Puff Pastry

Ready-made puff pastry makes a great base for savoury or sweet quiches or tarts, either use flat on a large baking sheet – the AGA cold plain shelf is ideal – lined with Bake-O-Glide or pop into the AGA Portmeirion Baking Tray. Remember with an AGA there's no need to bake blind.

Smooth out the pastry and place on a Bake-O-Glide lined cold plain shelf, mark a border 2cms wide on all sides, spread the base, inside the border with pesto, cover with sliced or chopped tomatoes and mushrooms. Sprinkle with cheese and bake in the Roasting Oven for 15-20 minutes, delicious hot or cold.

Line the AGA Portmeirion Baking Tray with puff pastry. Blanch some broccoli, or leeks, or roast some vegetables, drain and scatter over the base. Dot with goats’ cheese and pour over a savoury custard, made with 3 eggs beaten with 300ml whole milk or cream and seasoning. Grate over some strong cheese and cook on the floor of the Roasting Oven for about 25 minutes. Eat warm or cold.

Make up puff pastry pasties with a filling of any left-over potatoes, peas, roast meat and onions. Add a flavouring of your choice such as garam masala, or harissa paste. Seal well and cook in the Roasting Oven for about 15-20 minutes.

Resurrect the 1970s favourite, Sausage Plait, either using sausage meat or a mixture of roasted vegetables with a few mashed beans, or a cooled white sauce with cooked chicken, mushrooms and chopped peppers – from a jar. Place the filling on a sheet of ready rolled puff pastry, which comes with its own baking parchment, set on a baking sheet. Cut diagonal strips down each side of the pastry, then fold over to encase the filling, brush with a little beaten egg or milk, sprinkle with poppy seeds and cook on the grid shelf placed on the floor of the Roasting Oven for 20-25 minutes.