Vegetarian
Super easy and so tasty, these Christmas Spiced Nuts make for the perfect accompaniment for Christmas drinks.
Delicious alternative to a Christmas pudding, this Chocolate Orange Christmas Log can be prepared ahead of time to ease strain on the big day.
Possibly the quickest, easiest and most delicious AGA dessert.
A wonderfully nourishing bowl of flavour. This recipe is suitable for vegans and is gluten-free and dairy-free.
Pastry tarts and quiches are so simple to cook in an AGA as the pastry and filling can be cooked together. Use a dry non-stick frying pan to cook the mushrooms for maximum flavour.
This is a great recipe for small kitchen helpers.
AGA cookers make brilliant bread thanks to the piping-hot roasting oven which gives a really good ‘oven spring’ and the lovely AGA ‘warmth’ that helps the yeast to start working and the dough to rise nice and quickly. To finish, add some olives, cherry tomatoes or tiny sprigs of rosemary.
Fudgy, moussey and rich. What’s not to love? A perfect cake to serve as a gluten-free treat, that’s so delicious everyone will want some. Serve with a dollop of crème fraîche (a drizzle of salted caramel sauce is rather lovely too). This recipe is inspired by the chocolate nemesis cake served in the River Café.
This recipe is a labour of love that requires a number of mixing bowls but it’s definitely worth it! Courtesy of our friends at Clarence Court Eggs.
Shakshouka is a great Middle Eastern one-pot lunch or supper, and also makes a deliciously different brunch dish. The eggs look simply beautiful peeping through the rich and glossy tomato sauce.
Delicately flavoured and deliciously fluffy, this Classic Rosewater Victoria Sponge is a real showstopper. Recipe courtesy of our friends at Clarence Court Eggs.
A delicious and quick omelette, ideal for breakfast, lunch or a light supper and packed with flavour. Courtesy of our friends at Clarence Court Eggs.
A light, lemony and luscious spring sweet, the classic tarte au citron.
These hazelnut rye cookies are too good not to share. A delicious accompaniment to the mousse or simply delightful on their own. Many thanks to Clarence Court Eggs for these two fabulous recipes.
This Chocolate, Banana and Cardamom Brownie Traybake is the best way to use up over-ripe bananas.
A delightfully savoury tart which perfectly marries leek with rich gruyere flavours.
A substantial salad full of flavour, with the halloumi working beautifully with the smoky sweet peppers. A great dish for lunchboxes.
A few types of Belgian waffles exist, but the most famous is the Liège waffle. Alex Troullier at Wafflemeister (@wafflemeisterUK) at South Kensington shares his recipe below.
'Lamingtons have been my favourite treat for as long as I can remember. This is the most straight-forward recipe, variations include layering the sponge with jam and cream, or even a lemon curd, before dipping in the chocolate and coconut.' Samantha Harvey, Kitchen Manager at the Divertimenti Cookery School. Recipe courtesy of the Divertimenti Cookbook (by Camilla Schneideman, Weidenfeld & Nichoson 2007)
One of the first treats children in Sweden learn to cook, Kladdkaka is a gooey chocolate cake that is as firm as an American brownie due to its sugar content on the outside, but runny and liquid in the middle.
Khachapuri is ubiquitous all over Georgia in many shapes and forms. Traditionally it is made with the Georgian cheese, Suluguni. In the UK a good substitute is a mixture of Gouda and Feta cheese. Celia Brooks has been with Divertimenti Cookery School since the very start! She leads gastro tours of London's foodie hotspots as well as holding her own demonstration classes in the cookery school kitchens. Here she demonstrates a recipe from her renowned "World Vegetarian Classics" cookbook (Pavilion Books 2009).
Roughly translated as potatoes with an asparagus and herb dressing, this makes a fantastic side dish to simply cooked white fish.
'Ande ki Bhurji' or 'Spicy Scrambled Eggs' is a quick street food snack that is also eaten at breakfast. The spice of green chillies, the sweetness of onions and the tang of tomatoes along with the creaminess of eggs is a perfect dish to eat with buttered toast or a roll.
To make this recipe properly you will need a 'Flanera.' The lid of the 'Flanera' allows the custard to steam which gives a lovely, soft result. In this recipe Maria has added coconut which brings a nice twist to this classic dish.
'This is one of my favourite drinks to make, so simple and so delicious. When I grew up in Antigua, we’d make it to serve at the family meal on a Sunday'. Beatrice Williams.
Red Velvet Cake hails originally from the Southern States. While nowadays food colouring is added to enhance the colour, the original namesake came about through the reaction caused by the bicarbonate of soda and vinegar that brought out the natural reddish tones of unrefined coca powder.
Safra, also called Sefra, is an aromatic semolina dessert from the once thriving Jewish Community of Tripoli, Libya. Safra is rich in flavour with a honey and orange glazing, giving the almond and sesame seed topping a nice shine. Cut into diamond shapes, it is great served with tea or coffee. Enjoy!
