minutes depending on oven temperature. Remove from dish when cool; cut into 12; dust with icing sugar or chocolate sprinkles if available.