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.
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 delightful bites combine creamy cheese, savory pancetta, and crunchy almonds atop a crispy bread base, finished with sprinkle of pomegranate for a touch of sweetness. For extra flavor, try spreading cranberry sauce or chilli jam on the bread before layering the toppings.
This delicious ham hock terrine recipe is an easy and delicious canapé to serve on to little pieces of toasted sourdough as a plated starter or as a selection of sharing boards.
This makes a delicious fresh and colourful dish to serve as part of a selection or plated as a starter. Easy to prepare ahead, just pile on plates and add the leaves and hazelnuts before serving.
