EASTER

A super simple sponge cake decorated with brightly coloured sprinkles. Thanks to the AGA demonstrator Naomi Hansell for the recipe.

These Swedish Lenten buns, filled with marzipan custard and topped with whipped cream, make a gorgeous alternative to hot cross buns. The cardamom dough is brioche-like and a real pleasure to work with too.

This traditional French dish gets its name from the fact that people used to take dishes of potatoes to the local boulangerie and cook them all day in the cooler part of the baker’s ovens.

The king of brunches! This hollandaise method takes a little more time than most, but we promise you won’t make it any other way once you’ve tried it. We love the texture contrast of crispy bacon (especially when it’s cooked in the AGA), but you can make it with ham if you prefer.

These cookies have a satisfying malty flavour from the rye flour and stay deliciously chewy in the middle with seriously crispy edges. If you don’t want to use mini eggs, you could substitute chopped white or milk chocolate instead.

A lovely rich gratin balanced out by the slight bitterness of the endives. Serve it with roast chicken or pork, or on its own with a side salad and some crusty bread for mopping up the sauce.

With thanks to Rebecca Woollard for this delicious recipe.

If you're looking for a quick and easy Easter dessert, we've got you covered. This chocolate orange tiffin is the perfect rich and indulging treat for your family or to give as a lovely Easter gift.

Enriched with delicious flavours, our slow roast lamb is the perfect informal summer entertaining dish.

This roll of filo pastry is packed with colourful vegetables; spinach, butternut squash and red peppers which contrast with crumbled white feta cheese. Serve either warm or cold cut into slices. Many thanks to AGA Specialist Dawn Roads for this lovely recipe.