CHRISTMAS

Panforte is a traditional Italian Christmas treat. It is a dense, soft, chewy cake, full of dried fruit, nuts and spices. Great with a cup of espresso, a small slice is all that is needed!

Based on the famous antipodean dessert, which New Zealand claims as its own, pavlovas can be made ahead of time and filled an hour before serving. Named after the ballerina Anna Pavlova, this dessert is said to represent the fluffy tutu of the dancer.

A recipe from a German friend, which is a favourite at their Christmas festivities. It is a creamy dip with smoked salmon, cornichon and dill.

A delicious vegetarian comfort food recipe, pasta and mushrooms with red pepper and olives. Creamy sauces work well with ribbon pastas like fettuccine or tagliatelle. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.

Duck legs are slow-cooked in coconut oil with spices, requiring little effort. Just before serving, dry fry the legs to crisp the skin. Delicious served with green vegetables and mashed potato.

Such an easy side dish to serve with a roast. It can be made the day beforehand, refrigerated and reheated the next day. The date syrup is an excellent sweetener, but maple syrup works equally well. It can be cooked in the simmering oven or on the hotplate.

A smooth beetroot soup, based on the iconic Eastern European dish. If the soup is too thick for you, once puréed, just add a little more stock. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series. 

Whether you’re preparing for a traditional Sunday roast or Christmas dinner, these AGA homemade Yorkshire puddings are a must.

Cauliflower roasted in the AGA roasting oven makes a crispy and tender dish, with harissa spice paste for flavour. Serve with the hummus dressing and finish with toasted almonds or walnuts, fresh coriander and pomegranate seeds.

Simple to toast on the AGA simmering plate lined with a piece of Bake-O-Glide®.

Many thanks to Naomi Hansell for this recipe.