To make this recipe properly you will need a ‘Flanera.’ The lid of the ‘Flanera’ allows the custard to steam which gives a lovely, soft result. In this recipe Maria has added coconut which brings a nice twist to this classic dish. Roughly translated as potatoes with an asparagus and herb dressing, this makes a fantastic side dish to simply cooked white fish.
For best results, you’ll want to marinate the meat overnight. Combine the marinade ingredients and leave the meat overnight in the marinade, turning it occasionally to ensure full absorption. At the same time, soak the fresh or dried dates in a little red wine. The next day remove the meat from the marinade, pat it dry, and then roast it in an oven pre-heated to 200°C/gas mark 6, well-seasoned and with olive oil.
‘Mulled’ means heated with spices, which is just the thing for the cold days of winter! The rich, robust flavours of venison pair wonderfully with the zesty orange. Add a twist to your casserole repertoire, with the unlikely but winning combination of beef and orange. This Spicy Szechuan Stir-Fry is quick to make and full of flavour. There are few things that conjure up childhood as effectively. The mash is the perfect foil to the richness of the sausage and gravy.
Turkey sarnie with coleslaw
AGA Demonstrator Penny Zako shows us how to make the ultimate Christmas side with a Rayburn cooker. A gorgeous meat-free alterative for Christmas dinner courtesy of AGA Demonstrator Penny Zako. This gorgeous vegetarian lasagne is ideal for festive suppers.
- Many thanks to AGA Demonstrator Naomi Hansell for sharing this fabulous recipe with us.
- Juicy cod steaks covered with a crispy hazelnut, olive and sourdough topping roast on a bed of griddled vegetables from AGA Specialist Dawn Roads.
- Marinade the meat overnight to develop the flavourings.
- Serve as a ﬁrst course with a crusty loaf of bread and a simple salad.
Alison has promised Dermot the most “delicious meal he’ll ever eat”. She’s taking over the kitchen today to make her mum’s classic dish. 60% of each page is blank white, with a few random stars and borders and swirly letters acting as padding. Most annoying are the ‘top tips’ boxes on each page, filled with useful things like ‘use the freshest ingredients you can get your hands on’.
If you don’t have buttermilk, simply add a tablespoon of lemon juice or vinegar to the milk. Many thanks to AGA Rangemaster Group Home Economist Alexandra Dibble for sharing this lovely recipe. This dish of griddled fresh figs and halloumi on a bed of salad makes for a deliciously healthy lunch or light starter. AGA Demonstrator Penny Zako shares her recipe for the everyday roast potato. Penny recommends using King Edward potatoes for this recipe. A simple AGA technique for a delicious tart that can be adapted to whatever seasonal vegetables you have to hand.
Phil Vickery’s family flapjacks
Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year. These have become a firm favourite for Easter and are so easy to make with young children. Get them to decorate the chocolate nests with mini Easter eggs, fluffy chickens or edible sugar bunnies. Recipe courtesy of AGA Specialist Dawn Roads and adapted from a recipe by Jo Seagar of New Zealand.
Cheese and tomato grilled fish
A perfect cake to serve as a gluten-free treat, that’s so delicious everyone will want some. This recipe is inspired by the chocolate nemesis cake served in the River Café. To finish, add some olives, cherry tomatoes or tiny sprigs of rosemary. Whether you follow a vegetarian diet or are just trying not to eat meat every day, these tasty recipes are perfect weekday meals for the whole family.
Many thanks to Rayburn specialist Dawn Roads for this delicious recipe. This freezer friendly sweet treat is perfect for your party veritecatering.com preparation and making entertaining easy and delicious. Many thanks to AGA demonstrator Naomi Hansell for this fabulous recipe.
It’s amazing how little food changes from one millennium to the next. When reading the Roman physician Galen’s description of making pancakes, it is hard to remember that he is writing 1,800 years ago! The early Greek poet Hipponax had written of pancakes ‘drugged with sesame seeds’. This was likely a breakfast meal and one that was possibly sold on the streets of ancient Athens from portable braziers. These pancakes are thicker than the crêpe-style pancakes familiar to us and they are served with honey and toasted sesame seeds. Slice the marrow or squash and boil until al dente (still ﬁrm).