Freshly made meringues ready to finish off on top of the AGA.

Freshly made meringues ready to finish off on top of the AGA.

Toast and soup on the hot plate, the toast is crisp on the outside and soft in the centre.

Toast and soup on the hot plate, the toast is crisp on the outside and soft in the centre.

AGA Cooking

with Jane Bellinger Professional Cordon Bleu Chef

Jane Bellinger is a Cordon Bleu chef who has cooked on an AGA all her life, for family, friends and as a professional caterer. Let her show you how to make the very best of this beautiful piece of equipment.

Everything is possible, from toast and full English breakfasts, to souffl├ęs and feather-light profiteroles. Learn the secrets of succulent roasts, exotic tagines and rich stews, all cooked in the ovens with no smells.

Whether you just need a little help with the basics, or fancy fine-tuning a particular skill such as pastry or bread-making, Jane would love to give you some AGA cooking lessons and help you make your cookery dreams for memorable family meals and fuss-free entertaining come true.

Call Jane to give you a personal one to one AGA cooking lesson in your own home. 01798 839433

Meringues, cooked in the AGA's bottom oven and then finished off on top of the lids.

Meringues, cooked in the AGA's bottom oven and then finished off on top of the lids.

Blinis, drop scones, all cooked on the simmering plate of the AGA.

Blinis, drop scones, all cooked on the simmering plate of the AGA.

Quiche, fresh from the AGA, no need to bake the pastry blind, the floor of the oven cooks the bottom.

Quiche, fresh from the AGA, no need to bake the pastry blind, the floor of the oven cooks the bottom.