Special Offers

Enjoy 15% off our new range of products including Farmyard chefs' pads and AGApanthus home and garden range.

Farmyard and Corgi Chef Pads from £11.05!

Please pop in to the shop or call us for details 01653 694699

Farm Yard Chef Pads

These delightful AGA Farm Yard chef pads are new into our showroom today.

We've just finished unpacking and they look great displayed with our collection of AGA textiles.

Beautifully drawn to show their charming characters, the chef pads are ready to adorn your AGA.

Dizzie the labrador joins joins Dottie the cat. Hector and Henrietta are keeping their beady eyes on things and the fabulous cattle Agatha and Angus are proudly surveying the surrounds.

Retailing at £13.00 each, the chef pads are available to buy in our shop or please contact us to arrange postage.

No Fuss Frittata

Something simple and delicious for lovely spring days.

If you're like us and find yourself having 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.

Serves 4-6

Ingredients:

Method:
Heat the oil in an AGA non-stick frying pan, with a removable handle and saute the sausage, onion and garlic. Add carrots, potato and any green vegetables.

Beat the eggs with the parsley and three quarters of the cheese, season to taste.

Pour into the pan and cook on the hotplate for 3-4 minutes, sprinkle with the remaining cheese.

Place the oven grid shelf on the second runners down in the roasting oven and slide the frying pan on the shelf.

Remove the handle and close the door. Cook for 5-8 minutes until there is no liquid left and the cheese has melted.

Slide onto a serving dish and cut into wedges to serve.

AGA baked biscuits - the best!

Easter celebrations in the shop with delicious biscuits made by Claire on the AGA.

Easter Event

Join us this Saturday for Easter treats and a glass of fizz and make the most of our special offers on AGA cookware.

Happy Easter!

 

Hot Cross Bun, Chocolate and Rum Pudding

These delicious hot cross buns with chocolate and rum are an indulgent Easter treat.

Method
Grease a 1.7 litre / 3 pint ovenproof dish with butter.
Spread each side of the hot cross buns with the hazelnut and chocolate spread and then place four prune halves inside each bun. Sandwich the buns back together and the cut each bun into four and place at the bottom of the ovenproof dish.
Heat the cream, milk and chocolate together in a small, non-stick saucepan. Gently heat, stirring all the time. Take care not to bring the mixture to the boil. Cool slightly.
Beat the eggs and sugar together in a large mixing bowl and add the rum, Pour the chocolate cream over the egg mixture and stir well. Now pour the chocolate mixture over the buns and leave to soak for 30 minutes.

2 oven AGA: bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on second runners. Cook for 30-40 minutes or until the pudding is firm in the middle.

3 and 4 oven AGA: cook in the middle of the baking oven for 30-40 minutes or until the pudding is firm in the middle. 

Conventional cooking: cook in a pre-heated oven at 180 degrees C, fan over 160 degrees C, Gas Mark 4. Bake for 30-40 minutes or until the pudding is firm in the middle.

Tips: if the pudding starts to catch on top, cover with a little foil or Bake-O-Glide.
Serve with single cream.

Spring Entertaining Cookery Demonstration

We had a very successful cookery demonstration last week. The theme was Spring Entertaining and Alison and Claire had gone to a lot of trouble to produce a balanced and interesting menu.

For starters we had an aubergine pate along the lines of baba ganoosh, this was served with homemade flatbreads and really started us with an eastern Mediterranean feel. Along with delicious artichoke and pistachio pate and a carrot and cardamon mouse we were appealing to the vegetarian within us! These dishes made a lovely spread of starters but would have equally done as a light lunch with crispy salad or marinated tomatoes and feta.

Then in contrast to the light vegetable flavours, we were treated to duck and sherry pie. This had a beautiful rich flavour without being too strong and 'gamey'. Alison made her own duck fat pastry which was lovely and crispy even though there was plenty of sauce within the the pie. This was an unusual dish and would sit as easily for a dinner party with friends as it would for a warming winter family supper.

Again another contrast was the teriyaki and coriander salmon. This reminded us of warmer days to come and the spring time freshness that encourages us away from heavier comfort food. Served with Asian noodle salad, we were all struggling to save our appetite for desserts!

However, one spoonful of Claire's almond parfait and we didn't need any convincing that pudding was unmissable! Teamed with her delicate brandy snaps, this was a firm favourite.

Finally, we enjoyed a raspberry meringue roulade which rolled up beautifully and sliced to provide 20 helpings of pudding heaven.

These recipes not only gave us a delicious lunch but have also provided some great ideas for forth coming Easter entertaining.