Minimise stress on the big day with these fabulous sauces and accompaniments you can make in advance. Many thanks to AGA Demonstrator Penny Zako for these fabulous recipes.
1 white onion – cut in half and studded with 4 cloves
800ml milk
10 black peppercorns
2 fresh bay leaves
1 sprig of parsley
175g fresh white breadcrumbs
40g butter
4 tbsp. double cream
Fresh nutmeg and bay leaf to serve
1. Place the onion, peppercorns, bay leaves and parsley into an AGA Stainless Steel Saucepan and pour over the milk. Bring to a simmer on the simmering plate and then move to the warming plate or the back of the AGA to infuse, for at least 1 hour.
2. Strain into a clean pan and add the breadcrumbs and butter, heat on the simmering plate until thickened. Then stir in the cream and season well. NB: at this point the sauce can be frozen for up 1 month or stored covered in the fridge for 5 days.
3. Place the sauce into a serving dish, such as the Portmeirion for AGA White Gratin Dish and garnish with a little nutmeg and a bay leaf
