My son Chris lives in Ramsbottom, Lancashire, with Jenny and their two boys George and Joseph. He has a Gozney Dome in the back garden against a Lancashire stone wall, and he uses it the way I use the hob at Casa Adora — for everything, including Sunday brunch.

This is the second recipe in the From the Gozney series — part of my Wood-Fired Recipes collection. Chris sends me the photo, the ingredients, and a few words about what he did. I write it up in my voice. The cooking is his. The words are mine.

This particular Sunday the cast iron pan went into the Dome before anything else — getting it ripping hot while the fire built. Then bacon, sausages and Bury black pudding, in that order, in the pan. The eggs came last, in a small cast iron skillet, fried and ringed with Sriracha. Wholemeal rolls on a wooden board. George and Joseph got everything except the eggs. The adults got everything.

Why Cook a Full English in a Gozney Dome?

Because it tastes different. The Gozney Dome runs at temperatures a domestic hob cannot match — the cast iron gets ripping hot, the bacon colours in seconds, the sausages char at the edges while staying juicy inside, and the black pudding develops a crust that a flat domestic pan will never produce. The smoke from the wood adds something that is impossible to replicate indoors.

A full English cooked in a Gozney is not just a full English cooked outside. It is a genuinely different dish.

A Note on Bury Black Pudding

Bury black pudding is not interchangeable with generic supermarket black pudding. It is a Lancashire institution — made in Bury since the nineteenth century, with a distinctive texture and a spicing that is deeper and more complex than most commercial versions. If you are in the North West, you know where to get it. If you are not, look for it online or seek out a good butcher's version. It matters here.

Wood-Fired Full English — The Recipe

Serves 4

Ingredients

• 4 good-quality pork sausages
• 4 rashers back bacon
• 4 slices Bury black pudding
• 2 free-range eggs (adults only)
• Sriracha sauce, for the eggs
• 4 wholemeal rolls
• Butter, for the rolls

Equipment

• Gozney Dome, fired and at temperature
• Large cast iron pan or tray
• Small cast iron skillet for the eggs

Method

Fire up the Gozney Dome and place the cast iron pan inside to get ripping hot. You want maximum heat before anything goes in.

Add the sausages first — they need the most time. Leave them to colour on one side before turning. At Gozney temperatures this happens fast; watch them. Add the bacon after a couple of minutes — it will colour quickly. Add the black pudding last, giving it enough time to develop a crust on each side without falling apart.

Pull the pan out when everything is done to your liking. Set aside to rest — the carry-over heat will finish the job.

In the small cast iron skillet, fry the eggs to your preference. Ring each yolk with a circle of Sriracha before serving.

Split and butter the wholemeal rolls. Build the rolls for George and Joseph — sausage, bacon, black pudding. Build the adult rolls the same way, adding the Sriracha egg on top.

Serve outside. That is non-negotiable.

Notes

Bury black pudding is worth seeking out specifically. Generic supermarket black pudding is a different product.

The Sriracha ring around the egg yolk is Chris's detail — and the right call. It adds heat without overwhelming the egg, and it looks exactly right on a wood-fired brunch plate.

This works on a domestic hob with a heavy pan — use the highest heat you have and get the pan properly hot before anything goes in. The Gozney gives it something extra, but the recipe holds up without it.

This wood-fired full English is the second recipe in the From the Gozney series — part of my Wood-Fired Recipes collection. Cooking with fire from a Gozney Dome in Ramsbottom and an Alfarería Duero at Casa Adora — arriving November 2026.

Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef