Voyage Around My AGA

In this final episode of Season 1, Steve gives an update on his first week at Chef Academy whilst Charlotte has been going back into her cookbook archives and highlights Rick Stein's Taste of the Sea, also a 1995 BBC TV series.  They also discuss the under-rated Langoustine, otherwise known as Dublin Bay Prawn or Scampi.

The pair give two further tips-of-the-week, and Charlotte has become a flower historian with her knowledge of the elegant Tulip.

Voyage Around My AGA will be back on 14 April, but in the meantime, you can follow us on facebook and instagram and email us at [email protected]

Thank you for listening to our first season!

We're bringing sunshine this episode by featuring the bright and joyful daffodil, currently in bloom and Charlotte recalls dressing up as the flower.  It's amazing what you can do with crepe paper!

We discuss the influential food writer Elizabeth David and how she revitalised british home cooking and inspired future chefs.  Our seasonal ingredient is forced rhubarb, lovely in chutney, rhubarb curd, tart and with roast chicken. Our tip of the week includes making butter - its very easy and worth a try! 

All that and some portland sheep get a brazilian - just listen, it will all make sense!

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Well, it's all go at Voyage Around My Aga!   Steve received local venison and is revelling in country fashion, whilst Charlotte proves that she really does know what she's talking about.

Diana Henry's From the Oven to the Table features as book-of-the-week and the featured ingredient is Fennel - no, its not seasonal, which Steve readily acknowledges and promises to do better next time.  Two new tips are discussed and Charlotte talks about Hyacinths.

If that's not enough, Steve discloses what happened the first (and only) time he drank absinthe and the pair wonder if having a weatherman living in the shed would be a good idea!

Recipes discussed include pork belly, chicken with cauliflower and njula, roast squash with tofu, lamb fillet with herb butter and baked sausages with blackberries, all featured in From The Oven to the Table.

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With so many signs of spring starting to appear, Charlotte has been advising on seed ordering, whilst Steve gets territorial over his new greenhouse!  Charlotte is hankering after a polytunnel and gives the most interesting comparison ever to explain the benefits!

Nigella Lawson's latest book Cook, Eat, Repeat is explored in detail along with the seasonal vegetable, purple sprouting broccoli.  Charlotte also reveals the real name for what she refers to as ninja sausage!

Tip-of-the-week includes drying and freezing herbs and the flower-of-the-week is the long lasting primrose.

And someone's been vaccinated......

Recipes discussed include Short Rib Stew, Fish Finger Bhorta and Rhubarb & Custard Trifle all from Cook, Eat, Repeat, plus Fried Broccoli with Anchovies from Skye McAlpine's A Table for Friends.

Whilst Charlotte attended an online Zoom cookery lesson with Chilli & Mint, Steve was sorting out a very extensive cookery book collection that brought back some fond memories.

ITSU 20 Minute Suppers is the book-of-the-week and the pair discuss the resurgence of cauliflower.  Exactly how to make a toastie is one of the tips and Charlotte chooses the lovely Rosemary as a herb with a hidden meaning.

Tommy Bank's "Made In Oldstead" Valentines meal box is reviewed.

Other recipe books mentioned include Mary Berry's One Step Ahead, Falastin by Sami Tamimi & Tara Wigley and Skye McAlpine's A Table for Friends

Watching the outstanding new Russell T. Davies drama, It's a Sin, has brought back many memories for Steve and Charlotte as they discuss the Eighties and formative years.  They are also blown away by the incredible new album from Celeste, I'm Not Your Muse.

Jerusalem Artichoke is the seasonal star and also features in the cookbook-of-the-week, Gill Mellor's Root, Stem, Leaf, Flower.  There is so much more you can do with it than make soup!

Steve gets educated about Crocus and the pair share some useful tips.  Well, Steve does, Charlotte's tip is slightly dubious!  Plus they look forward to Valentine's Day and share some pet and food disasters.

This week, Steve & Charlotte are joined by Jonathan and Gareth Hales Povey, founders of the brilliant Facebook group, "I Love My Aga!" to discuss their fascinating lives and relationship with their AGA!  The pair also pay homage to the comedy duo French & Saunders.

The cookbook-of-the-week is the influential Persiana by Sabrina Ghayour and the seasonal ingredient is Beetroot, which came as a surprise to Charlotte.  But Steve explains, in a very long-winded story, about how he came to love the vegetable!

They discuss sewing sweet peas and branch forcing (nope, Steve had no idea what that meant either).  The tip of the week features Marmite.  Love it or hate it, you won't want to miss it!

Charlotte and Steve chat about their current TV obsessions and also reveal a family coincidence!

Their first ever guest, Stephen Dunk, reminisces about his AGA childhood memories, the challenges of solid fuel and offers three AGA tips. It’s cutting-edge stuff here on Voyage Around My AGA!

The cookbook-of-the-week is the outstanding Midnight Chicken (& Other Recipes Worth Living For) by Ella Risbridger, and the seasonal ingredient is celeriac, with Charlotte offering her fantastic celeriac soup recipe whilst struggling to get through the alphabet….(just listen, it will all make sense!)

The pair discuss the lovely and delicate Snowdrop that is currently brightening up our gardens and woodlands and Steve gives a much anticipated update on making marmalade!!

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Steve offers an update on marmalade making (not much progress, to be honest!), the pair celebrate Charlotte's birthday and someone has an important announcement!

Books discussed include "Delia Smith's Complete Cookery Course", Nigella Lawson's "How to Eat"  and Ella Risbridger's "Midnight Chicken & other recipes worth living for" and the Hamlyn All Colour Cookbook.  Recipes include Spanish Pork with Olives and Creamed Leeks.

The seasonal ingredient is Leek and the AGA tip of the week includes Rice!  Charlotte talks about her British cut flower business and highlights Hellebores.