Mains

Food writer and author Mallika Basu shares the perfect recipe for special occassions. This delicious Parsi Sweet and Sour Vegetable Ishtoo is inspired by a stew, served by India’s Parsi community at weddings. This dish enhances the root vegetables and their delicious sweet, sour and spicy flavour.   

Indulge in this traditional Scottish chicken dish, stuffed with haggis and served with a little whisky cream sauce to celebrate Burn's Night - the anniversary of Scottish poet Robert Burns on the 25th January. It works well with both chicken breast and thighs. Oidhche Bhlas Burn's!

Food writer and author Mallika Basu shares the perfect recipe for entertaining during Diwali. A delicious and vibrant Coconut, Tomato and Tamarind Whole Roasted Cauliflower, this recipe is a great vegan option. Packing a punch with both its appearance and heady flavours it offers a warm heat from the chilli and black pepper.

This delicious lobster mac and cheese recipe is an elegant and modern twist on a family favourite, which can be served both as a main or side dish. 

This delicious vegetarian curry is ideal for a mid-week supper. 

These slow cooked beef short ribs are tender and melt-in-the-mouth in a rich Asian style sauce.

Perfect for dinner or lunch on a summer's day. Serves 4 as a main, or more as part of a selection of dishes. We’ve used boned, skinned chicken thighs, but you can use any chicken thighs or joints, whole spatchcocked chicken, just chicken breasts, or mini fillets but cook them close together so that they don’t dry out too much. If you can’t get pul biber, use medium heat chilli flakes. Thanks AGA Demonstrator Naomi Hansell for this simple and tasty dish.

A simple but substantial summer side dish. This makes a nice starter for 4 or more people, or serve as part of a selection of dishes. Catch up on our Facebook Live on Mediterranean Cooking with AGA Demonstrator Naomi Hansell. 

This simply delicious vegetarian recipe can be frozen for your convenience and is made easy with the option to cook straight from frozen. Many thanks to AGA demonstrator Naomi Hansell for this fabulous recipe.

This quick Coronation chicken is delicious as part of a selection of dishes or it makes a great filling for sandwiches, baguettes and jacket potatoes. This dish is also freezer friendly for your convenience.  Many thanks to Naomi Hansell for this fabulous recipe.

Perfect all year round, French Onion Soup offers rich flavour. Recipe courtesy of AGA Demonstrator Naomi Hansell. You can catch up on Naomi's Facebook live on cooking vegetables in the AGA here.

A simple AGA technique for a delicious tart that can be adapted to whatever seasonal vegetables you have to hand. Recipe courtesy of AGA Demonstrator Naomi Hansell. You can catch up on Naomi's Facebook Live on cooking vegetables in the AGA here. 

Enjoy the perfect AGA steak, a choice of peppercorn or chimichurri sauce, baked flat mushrooms with puy lentils, spinach and cherry tomatoes and paprika roasted potatoes. Followed by a simple make-ahead dessert of panna cotta with raspberry coulis. Recipes courtesy of AGA Demonstrator Naomi Hansell. 

These pancakes are simple to make and can be used for either sweet or savoury fillings. This recipe makes the most of winter roast root vegetables, with steamed kale and a maple syrup and mustard dressing to finish. Candy beetroot and rainbow carrots make a colourful change. Recipe courtesy of AGA Specialist Dawn Roads.   

Prepare a dish of colourful winter root vegetables that can be roasted in advance. Reheat these vegetables while you stir-steam a vibrant green bed of kale. This recipe is ideal as a side dish or on its own as a healthy lunch, perfect for both vegetarian and vegan tastes, courtesy of AGA Specialist Dawn Roads. Any root vegetable will work well; just ensure they are cut to similar sizes so they cook evenly.

A savoury upside down scone, reminiscent of a tarte tartin, which can be served hot or cold, and it only uses one pot to help save on the washing up. Many thanks to AGA Specialist Dawn Roads for this recipe. 

Filling, delicious and super-easy, as it can be cooked and served in one pan, this sausage cassoulet is one of our favourites for a comforting meal. Many thanks to AGA Demonstrator Naomi Hansell for this lovely recipe. 

This fast roasting method retains the flavour and moisture of the turkey perfectly.  It also allows you to cook all your accompaniments whilst the turkey is resting.

Perfect for a meat free menu, this filling dish is a delicious main meal or part of a selection of dishes. Mostly made from storecupbaord ingredients, this dish freezes well and easily made in advance to reheat. Recipe courtesy of AGA Demonstrator Naomi Hansell. 

This gorgeous vegetarian lasagne is ideal for festive suppers. Many thanks to AGA Demonstrator Penny Zako for this fabulous recipe. 

A gorgeous meat-free alterative for Christmas dinner courtesy of AGA Demonstrator Penny Zako.

This is a well spiced but not ‘hot’ spicy curry. Suitable for plant-based diets using the coconut milk and coconut cream alternatives, and replacing the chicken with extra chickpeas or spiced cauliflower. Many thanks to AGA Demonstrator Naomi Hansell for this lovely recipe.   

This slow cooked casserole certainly falls in to the comfort food category. Many thanks to AGA Specialist Dawn Roads for this lovely recipe. 

This dish of griddled fresh figs and halloumi on a bed of salad makes for a deliciously healthy lunch or light starter. Recipe courtesy of AGA Specialist Dawn Roads. 

Juicy cod steaks covered with a crispy hazelnut, olive and sourdough topping roast on a bed of griddled vegetables from AGA Specialist Dawn Roads. 

We all know the power of a great roast dinner. Having piles of people around the table, fighting terribly politely over the last Yorkshire pudding, is one of the things that makes weekends worthwhile. Don’t forget to cook more beef than you need for some scrumptious sandwiches later. Recipe by AGA Rangemaster Group Home Economist Alexandra Linford.

This mild curry makes for a perfect family-friendly supper. You can cook using the AGA simmering and boiling plates alongside the induction hob. Alternatively, you can start cooking on your hotplate or hob and finish cooking in the simmering oven for 1–2 hours.  Many thanks to AGA Rangemaster Group Home Economist, Alexandra Linford for the inspiration for this delicious recipe.