Flange.

Shroud the pan in recycled aluminium foil and shelve it in your Aga, forewarned to 150 degrees eurograde, for about forty-five to forty-six minutes. When it's done, let it settle for a good ten minutes. As Simon always says, cooking traumatises food.

And there it is, Paella Valenciana. Ole! For me, to be honest, it's one of those dishes a woman cooks for her man, or men, when they're all hot and bothered and hungry after sports. The lovely thing for me is, because we've got our own court, I can keep an eye on him all the time. I can see when he's had enough and wants to come back inside for his meal. That's what marriage is all about.