Carrot & Orange Soup

Looking for the perfect summer soup? This carrot and orange recipe hits the spot!

Serves 6-8


  • 900g (2 lb) carrots, peeled, topped and tailed
  • 1 litre ( pints) chicken stock or water
  • Juice of 1 orange
  • 1 medium orange, chopped
  • 1 tsp salt
  • Black pepper
  • Grated zest of 1 orange
  • 4 tbsp single cream
  • 2 tbsp parsley, chopped


Cut the carrots into chunks and place into an AGA stainless steel saucepan along with the stock. Add the orange juice and onion, and then season.

Bring to the boil and simmer for 5 minutes. Cover the pan.

2, 3 and 4 oven AGA: Transfer to the Simmering Oven for 30-40 minutes, until the carrots are tender.

Remove from the oven and liquidise the soup until smooth. Add the grated orange zest and cream, and then re-heat. Stir in the chopped parsley and serve.


Driffield Show

We are at Driffield Show today with the brand new ER4 electric AGA in the new colour linen! Please call by and say hello if you are visiting!


The Great Yorkshire Show

We are all set up and ready for The Great Yorkshire Show this week in Harrogate – stand 156. Please call by to stock up on all your kitchen essentials from pots and pans to AGA textiles, teapots and cookbooks.

We are also excited to launch the new Victoria Blue Everhot cooker on our stand and have the Everhot 60 on show which is perfect for smaller kitchens.

Look forward to seeing customers old and new throughout the week! Let’s hope the sun keeps on shining.


Malton Show

Show season is here and we enjoyed a super day at Malton Show yesterday. Held in the majestic setting of Scampston Park, the day was a resounding success. We had an early start to get set up in our new position at the heart of the trade stand area. The sun shone all day but was tempered by a refreshing breeze, allowing customers to shop at their leisure. We met friends old and new and took a wide range of textiles and utensils for sale plus of course our iconic AGA and Everhot cookers.

We were in good company at the show with a huge range of classic cars on display at one side and lots of vintage tractors and agricultural machinery from a bygone era at the other side. With large entries in the horse classes all our horse designed textiles were popular. And these textiles along with some new sheep and flamingo designs are all heading for the Great Yorkshire Show too.

We will be showing the new colour from Everhot cookers – Victoria Blue at The Great Yorkshire Show later this month. Come and see it for yourself! We look forward to welcoming customers to our stand 156 (10th – 12th July).


Cookware Sale

We have a great selection of items for your kitchen. Enjoy 20% off selected AGA cookware. We match all AGA offers in our shop. Please ask for details.


Summer Fruits Pudding

Summer is most definitely on its way so why not celebrate by trying this fabulously scrumptious recipe for Summer Fruits Pudding by Dawn Roads for AGA?

Serves 6


For the Meringues:

  • 2 egg whites
  • 115g (4 oz) caster sugar
  • 1-2 tbsp red fruit purée, optional

For the Swiss roll:

  • 3 eggs
  • 85g (3 oz) caster sugar
  • 85g (3 oz) plain flour
  • Raspberry conserve, about 4 tbsp

For the Filling:

  • 1 kg (2.2 lb) mixture of summer fruits
  • 25-50g caster sugar
  • 2 tbsp water or kirsch


To make the meringues: Whisk up the egg whites until stiff and gradually whisk in the caster sugar a teaspoon at a time.  Lightly fold in the fruit purée (if using).  Place into a disposable piping bag and sniff off the end.  Pipe onto a piece of Bake-O-Glide placed on the cold plain shelf.

4 and 5 oven AGA:  Slide the tray of meringues into the middle of the Warming Oven and dry out for about 2 hours, turn after 1 hour.

2 and 3 oven AGA:  Slide the tray of meringues onto the oven grid shelf set on the floor of the Simmering Oven and dry out for about 1½ hours, turn after 1 hour.  If the meringues are coloured to your liking but not completely dried out then remove them from the oven and place on a Chef’s Pad on the Simmering Plate cover and leave overnight.

Cool and store until required.

To make your own Swiss roll: Line and grease a Swiss roll tin 23cm x 33cm (9 inch x 13 inch) with baking parchment.  Whisk the eggs and sugar together until very thick and creamy.  Fold in the flour.  Pour into the prepared tin. Lightly level the surface.

2, 3, 4 and 5 oven AGA:  Cook on the oven grid shelf set on the floor of the Roasting Oven for 7- 8 minutes, until set and browned, turn the tin once if necessary. Remove the tin from the oven and turn the sponge onto a piece of baking parchment sprinkled with a little caster sugar.  Make a nick along the long edge of the sponge, about 1cm (½ inch) from the edge.  Spread the raspberry conserve over the sponge and roll up from the long side.  Cool on a wire rack.

To make the filling, place the fruits into a large AGA saucepan and add the sugar and water, or kirsch, gently heat on the Simmering Plate until the fruits have softened and the sugar dissolved.  Do not overcook or the soft fruits will lose their shape.

To assemble, cut the Swiss roll into slices and line the casserole base, pour in the fruit and top with the meringues.


Everhot Award

We have been awarded Everhot Most Improved Retailer of the Year!


Mexican Breakfast Eggs

Just the thing for a leisurely breakfast, baked eggs nestling in juicy tomatoes, with the warmth of chili and a hint of garlic. Serve with lots of hot buttered AGA toast!

Serves 4

You will need:

  • 1 x Portmeirion Baking Tray


  • 900g (2 lb) ripe tomatoes
  • 1-2 chili’s, finely sliced
  • 3 cloves of garlic, sliced or grated
  • 3 tbsp olive oil
  • Seasoning
  • 4 eggs
  • 2 tbsp parsley, chopped


Cut the tomatoes into quarters and remove the core.  Spread over the baking tray.  Sprinkle the chili and garlic over the tomatoes and drizzle with the olive oil.  Season well and stir together.

2, 3, 4 and 5 oven AGA:  Bake for about 15-20 minutes in the centre of the Roasting Oven until the tomatoes have softened.

Remove the dish from the oven and make four gaps within the tomatoes, break an egg into each gap and return to the oven for 5-10 minutes, until the eggs are done to your liking.

Scatter over the parsley and serve at once.

By Dawn Roads



Something for the weekend

Orange & Whiskey Infused Fruit Scones


A classic tea-time staple, brought up today with the tempting addition of Jack Daniels bourbon soaked golden raisins.  Substitute the bourbon with orange juice if you prefer.

Makes 6


  • 50g golden raisins soaked for at least an hour in 25ml Jack Daniels or orange juice
  • 225g self-raising flour
  • 75g butter, cut into cubes
  • 50g golden caster sugar
  • 1 orange, zest only
  • 4 tbsp milk
  • 1 egg


Sieve the flour into a bowl, add the butter and rub into the breadcrumbs until it resembles b=fine breadcrumbs.  Stir in the sugar and orange zest.

Drain raisins and add to mixture, stir until evenly distributed.  Make a well in the centre.

Stir the milk into the dry ingredients to form a soft dough.

Once incorporated, turn the dough out onto a lightly floured surface and knead lightly.

Wrap in cling film and leave to rest in the fridge for 30 minutes

Roll out on a floured surface, to a 3cm thickness and use a cutter to cut 8 scones, re-roll if needed.

Place on a baking tray, lined with greaseproof paper

Whisk the egg and brush on top of the glaze to glaze

2, 3, 4 and 5 oven AGA:  Place in roasting oven on 3rd shelf, for approximately 10-12 minutes until golden brown and risen – turn after 8-10 minutes to even the browning

Conventional: Cook in preheated oven 200oC /190OC fan/gas mark 6, for approximately 12-15 minutes until golden brown and risen

Recipe by Ben Barthorpe of University College Birmingham


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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