This easy mixed bean cassoulet style one pot is wholesome and tasty based on the traditional French ‘cassoulet’, containing a selection of beans, green lentils and kale.
A deliciously rich mushroom wellington, this recipe is the perfect meat-free supper. Ideal to prepare ahead this dish can be frozen either cooked or uncooked for ease.
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.
We’ve used plant-based ingredients here for vegan baking. It’s so delicious and moist, you really wouldn’t know the difference! The gentle radiant heat of the AGA is perfect for vegan baking where traditional convection and fan ovens can produce a dry, crumbly texture.
Whether you’re following a plant-based diet, are baking for someone with an egg or dairy allergy, the hens have gone off the lay or you’ve simply run out of eggs, this chocolate traybake is a deliciously moist chocolate recipe that’s handy to have at the ready.
A gorgeous meat-free alterative for Christmas dinner courtesy of AGA Demonstrator Penny Zako.