A wonderfully nourishing bowl of flavour. This recipe is suitable for vegans and is gluten-free and dairy-free. 

Fudgy, moussey and rich. What’s not to love? A perfect cake to serve as a gluten-free treat, that’s so delicious everyone will want some. Serve with a dollop of crème fraîche (a drizzle of salted caramel sauce is rather lovely too). This recipe is inspired by the chocolate nemesis cake served in the River Café.

Delicately flavoured and deliciously fluffy, this Classic Rosewater Victoria Sponge is a real showstopper. 

Fish Pie is perfect comfort food all year round and this British favourite cooks beautifully in the AGA.

A family favourite that's truly succulent when cooked in a cast iron oven. There's the added benefit of not needing any butter or oil, if you turn the bird over during cooking.

We all know the power of a great roast dinner. Having piles of people around the table, fighting terribly politely over the last Yorkshire pudding, is one of the things that makes weekends worthwhile. Don’t forget to cook more beef than you need for some scrumptious sandwiches later.

A great stand-by dish for busy times. If you often want something quick without too much fuss, double or treble this recipe, take the surplus and pop portion-sized amounts into individual freezer bags. And voila (or “he aqai” as they say in Mexico) - instant homemade meals for a flexible amount of people.

Roast potatoes in the AGA are perfect every time – with crispy skins whilst remaining beautifully fluffy inside.

A British classic recipe for afternoon tea. These are served with either cream (clotted cream is considered the ultimate) and jam or butter and jam.

The AGA makes light work of beautifully cooked rice.

Quick, easy and delicious, this recipe for Mushroom Risotto is a go-to when you need a stress-free meal that will impress.

A celebration of Autumn, adapted from Pam Cruse’s recipe. It’s delicious!

Easy, healthy and quick to make, this recipe for Banana and Blueberry Porridge is ideal for mid-week breakfasts.

This Farmhouse Fruit Cake is a perfect afternoon treat all year round. 

A super recipe which can be adapted, depending on what you have in the fridge. Many thanks to Dawn Roads for this great recipe. 

This is a super cake for making use of the ends of packets of dried fruits and nuts. Based on the traditional tea loaf, the fruits are soaked in hot tea, any flavour, or substitute fruit juice. The fruits plump up after overnight soaking. The loaf cake does not contain any fat and only uses one egg. It keeps well and can be frozen! Recipe by AGA Specialist Dawn Roads.

Delicious served sliced and spread with a local cream cheese. If you don't have buttermilk, simply add a tablespoon of lemon juice or vinegar to the milk. Recipe courtesy of AGA Specialist Dawn Roads. 

Homemade chicken noodle soup is deliciously comforting and easier to make than you might imagine. Recipe by AGA Specialist Dawn Roads.

A delicious and easy recipe, perfect for a lunch or light supper. Many thanks to AGA Specialist Dawn Roads for this great recipe. 

These healthy bean burgers can be made using cans from the storecupboard. Many thanks to AGA Specialist Dawn Roads for this great recipe.  

The Rayburn Hotplate makes toasted sandwiches so easy. Cooking slowly is the key to crisp the bread and ensure the filling is heated through. Many thanks to AGA Specialist Dawn Roads for this recipe. 

Recipe courtesy of AGA Specialist Dawn Roads and adapted from a recipe by Jo Seagar of New Zealand. A wonderful ‘quick bread’ that has the texture and taste of a farmhouse loaf. Please note, this recipe doesn’t work with low-alcohol beer!

Perfect for using up bananas. Ripe bananas are best for this as they give the most flavour - it doesn't matter if they are black on the outside! Recipe courtesy of AGA Specialist Dawn Roads. 

A light, shallow tart which is perfect for a summer supper alongside a salad. Many thanks to AGA Specialist Dawn Roads for this recipe. 

Use ripe bananas for the best flavour – it does not matter if they are black on the outside! Recipe from AGA Demonstrator Dawn Roads. 

Spring lamb is in season at Easter and two racks of best end interlaced together make a splendid centre piece for Easter lunch.  Ask your butcher to French trim the racks of lamb (the fat and meat trimmed away from the tops of the bones.) Recipe from AGA Specialist Dawn Roads.   

A delicious and healthy side, ideal for serving as part of an Easter feast. Recipe produced by AGA Specialist Dawn Roads. 

Originally made with ground almonds this version uses popular pistachio nuts for the marzipan. Start the preparation a day before baking. Recipe by AGA Specialist Dawn Roads. 

These have become a firm favourite for Easter and are so easy to make with young children, get them to decorate the chocolate nests with mini Easter eggs, fluffy chickens or edible sugar bunnies. Recipe by AGA Specialist Dawn Roads. 

These fruity biscuits were traditionally baked and eaten around Easter.  The citrus of the mixed peel is said to represent the suffering of Christ on the cross.  The addition of mixed spice is favoured in the West Country. Recipe produced by AGA Specialist Dawn Roads. 

Although it seems hot cross buns are available all year round they are traditionally served on Good Friday. Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year. Recipe courtesy of AGA Specialist Dawn Roads.   

A perfect accompaniment to an Easter feast or delicious on it's own for supper. Recipe produced by AGA Specialist Dawn Roads. 

Roast potatoes are a crucial part of any roast dinner. For ones that are super-crispy on the outside and fluffy on the inside, try this recipe from AGA Demonstrator Penny Zako. 

Try Penny Zako's recipe for the most perfect turkey gravy. 

These superb streaky bacon, sage and onion stuffing parcels are an indulgent treat for Christmas. Recipe produced by AGA Demonstrator Penny Zako. 

Enjoy with sliced bread as a starter or crudité. Recipe produced by AGA Demonstrator Penny Zako. 

The perfect accompaniment to turkey is always cranberry sauce. Try this version from AGA Demonstrator Penny Zako.

A super recipe for mini Christmas puddings as produced by AGA Demonstrator Penny Zako. 

The aroma of this ham cooking in the oven is one of my favourite smells of Christmas! The flavours of honey, orange and cloves conjure up for me the essence of this festive season. Recipe produced by AGA Demonstrator Penny Zako. 

Ideal as a side dish or as an accompaniment to a roast dinner. Recipe produced by AGA Demonstrator Penny Zako. 

Spruce up your red cabbage this Christmas with this recipe from AGA Demonstrator Penny Zako 

Ideal for dinner parties or to be served as a starter with some crusty bread. Recipe produced by AGA Demonstrator Penny Zako. 

A delicious and rich vegetarian recipe for Mushroom, Chestnut and Artichoke Ragout. Recipe produced by AGA Demonstrator Penny Zako. 

A delicious dessert for the festive period. Recipe produced by AGA Demonstrator Penny Zako. 

A delicious take on carrots for a roast dinner. Recipe produced by AGA Demonstrator Penny Zako. 

A classic dish all the family are sure to enjoy. 

These Jewelled Christmas Tree Biscuits make the perfect decoration to hang on your Christmas tree. 

An easy recipe for classic Bread Sauce, the perfect accompaniment to your Christmas roast dinner. 

As well as serving with turkey, this is excellent as a component in a fruit starter, for example with ripe melon.  It goes superbly well with most cuts of cold meats – it is sensational with traditional spiced beef – and makes a great Christmas cheesecake topping: substitute half of the cranberries with blueberries and use ground cinnamon instead of allspice.

A Christmas dinner staple that can be prepared ahead of time and reheated. 

Super easy and so tasty, these Christmas Spiced Nuts make for the perfect accompaniment for Christmas drinks. 

A quick and easy starter or party nibble, these Christmas Crostini's are ideal for festive gatherings. 

A healthy and warming soup to help you use up all of your leftovers from Christmas dinner. 

Delicious alternative to a Christmas pudding, this Chocolate Orange Christmas Log can be prepared ahead of time to ease strain on the big day. 

Ideal for making star or window pane biscuits, for wrapping prettily with a gift or just with a cup of tea. 

A pretty winter cake, uses ground nuts as well as flour and a cream cheese frosting to make it lighter and easier on the icing than traditional cakes. 

Whether you are organised enough to make your own pastry and mincemeat or use ready-made, these bite-sized morsels are perfect with a cup of coffee.

Possibly the quickest, easiest and most delicious AGA dessert. 

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. 

This is a great recipe for small kitchen helpers. 

AGA cookers make brilliant bread thanks to the piping-hot roasting oven which gives a really good ‘oven spring’ and the lovely AGA ‘warmth’ that helps the yeast to start working and   the dough to rise nice and quickly. To finish, add some olives, cherry tomatoes or tiny sprigs of rosemary. 

Tender, slow cooked pork makes a delicious - and very patient - dish. 'Pulled' and tossed in its own sticky onions, serve simply with a green salad and new potatoes, or in some toasted brioche baps with crunchy coleslaw on the side. 

Just one mix for marinade and sipping sauce. Serve with simple basmati rice with peas, with a little green salad or just as a nibble on a skewer

Perfect for a speedy supper either to feed a crowd or just for one. The chorizo and jars of ready roasted peppers can be kept in the cupboard so this dish is easy on your fridge space. 

Delicious served warm or cold, courtesy of our friends at Clarence Court Eggs.

This recipe is a labour of love that requires a number of mixing bowls but it’s definitely worth it!

Shakshuka is a great Middle Eastern one-pot lunch or supper, and also makes a deliciously different brunch dish. The duck eggs look simply beautiful peeping through the rich and glossy tomato sauce.

A delicious and quick omelette, ideal for breakfast, lunch or a light supper. 

This salad is a lovely twist on the classic tuna Niçoise and makes the perfect summer lunch. You could also substitute flaked salmon for smoked mackerel fillets. Soft and creamy Clarence Court Bantam eggs marry perfectly with the crisp, fresh vegetables, rich fish and dressing.

A light, lemony and luscious spring sweet, the classic tarte au citron.

A delicious, traditional Austrian dish of shredded pancakes. Perfect with fresh berries.

These hazelnut rye cookies are too good not to share. A delicious accompaniment to a pudding or simply delightful on their own.

A wonderful recipe for a classic breakfast dish. Serve with John Ross smoked salmon for a fabulous morning treat.

Mrs Tweedy's Chicken and Leek Pie is a wonderful winter warmer.

This Chocolate, Banana and Cardamom Brownie Traybake is the best way to use up over-ripe bananas.

Traditional food served at a Burns Night Supper is haggis, neeps and tatties - neeps being what England calls swede, but in Scotland turnip - always good for a discussion with Scottish friends or colleagues!

A delightfully savoury tart which perfectly marries leek with rich gruyere flavours.

A substantial salad full of flavour, with everyone’s favourite squeaky cheese working beautifully with the smoky sweet peppers. A big bowl will go down a treat at a summer buffet or it’s a great dish for lunch in the office.

This summer showstopper is a real treat for picnics and garden parties. 

A British classic, serve these with cream and jam - or is it jam and cream? - for a delicious treat. 

Full of flavour and easy to make, impress your friends with this deliciously moist Blueberry and Almond Cake. 

These cookies always seem to disappear very quickly when we bake them...

A firm favourite with chocoholics, these Triple Chocolate Muffins make a wonderful accompaniment to an afternoon cup of tea. 

Delightfully tart and delicious with bread or toast. 

This traditional side dish is a perfect accompaniment to Christmas dinner. 

It wouldn't be Christmas without Mince Pies.

This savoury strudel is a wonderful winter dish bursting with flavour. 

This divine Sherried Turkey Gravy is the perfect accompaniment to a Christmas roast. 

This can be prepared up to a day ahead.  The pancetta wraps help keep the breast meat moist and succulent

Buttery shortbread biscuits dipped in chocolate make for the perfect afternoon snack. 

Christmas turkey can be roasted to perfection in the Rayburn. 

Cook the perfect Christmas Pudding in your Rayburn. 

These Carrot and Cranberry Muffins are ideal for a healthy breakfast on-the-go. 

This easy recipe only needs 2 ingredients and cooks overnight to help save you time in the morning. 

These delicious vegetarian tarts are wonderful as a starter or light lunch. 

Quick to make and healthy, this Broccoli and Goat's Cheese Tart is a great option for mid-week suppers. 

The Rayburn makes light work of a Vegetable Frittata 

Hasselbacken is the name of a famous Swedish restaurant in Stockholm where this delicious twist on roast potatoes was created.

This Slow Cooked Cheesecake is one of our favourite deserts to cook in the Rayburn. 

This Rich Bread and Butter Pudding is a British favourite and perfect after a Sunday roast. 

Treat yourself to these sweet America Maple Stacks for dessert or a indulgent weekend brunch. 

Sticky Toffee Pudding is the ultimate comfort food all year round and this classic cooks beautifully in the Rayburn. 

Impress your friends and family with this Apricot Flan - it's easier to make than you'd think! 

Ideal for summer garden parties, this Fruit Pavlova is a great show-stopper. 

Whip up this Chicken and Cashew Stir Fry in a flash on the Rayburn hotplate. 

The authentic way of cooking Goulash is by frying the meat in lard and this is an occasion where it's best to stick with the original recipe. Only use oil if you really need to. 

Master this classic French seafood soup on your Rayburn. 

Simple but delicious, these scallops are an elegant dish that will impress. 

This Stir Fry Duck with Satay Sauce certainly packs a flavourful punch. 

Flemish Beef Casserole is a traditional Belgian stew, ideal for cold winter evenings. 

Try this Easter Butterfly Leg of Lamb for a classic Spring lunch. 

This vibrant Thai Fish Curry is surprisingly quick to whip up. 

Mexican Tortillas are a family-favourite perfect for a mid-week supper. 

A succulent Slow Roasted Belly Pork which is certainly worth waiting for. 

Celebrate America's Thanksgiving, with this delicious 'bread'.

These Savoury Palmiers are super-easy to make and wonderful to serve as a starter. 

Try a savoury twist on the classic Rayburn drop scones. 

Ideal as a lunch, light dinner or a starter, this Chicken Caesar Salad is perfect for warm summer days. 

A few types of Belgian waffles exist, but the most famous is the Liège waffle. James McIntosh visits Alex Troullier at Wafflemeister (@wafflemeisterUK) at South Kensington to learn about Belgian Food.

This is one of the most traditional street food delicacies in Greece; originally found on the streets of Constantinople, now Istanbul, as far back as the Byzantine era. I have added my own personal kick to the recipe, which is Mastic, from the island of Chios.

"Lamingtons have been my favourite treat for as long as I can remember. This is the most straight-forward recipe, variations include layering the sponge with jam and cream, or even a lemon curd, before dipping in the chocolate and coconut." Samantha Harvey Kitchen Manager at the Divertimenti Cookery School. Recipe courtesy of the Divertimenti Cookbook (by Camilla Schneideman, Weidenfeld & Nichoson 2007)

One of the first treats children in Sweden learn to cook, Kladdkaka is a gooey chocolate cake that is as firm as an American brownie due to its sugar content on the outside, but runny and liquid in the middle.

Khachapuri is ubiquitous all over Georgia in many shapes and forms. Traditionally it is made with the Georgian cheese, Suluguni. In the UK a good substitute is a mixture of Gouda and Feta cheese. Celia Brooks has been with Divertimenti Cookery School since the very start! She leads gastro tours of London's foodie hotspots as well as holding her own hands on and demonstration classes in the cookery school kitchens. Here she demonstrates a recipe from her renowned "World Vegetarian Classics" cookbook (Pavilion Books 2009).

James McIntosh discovers Russian food in London.

Celebrate Chinese New Year in style and impress your friends by making your very own homemade Potstickers! These simple and delicious dumplings are enjoyed all over Asia and Beverly Yu will take you through two fool proof methods for 'crimping' your dumplings.

Potatoes with Asparagus & Herb Dressing. This makes a fantastic side dish to simply cooked white fish.

'Ande ki Bhurji' or 'Spicy Scrambled Eggs' is a quick street food snack that is also eaten at breakfast. The spice of green chillies, the sweetness of onions and the tang of tomatoes along with the creaminess of eggs is a perfect dish to eat with buttered toast or a roll.

James McIntosh invites his friend Marjo Cooper to Divertimenti to learn about Dutch food on the AGA. A classic cake from the Netherlands of apple, cinnamon and dried fruit encased in a butter pastry shell with lattice top.

Argentina has become synonymous with beef and its production has played a major part in the culture of Argentina, from the asado to the history of the gauchos of the Pampas. Learn how to cook a classic steak to perfection on and in the AGA with James McIntosh.

To make this recipe properly you will need a 'Flanera.' The lid of the 'Flanera' allows the custard to steam which gives a lovely, soft result. The shape is characteristic of Flans all over the world's Spanish speaking countries. In this recipe Maria has added coconut which brings a nice twist to this classic dish.

'This is one of my favourite drinks to make, so simple and so delicious. When I grew up in Antigua, we’d make it to serve at the family meal on a Sunday'. Beatrice Williams.

Gołąbki is a traditional Polish dish that we make year round. As they are quite time consuming, I make a lot at once and freeze any leftover to heat with a fresh tomato sauce another time. Gołąb means dove or pigeon in Polish, the dish is named so for its resemblance to a group of resting birds!

Red Velvet cake hails originally from the Southern States. While nowadays food colouring is added to enhance the colour, the original namesake came about through the reaction caused by the bicarbonate of soda and vinegar that brought out the natural reddish tones of unrefined coca powder. The buttermilk gives the cake its characteristic lightness and moisture. If you cannot find buttermilk mix 2 and ½ teaspoons (12ml) of lemon juice with 180ml of milk and leave to stand for 5 minutes.

Safra, also called Sefra, is an aromatic semolina dessert from the once thriving Jewish Community of Tripoli, Libya. Rome's cuisine benefitted when the Libyan Jews found refuge in Italy in 1967. Safra is rich in flavour with a honey and orange glazing, giving the almond and sesame seed topping a nice shine. Cut into diamond shapes, it is great served with tea or coffee. Enjoy!

This recipe came from one of my mother's dear friends. I have adapted it slightly to suit my tastes as I love a lot of creamy mascarpone. The alcohol is also omitted here to make it suitable for everyone in the party to enjoy! Greg joined the Marylebone High Street branch of Divertimenti in the summer of 2010. Here he demonstrates his recipe for Tiramisu, always a favourite at staff parties!

We meet Franz Schinagl, chef at Bodo's Scholss and half of the acclaimed Austrian duo from Speck Mobile. Franz and James talk about bringing traditional Austrian recipes to life and run through some typical dishes such as Wiener Schnitzel and Spätzle.

This is a big old treat, a real fairy tale concoction from the part of my kiwi past and present that provokes the argument about where Pavlova actually originates (I mean which Island in NZ of course). For something that looks and tastes so spectacular it is a breeze to make. The meringue will keep for weeks in an airtight container in a cool place or for months in the freezer. The fruit and cream can be prepared at least a few hours before assembling. You will also need a 26cm cake ring.

Maria Elia is a chef, author, broadcaster and teacher. Her cooking is inspired by her travels and she loves looking for new combinations of ingredients that surprise and delight. Her Griddled Radicchio and Strawberry Risotto is one of her signature dishes. The bitterness of the radicchio and the sweetness of the strawberries is an inspired combination and shows how a fusion of flavours and cuisines can work beautifully.

I run the Pig and Hay food stall on Chapel Market in Islington where we serve up fresh homemade scotch eggs, sausage rolls and pork sandwiches to a busy lunchtime crowd. These black pudding scotch eggs are one of my best sellers. I like to have a good flavour from the black pudding and use a ratio of 60% black pudding to 40% sausage meat. Follow Hayley on Twitter: @Pig_and_Hay

This is a deceptively simple meal that can be thrown together in under 15 minutes, but looks beautiful on the plate. Pair with a glass of chilled white wine and this dish becomes the hero of impromptu entertaining.

An ideal way to use the gentle heat of the simmering oven to create a beautifully tender lamb dish.

An excellent recipe for entertaining friends and all the more easy as it is made and cooked all in one dish, the new AGA Portmeirion Delamere Deep Roaster. Vary the cooked vegetables with any that are left-over from a previous meal. 

The AGA is perfect for cooking Britain's favourite dish and you can even have it on a Sunday when the chippie's closed!

Asparagus is low in calories and is very low in sodium. It is a good source of vitamins, iron, potassium, copper, manganese, and selenium. Enjoy this super-food with this easy AGA recipe.

Master the art of cooking with wine with this AGA Pan Fried Duck Breast recipe. Treat your family and friends to an unforgettable meal.

Lamb is often traditionally cooked for Easter. It's all made easy with this delicious recipe.

A delicious Moroccan inspired dish cooked to perfection in the AGA.

Quick, easy and healthy, this Vegetable and Chorizo Frittata makes light work of a weekday supper.

To suit everyone’s taste for fish! This trio features white, oily and smoked varieties. Ensure the fillets are the same size and thickness, so they all cook in the same time. Cooking can either be undertaken in the Roasting or Baking Oven.

A glamorous centrepiece for entertaining. The gammon can be served hot or cold and any left-overs are delicious teamed with pasta and leeks in a cheese sauce.

There are few things that conjure up childhood as effectively. The mash is the perfect foil to the richness of the sausage and gravy.

Peppers are so colourful and good for you too. The recipe uses couscous as the filling and can be served hot or cold. Suitable as a starter or main course.

This Spicy Szechuan Stir-Fry is quick to make and full of flavour.

The fish cooks brilliantly quickly and the most time-consuming part of this meal is preparing the mango salsa. So if you know you're going to be pushed for time, make the salsa in advance. It's still an impressive home-cooked plate, but it only takes six minutes!

Food in a flash is epitomised by the stir-fry. A meal in itself, it makes a fantastic work-night dish. Don't be shy about experimenting with the ingredients, substituting and adding things that might need eating up in the fridge.

A showpiece for entertaining, this ham can be served hot or cold and the remaining leftovers are truly wonderful teamed with leeks in a cheese sauce.

Pizza is a family favourite and the variety of toppings is only limited by one’s imagination. This one is spinach and mozzarella which with tomatoes, reflect the colours of the Italian flag, other choices can be a good salami or pepperoni with sweet onions and tomatoes. I’ve used the ‘00’ flour which is now widely available and gives a fine textured finish or you could use strong (bread) flour.

This classic Spanish dish is a family favourite and it’s quick and easy to whip up.

Creamy and delicious on its own, this dish can also be a delicious side. 

Irresistible ingredients make this risotto a much sought after dish. Using the stainless steel casserole means it can be cooked and served in the same vessel.

This is from Peter Hughes, AGA Demonstrator with a chef and restaurant-owner background. The Coq au Vin is chicken cooked in red wine, traditionally a male bird from Bresse and a wine from Burgundy. 

Any seasonal root vegetables can be used for this hearty stew. Serve with a bright vegetable to add colour to the plate. This is a recipe from Louise Walker’s Four Seasons cookbook.

This lovely casserole was devised by Marcia Poole, AGA Demonstrator Extraordinaire. It is truly delicious.

Add a twist to your casserole repertoire, with the unlikely but winning combination of beef and orange.

A super vegetarian curry – rich, filling and wonderful to serve at a dinner party.

Hazel Jordan worked for AGA for many years and in her later years demonstrated AGA cooking. This is one of her very tasty recipes and so easy to make.

What can be more delicious than a roast leg of pork? Free range pork gives the best crackling and these sweet buttery apples complement the roast.

Full of flavour, this Prawn Curry is definitely a dish to impress family and friends.

It is worth poaching the chicken, as the result is full of flavour with the added bonus of a good flavoured stock for soup.

Spice up a midweek meal with this superb meatballs recipe.

Bursting with flavour and spice, this Tandoori Chicken is best served with a Mint Yoghurt accompaniment.

The rich, robust flavours of venison pair wonderfully with the zesty orange.

No one will be asking for fast food again once you’ve spoilt them with this dish. There’s nothing quite like a homemade burger, succulent and full of flavour, plus you know what’s in them and can control their size depending on the audience. Serve in traditional baps or warm pitta bread.

Here's some great pub food without having to walk to the pub. If this is a favourite dish in your family, it might be worth investing in some individual sized dishes, which give the meal a fun sense of occasion. Do feel free to substitute the puff with short-crust pastry and we recommend serving with a nice heap of veg from the garden.

A faster way of cooking chicken. Butterflying the chicken means it cooks significantly quicker than a whole bird would. Great for a Saturday night in and particularly useful when a barbeque is rained off. Again.

This is a wonderful multifaceted meal which is really fun to eat and can take the place of a traditional Sunday roast. Add some colourful rustic table decorations and a few candles to make dinner a real occasion.

A bright, attractive and healthy dish that comes jam-packed with bundles of great flavours. Also, grilling at the top of the roasting oven, ensures fat splashes and cooking odours are kept to a minimum, because the ovens are vented to outside. Just be sure to turn on the oven vent fan.

Richer in taste, but generally with less fat or calories than beef, Venison is a fantastic winter choice. The dark, sweet bramble sauce complements it magnificently and when paired with Potato Dauphinoise, it becomes fine dining comfort food.

This supper has it all, tonnes of tasty veg, meaty sausages and a crisp golden topping tempting everyone to tuck in. Plus, a sigh of relief for those who do the washing up, as this square meal comes in just one dish.

If you’re like us and find you have a shelf of vegetable odds and ends in your fridge by the end of the week, then this is a fab way to use them all up. Substitute the potatoes if you’re looking for an easy low-carb evening meal.

A memorable Christmas yeast bread with aromatic cardamom and colourful dried fruit filling.  It makes a lovely centre piece for the festive table.  The wreath can be frozen without the icing.

A simple, fast but oh so tasty way of serving a selection of fruits, they take on the flavour of the seasonal spices and are delicious served with ice cream, cream or custard.  A piece of shortbread could be the best accompaniment.

Shortbread is traditionally given as a Christmas treat.  This recipe is very festive with its red and green ingredients.  It makes a delightful gift popped into a food safe cellophane bag, tied with a red ribbon. Try drizzling with melted chocolate for a change. 

This delicious crumble is the perfect winter comfort food. 

Pancakes with the taste of Christmas spice and mincemeat.  The sugar content is less than normal as sweetness is obtained from the mincemeat.  Serve warm with butter or ice cream.  

The Christmas pudding started life as a simple pottage; which over Yuletide people enhanced with expensive spices, like cinnamon and nutmeg.

Try AGA demonstrator Hazel's delicious Christmas Pudding recipe.

A great way to use up some left-over turkey after the festive celebrations.

'Mulled’ means heated with spices, which is just the thing for the cold days of winter! Recipes go back to mediaeval times. Ideal to serve to visiting carol singers.

This traditional roast turkey is excellent for Christmas Day. This turkey will be cooked to perfection, and in half the time in an AGA.

Goose is becoming more and more popular for celebrations. Judy Goodman, an AGA owner, rears her award winning free range geese in Worcestershire. Orders can be collected or overnight delivery is available www.goodmansgeese.co.uk Here is Judy’s recipe for preparing and cooking your goose.

Try something different with your sprouts this Christmas.

This old favourite bread sauce recipe is an easy extra for Christmas Day and is just as good served cold with leftovers.

As well as serving with turkey, this is excellent as a component in a fruit starter, for example with ripe melon. It goes superbly well with most cuts of cold meats – it is sensational with traditional spiced beef – and I use a variation of it as a Christmas cheesecake topping: substitute half of the cranberries with blueberries and use ground cinnamon instead of allspice.

Christmas just wouldn't be Christmas without mince pies! Mince pies have been eaten as part of a traditional British Christmas since as long ago as the 16th century. Then they were made of meat but are now made with sweet mincemeat; a mixture of dried fruits, sugar, spices and brandy.

Spend a few minutes making your own spiced walnuts and impress your guests!

This show-stopper of a Christmas Cake makes a change from the more traditional icing and marzipan decoration.

Impress your guests by making these delicious mini Christmas pud cake pops by Dawn Roads, AGA Food Editor.

A delicious alternative to mulled wine by AGA Food Editor, Dawn Roads.

These Mini Christmas Puddings make for a delicious festive treat. 

Macarons are a trendy treat and passion fruit gives a real zing to the filling.

Rye bread contains a large amount of fibre and a small amount of fat. Its lower glycaemic index than white bread means rye bread causes less of an increase in blood sugar.

This easy and healthy recipe for Wholemeal Rosemary and Chives bread may soon become your favourite. 

Let's think fluffy bunnies, chocolate eggs, baby chicks and Easter. If a pudding could draw a naughty line, this one would triple jump it!

One for marmalade lovers, these mini treats are delicious with a cup of tea.

This delicious cake is made in one tin then cut into slices. It has a lemon syrup poured over the hot cake, then a lemon icing drizzled over the cooled cake. The crystallised violets make it a very pretty cake to serve to your favourite friends!

A dollop of this delicious jam spread on a slice of AGA toast, scone or stirred into your porridge is guaranteed to brighten up a grey morning. Plus any pots you can bear to part with make perfect presets when dolled up with a pretty bit of fabric or ribbon.

Soda Bread is so easy to make - the perfect homemade bread for beginners. 

From The National Trust Complete Recipe Book.

This Courgette and Orange Cake is a delicious way to use up any leftover courgettes.

These Gooseberry and Buttermilk Scones put a delightful twist on a British classic and are ideal for afternoon tea.

Crisp ginger biscuits to accompany tea, coffee or a glass of milk. Bake a few batches as these freeze particularly well and you never know when there might be a biscuit emergency.

The AGA cooker is famous for its traybakes – large, shallow cakes which can be cut into many pieces. This particular bake has a distinctive poppyseed texture and a tasty orange tang. Tradition has never tasted so good.

These are so easy to make and freeze very well, so there can always be slow-burn energy food to hand for outings and long walks. A square popped into a lunchbox should see them through until the end of school.

Laura James shares her divine recipe for Strawberry and White Chocolate Muffins.

A delicious cake to celebrate Bonfire Night, whether your having a party or not!

Beloved by people all over the world, shortbread must be ‘the’ ambassador for Scotland. There are several recipes and many a discussion of whether to add rice flour or cornflour. This favourite and well used recipe uses neither! 

Try something new with bread with this delicious Cider Loaf recipe.

Moist and sumptuous, this super Carrot Cake recipe is from Richard Maggs, the AGA Doctor. 

This makes a wonderful Easter treat, but is perfect for any occasion, and it freezes beautifully.

From a recipe by Jo Seagar. A wonderful ‘quick bread’ that has the texture and taste of a farmhouse loaf, gorgeous, yeasty smells and made in a jiffy.

Try something different with this Carrot Bruschetta recipe.

The AGA Simmering Plate makes toasted sandwiches easily. We love to experiment with new combinations and this one was devised because there was some Somerset Brie and tomatoes to use up!

These light griddle cakes are lovely served either sweet with honey or as a savoury with a leisurely weekend breakfast.

Start your dinner party in style with these superb canapés.

Crumpets are an Anglo-Saxon invention. The early crumpets were hard pancakes cooked on a griddle, rather than the soft and spongy crumpets of the Victorian era, which were made with yeast.

This is a simple versatile dish and ingredients can be personalised to suit your tastes. Great for a quick solo snack, informal entertaining, kid’s dinner, or cut into pizza style slices for a summer picnic. They are also a great way of using up any of those Sunday Roast leftovers.

This classic French recipe makes a wonderful individual dessert.

Perfect for coffee lovers, this Oaty Chocolate Mocha makes for an alternative after-dinner beverage.

A classic no flour chocolate cake, made famous by River Café, makes a delicious accompaniment for afternoon tea. This cake freezes well.

These melt-in-the-mouth Hot Chocolate Soufflés are a real treat for all chocolate lovers. 

Light and fruity, this Easy Strawberry Jelly only needs four ingredients and is a perfect summer treat.  

Try this tempting recipe for Blueberry Cheesecake cooked in the AGA by Richard Maggs, the AGA Cookery Doctor.  

This fruity and indulgent Strawberry Roulade makes a super summery showstopper.

A delicious autumn preserve with chunks of pear in a ginger infused syrup. Use jam sugar as pears are low in pectin (setting agent). This special jam sugar is also ideal for raspberry conserve.

This is a light cheesecake, set with gelatine, a delicate lemon cheese flavour which complements strawberries beautifully. (If you are cooking for vegetarians there is now vegetarian gelatine available.) An ideal dessert for entertaining.

A light a fruity dessert with a tangy twist - ideal for summer garden parties.

This Meringue Roulade is the perfect make-ahead option for dessert. A real show-stopper when entertaining family or friends.

The dates and icing provide the sweetness, so there is no need to add extra sugar to the Bramley apples. The lattice can be served warm as a dessert or cold with coffee or tea.

A classic chocolate mousse recipe, lovely and indulgent for a dinner party.

Steal the show with this light and delicious AGA dessert.  

A well tried and tested recipe which all ages seem to love. It contains three types of chocolate; plain melted, chocolate powder (or cocoa) and white chocolate chips!

From The Chocolate Queen, Patricia Dunbar, AGA Demonstrator, this combination of pears and chocolate served with the chocolate honey sauce is divine.

The idea of steamed puddings may take you back to your school days and this one certainly tends to be a hit with the kids. Using very ripe blackened bananas gives it an amazing flavour and delicious with the butterscotch sauce.

The ultimate simple and light sweet canapé. Use the best strawberries and chocolate you can and make sure the strawberries are bone-dry before dipping into the melted chocolate. Serve on long wooden skewers.

Chocolate and chilli make a delicious partnership.

Chocolate pastry filled with a creamy coffee filling, a recipe from Chocolate Queen and AGA Demonstrator Patricia Dunbar. This dessert can be made in advance.

French Toast is a great way to start the day and was the typical breakfast to prepare you for a full day of ice hockey among French Canadians. By Derek Stump, Assistant Manager at Divertimenti.

Just the thing for a leisurely breakfast, baked eggs nestling in juicy tomatoes, with the warmth of chilli and a hint of garlic. Serve with lots of hot buttered AGA toast!

Hot Cross Buns are traditionally served on Good Friday and mark the end of the Lent.

Any health guru will tell you that porridge is a perfect start to the day and this recipe is particularly virtuous, as it needs only water, not milk. With the AGA Total Control cooker you can cook it two different ways, either on the hotplate or by overnight cooking, which means waking up to a warming no-effort breakfast. That’s not to say it can’t be made more indulgent with any number of delicious toppings.

When nothing but an English breakfast will do. Any late-wakers in the house will be tempted out of bed with the irresistible lure of sizzling bacon.

Replicate a lovely lazy-day café brunch with this scrumptious dish. Just add orange juice, good coffee and your favourite paper and sit back happy in the knowledge that this light protein-rich breakfast is doing all sorts of good.

The Victoria Sandwich, named after and a favourite cake of Queen Victoria, represents classic English baking and in our opinion should only be made with butter for the best flavour. I find it therapeutic to make it the traditional way once in a while, alternatively use a hand or stand mixer.

A marbled plain and chocolate cake enhanced by orange liqueur is a recipe from Chocolate Queen and AGA Demonstrator, Patricia Dunbar. I’m certainly a lover of this dessert!

These cakes or pies are a cross between a cookie and a cake and originated from the Amish community in America. Be as creative as you like in decorating them!

Lavender is perfect for adding flavour to baked goods and desserts, enjoy this easy AGA recipe for Lavender Shortbread.

AGA toast is renowned for its golden crisp outside and soft centre.

Wonderful to serve with dips and drinks, these Cheese Straws are the perfect accompaniment.

Makes a large pot of soup for the colder evenings using autumnal vegetables. If you do not have tiny pasta, break up some spaghetti into small pieces.

A traditional English recipe lovely for summer entertaining. There is no need to top and tail the gooseberries as they are sieved to make the purée.

A classic recipe, which can accompany roast lamb or it can be served as a lunch or supper dish with a simple green salad. The potatoes need to be very thinly sliced.

These savoury pancakes are delicious with crispy bacon and cooked bananas. Ideal for breakfast or brunch.

Quick and easy to roast in the AGA, many vegetables can be cooked this way depending upon the season. This recipe uses summertime varieties.

Cook your carrots to perfection in the AGA.

Getting in your five a day has never been easier, or more delicious, with this rustic soup. A steaming thermos on a crisp country walk will keep everyone toasty.

This curry is delicious as a vegetarian meal, however, if like a few people we know, dinner doesn’t count unless there’s meat involved, a diced chicken fillet can easily be added when frying...

The perfect accompaniment for salads or soups, this Feta and Olive Loaf is bursting with Mediterranean flavours.

Perfect the art of cooking with wine on the AGA with this easy Mussels recipe.

Full of fresh flavours, this Shropshire Pea and Mint Soup makes for a delicious starter or light lunch.

Chicken Liver Pâté is a great appetiser for entertaining. Guaranteed to impress your guests, it's easier than you might think to whip up.

These can be prepared in advance, then chilled and cooked just before serving. Serve one each for a starter.

Jerusalem artichokes are very easy to grow and can be inter-planted with sunflowers, of which they are a variety. The tubers are in season all through winter.

Red Windsor or Windsor Red, is an English cheddar marbled with port, elderflower or red wine. It gives the scones a lovely hint of pink!

This festive dessert will delight your guests after dinner. Delicious served warm or cold.

Deliciously fresh and fruity, this dessert is beautiful served with vanilla ice cream or custard.

The tart damson jam pairs perfectly with the sweetness of the meringue in Dawn's Damson Meringue Roulade.

For a fruity twist on a classic, try this recipe for Raspberry Buttermilk Scones with Clotted Cream. 

Not just for Halloween but a fantastic pie for the Autumn season whilst pumpkins are readily available.

Rhubarb and ginger is a classic combination of flavours which works wonderfully in this crumble.

Perfect for dipping in to a big mug of tea, these Orange and Chocolate Whirls are a tasty treat.

The perfect dessert for festive gatherings, this Chocolate and Chestnut is a rather decadent treat.

Make the most of delicious ripe peaches by griddling them on the AGA.

Winter is the perfect time for comforting, steamed puddings and what better flavour than using your own home-made marmalade?

This is a recipe from Richard Maggs, the Aga Cookery Doctor, he says; “apple cakes originated from my home county of Kent where fruit is something you find everywhere.

Crisp meringues and billowing folds of freshly whipped double cream flavoured with rosewater, truly scrumptious for a decadent afternoon tea.

These scones are cooked direct on the hotplate on a simmering to moderate heat. They are also known as Scotch Pancakes, Griddle Scones, Crempogs or just plain Pancakes!

Fresh cherries partner well with almonds, if fresh cherries are not available then used drained bottled or canned. Make sure the cherries are pitted, stones removed, to avoid expensive dental bills!

A delicious 'cut and come again' cake for eating with a cup of tea or coffee. You can substitute pecans for the walnuts and it freezes well.

This is such an elegant dessert and looks beautiful when simply presented with a few artful drizzles of sauce.

Cherries and almonds are great friends and this neat tart works equally well served cold at a picnic with cream or warm with ice-cream after dinner.

A summer favourite, this cheesecake is simple, stunning and so moreish, you may have to make a couple just to keep everyone happy

Traditionally a cake made by girls in service for their Mothers on Mothering Sunday, not only as a gift but as an indication of their baking skills. Nowadays it is eaten as an Easter cake.

Smoked Haddock and Parsley Fishcakes is one of our favourite dishes and ideal to make if you have left-over fish and mashed potato.

A quick and tasty appetiser to serve for a Christmas celebration party. Accompany with a good chilli sauce and garnish with watercress.

French Onion Soup is a culinary classic and so simple to create. Enjoy as a starter or a light supper.

This vegetarian dish is perfect as a starter or as a main meal. Make one large quiche or several smaller ones.

Delicious warm or cold, this light and tasty Asparagus and Goat's Cheese Tart makes for an ideal starter or lunch.

Delicious recipe for vibrantly coloured, healthy Beetroot Soup. Serve with a swirl of crème fraîche and a sprig of fresh dill.