AGA Recipes

Caramelised Pineapple & Coconut Pancakes with Mint Syrup & Lime Yogurt

Makes 6-8

  • 100g plain flour
  • pinch of salt
  • ½ tsp cinnamon
  • 2 medium eggs
  • 300ml milk unsweetened coconut milk
  • 1 fresh pineapple, peeled, sliced and cut into small chunks
  • 2 tbsp light muscavado sugar
  • juice and rind of 2 limes
  • 300ml Greek yogurt
  • handful fresh mint leaves, sliced


  1. To make the filling: place the pineapple chunks in a bowl with the sugar and juice of 1 lime, stir well to coat the chunks.
  2. Place the yogurt in a bowl and stir in the line rind and remaining juice.  Cover and chill
  3. Preheat an Aga griddle pan or frying pan on the boiling plate. Drain the pineapple a little, reserve the juices and put the chunks into the pan to caramelise for about 5 minutes each side until starting to colour. Remove from the pan and keep warm. Pour the juices into the pan and allow them to heat through, pour over the pineapple and stir in half the mint. Keep warm.
  4. To make the pancakes; Sift the flour, salt and cinnamon into a bowl, make a well in the centre. Whisk the eggs and milk together and gradually add the milk, beating to form a smooth batter. Pour into a jug.
  5. To fry the pancakes; preheat an Aga frying pan on the boiling plate. Add a little butter to grease the pan this also gives a deliciously golden finish to your pancakes.
  6. Pour in enough batter to thinly coat the base of the pan, swirl it around to reach all the edges. Cook for about 2 minutes until the underside is golden and pancake moves freely.
  7. If you are feeling adventurous you can toss the pancake, if not use a spatula and gently turn it over.  Cook for a further minute, until browned.
  8. Stack on a plate with circles of greaseproof in between and then cover with foil and keep warm in the simmering oven until you are ready to serve.
  9. Divide the pineapple pieces between the pancakes, spoon over a tablespoon of the mint syrup.  Then roll or fold the pancakes, place them on a warmed plate, pour over any remaining syrup and serve with the lime yogurt.  Alternatively the yogurt can be combined with the pineapple in the filling.  Sprinkle with remaining mint leaves and dust with icing sugar, if desired.
  10. Serve and eat immediately.

Vegan Chocolate Traybake

  • Ingredients:
    450ml non-dairy milk, (soya, oat, almond all work well)
  • 2 tbsp vinegar or lemon juice
  • 300g caster sugar
  • 225g vegan spread
  • 450g self raising flour
  • 1 1/2 tbsp baking powder
  • 1 1/2 tbsp bicarbonate of soda
  • 1 tsp vanilla essence
  • 50g cocoa powder
  • Icing:
  • 50g vegan chocolate
  • 100g vegan margarine 
  • 200g icing sugar
  • 25g cocoa powder
  • 1 tbsp dairy free milk
  • A little vegan ‘liquid chocolate’ syrup for decorating (optional)

You will need a lined baking or traybake tin, approx 30cmx20cmx3cm. We used the medium depth AGA Half Size Enamelled Baking Tray, lined with a piece of pre-cut Bake-o-Glide.  This recipe can also be baked in two 20cm round tins to make a round cake with ‘buttercream’ filling and topping.  

We’ve used plant-based ingredients here for vegan baking. It’s so delicious and moist, you really wouldn’t know the difference! This traybake and icing can be easily made with dairy milk and butter, too, just substitute the same quantities.

1. Measure out the dairy free milk in a measuring jug, add the vinegar or lemon juice and stir. Set aside. It will curdle which is meant to happen.

2. Put all the other traybake ingredients in a mixing bowl and add the curdled milk mixture. Mix well until smooth, then pour into the lined tin and bake in the AGA baking oven, either hang the tin on the 4th set of runners or place on the grid shelf on the floor for 25 – 35 mins until bouncy but slightly firm. To bake in the roasting oven, hang the tin on the 4th set of runners or place on the grid shelf on the floor with the cold plain shelf inserted above on the 3rd set of runners, for 25 – 25 mins as above.

3. Cool completely in the tin – this is important.

4. To make the icing, put the vegan chocolate in a small ovenproof dish in the simmering oven for 5 – 10 mins to melt. Put the icing sugar, vegan spread, cocoa powder and a little non-dairy milk in a mixer or bowl, add the melted chocolate and mix well until smooth. Use a whisk once the icing is mixed to make it lighter and easier to spread.

5. Spread the icing over the baked cake and decorate with liquid chocolate if using.

Keeps in an airtight container for 2 days, freezes well for several weeks. Defrost at room temperature.

AGA Festive Dinner Party Recipes

Stilton & Walnut Pate served with Granary Toasts

  • 1 granary loaf – cut into thick slices then into fingers
  • Olive oil
  • Sea salt
  • 225g stilton
  • 125ml crème fraiche
  • 50g chopped walnuts – roasted
  • Mixed seeds and pomegranate to garnish
  • For the pate: Beat the Stilton cheese in with the crème fraiche until smooth and creamy, stir in the chopped walnuts and place into the AGA Lidded Butter Dish and refrigerate for up to 3 days. Top with mixed seeds and pomegranate before serving
  • To serve with granary toasts: place the bread fingers onto the AGA Portmerion White Roasting Tray drizzle with olive oil and sprinkle with sea salt. Toast at the top of the roasting oven for 3-4 minutes until browned, alternatively bake (180c) until golden and crisp. These will keep for up to 5 days in an air tight container.
Fillet of Trout with a Woodland Mushroom & Almond Crust
  • 1 large trout fillet
  • 1 lemon
  • Butter
  • 1 shallot
  • Selection of woodland mushrooms about 125g
  • 75g crushed or flaked almonds
  • 1 tbsp. sherry vinegar
  • 75g fresh bread crumbs
  • 1tsp flat leaf parsley finely chopped

  • Finely chop the shallot and fry until soft add the chopped mushrooms and continue cooking for a minute, next stir in the vinegar and parsley then fold in the breadcrumbs add a little olive oil if the mixture is too dry.
  • Place the trout fillet onto a lined baking tray and pile the breadcrumb mixture on top push it on firmly to form a crust.
  • Place on the top runners of the roasting oven until the fish is cooked through and the crust is brown and crispy.
  • Serve with a fennel, cabbage, red onion and carrot salad drizzled with a light vinaigrette of sherry vinegar, olive oil and lemon juice.

Chicken Cassoulet Style One Pot

  • 4 fat pork sausages, twisted and cut into 2 smaller pieces each
  • 8 chicken thighs, bone-in, skin on or off as you prefer
  • 100g bacon lardons or bacon,  finely diced
  • 1 onion, peeled and finely diced
  • 2 – 3 sticks of celery, finely sliced
  • 4 cloves garlic, peeled and finely sliced
  • 1 tsp fennel seeds
  • 1/2 tsp salt
  • 2 tbsp red wine vinegar
  • 200ml stock
  • 2 tbsp tomato puree
  • 1 x 400g tin borlotti beans (approx 240g drained weight)
  • 1 x 400g tin cannellini beans (approx 240g drained weight) 
  • 9 short sprigs of rosemary
  1. First prepare the sausages by gently twisting in the middle and cutting to make two shorter pieces from each sausage. Spear each one with a short sprig of rosemary. Next, brown the sausages, most easily done in the AGA roasting oven, on a tray on the top shelf, for 10 mins or so until nicely browned. 
  2. Meanwhile, put a AGA cast-iron casserole pan on the AGA boiling plate or on the floor of the AGA roasting oven and cook the chicken thighs, skin side down, to brown. Remove the chicken thighs once browned. 
  3. Put the bacon lardons in to the pan and cook on the boiling plate until crispy. Add the sliced onion along with the whole garlic cloves, fennel seeds and finely sliced celery if using. Transfer to the AGA simmering plate or in the AGA roasting oven on the floor, and cook until soft and browned.
  4. Once browned place the pan on the AGA boiling plate, pour over the red wine vinegar, stir then and add the stock, tomato puree and a teaspoon of salt. Put the sausages and chicken into the pan, bring to a simmer then cover with a lid and cook in the AGA simmering oven for 90 mins.
  5. After 90 minutes stir and add the beans and a sprig of rosemary.  
  6. To finish, remove the lid, taste and season then insert a rosemary sprig into 3 of the sausage pieces and serve.

Serve with a green salad and some crusty bread.

This dish is ideal to prepare in advance and reheat – traditionally it is heated and cooled three times to enrich the flavour and make a crust on the top. Suitable for freezing once completely cooked.