The Jam:

Squishy strawberries, rhubarb from the garden & a squeeze of orange for the pectin make the perfect solution for a quick jam. To preserve, make sure your jars are properly sterilised & filled to the top. Use wax paper to avoid a skin. Or, if like me you know it won’t hang around for long, throw it in whatever you can find!

250g fruit - I used strawberries & rhubarb
250g caster sugar
Juice 1/2 orange

Combine in a flat based pan & lightly mash to break down a little. Bring to the boil & bubble for 15 minutes before checking for set (Keep a chilled plate in the fridge. Streak a spoon full of jam across the plate & run your finger through. If the jam wrinkles a little, it’s ready). Give it another 5 minutes if it’s still too runny. Pour into jars & enjoy the next day or for months to come.

Leave double cream in a pan on the back of the Aga overnight- right by the simmering plate. Scoop and chill.

Yes, it’s that easy! And it tastes all the better for being so darned clever.

For perfect scones in the Electrickit:
(Makes 10)

225g Self Raising Flour
1/2 tap salt
1 tsp baking powder
2tbsp caster sugar
50g butter
150ml milk
Milk (or egg) to glaze

Need a bit of cheering up on a grey day? Why not treat you and your family to some sunshine toast. This childhood favourite is made even easier on an Aga.

1)Set the hotplate on your Electrickit to 4.5 or use the simmering plate on your traditional model.

2)Pop bake-o-glide on your hotplate. Toast with the lid down for 3 minutes- this gives you that lovely crisp outer and soft inner.

3)Butter on the toasted side. Cut out the centre in whatever fun shape you fancy.

4)Pop in a free range egg.

5)Close the lid and toast for 3 minutes until lightly set.

6) Finish with a dash of tabasco or Worcestershire sauce. Et Voilá!

Instructions:

1) Cut your hispi cabbage lengthways into 6 to 8 wedges.

2) Half a handful of brussel sprouts, removing the woody ends.

3) Cut a couple of medium-firm conference pears lengthways into 8 wedges.

4) Mix 1tsp dijon mustard, 1tsp honey, 2 tbsp good quality rapeseed oil and 1tbsp cider vinegar together to make the dressing.

5) Place the hispi cabbage and brussels cut side down on bake-o-glide on your simmering plate. After 4 minutes, turn and sear for 4 minutes more. Close the lid and cook for 2-3 minutes until slightly soft. Remove to a bowl.

7) Place the pears on the simmering plate for 1 minute each side until caramelised. Remove from the heat.

8)Toss your pears and vegetables gently in the dressing and sprinkle with generous chunks of your favourite crumby blue cheese. (We recommend Dorset Blue Vinny.)

A Day in the Life…

An utterly scrumptious side salad that’s ready in 15 minutes, with no pots or pans to wash up afterwards.

An Aga is so much more than a cooker. She is the beating heartbeat running through each day in our home. There in the background, drumming along doing her thing.

Whilst normal life goes on - playing with the kids, getting through the weekend chores, some stolen moments in the sun - she hums along, dips in and out, an ever-present trusted helper.

See our shop for gorgeous the Yvonne Ellen dinner plates, drying racks and baking trays.

Ingredients:
300ml white wine vinegar
50g caster sugar
Aromatics to taste- Here we’ve used a generous tsp of mustard seeds and pink peppercorns but bay leaves, cloves, chili or ginger also make good additions.

Simply: sterilize your jars (45 mins in the simmering oven is ideal). Heat the pickling liquor in a flat based pan to a gentle simmer, stirring if needed to dissolve. Pour over the fruit whilst still hot and seal. Store in the fridge or a cool dark cupboard.

And enjoy!

A fun little treat which couldn’t be simpler.

Pop Bake-o-glide on the simmering plate - or for Electrickit either plate set to 4.5 - sprinkle with corn, close the lid and wait for the pops!! Once the popping has subsided give it 20 more seconds for any late comers then lift the lid for popped perfection. Then all that’s left is for you to add your toppings - in our house, honey & cinnamon top the hit list.

Mind-blowingly complex chocolate chocolate melting Aga technique coming up!

1. Place bowl of chocolate on warming plate.

2. Make cuppa/ slurp wine/ dance.

3. Stir.

4. Done!

Everything is easier on an Aga.

For football club days, piano lesson days, too much dashing here, there and everywhere days…

A great way of using up end of week leftovers where pretty much any topping combination goes! A super easy cheats packed lunch, snack or light tea made even more effortless in the Aga.

And the great news is you can totally pass this for pizza with the kids!

Lazy morning pancakes are made easier on the Aga…

Ingredients:

• 200g plain flour

• 2 eggs

• 600ml milk

• Maple syrup

• Lemon

• Sugar

Special equipment:

• Bake-0-glide splash shields to save your lids from getting grubby

• Bake-o-glide round liners

Instructions:

• Mix your flour, eggs and milk together in a bowl

• No need for a pan or fat. Just put bake-o-glide straight on the hobs, pour on your batter and spread.

• Flip them over when the batter starts to brown.

• When cooked, keep them warm on the warming plate or in the hot cupboard while you melt the maple syrup directly on the hob.

• Serve with the maple syrup or a dash of lemon and sugar.

• Enjoy!