Clay-baked roast

You can wrap all kinds of meat in clay and cook it directly in the embers. For the first couple of times you make this dish, however, it is a good idea to choose a cut of meat with plenty of fat, as this ensures a juicy and tender roast, even if the meat stays in the embers a little too long.

If you decide to cook a whole chicken, it works well to place a red-hot stone inside the chicken before wrapping it in cabbage leaves and clay. This helps ensure the chicken is cooked through. Try also cooking vegetables such as celeriac and other root crops, either baked in clay, in a salt crust or directly in the embers.