Survival with hob only Cooker

My Sadler 25 comes with a gas hob but no oven. I’ve been looking for solutions including the Omnia oven which sits on top of the hob but which seems to be only useful for baking? I‘d like to be able to heat up a Fray Bentos pie (other brands are available), make roast potatoes or roast a small joint of meat - any suggestions?

Made this Fray Bentos today with a little mash potato... 30 minutes on the lowest heat setting
 

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Go back 45 years and my favourite ONE-burner Primus recipe used to be a a panful of rice boiled in seawater 50:50 mixed with precious fresh water: take off burner as approaching cooked, put can of M&S diced steak chunks (not bad actually) in another pan on the burner and add some curry powder. If curry mix too sloppy chuck in a spoonful of instant mashed potato.... Under 20 minutes from heating water to eating - on one burner.
 
At least half of our main meals at home are cooked on just one or two gas rings.
Get a good pan with a well-fitting glass lid.
We have a 'Green Pan' which was about 60quid maybe 5 years ago, but has been used 5 days a week since and is still fine.
 
All very useful stuff,including reference to the Thermos type cookers, but spoilt somewhat by the usual unnecessary invective :
'There is also no excuse to live on Fray Bentos meat pies - apart from a jaded palette, a lack of imagination and laziness. '
 
I don't understand the Fray Bentos pie thing at all. [...]
Have you no sense of tradition?

Nobody likes them but, like ochre trousers and beards, they mark out the true sailor just as much as: "Every hair a rope-yarn, every tooth a marline spike, every finger a fishhook, and his blood right good Stockholm tar.’ "
 
Made this Fray Bentos today with a little mash potato... 30 minutes on the lowest heat setting
Well, I’ve enjoyed and been somewhat educated by the replies so thank you, all my boats up to now have had an oven which is why I posed the question. I think Seafox77’s picture of the Omnia has convinced me to go that route and I’ll order one toot da sweet.

Cheers, Brian.
 
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