One crisp, Autumnal morning last month saw Manna from Devon Cooking School arrive at Southcote Vineyard, one of Lyme Bay Winery's most local sources of grapes, for a day of outdoor cooking on a stylish Morsø wood fired oven. As the sun rose and burnt off the mist rolling over the surrounding woodlands, Holly and David Jones cooked up five seasonal recipes on the Morsø wood-fired oven, a brand they are proud ambassadors of. A different Lyme Bay wine inspired each dish, either as the perfect accompaniment or within the recipe itself, all captured by the skilful Devon-based photographer Nick Hook.

Manna co-owner Holly Jones comments on the seasonal collaboration: “Although in different areas of the food business, myself and David at Manna from Devon, Morsø and Lyme Bay Winery all share the same passion for quality in what we do and commitment to providing our customers with the very best. We chose to collaborate to create five delicious recipes that you can make at home, whether you're relaxing with loved ones or cooking for a crowd, showcasing our mutual craftsmanship, the fantastic local Devon produce and a celebration of Autumn.”

The original recipes were created in the perfect conditions; the unique terroir of the Devon vineyard, a crisp, misty Autumn day with the smell of crunchy leaves underfoot and woodsmoke curling through the fresh morning air - warmed up by the versatile, efficient Morsø Forno.

Here's the first of the recipes – Sticky Apples and Hazelnuts - using seasonal apples and nuts to serve on a cheese board, a sweet alternative to the more commonly paired vinegary chutney. The apples were cooked them in a caramel sauce which picked up some smokiness from the woodfired oven. Served with a salty Quicke's Cheddar and a glass of the Lyme Bay Sparkling Rosé this dish was a big hit! With its bright, fruit-driven character the wine is a well-suited accompaniment to the red apple flavours. It has a rich palate of honey with hints of brioche and almond which marry nicely into the hazelnuts in this dish.

4 red skinned eating apples – we used Braeburns – cored and cut into wedges

90g butter

60g hazelnuts

90g caster sugar

1 small cinnamon stick

1. Build a good fire in the Morso Fornoin the centre of the oven and let it burn for 30 minutes to really heat through the floor. Move the fire to the side of the Forno.
2. Heat a wide frying pan in the Forno and toast the hazelnuts in it until they are getting a little colour on them and smelling nutty. Take them out of the pan and put on a plate.
3. Wipe out the pan and gently melt the butter in it with the sugar, cinnamon stick and apples. Cook until the apples are tender and caramelised in places.
4. Take the apples and cinnamon stick out of the pan with a slotted spoon and mix with the hazelnuts.
5. Put the pan closer to the fire and bubble the mixture until it becomes golden brown and sticky. Pour this mixture over the apple segments with the toasted hazelnuts, mixing carefully as the sugar/butter mixture will be very hot.
6. Cool for 10 minutes and serve with your cheeses and a glass of chilled sparkling Lyme Bay rosé.

Find the rest of the recipes on the Manna from Devon Cooking School blog: http://www.mannafromdevon.com/blog/ or follow them or Lyme Bay Winery as they share them on Twitter: @mannafromdevon / @LymeBayWineLtd.

For more inspirational recipes check out Manna from Devon's latest cookbook 'Wood Fired Flatbreads and Pancakes'. Several new recipes feature in the book, both traditional household favourites and those inspired by David and Holly's travels to India, Vietnam, Spain and beyond. There are more beautiful photographs by Nick Hook so you'll know exactly what's going on. Priced at just £9.99, click here to buy – a great Christmas gift for the foodies in your life!

To book one of the many classes on offer at the school, from Fish and Bread to Wood fired oven cooking, visit http://www.mannafromdevon.com/cookery-courses/ or call 01803 752943. Lunches and recipe pack included. Classes begin at 10am and usually finish between 4pm - 5pm. Gift vouchers are available too. 

Follow Manna from Devon on Twitter (@mannafromdevon), Facebook (facebook.com/mannafromdevon) or Instagram (@mannafdevon)

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“I have a attended a few courses at Manna from Devon, David is an absolute master with bread and the integrity of the courses Holly and David teach are simply brilliant. David's knowledge of wood ovens and cooking with live fire is immeasurable, he is undoubtedly the UK's leading expert on the subject and I marvel at the ease with which he uses fire to cook and flavour foods with such ease and confidence, if there is one book you should have on the subject its definitely this one.” Mitch Tonks - Chef & Restaurateur

“…without wishing to gush, if you are getting a wood burning oven you really should do the Manna from Devon course. In fact, I'd say it's essential” Xanthe Clay - Daily Telegraph food writer

Notes to editor:

1. Established in 2006, Manna from Devon Cooking School is run by Holly and David Jones who teach cooking skills to small groups in the relaxed environment of their Victorian home, positioned in an area of outstanding natural beauty in Kingswear, South Devon.  The stylishly decorated, homely kitchen and the recently revamped and extended outdoor decking overlook simply stunning views across the Dart estuary to Dartmouth.  In addition to the main kitchen, there is a second kitchen that is in the style of a bakery.  As always, Manna from Devon only use locally sourced ingredients, cooking recipes and dishes the owners have discovered during travels around Europe and Asia.
2. Holly Jones studied at Leith's School of Food and Wine and is a chef with twenty years experience.  She has written many articles and books, has appeared on UK television, trained chefs from many organisations, run cafés and restaurants and answered questions as resident chef on the BBC's Food website.  Holly also served as an army officer for three years.
3. David Jones served as an officer in the Royal Navy followed by a decade as a management consultant.  Both careers took him all over the world, which is why he is now happy to have settled and re-trained as a baker and wood fired oven cooking expert.

About Lyme Bay Winery

1. Lyme Bay wines are available to purchase online at www.lymebaywinery.co.uk and from independent retailers and farm shops, plus bars and restaurants.
2. Lyme Bay Sparkling Rosé and Lyme Bay Blanc de Noirs and Classic Cuvée ahave a RRP of £24.50. Lyme Bay Bacchus Block has a RRP of £15.89, Lyme Bay Chardonnay an RRP of £16.69 and Lyme Bay Sandbar has a RRP of £13.79.
3. In addition to the portfolio of English wines, Lyme Bay Winery is a producer of unique, award-winning traditional ciders, fruit wines, meads and fruit liqueurs.

For further information, photography, an interview with David or Holly, or a press visit to Manna from Devon Cooking School, please contact:

Hannah Waite at RAW PR and Marketing – hannah@rawprandmarketing.co.uk;

Tel: 07877 455084; @RawSW