This full day ‘one to one’ session (or two friends/family) offers a unique opportunity to enjoy personalised tuition within a fun and inspiring environment. Seasonal tart – AGA pastry with the benefit of no need to bake blind in the roasting oven and use of plain cold shelf

Reserve your ‘one to one’ class for a maximum of two guests and combine with a farmhouse, bed and breakfast stay. This short break is the perfect opportunity to explore a taste of Dorset. Also included is a full day ‘one to one’ session (or two friends/family) offers a unique opportunity to enjoy personal tuition within a fun and inspiring environment. During your class you will prepare recipes that have been carefully selected. Each will demonstrate the ten key AGA cookery rules. It’s great to hear that you have loved your AGA for so long. All of the traditional cookery methods will be second nature to you, but you may like to join us for an advanced class to hone your skills and add new recipes to your repertoire. We’d love to tailor a day that is just right for you. This may include pastry making, rich yeast doughs, sourdough, butchery, fish cookery, vegan cookery, gluten free or lactose intolerant menus or a vegan diet. I’d like to buy this experience as a gift voucher for my wife/husband/partner and we would prefer to stay. Do we both have to attend the course? Seasonal vegetables – blanch and refresh, roasting and griddling, steaming, sweating vegetables in the simmering oven Regrettably this is not possible. All of our classes are offered on a ‘one to one’ or ‘one to two’ basis for family or friends attending together. However you are welcome to come for an individual day on your own. My partner is an experienced AGA cook but I have no experience whatsoever. Can you offer a cookery class to suit us both?Saturday 17 September marks the start of British Food Fortnight – 14 days dedicated to championing the best produce that is grown, reared, brewed, baked, matured, cured and cooked in the UK. Now in its 10th year, this national event will see food tastings taking place in supermarkets, cookery lessons held in schools, all-British menus in pubs and restaurants, and food festivals running up and down the country. Of course, no one knows more about British ingredients, and the best way to cook them, than the farmers and farming families who produce them. With this in mind, we asked readers to dig out recipes for their favourite farmhouse fare – the dishes that never fail to get the kids running for the kitchen table and have the whole family demanding second helpings. The only question is, which one will you be cooking this British Food Fortnight? The classes are designed especially to be offered on a ‘one to one’ or ‘one to two’ basis. So the cookery day is ideal for one person to concentrate on their personal repertoire or for friends or family to enjoy a day out together. We have just moved to a new home with an AGA. I am struggling to maintain the heat in the ovens. Can you help? Subject to current seasonal availability we may need to adjust the schedule to offer a similar alternative.

English muffins and breakfast rolls – maximising the benefits of cast iron, using fresh and dried yeast as well as an introduction to sourdough. During your class you will prepare recipes that have been carefully tailored to suit your family life. As well as demonstrating key AGA cookery rules, the tuition is designed to hone your repertoire of traditional meat and game recipes and enable you to be totally confident to create the ultimate Sunday Roast.

You work at BID, what a legend.

Recipes are selected to the following methods (or may possibly be adapted to offer seasonal alternatives): Preheat the oven to 200C/400F/Gas 6. Line the bottom of a 20cm x 24cm (8 x 9½in) cake tin with greaseproof paper and set aside. Beat all the cake ingredients together in a big bowl until light and fluffy. Spoon the mixture into the prepared cake tin. Pour the melted butter over the top and sprinkle with sultanas. Arrange the apple slices on top. Mix the sugar and the cinnamon together in a small bowl, then sprinkle over the apples. Bake in the preheated oven for about 35 minutes or until an inserted skewer comes out clean. Leave to cool then remove from the tin. Store in an airtight container for up to five days. Parcels in excess of 2 kgs. in weight and a maximum 30 kg will be sent by Parcel Force or courier. Delivery should be made within 2 working days within mainland United Kingdom. We take all dietary allergies seriously at the farmhouse but please be aware that we do handle nuts and nut products in the kitchen during a normal working day. If you are allergic then we will remove all of these ingredients prior to your visit and store them elsewhere, however we cannot guarantee that all traces will be removed from the kitchen. My partner is a coeliac. Is this a problem?

We’d love to help you make the most of your heat storage cooker. The introductory AGA course would be perfect for you. Alternatively we can offer an online induction to help you get to grips with the 80/20 rule and ensure you are able to enjoy your AGA from early in the morning to the last cup of cocoa before bedtime. My dream of a new kitchen is finally a reality. We’d love an AGA but not sure where to begin or whether it would suit our lifestyle. Could we spend some time cooking beside yours to help us make our decision? Whether you stay for a few nights or just come for the day, the choice is entirely yours. We just look forward to welcoming you. I’d like to buy this gift as a present but the recipient is not keen to learn online and would prefer to cook at home rather than travel?Line a 20cm loose-bottomed cake tin with greaseproof paper. Mix together the oil and sugar, then slowly add four beaten eggs. Fold in the sieved flour and set aside. Meanwhile mix the bicarb and Camp coffee and pour this over the dates, followed by the boiling water. Mix well, allow to cool for 10 minutes and then pour onto the creamed mixture. Bring together to create a very runny batter. Pour into the prepared cake tin and bake at 180C/350F/Gas mark 4 for 1 hour 15 minutes or until springy to touch. Serve with butterscotch sauce and cream. We divulge tips and secrets that have been learnt over the last twenty five years in commercial kitchens as well as working in private clients’ homes.Following your 1:1 class, Lisa encourages you to keep in touch with any cookery questions. Melt the butter and sauté the onion. Add the pork and sauté again briskly until brown. Stir in flour and add salt and pepper to taste. Add the apricots and wine. Cook for 45min to 1 hour at 180C/350F/Gas 4. Before serving stir in redcurrant jelly and cream and allow to heat through. Serves 6.