says, "My Aga is my life, without my Aga I would be nothing,
it's my right arm! This is my third Aga, which arrived on 1 November
1990. It was a special present for Christmas because without it
my husband had a choice - he either had to buy me a new Aga or I
was going down the road!"
runs her cooking courses at 7.30pm on a Monday evening in her home
in Waddington in the Ribble Valley. She's been overwhelmed by how
popular they are. It seems getting to grips with a different approach
to cooking isn't much fun on your own.
The keenest students are people who have inherited Agas when they've
moved into a new house. Anne
has had a love hate relationship with her Aga ever since she moved,
"Sometimes I just wanted to rip it out!" She remembers
thinking wistfully about other types of cookers whilst she struggled
with the new addition to her kitchen, "Things that you can
just turn on and set buttons and it comes on when you're out at
work." But she says she's now settled with her new style of
cooker, "Now I'm in the Aga way!"
being a traditional style of cooker, Agas are keeping up with the
latest trends and you can now get them in a wide range of contemporary
colours, including pink. But whichever one you buy these days, there's
one thing that's guaranteed, it will come complete with a complimentary
cookbook written by the doyenne of Aga cookers, Mary Berry. It's
not just the cooking style that Mary loves, "It's always warm,
it's always welcoming. You come in early in the morning having perhaps
walked the dogs and you're wet and you can throw your clothes on
the Aga. I even open the door of the top oven and stick my bottom
in it, getting it gorgeously warm!"
kettle is always on
you use it for drying washing on the front rail, reviving new-born
lambs in the top oven, curing hangovers by snuggling up to the aga
lids (you must use a cloth and be very careful if you attempt this!)
everyone has got a different reason for loving their Aga, alongside
the delights of cooking on it. But Barbara has the last word, "The
Aga is the love of my life because it doesn't answer back!"
you got an Aga? How do you use it? Have you got a recipe you like
to make that you'd like to share with other people? Just fill in
the form below and we'll do the rest!
Beatrix Whitehall, University Park Maryland USA says:
"I got my Aga (4-oven claret) 2 months ago, and I'm in
love! The food sits happily in the warming oven without drying out,
roasted meats are crisp on the outside and juicy on the inside,
and fresh-fruit crumbles are lovely and tasty. I've put stews in
the simmering oven and come back at the end of the day to a slow-cooked
meal. At any time of day or night, the Aga is a friendly, warm presence
in my kitchen. I saved for years to get the Aga, and I'm glad I
did. I'm not sure how I ever did without it. Britain's proudest
export in my kitchen!"
Phelan, Garden City, NY, USA
"Am just about to purchase a 4 oven claret aga. Being a conventional
cook, I am so nervous about the change over to the 80/20 rule. I
hope I will be able to make all my favorite meals such as crispy
fried chicken cutlets, sated veggies which I usually saute on very
high heat, pasta, etc. I would love any words of encouragement!