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A rock oven roast that’s fit for the Flintstones
1:00pm Tuesday 8th October 2013 in News
MEAT roasted in a rock oven and bread cooked on rocks feature at a prehistoric-themed cooking day.
Bushcraft expert Zoe Bicât is holding a Wild Cooking workshop at Hill End outdoor centre in Eynsham Road, Oxford, on Saturday, October 19.
A previous event at Barracks Lane Community Garden in East Oxford, proved popular.
Ms Bicât, from East Oxford, said: “We wrapped mackerel in edible leaves, tying them using the nettle fibre string we’d made.
“Then we wrapped the bundles of fish in locally-sourced clay and baked them in the fire.”
On October 19 Ms Bicât and her guests will be roasting local organic meat in a rock oven and baking vegetables and flatbreads.
She said: “It’s fulfilling to taste food you’ve cooked yourself in a new way.”
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