“A recipe developed for children to make from Fi Bird of Stirrin’ Stuff. Fi campaigns tirelessly for healthier diets and cookery teaching at primary schools and works in partnership with secondary and nursery schools. This pic’n’mix is ideal for parties or dipping into at any time.”

Ingredients

•    100g (3½ oz) dried cranberries
•    200g (7 oz) chick peas (from a tin)
•    20g (¾ oz) spaghetti
•    3 tbsp rapeseed oil
•    1 garlic clove, crushed
•    1 heaped tsp chilli powder
•    1 tsp ground coriander
•    1 tsp ground cumin
•    150g (5½ oz) mixed seeds
•    Freshly ground pepper


Method

Cut the cranberries in half. Open the tin of chick peas, rinse and drain them through a colander. Scatter the chick peas on kitchen paper and dry them off.

Use clean hands to break the spaghetti into 2cm (¾ inch) pieces.  Put the spaghetti in a pan of boiling water and boil for 2 minutes, drain very well through a colander. Put the oil in a shallow oven tray.

2, 3 and 4 oven Aga: Put the shallow tray on the floor of the roasting oven to heat through for 2-3 minutes.

Remove the tray from the oven. Add the chick peas, spaghetti, garlic, chilli powder, coriander, cumin and mixed seeds to the hot oil.

2 oven Aga: Place the tray onto the grid shelf placed on the floor of the roasting oven and cook for 20-25 minutes, stirring occasionally.

3 and 4 oven Aga: Place the tray into the centre of the baking oven and cook for 30-35 minutes, stirring occasionally.

Drain the mix on kitchen towel and allow to cool. Put the mixture in a bowl and add the cranberries and a couple of twists of freshly ground pepper.

Aga Food Editor’s Note: I found the large Aga cast aluminium frying pan with the removable handle was good to use to cook this recipe.

Conventional cooking: Cook in the oven at 180ºC (350ºF), fan oven 160ºC, Gas Mark 4, stirring occasionally.