Starters

Melt the butter in a large base AGA saucepan. Add the onions, garlic and sugar. Cover the pan and gently cook the onions until they are soft, but not coloured. Start on the Simmering Plate then move to the Simmering Oven, this should take about 20-30 minutes. Remove the lid from the pan and cook on the Simmering Plate to reduce the liquid and until the onions are just beginning to brown. Season and add the wine, stock and Worcestershire sauce. Bring to the boil.

2, 3 and 4 Oven AGA
Transfer to the Simmering Oven and simmer for about 1 hour. Meanwhile make the topping. Place the slices of bread onto a piece of Bake-O-Glide on the plain shelf and divide the Gruyère cheese between them. Place the shelf directly on the floor of the Roasting Oven and cook for about 5 minutes, until the bases are browned and the cheese is beginning to melt on top. To serve, place the slices of cheese toast into a tureen or bowl and ladle over the soup. Each person should have a slice of cheese toast with their soup. Bon appetite!

2 Oven AGA
Melt the butter and sauté the onion and garlic until transparent. Add the chicken livers and cook for 10 minutes until cooked through (this can be completed on the floor of the Roasting Oven). Remove from the heat and place in a processor or liquidiser, add the cream and brandy. Process to make a smooth paste.Melt the knob of butter and sauté the mushrooms until just cooked, about 2-3 minutes. Stir the mushrooms into the chicken liver mixture and turn into a dish. Pour over the cooled melted butter and refrigerate. Serve with toast and a tomato and orange chutney, or similar.

Method Place the cooked haddock, lime zest, seasoning, parsley, chilli and mashed potato into a bowl and mix together, taking care not to break up the fish too much. Shake some flour onto your hands and shape the mixture into four fishcakes. Place the beaten egg onto a plate and put the breadcrumbs onto another plate. Take the fishcakes and dip both sides into the egg, then in the breadcrumbs to coat the exterior, repeat with the other three fishcakes. If you have time put to chill in the refrigerator for 30 minutes. Heat the oil in an Aga cast aluminium frying pan with a removable handle and gently fry the fishcakes on the Simmering Plate for 4-5 minutes, until browned, turn over and place the frying pan on the floor of the Roasting Oven, remove the handle, and cook for a further 4 minutes. Drain the fishcakes on a piece of kitchen paper and serve with a watercress and orange salad.

Brush the baking tray and line with the puff pastry and place the asparagus spears over the surface. Beat the eggs with the cream and Goats cheese, season to taste. Pour over the asparagus and sprinkle with grated cheese.

2 Oven AGA
cook on the floor of the Roasting Oven for about 25 minutes until golden. Conventional cooking: cook at 200°C, 400°F, fan oven 180°C, Gas Mark 6 for about 25-30 minutes until golden.

Sauté the onion in the oil and season, add the beetroot and chicken stock. Bring to boil.

2, 3 and 4 Oven AGA
Place in the Simmering Oven for 20 minutes. Purée the soup and pour into soup cups, garnish with a blob of crème fraîche and a sprig of fresh dill. Serve with puff pastry twists.

Sift the flour into a bowl, make a well in the centre and pour in the eggs and half of the milk, whisk until all are incorporated then whisk in the remaining milk, the batter should resemble the consistency of single cream. Place into a jug and leave to stand until you are ready to use it.

2, 3 and 4 Oven AGA
: Heat a little fat in muffin tins or bun tins on the floor of the Roasting Oven, until very hot. Whisk the Yorkshire pudding batter again then pour it into the tins. Return to the Roasting Oven on the second set of runners down and cook for about 20 minutes or until risen and golden. Meanwhile grill the steaks in the AGA grill pan and place to rest for 10 minutes in the Simmering or Warming Oven. (Oil the steaks before placing in a pre-heated grill pan; cook on the Boiling Plate for 1-2 minutes each side). Slice the meat. Place a blob of horseradish cream onto each Yorkshire pudding then top with a slice of meat. Serve at once.

Wipe the mushrooms and trim the stalks. Melt the butter with the oil in a frying pan and fry the base of the mushrooms, on the Boiling Plate, until just browned, about 2 minutes. Place on a shallow baking tray, lined with Bake-O-Glide. For the topping; melt the butter in the frying pan and sauté the leeks on the Simmering Plate until soft but still retaining their colour, place in a basin. Add the breadcrumbs, red pepper and season. Mix well together and divide the mixture between the mushrooms, sprinkle over the grated cheese. Place the cherry tomatoes, brushed with a little oil, onto the baking tray

2, 3 and 4 Oven AGA
Slide the baking tray onto the second set of runners down in the Roasting Oven and cook for about 15 minutes, until golden brown and cooked through.

Place the cauliflower, onion and chilli into a saucepan, season and pour over the stock or water. Bring up to the boil on the Boiling Plate then simmer for 3-4 minutes.

2, 3 and 4 Oven AGA
Transfer to the Simmering Oven for 20 minutes. Remove from the oven and discard the chilli. Purée the soup and reheat. Check the seasoning and serve a garnish of chopped parsley. Accompany with a savoury scone or soda bread.

Place the artichokes into the stock, or water, and add the lemon juice. Tip in the chopped onion and garlic, then season. Bring to the boil and simmer for 5 minutes.

2, 3 and 4 Oven AGA
Transfer to the Simmering Oven for 30-40 minutes. Remove from the oven and liquidise the soup until it is smooth. Add the cream, if using, check seasoning and reheat. Stir in the chopped parsley and serve.

Line the flan dish with the pastry. Place the rocket and cubed cheese onto the base. Beat the eggs with the cream, add the parsley and seasonings. Pour over the rocket and cheese.

2, 3 and 4 Oven AGA
place on the floor of the Roasting Oven to cook for about 25-30 minutes, until golden brown and set.

Place the flour and baking powder into a basin and rub in the butter. Stir in the grated cheese and seasonings. Beat the egg and add with enough milk to make a soft dough. Turn onto a floured surface and knead lightly. Roll out to about 1cm (½inch) thick and cut into wedges or triangles. Place the scones onto a piece of Bake-O-Glide on the plain shelf. Glaze with beaten egg or milk and sprinkle over the 25g (1 oz) cheese.

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. Serve warm with butter or cream cheese.

Measure the flour and salt into a mixing bowl. In a separate bowl, blend the yeast with a little water and add to the flour. Stir in the olives and the feta cheese (if you are mixing the dough in a food processor, add the olives and feta cheese after the dough has been made). Mix and knead the flour, adding enough water to form a smooth stretchy dough. After kneading the dough for 5-10 minutes place it in a bowl, cover with either a damp tea-towel or oiled cling film and place on a trivet or Chef’s Pad on top of the Aga to rise until doubled in size. Smear the sides and base of a 25cm (10 inch) round cake tin. Turn the risen dough onto a lightly floured worktop and gently knock back. Shape into a round and roll out with a rolling pin to a circle to fit the tin. Place the dough in the oiled tin and cover with either a damp tea-towel or oiled cling film and return to the top of the Aga to rise. When risen to double its volume, press the top with the tips of your fingers, gently, to form indentations over the surface of the loaf. Pour over the olive oil.

2, 3 and 4 Oven AGA
Hang the shelf on the bottom set of runners of the Roasting Oven and put in the bread tin. Bake for 25-30 minutes, until golden brown and sounding hollow when tapped on the bottom.