Schweinekrustenbraten literally translates to “pork roast with a crust,” and is a staple of Bavarian cuisine. Schweinekrustenbraten is often found in beer halls, served with roast vegetables, potato dumplings or spaetzle, and sauerkraut. It’s particularly popular during Oktoberfest (the annual, weeks-long Bavarian festival that draws millions), when cooler days call for heart-warming dishes. The pork joint (typically the shoulder) is seasoned with a paste made from paprika, mustard and caraway seeds.

Cooking Schweinekrustenbraten in an Ooni oven is simple, thanks to Bavarian grill enthusiast Dominic Stettner (@dominic.stettner), who brought this delicious Ooni recipe to life. All you need is a deep stainless steel baking dish (that can sustain temperatures of 200°C / 392°F), tin foil, and a wired meat thermometer to ensure the meat is cooked thoroughly. After a sear on both sides, the cut is slow-cooked atop a bed of seasonal root vegetables, which infuse with the juices, stock, and dark beer as they cook. Later, the vegetables and juices are blended to make a beautifully rich sauce. The crispy pork rind is cooked last, and requires a strong lick of flames which caramelise the fat. Carve with your sharpest knife and serve with sauce and vegetables—washed down with a tankard of Bavarian beer! This dish should be enjoyed all year round, but it's especially apt to warm the cockles in the colder fall and winter months, and makes a great alternative to traditional beef or chicken roasts.

For a flame-cooked twist on Entenbrust mit Knödel, a classic German dish of duck breast with dumplings, this recipe from Bavarian grilling enthusiast Dominic Stettner is one to try. Using fresh, high-quality ingredients will make the standout flavors of this dish pop — from fresh asparagus spears to succulent, organic duck breasts. The bacon-wrapped green beans add a salty kick to the tender duck breasts, which are served with an earthy root vegetable sauce that's heated with butter for a velvety finish.

Tradition holds that the duck breasts are served with potato dumplings (Kartoffelkloesse) . Soft and filling, potato dumplings are the ideal feel-good comfort food; even better, they’re easy to make at home. Made from butter, flour, eggs, and mashed potatoes, the ingredients are such staples, you probably already have them all on hand. If you’re in a pinch, store-bought packets of instant potato dumpling mix are a quick and effective substitute. (If you’re based outside the EU and instant boxes aren’t as readily available, try visiting your local specialty grocery or an online European store.)

It’s unclear even to Scots how steak pie became such an iconic New Year’s tradition in Scotland (where Ooni is based). Even The Herald, the Glasgow-based broadsheet some claim is the world’s longest-running national newspaper, is uncertain how the tradition began. But salvation doesn’t require explanation on New Year’s Eve when it serves as sustenance for celebration or as a hangover cure the next day. And there’s no mystery: this warm, sustaining, profoundly life-affirming dish — at turns crusty and lush — isn’t complicated and can even be made ahead.

We enlisted Ooni ambassador, pub-grub aficionado, and home-cook extraordinaire Oli Mannion to help develop our recipe for this classic dish. Our Cheshire-based friend tried a few approaches before devising this mighty lamb pie which features cast-iron seared lamb whose cooking juices are used to flavour the vegetable filling. It’s all mixed with red wine and redcurrant jelly and reduced for a luxurious mouthfeel and a hint of sweetness. Cooking the pastry does require residual heat cooking instead of a full fire, so this recipe is best suited to our gas-powered oven.

Note: For those unfamiliar, redcurrant sauce (aka redcurrant jelly) is an English condiment consisting of redcurrants, sugar, and rosemary. If you can’t find it, you can skip or substitute for cranberry sauce with a touch of lemon juice for tartness.

When time slips through our fingers, we turn to simple, reliable recipes that we know taste great. These are the dishes celebrity chef and author (and winner of The Great British Bake Off 2015) Nadiya Hussain highlights in her Netflix show “Nadiya’s Time to Eat.”

One recipe that particularly stood out to pizza hobbyist and Munich-based Ooni Ambassador Julia Ma (@manopasto) was Nadiya’s beetroot and feta pasta. It’s super quick to prepare, tastes delicious and — thanks to the eye-catching beetroot color — it looks as good as it tastes!

Adapting pasta recipes to pizza is a great way to experiment with existing flavor combinations. Classic pastas like carbonara and spaghetti alla puttanesca translate into delicious pies, and Nadiya’s beetroot and feta pasta is no exception. For this recipe, Julia uses a blind bake technique (a method where you pre-cook a pizza base before applying toppings), putting the beetroot sauce and cheese on post-cook. This brings out the fresh flavor of the beetroot sauce and the feta — which adds a salty, tangy kick.

You might be left with extra sauce after baking your pizza — so if you want to, put it back onto pasta! All you need to make this recipe is a blender, smoothie maker or food processor (whatever you have available). In addition to being simple, it’s also light and healthy.

Marinated in rosemary, mint and thyme, and served with a minty yogurt sauce, these flame-roasted lamb chops make a great centerpiece for any special occasion. Peppers, carrots, bush beans and potatoes — all grilled on a cast-iron grizzler — round out this dish from German food blogger and digital creator Claudia Kratz of Recipe Love (@rezept_liebe).

This recipe looks impressive on a dinner table (especially at Easter), but it’s deceptively easy. Lamb chops marinate with herbs, sea salt, olive oil, and lemon juice for an hour in the refrigerator; minty yogurt dip comes together in minutes, and par-baked vegetables only cook for about fifteen minutes. While it’s no thirty-minute meal, this showstopper is simple to make.

When it comes to the ingredients, it’s also accessible, relying mostly on seasonal vegetables — like bush beans and pointed peppers — and meat. Other ingredients, like yogurt, lemon juice and baby carrots, are easy to find all year round.

The non-negotiables? High-quality lamb and fresh herbs. A great lamb chop starts at the butcher’s shop, and a stellar marinade and dipping sauce both begin with excellent herbs.

Why not try this out at your Easter celebration or a spring dinner party?

If you’re tired of buying bland roasted chicken from the supermarket or want to branch out from cooking with gas, then try out our recipe for charcoal-roasted chicken and root vegetables. It’s the ideal meal for when you’re craving something smoky and satisfying but don't want to spend hours over a hot grill or in the kitchen.

Before cooking, we like to spread our chicken skin with butter for that enticing golden brown colour that’s always a crowd-pleaser (and mouth waterer!). The chicken is then placed on top of sliced turnips, garlic, potatoes, onions and carrots and coal-roasted in a pan for 75 to 90 minutes. The result is crispy and slightly charred on the outside, tender and juicy on the inside chicken that balances nicely with the slight sweetness of the root veggies.

Serve with whimsical pumpkin-shaped rolls to make it a festive affair (and to mop up the extra juices!), and enjoy with three of your closest friends or family.