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Cooking temperatures:

Most cooking equipment varies and has a complete mind of its own when it comes to temperatures. You know your own kit better than I ever will. If you have one of the following you will know what I mean: Aga, gas hob, electric hob, electric fan forced, halogen, ceramic, convection, hot spot, cool spot, top shelf, middle shelf, wood burner, oil burner, slow burner, kettle barbeque, gas barbeque, wood barbeque, camp fire, straight fire, magnifying glass. Nonetheless, here’s a key to the temperatures in this book:

Farenheit (°F)	Celsius (°C)	Fan oven	Gas mark	Aga 2 oven	Aga 3 & 4 oven
350°F	180°C	160°C	Gas mark 4	Lowest set of runners in roasting oven, with cold plain shelf above	Baking oven
375°F	190°C	170°C	Gas mark 5	Lowest set of runners in roasting oven	Top of baking oven
400°F	200°C	180°C	Gas mark 6	Lowest set of runners in roasting oven	Lowest set of runners in roasting oven
425°F	220°C	200°C	Gas mark 7	3rd or 4th set of runners in roasting oven	3rd or 4th set of runners in roasting oven

A Warm Place

If you are lucky enough to have an Aga, there is normally a warming oven that you can use to keep things warm (obviously). Alternatively, if you have a double oven, turn on the lower oven only and put your food in the upper oven or grill section (the indirect heat of the lower oven keeps the top section warm). If neither of these options is available you can use the area on or around your cooker, making sure to pre-warm the plates or dishes and also to cover the dish with a lid or foil to keep your food from drying out. If all else fails, check where the cat hangs out – it’s guaranteed to be warm.

The Griddle Pan/Ridged Skillet

This has to be one of my favourite pieces of cooking kit. When red hot, it becomes a sort of indoor barbecue that will not only give your food those great dark herringbone stripes, but also gives a wonderful smoky caramelised flavour. I know, it’s not as good as a barbecue but let’s face it, me standing out in the cold in the depths of winter barbecuing a nice piece of steak while Deputy Dog (my beloved labrador) is in the kitchen curled up in front of the Aga chewing on one of my shoes just doesn’t cut the mustard!

If you haven’t got a griddle pan already, be sure to get one that is made of heavy cast iron and be prepared to spend a few quid for a good one. It will last you several lifetimes and it might just end up being one of your favourite bits of kitchen gear.