Craving creamy, zesty flavor? Try this hearty, robust risotto best slow-cooked in your AGA.
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...
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. Made in the AGA buffet pan.
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.
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 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.
This lovely casserole was devised by Marcia Poole, AGA Demonstrator Extraordinaire. It is truly delicious.
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.
Add a twist to your casserole repertoire, with the unlikely but winning combination of beef and orange.
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.