Our nights have been quite cool recently; down to -2 C on one occasion. This calls for a good evening fire.
I light our wood-burner at about 4.30 pm each afternoon, plenty of time in advance of when we begin to relax. I fill the interior with wood (right to the top), and fire-up with the help of a good splash of White Spirit. In a matter of 10 minutes or so, the heat really begins to build.
We often put some foil wrapped potatoes in the ash-pan, but recently I've also used the excess heat to cook our whole meal.
Last night for example I made a wine-rich Beef and Duck casserole (don't ask) with Mushrooms and Carrots. some lightly steamed Cavolo Nero, and of course I bunged a couple of spuds under the fire. All cooked perfectly, just with the residual heat of 'Gilbert'; our trusty wood-burner.
Pioneer cooking maybe, but great fun, and I imagine some minuscule financial saving. Why not?