Best known for his TV appearances alongside father Dick Strawbridge, James is a Cornish chef, food photographer and author. He’s also a keen environmental activist and sustainable living expert who has a real passion for outdoor cooking over open fire.

James is currently working with specialist pizza oven retailer Home Pizza Ovens to develop delicious alternative dishes that can be cooked on a pizza oven or barbecue, helping people continue to enjoy outdoor cuisine through the winter months.

The following recipes were all cooked by James on an Alfa Forni 5 Minuti pizza oven, but can also be cooked using a barbecue (using a pizza stone for the pizzas). Further information and prices can be found here.

Dirty Hasselback Squash (serves 4)

This recipe is perfect to dig into with family for a warming Sunday roast. The hassleback squash can easily be teased apart in sections and served onto warm plates. The flesh is infused with individual layers of sage and topped with a comforting sweet crumble.

Ingredients

• 2 butternut squash
• 4 sprigs of sage
• 2 tbsp oil
• For the nut crumble:
• 50g hazelnuts
• 50g pumpkin seeds
• 50g dried cranberries
• 1 tsp smoked sea salt flakes

Method

1. Preheat your pizza oven to 300 degrees C and move the hot embers to one side. Slice your squash in half and scoop out the pulp and seeds. Carefully slice down without going all the way through and place a sage leave in the gaps.
2. Blitz the nuts and seeds into a coarse crumb and drizzle the sage-stuffed squash with oil. Top with the nut crumble.
3. Place straight onto the oven floor and bake for 15-20 mins until tender and charred.
4. Serve with a roast or wilted kale.

Beef rib roast (serves 4)

This beef is dangerously tasty. It’s peppered with rich umami flavour and wood-fired aroma. The silken truffle butter keeps the joint moist and succulent. Herby undertones provide an aromatic finish. After resting serve warm for a winter show-stopper enjoyed with roasted root vegetables.

Ingredients

• 1.5-2 kg beef rib
• 3 crushed garlic cloves
• 1 sprig of rosemary
• 1 tbsp olive oil
• 1 tsp cracked green peppercorns
• 1/2 tsp cracked black peppercorns
• 1 tsp sea salt

For the basting butter:

• 100g butter
• 1 tbsp chopped curly parsley
• 1 tbsp marjoram or fresh oregano
• 2 tsp black truffle sauce
• 1 tsp shopped rosemary

Method

1. Remove your rib from the fridge to chambre for 1-2 hours before cooking and whilst you preheat your pizza oven. Rub the meat with oil, salt and pepper.
2. Wait for the oven to reach 300ËšC and then place a cast iron skillet into your hot pizza oven to preheat for 5 mins. St=ear the beef rib on for 10 mins on each side and then open the door so that you can remove your coals from the oven allowing it to cool to 200ËšC.
3. Roast your beef for 45-50 mins and check the internal temperature of the meat with a probe. It should be 50ËšC for medium rare.
4. Baste with the butter during cooking and cover in the rich herb and truffle sauce whilst it rests.
5. After resting for 30 mins carve and serve with roasted root vegetables.

For the following pizza recipes, I have prepared my pizza base according to the guidelines of the Associazione Verace Pizza Napoletana, the recipe for which can be found here.

Sloppy Jose Pizza (serves 1)

This radical twist on a chilli beef pizza takes a Mexican inspired flavour combo with chilli and chocolate. The bitter dark chocolate grated over at the last minute accentuates the sweetness of the chilli beef and it’s a pizza with some strong Fiesta vibes. A great pizza to jazz up any leftover beef dish with a rich tomato sauce, jalapeño, paprika and smoked chilli.

Ingredients

• 4 tbsp BBQ tomato sauce
• 100g mozzarella
• 8 jalapeño
• 1 tsp grated 70% dark chocolate

For the Beef Chilli (provides 6-8 toppings):

• 500g stewing beef, chuck or skirt
• 250ml bone broth
• 150g chopped tomatoes
• 1 onion, finely diced
• 2 cloves of garlic, chopped
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp jalapeño, chopped
• 1 tbsp 70% dark chocolate, grated
• 1 tsp oregano
• 1tsp thyme
• 1 tsp cracked black pepper
• ½ tsp smoked sea salt

Method

1. Cook your beef chilli by browning the beef, onions and garlic in oil. Then add our spices and herbs. Pour in your beef stock and tomatoes and reduce the heat to simmer. Cook for 2 hours until soft and tender. Add in your chocolate and season to taste.
2. Preheat your pizza oven to 450ËšC and then move the fire to one side.
3. Flour your peel with polenta and throw your pizza dough into a large circle approximately 30cm in diameter. Lay carefully onto the floured peel.
4. Top the dough with a couple of spoons of BBQ tomato sauce. Add torn mozzarella, jalapeno, and chilli beef as toppings.
5. Bake for 2-3 mins and then turn the pizza around. Bake for a further 2-3 minutes until the base is crispy and the cheese melts. Finish with grated chocolate.

Cornish Surf ‘N’ Turf Pizza (serves 1)

I love anchovy fillets paired with Cornish charcuterie for a double umami hit. This pizza is super simple but extremely satisfying. Local charcuterie may be slightly more expensive, but you don’t need much for a real explosion of flavour on your pizza.

Ingredients

• 50g Mozzarella
• 6 Slices of salami
• 6 fresh anchovy fillets
• 2 tbsp tomato sauce
• 4-6 leaves of basil, torn
• Pinch of cracked black pepper

Method

1. Preheat your pizza oven to 450ËšC and then move the fire to one side.
2. Flour your peel with polenta and throw your pizza dough into a large circle approximately 30cm in diameter. Lay carefully onto the floured peel.
3. Top the dough with a couple of spoons of tomato sauce. Then top your pizza with a generous portion of salami, anchovies and mozzarella.
4. Bake for 3 mins and then turn the pizza around. Bake for a further 2-3 minutes until the base is crispy and the cheese melts. Finish plenty of torn basil leaves.

Nero’s Fig and Cornish Blue Cheese Pizza (serves 1)

This recipe uses a black olive tapenade instead of a classic tomato or white sauce and roasted ham. Serve with a rocket and walnut salad and balsamic glaze.

Ingredients

• 50g Cornish Blue Cheese
• 2 tbsp black olive tapenade
• 2 figs, sliced into segments
• 2 tbsp diced ham
• 3 sprigs of thyme

Method

1. Preheat your pizza oven to 450ËšC and then move the fire to one side.
2. Flour your peel with polenta and throw your pizza dough into a large circle approximately 30cm in diameter. Lay carefully onto the floured peel.
3. Top the dough with a couple of spoons of tapenade dotted around the dough and fill in the gaps with crumbled blue cheese, figs and ham. Finish with fresh thyme.
4. Bake for 3 mins and then turn the pizza around. Bake for a further 2-3 minutes until the base is crispy and the cheese melts. Finish with a drizzle of chilli oil.