VEGETARIAN

Easy to prepare and cook, this hearty dish is full of flavour combining roasted aubergines with a deliciously spicy tomato sauce.  Serve with flatbread and a green salad.

A smooth beetroot soup, based on the iconic Eastern European dish. If the soup is too thick for you, once puréed, just add a little more stock. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series. 

There are plenty of easy options for ready-made or instant custard but homemade custard is delicious and simple to make. With thanks to Naomi Hansell for the recipe.

Do you love it or hate it? We love these chunky cheese straws made with a generous spoonful of Marmite for a delicious umami flavour. Add more or less to your mix depending on whether you’re a lover or hater.

Try this simple vanilla fudge recipe. It is delicious mixed with ice cream, crumbled on top of a cake, or enjoyed as a treat on its own. A thermometer is essential for making fudge, so make sure to have one on hand.

Although upside-down cakes were documented in the late 1800s, the origins of this classic cake go back to America, around the 1920s, when canned pineapple gained popularity. This version adds desiccated coconut for extra texture and the zest of a lime to complement the pineapple.

A delicious loaf cake made with honey instead of sugar.  The flavour varies dependent upon the type of runny honey you use, dark honey gives a deeper flavour.  When the cake comes out of the oven it is treated to a honey syrup! With thanks to Dawn Roads for the delicious recipe. 

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.

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.

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.