Snacks & Sides
A classic tomato tart ideal for a light lunch or supper. The mustard provides a delightful contrast to the sweet tomatoes. We've used a mix of different sizes and colors, but you can use whatever you have on hand. This tart can be enjoyed hot or cold, and it can be stored in the fridge for up to 4 days. Created by AGA Demonstrator Naomi Hansell, this recipe celebrates the launch of our new AGA Mustard colourway.
Enjoy a quick and easy lunch or Sunday night supper with this Mustardy Welsh Rarebit. We've chosen our favorite sourdough, but feel free to use any thickly sliced white or wholegrain bread. Adapted from a recipe by AGA Demonstrator Naomi Hansell in celebration of the launch of our new AGA Mustard colourway.
Caramelized red onions topped with melted goat's cheese on toasted ciabatta make a simple yet delicious starter or lunchtime snack.
These tartlets are ideal for a quick canape or lunch dish. Super easy to prepare and quick to cook, you’ll be making them every week! Experiment with different flavoured pesto or tapenade and use peppers instead of tomatoes.
Flatbreads bring a delightful Mediterranean touch to any meal. They’re easy to make and cook beautifully directly on the simmering plate. Serve them alongside tagines, casseroles, or slow-roasted lamb for a perfect pairing.
Root vegetables cook perfectly in the AGA simmering oven, preserving flavour and goodness. This simple method can be used for any root vegetables like carrots, swedes or parsnips, just ensure you cut them into even-sized pieces.
No party is complete without sausage rolls, and homemade ones are both tastier and more fun to make. We’ve used tomato and chili chutney for added flavor, but red onion chutney works just as well. They’re always a crowd-pleaser!
Individual onions stuffed with sage-spiced sausage meat, bejeweled with sweetcorn and cranberries, make the perfect accompaniment to your Christmas centerpiece or a delightful light lunch on their own. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
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. We’ve served it with pesto baked pitta bread crisps but it’s also delicious with lightly toasted sourdough. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
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. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
Do you love it or hate it? We love these chunky cheese straws made with a generous spoonful of Marmite for a delicious umami flavour. Add more or less to your mix depending on whether you’re a lover or hater.
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.
Easy tear ‘n’ share bread baked with melting camembert cheese in the centre for dipping. With thanks to Naomi Hansell for sharing this recipe with us.
A simple and fun treat to make with children. Chocolate bark is delicious enjoyed on its own, used to decorate a dessert, or bagged and given as a gift. Personalise with your favourite toppings such as sweets, popcorn or pretzels. Many thanks to Jenny Nalborczyk for this fabulous recipe.
Whether you’re preparing for a traditional Sunday roast or Christmas dinner, these AGA homemade Yorkshire puddings are a must.
Freshly baked bread makes the kitchen smell delicious and is so easy to bake in the Rayburn Ranger®
Simple to toast on the AGA simmering plate lined with a piece of Bake-O-Glide®. Many thanks to Naomi Hansell for this recipe.
White miso paste gives these parsnips a delicious savoury flavour. Roast underneath a tray of roast potatoes so that they cook a little more gently or reduce the cooking time by 10 mins. With thanks to Naomi Hansell for this recipe.
Quick and easy no-knead bread recipe by Naomi Hansell.
This fresh summer dish showcases delicious peas together with courgette, mint and cumin. Perfect as a light lunch or vegetarian starter. Many thanks to Jenny Nalborczyk for the recipe inspiration.
A variation on the classic, a rich baked dish of finely sliced potatoes and celeriac, which tastes as good eaten cold the next day.
These savoury scones make delicious party food, especially when warm. They can be served with a savoury butter, olives and chutneys in the centre.
A sublime autumnal chutney made by preserving apples and pears. Perfect served with cheese and crackers throughout the winter.
A lovely little loaf to serve with cheese as part of a selection of dishes.
This easy to make baked artichoke and cheese dip is delicious served with some garlic bread, bread sticks, or just some crunchy carrots as a starter or as part of a selection of dishes.
Delicious soft and crumbly biscuits with the refreshing taste of elderflower, courtesy of our friends at Belvoir Farms.
Light and fluffy cupcakes, made using delicious elderflower cordial. Many thanks to our friends at Belvoir Farms for sharing this lovely recipe with us.
