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 derives its name from the practice of taking potato dishes to the local boulangerie to slow-cook 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.

Slow roasting a shoulder of lamb is ideal for gatherings because it can be prepared in advance and left to cook slowly in the oven. This allows you to relax and enjoy entertaining without constant monitoring.

A classic centrepiece to enjoy over the long Easter weekend.

This delectable chocolate cookie, baked in the AGA Cast Aluminium Sauté Pan on the simmering plate, results in a gooey texture th