A great thing about cooking straight onto the Aga top is how it crisps things up so nicely. Toasties are a dream. Quesadillas too. Forget the flaccid white tortilla wrap of a burrito. A few minutes on the simmering plate crisps up wraps and turns them a beautiful mottled brown, more like a pizza base….
“Mmm … the best place I’ve ever drunk whisky?” ponders Colin Dunn. As a Diageo whisky ambassador it’s not a straightforward question. “Probably Fingal’s Cave,” he says, referring to a tasting he did in on the uninhabited, Inner Hebridean island of Staffa, in a grotto known for its cathedral-like acoustics. “So much of taste is linked to experience,” he says….
I wouldn’t usually choose panna cotta from a menu. When it’s effectively set-cream it’s a really rich dessert. Introduce buttermilk though, and it’s a different beast altogether. It brings a lovely tanginess to the dish, and is just delicious.
This recipe is so quick and so easy. If you have people coming for dinner, then take 15 minutes to rattle these out in the morning, and that’s pudding sorted….
An AGA is very different to conventional oven, so I’ve put together a list which highlights its benefits and hopefully helps clarify some of the differences. It relates specifically to the new generation, electric Total Control AGA (pictured above), which is the model I have here in London, and which is perfect for city living.
If you have any more questions, would be interested in coming to play about on my AGA or have a bespoke demonstration, then please don’t hesitate to get in touch: firstname.lastname@example.org…