Amy Willcock's Aga Seasons

Amy Willcock is the new Mary Berry, doing for contemporary Aga owners what Mary did for the generation before. She is heralded as ‘The Nigella of Aga cookery' by The Independent and esteemed by Nigella as ‘the hand holder to Aga owners everywhere.' With three highly successful books already under her belt, can Amy Willcock's Aga Seasons still make Aga wannabes swoon?

There is, of course, no problem preaching to the converted as although the Aga is an enormous hulk of metal, it keeps your kitchen warm year round and cooks pretty well too. What Amy has cleverly done in her new book is to give Aga cooking the contemporary twist that it needs and for newbies, this will be very welcome. Such is the attraction of her cooking that very thoughtfully she has included conventional cooking and oven times.

The book begins with some knowledge, forever useful. Aga cooks, remember that eighty per cent of your cooking should be done in the ovens and the remainder on the plates. Amy then quickly springs into the seasons. She is a fervent follower of eating this way and buying locally where possible. You can quickly get the feel for some of her favourite things, too: asparagus, broad beans and quince. Their appearances are studded throughout the book but very moreish recipes all the same.

The useful lists at the beginning of each chapter remind us of what we can expect to find in the green grocers and butchers come the spring, summer and on. She also gives the reader a sneak preview of her larder and fridge, the contents of which would feed an army, which she readily admits, she always is.

There are over 170 recipes and they are not just confined to roasts and casseroles. There is a healthy serving of seafood dishes and who couldn't resist the delicious kitchen clam bake? Come autumn, sticky sausages with roasted garlic mash will keep out that first bite of a cold wind. Cooking lamb in a hay box is a great way to seal in the flavour of spring lamb, but as Amy says, make sure you don't leave any hay exposed, otherwise it will catch fire.

Each recipe is neatly laid out, some richly photographed, and provides inspiration for tired cooks who need to jazz up their repertoire. Try her baked egg with potted shrimps, cooked in a beef tomato, for a lazy breakfast or light lunch. The fish dusting powder is an especially good idea and requires you to peel an orange, lime and a lemon, leaving behind the white pith. Dry this out in the Aga's simmering oven for an hour and then leave overnight on the plate until it has dried out fully. The next day, grind it up to a fine dust and then shake over fish dishes.

The recipes here have a capital E, easy for entertaining and will take you happily through every meal that you might need to cook. Baking doesn't get much of a look in here as you would need to buy Amy Willcock's Aga Baking for that. You will find inspiration in Amy Willcock's Aga Seasons. The recipes are fun, vibrant and full of taste and should you need to go one step closer to Aga nirvana, you can always join one of Amy's workshops, details of which you can find on her sunny website.

Publication details:
192 pp. Photography by Jason Lowe and Peter Williams. £20
Published by Ebury Press
ISBN 0091899133
2004

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Amy Willcock's Aga Know-How
This small book is the perfect guide for Aga virgins, taking you through each step of cooking with the largest and most expensive radiator in town. As Aga owners already know, they are wonderful to cook with. You forget that things are in the oven as there are never any tell tale smells of burning. But you couldn't wish for a better roast or a slow cooked casserole.

Amy goes through the whole concept of cooking with Agas in a series of short readable chapters. Even hardened and experienced Aga cooks will pick up new tips. No Aga should be without Amy's Know-How.

Publication details:
168 pp. £5.99
Published by Ebury
ISBN
2003