SNACKS & SIDES

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.

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.

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.

White miso paste gives these parsnips a delicious savoury flavour.

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.

Put a delicious twist on your Christmas vegetable sides with these wonderful AGA Festive vegetable recipes by AGA Demonstrator Penny Zako 

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. 

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. 

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.