Recipes

  • Rhubarb Fool in Simplicity Trifle Bowl
    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.
  • 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 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. 
  • 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.
  • Melting Middle Chocolate Puddings
    Rich and gooey, just add some vanilla ice cream or softly whipped cream to serve. Many thanks to AGA Demonstrator Naomi Hansell for sharing this gorgeous recipe with us.
  • Tear ‘n’ Share Bread with Melting Honey Camembert
    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.
  • Rhubarb and White Chocolate Muffins
    Tart rhubarb works brilliantly with the sweet white chocolate in these delicious and simple muffins.
  • Chocolate Bark
    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.
  • Granola
    A delicious combination of oats, seeds and almonds, ideal for your morning cereal, sprinkled on fruit and yogurt or as a tasty snack. Store in an airtight jar for upto a month, if it lasts that long!  Works perfectly with gluten-free oats too. You can easily vary the recipe to your taste, for example, replace some or all of the maple syrup with honey, add sesame seeds, use different dried fruit or experiment with your favourite nuts or coconut shavings.
  • Yorkshire Puddings
    Whether you’re preparing for a traditional Sunday roast or Christmas dinner, these AGA homemade Yorkshire puddings are a must.
  • Tomato and Fennel Seeds Knots
    Freshly baked bread makes the kitchen smell delicious and is so easy to bake in the Rayburn Ranger®
  • Whole Roasted Harissa Cauliflower with Hummus Dressing
    Cauliflower roasted in the AGA roasting oven makes a crispy and tender dish, with harissa spice paste for flavour. Serve with the hummus dressing and finish with toasted almonds or walnuts, fresh coriander and pomegranate seeds. Many thanks to Naomi Hansell for this delicious vegan recipe.
  • Ultimate Christmas Leftover Toastie
    Simple to toast on the AGA simmering plate lined with a piece of Bake-O-Glide®. Many thanks to Naomi Hansell for this recipe.
  • Simple Brownie Pops
    Easy to bake classic brownies cook perfectly in the AGA. Fun to make them into brownie pops by dipping in melted chocolate and decorating with nuts, dried fruit or sprinkles. Many thanks to AGA Demonstrator Naomi Hansell for this lovely recipe.
  • Roast Parsnips with Miso, Maple Syrup and Toasted Sesame Dressing
    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.
  • Meringue Christmas Trees
    These fun meringues are perfect for decorating festive desserts and also make great gifts. They are super simple to bake using the AGA simmering or warming oven. With thanks to Naomi Hansell for this recipe.
  • Fishy Parcels with Cheat’s Lobster Sauce
    These rich and delicious puff or filo pastry parcels bake beautifully in the AGA, crisping the pastry while keeping the fish tender. Serve with an easy ‘cheat’ lobster sauce. Many thanks to Naomi Hansell for this recipe.
  • Classic Trifle with Gingerbread People
    The AGA Trifle Bowl is perfect for this fun showstopper dessert. Ready made trifle sponges, custard and gingerbread people are useful ‘cheats’ for this dish. With thanks to Naomi Hansell for this wonderful recipe.
  • Chocolate Dipped Pecan Honeycomb
    Simple, fun and quick to make with just a few ingredients. Be careful as the sugar gets very hot. Not suitable for children to make unsupervised. Many thanks to Naomi Hansell for the recipe.
  • Spiced Salmon Saag Aloo Traybake
    Saag Aloo is a simple Indian curried potato and spinach dish which pairs perfectly with salmon. This easy one pan dish is easy to cook in the AGA.  With thanks to Naomi Hansell for this recipe.
  • Simple Fresh Cornish Mackerel with Herby Roasted Potatoes, Garlic and Lemon
    Here's a perfect way to cook fresh mackerel, especially delightful when you've caught some on your own fishing line or delivered fresh to your door from The Cornish Fishmonger. Infused with lemon and garlic, this dish offers a fresh, vibrant taste. Pair it with herby potatoes, a fresh tomato and red onion salad, or a simple green salad for a delightful accompaniment. Many thanks to AGA Demonstrator Naomi Hansell for this delicious recipe.
  • No knead bread
    Quick and easy no-knead bread recipe by Naomi Hansell. 
  • AGA Bakewell tart
    A classic dessert tart with a shortcrust pastry base, jam layer and moist almond filling. Simple and quick to bake in the AGA without blind baking the pastry first. Serve warm or cold as a dessert with softly whipped cream or ice cream or just on its own with a cup of tea. Many thanks to Naomi Hansell for the recipe.
  • Blueberry Jam
    Delicious on scones, toast or in a Victoria Sponge, this blueberry Jam recipe is simple and satisfying to make.