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...
The rich, robust flavours of venison pair wonderfully with the zesty orange.
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.
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.
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.
Here's some great pub food without having to walk to the pub. If this is the preferred dish in your family, it might be worth investing in some individual sized dishes, which give the meal a fun sense of occasion.
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.