A tray of courgettes and one of peppers opens my new oven’s innings
There was much excitement in the kitchen this week with the arrival of a new oven. Mine had been running a little hot, took forever to heat up and the light inside hadn’t been working for a decade. It was one of two, the second being a much newer and more efficient affair, and being more accurate is the one in which we test recipes. The original had done 20 years’ service and was due to go wherever it is that old ovens go to die. Dismantled for parts apparently. It must have carried a donor card. My oven had quite a life, seeing me through hundreds of weekly columns, half a dozen books and a score of currant-freckled Christmas cakes. Sometimes, especially when I was writing a book, it seemed it was never off. Well, goodnight old thing. Sweet dreams.
A new oven, especially one where the cook can once again see through the glass door, is the very best sort of present. There is nothing cheffy or flash about this one, but it is a relief to find the door will actually stay open while I retrieve the baked potatoes, so there will be fewer scars on my left arm, and the meat thermometer is now integrated so an alarm – which, so far, has proved itself to be spot on – tells me when my Sunday roast is ready.
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