Wood-Fired Oven Cooking: Roasting

Wood-Fired Oven Cooking: Roasting

Watch ONLY with a Planet Eat subscription
This original masterclass on wood-fired oven cooking is the ultimate introduction to using your oven and producing delicious and flavourful food. This episode will focus on roasting in your wood-fired oven. You will learn how to roast a spatchcock chicken and potatoes, as well as prepare an accompanying salsa. The key to roasting is getting the right temperature and creating a controlled environment for cooking. Allow David’s expert knowledge guide you step by step through this process for perfect results every time. About Manna From Devon: Established in 2005, the Manna from Devon Cooking School and Bed and Breakfast is run by Holly and David Jones. They teach cooking skills to small groups in the relaxed environment of our Victorian home overlooking the beautiful River Dart in South Devon. They also have two beautiful bed and breakfast rooms. Holly and David believe that cooking should be free of stress or anxiety, and structure courses to emphasise hands-on practice of good, basic culinary techniques rather than slavishly following a particular recipe. In this way they hope to impart to their students the confidence to cook intuitively, to trust their senses, and to have fun while doing so!

Roast Spatchcock Chicken with Patatas Bravas and Slow-Cooked Tomato Salsa


  • For The Chicken:
  • 1 medium free-range chicken
  • 1 orange cut into wedge
  • 1 red onion, peeled and cut into wedges
  • 1 red pepper, deseeded and cut into chunks
  • A few fresh thyme sprigs
  • 1tbsp olive oil
  • 1tsp smoked paprika
  • 1tsp ground cumin
  • Salt & pepper
  • For The Potatoes:
  • 600g floury potatoes, peeled, cut into 3cm chunks and parboiled
  • 2tbsp olive oil
  • 2tsp hot smoked paprika
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1⁄2tsp salt
  • For The Salsa:
  • 1 yellow pepper, deseeded and finely chopped
  • 1 red onion, peeled and finely chopped 100g cherry tomatoes, halved
  • 1tbsp olive oil
  • 1tbsp fresh parsley, roughly chopped

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