Comments: Cottage Pie (or Another Way to Heat the Flat)


So what exactly is the Aga? I've had trouble finding a picture of one.

Barrett, an Aga is a traditional cast iron stove that basically is on all the time. In the column by Nigel Slater (linked in my post) he says: "I was worried that the fact that my oven is now on non-stop might mean I had just bought the cook's equivalent of a gas-guzzling SUV. Yet already its presence has enabled me to lower the main heating thermostat and regularly avoids having to put the oven on just for a couple of baked potatoes." He also says that his cat, who formerly stuck to him like a shadow, has not moved from the side of the new stove since it was installed.

For more information about Aga stoves, you could also consult their web site. This page of it has an illustration of the Rolls Royce of Aga stoves and an explanation of the various elements (simmering plate, boiling plate, roasting and warming ovens, etc.).

I guess they are the kind of stove you would find in an old farmhouse. Never used one, but some day if we ever have a place in the country I'll certainly be investing in one!

At the risk of sounding like an amateur chef (dahhhh), how am I supposed to know what 400 grams is; i.e., 400 grams potatoes, 400 grams ground beef?

Cookbooks should have the conversion tables, but if you're online try here:

Cookbooks should have the conversion tables but if you're online try here:

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