EASTER

Ideal as a side dish or as an accompaniment to a roast dinner. Recipe produced by AGA Demonstrator Penny Zako. 

A delicious take on carrots for a roast dinner. Recipe produced by AGA Demonstrator Penny Zako. 

We all know the power of a great roast dinner. Having piles of people around the table, fighting terribly politely over the last Yorkshire pudding, is one of the things that makes weekends worthwhile. Don’t forget to cook more beef than you need for some scrumptious sandwiches later.

Roast potatoes in the AGA are perfect every time – with crispy skins whilst remaining beautifully fluffy inside. Goose fat gives a great result, but any vegetable or olive oil can also be used.

Let's think fluffy bunnies, chocolate eggs, baby chicks and Easter. If a pudding could draw a naughty line, this one would triple jump it!

Hot Cross Buns are traditionally served on Good Friday and mark the end of the Lent.

These cakes or pies are a cross between a cookie and a cake and originated from the Amish community in America. Be as creative as you like in decorating them!

Traditionally a cake made by girls in service for their Mothers on Mothering Sunday, not only as a gift but as an indication of their baking skills. Nowadays it is eaten as an Easter cake.