Simon of narrowboat Tortoise ‘requested’ the other day for information about cooking on/in an epping or similar type back cabin range.

The first thing I would say is this, the best money I ever spent was on a cast iron casserole pot which I bought back in 1970 when I lived on big Woolwich butty Bingley, and am still using today on Minnow’s Guidwife. The particular one I used is still made today, it is Le Creuset Cook ware, vitreous enamelled cast iron oval casserole pot I think it is the 25cm one.

Stews have always been a favourite of boating for it needs little doing when once it’s set up, simply chop up what ever is to hand put it in the pot with water and an oxo stick it on the top of the range to give it a good start then put it in the oven and just wait. You can leave it on all day and all night for several days and just keep adding water until everything dissolves and even the cheapest cuts of meat will just fall apart and melt in your mouth. I know it’s down to personal choice, but my absolute favourite is rabbit stew, there’s nothing finer than a rabbit saddle that’s been stewing for 48 hours in the stew pot!

As anyone will tell you, traditional back cabin ranges cook the best meat pies and pasties ever, especially the tinned varieties like Fray Bentos as they seem to crisp the pastry up a treat. (and the empty tins make traditional chimney covers)

Fish is also a good winner cooked in the oven by placing your selected piece of fish on a piece of kitchen foil, adding a knob of butter, sliced mushrooms and whatever seasoning you fancy, folding the sides of the foil up and sealing them by folding the edges over each other. Finaly seal the ends and place the fish parcels on a plate and put them in the oven for about 45mins, (depending on the range and how hot it gets)

As far as taking the hot plate off the top of the range to place a saucepan or kettle on for ‘quick boil’ that is the done thing, just watch the bottom of your pans/kettles as they get very black!

Being as we don’t live on the boat now, what we tend to do is when we cook at home we cook in bulk and always drop the extra portions of curries, chillies, or spag bog’s in the freezer and then take them on the boat and drop these in the oven during the day. Hope this has been of some use, and especially if you are cooking on the move,

Don’t bang ‘em about

Blossom.