Snacks and Sides

Place the flour and baking powder into a basin and rub in the butter. Stir in the sugar, then add the raspberries. Add enough buttermilk to make a soft dough. Turn onto a floured surface and lightly roll out to about 1cm (½ inch) thick and cut into circles. Place the scones onto a piece of Bake-O-Glide on the plain shelf.

2, 3 and 4 Oven AGA
Bake on the second runners down in the Roasting Oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes. Conventional cooking : Bake at 220°C, Gas Mark 7, Fan Oven 200°C for 8-10 minutes, until risen and golden. Serve warm with clotted cream and raspberry conserve.

Take a 9 litre Aga stockpot and put in the leek, carrots, onion, celery, potato, courgette, tomatoes, water or stock and a piece of Parmesan rind, season. Bring to the boil and simmer for 5 minutes.

2, 3 and 4 Oven AGA
Transfer the covered stockpot to the Simmering Oven and cook for 1 hour. Conventional cooking: Simmer on a very gentle heat on the hotplate for 45-55 minutes. Add the drained borlotti beans, spinach leaves and pasta to the stockpot, stir and simmer for another 6-8 minutes. Remove the Parmesan rind and serve in bowls accompanied by crusty bread.

Place the flour in a basin; make a well in the centre. Add the egg and half the milk, whisk together and thin to a dropping consistency with the remaining milk. Mix in the sweet corn, parsley and seasoning. Wipe the Simmering Plate with a little oil on a piece of kitchen paper. Drop tablespoons of the mixture onto the Simmering Plate, when bubbles rise to the surface, turn over and cook the other side. Grill the bacon at the top of the Roasting Oven and sauté the bananas in the butter until heated through. Serve the pancakes with crisp grilled bacon, topped with banana and garnished with chives.

Put the gooseberries into an AGA stainless steel saucepan with the elderflower cordial, water and sugar.

2, 3 and 4 Oven AGA
Heat on the Simmering Plate until just boiling then transfer to the Simmering Oven for about 20 minutes or until soft. Sieve the gooseberries to remove all the skin and pips. Taste for sweetness and add more sugar if desired. Cool. Whip the cream until thick but not stiff and fold in the gooseberry and elderflower purée. Spoon the mixture into four pretty glasses, chill then serve with a crisp biscuit.

Place the flour, baking powder and pepper into a bowl and mix together. Make a well in the centre and add the egg yolk and almost all of the milk and mix to a smooth batter, adding the remainder of the milk if necessary (some flours absorb more liquid than others). Whisk the egg white to a soft peak stage and fold into the batter.

2, 3 and 4 Oven AGA
Wipe the Simmering Plate with a little oil on a piece of kitchen paper. Drop dessertspoons of the mixture onto the Simmering Plate, when bubbles rise to the surface, turn over and cook the other side. Put to cool in a clean tea towel.

Melt the butter in a basin at the back of the AGA top plate, use a little cork mat to protect the enamel. Beat the cottage cheese, eggs, flour and milk to form a thick batter. Lightly oil a piece of kitchen towel and oil the Simmering Plate. Drop tablespoons of the mixture onto the surface. Cook until just set then turn over and cook the other side. Transfer to a wire rack and cover with a clean tea towel to keep warm and soft. Serve warm with honey drizzled over or with crispy bacon.

Place the bread on a board and butter. Put the cheese on the buttered side of one slice of bread and place the sliced tomato over. Cover with the other slice of bread.

2, 3 and 4 Oven AGA
Place a piece of Bake-O-Glide on the Simmering Plate then put the sandwich in the centre. Toast the sandwich on the Simmering Plate with the lid down. Then turn the sandwich over to toast the other side.