By Dawn Roads

Image courtesy of Think Vegetables

Watercress Soufflé

(Serves 4)

What  do  I  need?

40g (1½ oz) butter
40g (1½ oz) plain flour
300ml (½ pint) milk
1 tsp English mustard
Salt and black pepper
4 eggs, separated
125g (4½ oz) Cheshire cheese, grated
1 bunch of watercress or 1 packet

What  do  I  do?

Take 15g (½ oz) of butter and grease a 1.7 litre (3 pint) soufflé dish.

Place the remaining butter, flour and milk into a saucepan. Bring it to the boil, whisk continuously and simmer until thickened. Whisk in the mustard and seasonings.

Remove from the heat and beat in the egg yolks. Then stir in the cheese. Chop the watercress and add this to the mixture.

Whisk the egg whites until stiff and fold in.

Place the mixture in the soufflé dish.

Aga  method

2-oven Aga: put the soufflé dish onto the grid shelf placed on the floor of the roasting oven and the cold plain shelf set on the second runners down. Cook for about 25 minutes until risen and golden.

3 and 4-oven Aga: put the soufflé dish on the fourth set of runners down in the baking oven. Cook for about 25 minutes until risen and golden.

Conventional  cooker

Cook in the centre of the oven at 180°C (350°F), fan oven 160°C, gas 4 for about 25 minutes, until well risen and golden.

Serve immediately.

Tip

This soufflé could also be cooked in ramekin dishes, but allow a shorter cooking time.

Marmalade and Welsh Liqueur Chicken

(Serves 4)

What  do  I  need?

4 boneless chicken fillets
Salt and black pepper
2 tbsp rapeseed oil
300ml (½ pint) chicken stock
1-2 shots of Welsh liqueur
4 tbsp marmalade
Fresh thyme leaves

What  do  I  do?

Season the chicken with the salt and black pepper.

Heat the oil in an Aga frying pan, with a removable handle, and fry the chicken until golden. Turn the fillets and transfer to the floor of the roasting oven to continue to cook for 10-15 minutes (dependent upon size).

Add the stock, liqueur, marmalade and thyme, stir for a few minutes then remove the chicken and keep warm in the simmering oven.

Reduce the sauce on the boiling plate, or the floor of the roasting oven until syrupy, then pour over the chicken and serve with herby steamed rice.

Herby Steamed Basmati Rice

What  do  I  need?

225g Basmati rice, washed
360ml water, or chicken stock
Salt
3 tbsp fresh herbs, chopped
1 lemon

What  do  I  do?

Place 225g washed Basmati rice in an Aga saucepan with 360ml water, or chicken stock, and a teaspoon of salt.

Bring to the boil, stir and transfer to the floor of the simmering oven for 20 minutes.

Mix in 3 tablespoons of chopped fresh herbs and the grated rind of 1 lemon.

Roasted Fruits

What  do  I  need?

Selection of seasonal fruits
Runny Honey
Butter

What  do  I  do?

Place a selection of seasonal fruits, such as pineapple, apple, strawberries, bananas onto a baking tray lined with Bake-O-Glide.

Drizzle with runny honey and dot with a little butter.

Cook at the top of the roasting oven for 5-10 minutes until heated through.

Serve with ice cream or cream and a crisp biscuit.

For some entertaining equipment visit Aga Cookshop online.