Join Michael and Lyn in the back garden as they slow‑cook a rustic carrot soup in the wood‑fired oven. From chopping carrots and parsnips to roasting with garlic and charred onion, this two‑day recipe builds flavour layer by layer. On day two, fresh ginger, oranges, and stock transform the roasted vegetables into a silky, golden soup. And because they never cook just one thing, the fire also brings to life a rich Bolognese with homemade bread, a hearty chicken stew, and a slow‑cooked pork stew. It’s a celebration of patience, flame, and the joy of cooking together. https://www.mpgardendesigns.info/foodandfireoutdoorliving