• Semlor buns
    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. If you fancy, add a splash of rum or brandy to the cream – not traditional but very delicious!
  • Lamb boulangère
    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 long slow cook with the lamb shoulder on top gives you incredibly tender meat and means all the meat juices run into the potatoes, so they’re extra delicious. It’s perfect served with a simple bowl of steamed greens, and a dab of grainy mustard
  • Eggs Benedict with crispy bacon
    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. With thanks to Rebecca Woollard for the recipe.
  • Apple and Rhubarb Pie in the AGA Portmeirion Pie Dish
    ⁠This delicious and seasonal pie is quick to make and wrapped in a delicious homemade pastry.
  • Chocolate mini egg rye cookies
    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.
  • Endives au gratin in AGA gratin dish
    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.
  • Vibrant Vegetable Strudel Image
    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.  
  • Lemon and Mint Leg of Lamb with Tarragon and Marmalade Carrots Image
    A classic centrepiece to enjoy over the long Easter weekend. This simple recipe infuses the lamb with a lemon mint purée and is served with sweet, caramelised roasted fennel. The cooking juices combined with the bed of onions make a delicious sauce. Many thanks to AGA Specialist Dawn Roads for this lovely recipe.  
  • Hotplate Easter Cookie Cake Image
    This delectable chocolate cookie, baked in the AGA Cast Aluminium Sauté Pan on the simmering plate, results in a gooey texture that is simply irresistible. Served warm with a scoop of ice cream, the dessert is truly an indulgent treat. And if there happens to be any leftovers, the cookie can be enjoyed cold as well. Many thanks to AGA Specialist Dawn Roads for this fabulous recipe.
  • Hot Cross Bun Pudding Image
    A delicious take on bread and butter pudding made with hot cross buns and custard. The best hot cross buns to use are those which are lightly spiced, as these give a good flavour to the cooked pudding. Many thanks to AGA Specialist Dawn Roads for this lovely recipe.
  • Harissa Spiced Roast Chicken and Hassleback Potatoes Image
    This delicious alternative to roast chicken has flavours reminiscent of North Africa. The recipe is gently spiced, however use more harissa for a pronounced spicy taste. Serve with hot with Hasselback potatoes and roasted vegetables or cold as part of a sharing platter with giant couscous, griddled aubergines with yogurt, salad and dips. Many thanks to AGA Specialist Dawn Roads for this recipe.
  • Raspberry and White Chocolate Cake Image
    Our mouth-watering Raspberry and White Chocolate Cake, baked to perfection in the Mary Berry 20cm Sandwich Tins, is the ideal weekend treat. Bursting with fruity raspberry flavours and adorned with beautiful crystallised flowers and fresh raspberries, it's sure to make your loved ones feel extra special. Many thanks to AGA Specialist Dawn Roads for this lovely recipe.
  • Sweet Potato Mushroom Burgers
    Our friend @naturally.sassy shares this easy vegetarian dinner idea, perfect when cooking for a crowd and can even be made in advance and frozen to help you save on time. 
  • Parsi Sweet and Sour Vegetable Ishtoo
    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.   
  • One Pot Mushroom, Coconut & White Wine Pasta
    Our lovely friend @naturally.sassy shares her vegan One Pot Mushroom, Coconut and White Wine Pasta - a healthy and warming dish, perfect for a quick weeknight meal.
  • Coconut, Tomato and Tamarind Whole Roasted Cauliflower
    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.
  • Apple and Berry Breakfast Crumble
    This delicious and comforting Apple and Berry Breakfast Crumble from our lovely friend Sassy Gregson-Williams aka @naturally.sassy is an ideal healthy option for the winter months.
  • Orange and Almond Bundt Cake on wire rack
    Our lovely friend Naturally Sassy shares her delicious Orange and Almond Bundt Cake. This lovely and simple recipe is completely free from flour making it a perfect gluten free sweet treat. 
  • Vegan Chocolate Muffins
    We’ve used plant-based ingredients here for vegan baking. It’s so delicious and moist, you really wouldn’t know the difference! The gentle radiant heat of the AGA is perfect for vegan baking where traditional convection and fan ovens can produce a dry, crumbly texture. Recipe courtesy of AGA Demonstrator Naomi Hansell.   
  • Vegan Chocolate Traybake
    Whether you’re following a plant-based diet, are baking for someone with an egg or dairy allergy, the hens have gone off the lay or you’ve simply run out of eggs, this chocolate traybake is a deliciously moist chocolate recipe that’s handy to have at the ready. Many thanks to AGA Demonstrator Naomi Hansell for sharing this recipe with us. 
  • Sausage Cassoulet in the AGA cast-iron buffet pan
    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. 
  • Roasted Butternut Squash & Sweet Potato with Kale & Pomegranate
    Put a delicious twist on your Christmas vegetable sides with these wonderful AGA Festive vegetable recipes by AGA Demonstrator Penny Zako 
  • Cinnamon Rolls in AGA Cast-Iron Casserole
    Cinnamon rolls are perfect for an afternoon treat or even for breakfast. Many thanks to AGA Demonstrator Naomi Hansell for sharing this fabulous recipe with us. 
  • aubergine moussaka
    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. 
  • Flaky Ricotta Rolls on the AGA for Spode Blue Italian Tray
    These '21st century sausage rolls' are suitable for vegetarians and can be gluten free if you use a gluten free pastry. Many thanks to AGA Demonstrator Naomi Hansell for this lovely recipe. 
  • Butternut Squash, Sweet Potato and Swiss Chard Lasagne Bake
    This gorgeous vegetarian lasagne is ideal for festive suppers. Many thanks to AGA Demonstrator Penny Zako for this fabulous recipe. 
  • Porcini mushroom meatballs
    A gorgeous meat-free alterative for Christmas dinner courtesy of AGA Demonstrator Penny Zako.