cooking on your woodburning stove

Using our new Hobbit cast iron cook pot we are spending today cooking up a delicious lamb stew. All of the heat for the cooking is coming from our little multi fuel Hobbit stove. To brown the chunks of lamb you start with the stove running at a good rate and then by closing the air controls the stew is slowly cooked all day to produce a ‘melty’ tender lamb and vegetable pot of loveliness! This is the perfect recipe if you work from a home office and you have your wood burning stove running all day. It utilises heat that would otherwise be wasted so is not only extremely tasty and nutrious but also kind to the pocket.

You will need the following ingredients;

300g Diced lean lamb

3 medium sized onions

1 red pepper

1/2 courgette

5 medium sized mushrooms

4 new potatoes

3 sticks of celery

4 ripe tomatoes

2 cloves of garlic

( + any other veg lurking in the fridge!)

1. Fry off the lamb to give it a little colour. I used some chilli olive oil that I made in the winter

to give it all a bit of a kick but normal oil would suffice.

2. Chop the vegetables into similar sized chunks to the lamb and add this to the pot.

3. Add the seasoning and RAS spice blend mixture.

4. Cover the lamb and vegetables with some vegetable stock or boiling water from the kettle, place the lid on and

turn down the burn rate of the stove by turning in the primary air control wheel and knocking back the secondary air

control at the back corner. You can then simmer the stew for several hours on your wood burning stove to really tenderise the meat. This video shows how it should look after a few hours.