Recipes
Béchamel, one of the classic French ‘mother’ sauces, is the foundation for countless dishes like mac and cheese, lasagne, moussaka, and fish pie. It’s a versatile staple that’s essential to have in your repertoire. This quantity will serve 6-8 as a pouring sauce or 6 portions when made for use in lasagne or mac 'n' cheese. If you're short of time, you can omit the infusion stages.
The AGA cooker is renowned for its traybakes—large, shallow cakes perfect for slicing into multiple portions. This version offers a twist on the classic lemon drizzle, combining orange and lemon to flavour both the cake and the crunchy drizzle topping.
Enjoy comfort food at its best with this chicken cacciatore, featuring moist and tender chicken in a mildly spicy tomato and olive sauce. The AGA Round Casserole with Skillet Lid is perfect for preparing this dish. Serve it with rice, potatoes, or crusty bread for a complete meal. Many thanks to AGA Specialist Mandy Lloyd for this lovely recipe.
A French classic, chicken chasseur is a simple yet flavorful and colorful dish to prepare. For the best results, use chicken legs or thighs. Pair it with rice and salad, or serve with sautéed potatoes and vegetables. Many thanks to AGA Specialist Mandy Lloyd for this wonderful recipe.
Tender chunks of beef slowly braised in a rich red wine sauce complimented by pancetta, button onions and mushrooms create a delicious warming casserole. We used Burgundy but any full-bodied red wine will create a delicious sauce. Serve with rice and green vegetables for a complete meal. Many thanks to AGA Specialist Mandy Lloyd for this wonderful recipe.
A cold rice dessert, rich with cream, flavoured with rose water and served decorated with dried rose petals and slivered pistachios. This rich pudding sits on a layer of rose petal jam, which provides sweetness and fragrance. Dried fruit, such as apricot pieces or golden sultanas could be added to the mixture or even small cubes of Turkish Delight. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
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.
An impressive joint of pork, seasoned and prepared in the traditional Italian style. Porchetta combines both the belly and loin cuts. Ask your butcher to bone the meat and score the crackling for you. The filling is simple—just fresh herbs, a hint of lemon, and garlic—letting the free-range pork take center stage. Italians often enjoy Porchetta in freshly baked bread, so be sure to have enough for leftovers. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
A delicious way to repurpose leftover vegetables from Christmas Day festivities, this recipe is quick and easy—perfect for the busy holiday season. Penang curries are richer and thicker than traditional red Thai curries. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
Panforte is a traditional Italian Christmas treat. It is a dense, soft, chewy cake, full of dried fruit, nuts and spices. Great with a cup of espresso, a small slice is all that is needed! Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
Based on the famous antipodean dessert, which New Zealand claims as its own, pavlovas can be made ahead of time and filled an hour before serving. Named after the ballerina Anna Pavlova, this dessert is said to represent the fluffy tutu of the dancer. 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.
A delicious vegetarian comfort food recipe, pasta and mushrooms with red pepper and olives. Creamy sauces work well with ribbon pastas like fettuccine or tagliatelle. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
Duck legs are slow-cooked in coconut oil with spices, requiring little effort. Just before serving, dry fry the legs to crisp the skin. Delicious served with green vegetables and mashed potato. 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.
A smooth beetroot soup, based on the iconic Eastern European dish. If the soup is too thick for you, once puréed, just add a little more stock. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
There are plenty of easy options for ready-made or instant custard but homemade custard is delicious and simple to make. With thanks to Naomi Hansell for the recipe.
A super simple sponge cake decorated with brightly coloured sprinkles. Thanks to the AGA demonstrator Naomi Hansell for the recipe.
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.
Sweet, crunchy and delicious with either cream or warm custard. With special thanks to Naomi Hansell for the recipe.
Definitely a ‘comfort food’ pudding, delicious served with custard. With thanks to Naomi Hansell for this nostalgic recipe.
Try this simple vanilla fudge recipe. It is delicious mixed with ice cream, crumbled on top of a cake, or enjoyed as a treat on its own. A thermometer is essential for making fudge, so make sure to have one on hand.
Although upside-down cakes were documented in the late 1800s, the origins of this classic cake go back to America, around the 1920s, when canned pineapple gained popularity. This version adds desiccated coconut for extra texture and the zest of a lime to complement the pineapple. With thanks to AGA specialist Dawn Roades for the recipe.
A delicious loaf cake made with honey instead of sugar. The flavour varies dependent upon the type of runny honey you use, dark honey gives a deeper flavour. When the cake comes out of the oven it is treated to a honey syrup! With thanks to Dawn Roads for the delicious recipe.
A classic fruit fool is simply a fruit puree or compote folded through deliciously light whipped cream, yoghurt and custard base. The fruit can be prepared in advance and then this dessert can be whipped up in minutes, up to 72 hours in advance.
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!
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 slow cooking process, with a lamb joint placed on top, results in incredibly tender meat, allowing the flavorful juices to infuse the potatoes, making them extra delicious. We've used lamb shoulder, but a leg works just as well and can be easily carved. Serve alongside a simple bowl of steamed greens and a dab of grainy mustard for a perfect meal. Many thanks to Rebecca Woollard for this lovely recipe.
