A great thing about cooking straight onto the Aga top is how it crisps things up so nicely. Toasties are a dream. Quesadillas too. Forget the flaccid white tortilla wrap of a burrito. A few minutes on the simmering plate crisps up wraps and turns them a beautiful mottled brown, more like a pizza base.

Of course, anything can go in a quesadilla. It’s a super way of using up leftovers. The chicken could quite easily be substituted for beef, pork or lamb or left out altogether for a vegetarian version. Guacamole could also be substituted for refried beans or sour cream. And go to town with whatever leftovers you have to hand: fresh herbs, sweetcorn, red onion, jalapeños…

Aga-top Quesadillas
Serves 4

Chicken thighs, 4
Plain tortilla wraps, 8
Guacamole, 163g
Cheddar, grated
Encona amarillo chilli sauce

1. Drizzle a little olive oil over the chicken thighs and season with a pinch of salt. Cook them in the roasting oven for 35 minutes, and then pick the chicken meat from the bones.
2. Lay our four tortillas, and spread them with a good layer of guacamole.
3. Divide the chicken between the wraps, sprinkle over grated cheddar and dot with amarillo chilli sauce, to taste. Lay a plain wrap on top, like a sandwich.
4. Lay the circular bake-o-glide on the simmering plate, and one at a time put the wraps on the plate. Cook for three minutes, and then flip over and cook for another three minutes.
5. Cut into quarters, and serve with sour cream and a salad of shredded iceberg lettuce, grated carrot, fennel fronds and diced red onion.