Malton Food Lovers Festival

We are thrilled to support the Malton Food Lovers Festival again this year.

See our Falcon 1000 induction top cooker in action in the cookery demonstration theatre on the 26th & 27th May. We will also have a selection of premium range cookers on display (AGA and Everhot) in our show trailer with a range of kitchen textiles and AGA accessories for sale.

The Festival is always so much fun with heaving stalls, delicious street food, talks, tastings, celebrity chefs (Tommy Banks, Michael O’Hare, James Mackenzie, Andrew Pern), cookery demonstrations, music, smiling faces and so much more!

We hope to see you there!

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World Baking Day

Celebrate World Baking Day with this deliciously moist Botanical Lemon & Gin Drizzle cake!

Serves 12


  • 200g butter
  • 200g caster sugar
  • 3 lemons, zest only (juice is used in syrup and icing)
  • 3 sprigs of fresh thyme, leaves removed
  • 3 eggs, beaten
  • 2 tbsp milk
  • 200g self-raising flour, sieved
  • 1 tsp baking powder
  • pinch of salt

For the Syrup:

  • juice 1 lemon
  • 1tbsp golden caster sugar
  • 1 sprig thyme, leaves only
  • 25ml gin

For the Decoration:

  • 150g icing sugar
  • juice 1 lemon
  • 25ml gin
  • thyme leaves or lemon zest


Grease and line a 2lb AGA loaf tin with grease proof paper. Cream butter and sugar until light and fluffy, beat in the lemon zest, thyme leaves and butter until combined.

Gradually add the beaten eggs a little at a time and beat until uniformly mixed.  Sieve together the flour, baking powder and salt and fold into the cake mixture.  Pour the batter into the loaf tin and tap to pop air bubbles.

2, 3, 4 and 5 oven AGA:  Place in baking oven on grid shelf on oven floor, for approximately 50-60 minutes until golden and skewer comes out clean.  Check at 30 minutes and place cold plain shelf above if it is browning too quickly

Conventional: Cook in preheated oven 180oC /170OC fan/gas mark 4, for approximately 40-45 minutes until golden brown and skewer comes out clean

While the cake is cooking; prepare the syrup by mixing all ingredients together. Once the cake comes out of the oven, use a skewer to make holes in the top of the cake and pour over the syrup and allow to soak in as it cools

To make the icing; mix together icing sugar , juice of 1 lemon and the gin to form a thick coating icing.  Once the cake has fully cooled, turn out on a baking tray and pour icing liberally over the top, decorate with thyme leaves of lemon zest and allow to set.


Passion Fruit Macaroons

Macaroons are a trendy treat and passion fruit gives a real zing to the filling. Here’s a great recipe to try at home.

Makes 36 halves (18 macaroons)

  • 3 free range egg whites
  • 55g (2 oz) caster sugar
  • Yellow food colouring
  • 200g (7 oz) icing sugar, sieved
  • 125g (4 oz) ground almonds
  • Filling: 3000ml (½ pint) double cream
  • 2 ripe passion fruit

Beat the egg whites until they reach the ‘soft peak’ stage, then whisk in the caster sugar until it has dissolved. Whisk in the yellow food colouring. Fold in the icing sugar and ground almonds. Place this mixture into a piping bag with a 1¼cm (½ inch) plain nozzle.

Pipe rounds onto Bake-O-Glide placed on a baking sheet about 2 cm (¾ inch) apart. Tap the baking sheet on the worktop to level off the mixture. Leave to stand for 30 minutes until no longer sticky.

2 oven AGA: Place the baking sheet on the grid shelf placed on the floor of the roasting oven with the cold plain shelf on the third runners down and bake for about 10-15 minutes until firm.

3 and 4 oven AGA: Place the baking sheet on the grid shelf placed on the floor of the baking oven and cook for 15-20 minutes until firm.

Leave the cooked macaroons for 5 minutes, then move to a cooling rack to cool completely. For the filling whip the cream and fold in the passion fruit pulp. Sandwich the macaroons together with the filling.


Pistachio Ice Cream

Serves 6

 You will need:

  • 500g pack of ready-to-eat vanilla custard
  • 300ml (½ pint) double cream
  • 25g (1 oz) icing sugar
  • 85g (3 oz) unsalted pistachio nuts, (slivered for preference)
  • A little green food colouring – optional

For the Decoration:

  • Edible gold stars


Place the custard, cream, icing sugar, pistachios and food colouring into a freezer-proof bowl and mix well together.  Transfer to the AGA Portmeirion Pie Dish and place into the freezer until it begins to freeze then mix again and replace in the freezer, repeat this process twice more – this reduces ice crystals – then return to the freezer until completely frozen.  Serve decorated with edible gold stars on its own or to accompany a dessert.

If you have an ice cream maker, place the custard, cream, icing sugar and food colouring into the machine and churn for about 50 minutes until softly frozen.  Transfer to the AGA Portmeirion Pie Dish and mix in the pistachio nuts, cover with foil and freeze until required.

Dawn’s variation:  Add 100g of chocolate chips to the pistachio ice cream and just before serving drizzle over melted chocolate to decorate.

By Dawn Roads


Dove AGA

Add a splash of colour to your kitchen with an AGA as seen here in Living North magazine!


Easter Opening Hours

Thursday 29th March Open as usual 9am -5pm

Good Friday 30th March Closed

Saturday 31st March Showroom open 9.30am – 4pm

Easter Sunday and Monday Closed

Tuesday April 2nd open as normal 9am – 5pm


Cappuccino Caramel Torte

This cake makes a wonderful Easter treat and looks incredibly impressive!


  • 225g (8oz) unsalted butter, softened
  • 225g (8oz) light muscavado sugar
  • 200g (7oz) self-raising flour
  • 25g (1oz) ground almonds
  • 1 tsp baking powder
  • 4 large eggs
  • 1 tbsp instant coffee

For the caramel cream:

  • 1 x 300ml carton double cream
  • 250g (9oz) Bonne Maman Confiture de Caramel

To decorate:

  • Shards of white chocolate
  • Mini Easter eggs


  • Line an 18 x 9.5cm (7 x 3.75inch) deep round cake tin with baking parchment. Preheat the oven to 180°C (fan oven 160°C), gas mark 4.
  • Put all the cake ingredients, except the coffee, in a large bowl and using an electric whisk, beat together until very smooth and creamy. Dissolve the coffee in 1 tbsp of boiling water and blend in.
  • Spoon the mixture into the tin.
  • 2 oven AGA: Place the tin into the AGA cake baker and cook on the floor of the roasting oven for about 40-45 minutes.
  • 3 and 4 oven AGA: Place the tin on the AGA grid shelf on the lowest runner down and bake for 45-55 minutes.
  • Rayburn Cooking: Bake in the centre of the main oven for about 45-55 minutes at 180º, gas mark 4.
  • Conventional Cooking: Bake for about 45-55 minutes or until golden and firm to touch.
  • A skewer pushed into the centre should come out clean. Cover loosely with foil or insert the cold plain shelf if it begins to darken before the cake is cooked. Cool in the tin for 30 minutes before turning out onto a wire rack.
  • Meanwhile, make the caramel cream. Whip the double cream until it just begins to thicken and hold its shape. The whisk will leave a trail when lifted.
  • Change to a balloon whisk (to avoid over-whipping) and add 2 generous tbsp of confiture de caramel. Whisk until the cream again holds its shape. Add a further 2 tbsp of caramel and whisk again until the cream retains its shape. Continue until all the caramel has been incorporated into the cream and the cream forms soft peaks. Divide the cream between two bowls.
  • Cut the cake in half, then split each half again to give four equal rounds. Put the round, which was the top of the cake, cut side up on a serving board or plate. Take one bowl of caramel cream and spread about a third over the cake, right to the edge. Top with a second round and repeat until all the cream is used. Finish with the round that was the base of the cooked cake, cooked side up, as this is the flattest. Press down lightly.
  • Spread the remaining bowl of cream over the top and sides of the cake. Decorate with shards of white chocolate and mini Easter eggs.

Cook’s Tip:To make the chocolate shards, melt 200g (7oz) good-quality white chocolate over a pan of gently simmering water. On a clean baking sheet, spread the chocolate into a round about the thickness of a pound coin and chill for 1 hour. With a large, sharp knife, cut wafer thin slices off the round, starting at one edge of the chocolate. As you make the shards, pop them into a container and into the fridge or freezer to keep firm.


Lamb Shanks

Lamb is a traditional Easter dish and this recipe by Dawn Roads and Richard Maggs is great when entertaining guests.


  • 2 tbsp olive oil
  • 4 lamb shanks, approx. 225g (8 oz) each
  • 16 small shallots, peeled
  • 4 carrots, peeled and cut into chunks
  • 1 stick of celery, chopped
  • 2 cloves of garlic, crushed
  • 1 x 400g can of chopped tomatoes
  • 300ml (1/2 pint) red wine, such as Shiraz
  • 1tsp caster sugar
  • 2 tbsp Worcestershire sauce
  • Salt and freshly ground black pepper
  • 2 bay leaves
  • 2 sprigs of fresh rosemary

Serves 4


Heat the oil in a large frying pan on the hotplate, and fry off the lamb shanks until they are browned on all sides. Remove with a slotted spoon and place in a cast-iron casserole dish. Gently fry the shallots, carrots, celery and garlic and place in the casserole dish, over the lamb.

Pour the tomatoes and wine into the frying pan, add the sugar, Worcestershire sauce, salt and pepper and bring to the boil, stirring to de-glaze the pan. Pour over the lamb and vegetables. Tuck in the bay leaves and rosemary.

On the hotplate, bring the contents of the casserole to the boil. Main Oven 120°C (250°F), Gas Mark l-1 or Idling Lower Oven in slow cooking mode Transfer the dish to the oven and cook for 21/2-3 hours or until the meat is falling from the bone.

When the lamb has cooked, remove it from the casserole along with the vegetables and keep them warm in the Lower Oven. Turn up the cooker control and reduce the cooking liquid until it becomes a thick sauce, skim off any liquid fat. Return the lamb and vegetables to the sauce, heat through and serve with mashed potatoes or noodles.


Cookshop Sale

Don’t forget you can get 25% off all your Easter essentials for a limited time only! We will match any AGA offer in our shop !


25% Off AGA Cookshop

We have 25% of AGA roasting and baking products – loved by you. This includes AGA essentials, Delamere Rural by Portmeirion, non-stick bakeware and gifts & accessories.

We will match any AGA offer so please visit our lovely shop and take a look. Our working AGA is on and keeping the shop lovely and toasty warm in this cold weather. If you are lucky you may even get a slice of freshly baked cake!