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.
Freshly baked bread makes the kitchen smell delicious and is so easy to bake in the Rayburn Ranger®
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.
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.
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.
Of all the extraordinary dishes King Charles could have chosen for his Coronation, he went for a humble quiche. This buttery tart can be served as a starter or main course and is great for street parties, informal lunches or picnics. Many thanks to Naomi Hansell for the delicious recipe.
Try this creamy soup with a hint of sweetness for a healthy and comforting dinner or re-heat for a quick work lunch.
Party food doesn’t come much more delicious than this! Cups of filo pastry with a scrummy prawn and dill filling, best eaten slightly chilled.
A mixture of mushrooms, including porcini gives this soup an intensive flavour and a deep mushroom colour. This soup can be made a couple of days beforehand and kept refrigerated then heated through.
These delicious mouthfuls of almonds, pancetta, roasted red pepper and grated cheese sit on a bread base and are topped with pomegranate,to add a little sweetness.