Festive Entertaining with Richard Maggs

We had a great cooking demonstration with the AGA Doctor Richard Maggs last week. Richard worked his magic to whip up a storm in the kitchen focusing on festive entertaining. Richard shared his reliable ‘go to’ recipes and his tips to get ahead of the Christmas rush with several show stopper dishes prepared in a stress free way!

Here’s a look at his menu:

Roast Turkey

Grilled Devils on Horseback

Sticky Cocktail Sausages

Roast Potatoes

Red Cabbage with Apple

Brussels Sprouts

Homemade Turkey Gravy

Spiced Cranberry Compote with Port

Bread Sauce


Flambéed Christmas Pudding

Irish Whiskey Custard

Raspberry Meringue Roulade


Non Christmas Extras

Easy Buffet Quiche

Cheese and Cranberry Toasties

Cookery Doctor Lemon Curd

Magic AGA Popcorn

It’s fare to say after Richard’s feast we were all sufficiently full!

We host regular cooking demonstrations in our showroom. Please look at our ‘Demonstrations’ page for future events!


Halloween Spiced Latte Biscuits


Makes 12-15 biscuits


  • 75g caster sugar
  • 125g butter, soften
  • 150g plain flour
  • 50g milk powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp cloves
  • 2 tbsp camp coffee
  • Coloured icing, to decorate


In a large mixing bowl cream together the butter and caster sugar, until light and fluffy. Add the flour, milk powder, spices and coffee. Mix until you have a pliable dough.

Sprinkle the work surface with a light dusting of flour and lightly knead to bring the dough together then flatten out slightly. Wrap the dough in greaseproof paper and place in the refrigerator to chill for 1 hour.

Roll the dough out so that it’s 3-4mm thick, then cut the dough using a cutter of your choice (I used a pumpkin cutter to keep with the Halloween theme). Place on a lined baking sheet and place in the refrigerator for 20 minutes.

2 Oven AGA: Slide the baking sheet onto the fourth set of runners in the Roasting Oven with the cold plain shelf on the second set of runners. Bake for about 15-20 minutes until light brown in colour but slightly soft to the touch.

3, 4 and 5 Oven AGA:  Slide the baking sheet onto the fourth set of runners in the Baking Oven. Bake for about 15-20 minutes until light brown in colour but slightly soft to the touch.

Allow to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely. Decorate with coloured icing to suit the desired design.

Recipe by Alexandra Dibble

AGA Rangemaster Group Home Economist



Christmas Masterclass

Join us on Wednesday 22nd November to watch Richard Maggs work his AGA magic for a special Festive Entertaining cookery demonstration.

Accomplished chef and official AGA cookery Doctor, Richard will share his reliable ‘go to’ recipes, his get ahead tips, and some show stopper dishes all done in a stress less way. Let Richard inspire your Christmas cooking!

Tea/coffee and biscuits on arrival. Demonstration starts at 10.30 am

Q&A session, a glass of fizz and tasting of all the food cooked around 12.45 -1.00pm

Tickets £25, places limited

Please call 01653 694699 to Book


AGA Christmas Cake

A super celebration rich fruit cake, not just for Christmas! If you prefer a more traditional cake, cover with almond paste and peaks of stiff royal icing, with a spring of holly.

Makes 1 x 23cm (9 inch) cake.


  • 225g (8 oz) butter
  • 225g (8 oz) soft brown sugar
  • 6 large free range eggs, beaten
  • 225g (8oz) plain flour
  • Half a tsp nutmeg, grated
  • 1 tsp mixed spice
  • Half a tsp cinnamon
  • 85g (3 oz) ground almonds
  • 625g (1lb 6oz) mixed fruit (currants, sultanas and raisins)
  • 115g (4oz) mixed peel
  • 55g (2 oz) crystallised pineapple pieces
  • 55g (2oz) dried cranberries
  • 85g (3 oz) dried apricots, chopped
  • 85g (3 oz) crystallised papaya pieces
  • 115g (4 oz) glace cherries, chopped
  • 3 tbsp brandy

For the decoration

  • Glace fruits


Butter the base and sides of an AGA 23cm spring form tin and line the base. (There is no need to put any paper around the outside of the tin).

Place the butter and sugar into a very large basin or a new, clean washing-up bowl. Cream the butter and sugar together until light and fluffy – it is easier to do this with your (freshly washed!) hand. Gradually beat in the eggs, adding a little of the flour towards the end to avoid curdling.

Sieve the flour and spices together. Fold in the flour, spices and ground almonds. Then mix in the dried fruits. Place in the roasting tin and level the top.

2, 3, 4 and 5 oven AGA: Slide the tin into the centre of the Simmering Oven and bake for about 6-6.5 hours, or until cooked through. (On a 4 oven AGA place on the grill rack placed on the floor of the Simmering Oven). Test with a skewer by inserting it into the centre of the cake and if it comes out clean the cake is cooked or listen to the cake if it does not ‘sing’ it is cooked.

AGA Total Control: For the best results, cook the cake in the Roasting or Baking Oven at Slumber setting.

Allow to cool and pierce the cake with a slim skewer and pour over the brandy. Remove from the tin. Decorate as you wish.

Recipe from Dawn Roads, AGA Food Editor


National Egg Day

Smoked salmon and scrambled egg bagel and feta tortilla made by Claire at the shop today for National Egg Day…delicious!


Living North Christmas Fair

We will be at the Living North Christmas Fair again this November.

We hope to see you at York Racecourse between 9-12 November. It’s the perfect place for Christmas shopping and we’ll have a host of Xmas goodie on our stand.


New AGA Hare Textiles

The new AGA kitchen textile range features a beautifully detailed hare, hand painted in water colour by artist Pat Tinsley, and has been printed as a repeat on to the gauntlets, double oven gloves and tea towel.

The chefs’ pad features a large single hare in all its glory.

They make fab Christmas gifts for the AGA lover. Available in our showroom from £7.50

Happy shopping!


Everhot Cookery Demonstration

We enjoyed a full-on cookery demonstration with Sally (from Bean Hill farm) on our Showroom Everhot 100i.

We were treated to a delicious breakfast of sausages, tomatoes, mushrooms and Sally’s own home cured bacon all crisped up beautifully under the Everhot grill.

Sally then made some delicious scotch pancakes that were cooked on the top simmer plate of the Everhot and served drizzled with honey.

We then enjoyed homemade meringues cooked in the cooler oven and served with homemade stewed rhubarb laced with Amarillo and spread with double cream. These meringues were absolutely delicious and we are sure that part of that was due to Sally’s culinary skill, part the gentle heat of the cooler Everhot oven and part the amazing free range eggs from Sally’s own hens!

What followed was a continuous stream of homemade dishes. We had freshly baked bread buns, then homemade burgers to go in the buns. We had a cheesy leek and onion quiche with not a hint of a soggy bottom!

A slow cooked leg of lamb with stewed root vegetables and crispy hedgehog potatoes. A rice and vegetable stir fry served with baked salmon and a Korean sauce (that was virtually nuclear in its punch!). We enjoyed baking treats such as chocolate Florentines and a light and fluffy Swiss roll.

The food kept on coming and was jolly tasty!

We thoroughly enjoyed our day as did the customers that came to see and sample the fruits of our labour. Our handsome black Everhot 100i certainly produced the goods.

We shall be scheduling in another Everhot Cookery Demonstration soon, please contact us for future dates and an invitation.


Celebrating 95 Years of AGA Cooking


Warming hearts and kitchens since 1922

To celebrate AGA’s birthday, we’re having a birthday party in our AGA showrooms with bubbles and cake.

And as a thank you for being part of the last 95 years, you’ll have the opportunity to enter our competition to WIN one of five pairs of tickets for afternoon tea with Mary Berry or win an AGA 60 cooker*. To find out how to enter our competition, join us in-store on Saturday 23rd September.


  1. There is a maximum of one entry per household.
  2. Entrants must be aged 18 or over and residents of the United Kingdom.
  3. Six major prizes include;
    a)  Five pairs of tickets (10 tickets total) to attend afternoon tea with Mary Berry at Thomas’ Cafe at Burberry, Mayfair London (W1S 3HA) on Tuesday 14th November in a private dining area.
    b)  One AGA 60 cooker or the equivalent value as a contribution towards another Control Series AGA cooker (AGA Total Control or AGA Dual Control).
  4. Winning tickets are non-transferable.
  5. Winners of the Mary Berry afternoon tea event must be over the age of 18.
  6. Winners of the afternoon tea with Mary Berry will need to cover their own costs of getting to and from Thomas’ Cafe at Burberry in London.
  7. Entries for the competition close at 23.59 on Monday 25th September 2017. Details of how to enter the competition can be found in-store at Country Warmth on Saturday 23rd September.
  8. Winners will be drawn at random on Wednesday 27th September 2017 and will be contacted by email or telephone by 5pm on Friday 29th September 2017.
  9. Reasonable efforts will be made to contact a winner. Failure to respond within 14 days to accept the prize, or failure to meet the eligibility requirements may result in forfeiture of the prize. If winners cannot be contacted, or are unable to comply with these terms and conditions, the Promoter reserves the right to offer the prize to the next eligible entrant.
  10. The prizes are not transferable.
  11. The prizes are not exchangeable for cash or any other product (with the exception of the AGA 60 prize terms stated in 3b above)
  12. The AGA 60 prize will be delivered to and installed at the winner’s UK home address only.
  13. The Promoter of the competition is AGA Rangemaster Ltd.
  14. The prize draw is not open to employees or family members of AGA Rangemaster Ltd or The Middleby Corporation.
  15. AGA Rangemaster Ltd will make available on request the name and county of major prize winners.