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Seasonal
PancakesIt's that time of year again, so get your fry pans out and get flipping - here Richard Maggs shows us how it's done.
Easy Simnel CakeA classic Simnel Cake from Cookery Doctor Richard Maggs - a real treat for Easter Sunday
Potted TurkeySave some of the leftover cooked turkey to make this delicious traditional pt, which is packed into earthenware pots. Use freshly cooked turkey meat on Boxing Day - or the following day at the latest. It also freezes beautifully.
Mini Mince PiesWhy not try this delicious recipe today.
Traditional Roast Turkey with Chestnut StuffingRoast turkey cooks to perfection - and takes almost half the time - in an AGA
Spiced Cranberry Compote with PortAs well as being a marvellous accompaniment to Chestnut & Pistachio Terrine, it is excellent as a fruit starter served with melon.
Rhubarb and Cinnamon FlanThis recipe is perfect for Valentine's Day
Hot Cross BunsFantastic, seasonal recipe.
Simnel CakeTraditionally a cake made by girls in service for their Mothers on Mothering Sunday, not only as a gift but an indication of their baking skills. Nowadays it is eaten as an Easter cake.
Winter Fruit JamWhether you have an abundance of fruit in your garden,or frozen fruits in the freezer, why not take a look at our recipe on how to make your own delicious winter fruit jam.
Pumpkin and Walnut Bread
AGA Christmas Pudding
Mini Christmas PuddingsThis recipe by Dawn Roads is taken from the 2011 AGA Recipe Calendar. This is a great alternative to the traditional Christmas pud and makes a scrumptious festive treat for loved ones.
Hot Cross bun, chocolate and rum puddingLet's think fluffy bunnies, chocolate eggs, baby chicks and Easter. If a pudding could draw a naughty line, this one would triple jump it!
Seafood PastaTreat the family to this simple Seafood Pasta dish on Good Friday. Recipe by AGA demonstrator Penny Webb.
Asparagus, goat's cheese and Parma ham filo rollsThese are smart enough to impress royalty! They're quick to assemble too. Buy the goat's cheese in a tub (not a roll) and use vacuum-packed Parma ham, as you need evenly cut slices. Serve the rolls hot or warm.
