Recipes Archive - Delivita

Tomato Kofte Traybake by Claire Thomson

“I made these koftes during a live cook-a-long session with Ulrika Johnson, home-cook champion (among many other wonderful things) and my muse at the other end of the camera. The session was a great deal of fun, both of us…

Pizzette

Mini pizzas are great for passing round and nibbling on with drinks before the main event. They are easy to hold and eat with one hand, without the need for plates. You can roll them all out individually from small…

Chicken Pot Roast by Theo Michaels

This wholesome and incredibly easy chicken pot roast is the perfect comfort food, cooked in the Delivita Wood-Fired Oven makes for light work and a joyous way to cook. Recipe courtesy of the fabulous Theo Michaels.

Slow Cooked Brisket by Theo Michaels

A lover of anything cooked outdoors; be it on the BBQ (only ever real wood or charcoal!) over open flames or in wood-fired ovens. Theo recently fired up a DeliVita to create this mouth-watering brisket. A huge thanks to Theo…

Chocolate, Rum & Raisin Bread & Butter Pudding

Super easy to make and always a favourite with the family, this pudding is great eaten cold, but even better hot, with ice cream or cream on the side. Ideally make about 12 – 24 hours before cooking and serve…

Our ‘Fired’ Chilli

If you’ve got a wood-fired oven, then you seriously need to try this deep, smoky chilli. Taken from ‘Fired’ wood oven cooking by Jon Finch and Ben Merrington. We love this, especially in the colder months.

Baked Plaice

A super easy white fish recipe from Italy, all baked in one tray with cherry tomatoes asparagus baby potato and black olives

Vietnamese BBQ Prawns

CREATED BY: Tony Singh , head cook and bottle washer ! A super easy , super fast and super tasty a bit of wow dish, without the fuss! Vietnamese BBQ Prawns Marinate these flavour packed prawns for at least a…

Jalapeno Bacon Poppers

Once you pop, you will not stop. These are crazily moreish. ALWAYS make more than you think you’ll need.

Santa-Maria Style Beef With Chimichurri

The traditional cut for this dish is a ‘tri-tip’, a small section of sirloin almost exclusively used in the Central Coast regions of California, where they season it generously and cook it over red-oak. A wood oven replicates this very…

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