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.
This simply delicious vegetarian recipe can be frozen for your convenience and is made easy with the option to cook straight from frozen. Many thanks to AGA demonstrator Naomi Hansell for this fabulous recipe.
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 burger bun filled with colourful vegetables and served with spiced sweet potato wedges cheers up a dull day. It is substantial enough for lunch or supper and it's super healthy too! Cook the vegetables on an AGA Griddle for extra flavour. Suitable for vegetarians and vegans.
Perfect for a meat free menu, this filling dish is a delicious main meal or part of a selection of dishes. Mostly made from storecupbaord ingredients, this dish freezes well and easily made in advance to reheat. Recipe courtesy of AGA Demonstrator Naomi Hansell.
A wonderfully nourishing bowl of flavour. This recipe is suitable for vegans and is gluten-free and dairy-free.
A super vegetarian curry – rich, filling and wonderful to serve at a dinner party.
Quick, easy and delicious, this recipe for Mushroom Risotto is a go-to when you need a stress-free meal that will impress.
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.