Cooking in a Wood-Burning Stove | The Proof of the Pudding

Two weekends ago Ross and I spent three wonderful nights staying in a yurt on West Moss-side Farm in the Trossachs. West Moss-side is an organic farm and arts and crafts centre, owned by the lovely Kate who made our stay so special and relaxed. Kate rears organic Shetland cows, hires out three large yurts, runs craft workshops and has a gallery showcasing local artwork. We arrived to a glorious sunset and were blown away by the inside of our yurt: candle-lit, covered with cosy rugs and blankets and decorated with wild flowers. The yurt is furnished with a double bed (much more like sleeping indoors than camping, though you do still have the sound of rain on canvas at night and walking outside you are in the middle of a field), a well-equipped “kitchen” area including a two-ring gas stove and grill, a sofa bed, coffee table and a wood-burning stove. The wood-burning stove is primarily used to heat the yurt (much-needed in Scotland, even in the spring), but there is also an oven compartment which we were informed could be used for cooking….so, naturally, we had to give it a go!

This post is a little different to normal. We are in no way wood-burning stove experts (as I will demonstrate in just a moment), but we had a lot of fun experimenting with different recipes and I think by the end we had learned from our mistakes and got the hang of cooking in a wood-burning stove. So I’m going to take you through our wood-burning stove learning curve, and if you do want to vaguely follow any of these recipes then you too can learn from our mistakes and hopefully improve on our own attempts!