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Category Archives: Lunch – Occasions


TAKE …….. 5 eggs, 150g Caster sugar 150g plain flour 100g white chocolate 550ml cream 450g strawberries 225g raspberries A few blueberries 1tbsp elderflower cordial 225g plain chocolate Grease and line a 10” round cake tin and set the two quantities of chocolate in bowls onto the back of the Aga to melt.  Break the eggs into a large bowl … Continue reading



  We are COLD and we seem to be cooking comforting and warming food just lately! The old waist band is expanding, but that can be dealt with after Christmas I say! Here is a fab recipe for Christmas shortbread – a definite one for the recipe book. It is no messing, quick to do and delicious to eat. Throw … Continue reading


Italian Cooking Evening

Betty presents the delicious recipes from our Italian Evening held on October 10th to raise some money for St Michael’s Hospice.  The event was hosted in the hallowed halls of Aga Twyford’s showroom.  An attentive and hungry audience tasted Felice delights as they came straight form the Aga – to include Pasta dishes, succulent Belly Pork slow cooked in the Simmering Oven with … Continue reading

Recipe for Pork in Cider

450g Organic Pork, diced 1 large Organic Onion, chopped 2 cloves garlic, crushed 150g mushrooms, sliced 2 sweet potatoes chopped 3 sticks celery, chopped 2 medium apples, sliced 3 medium carrots, sliced Sprig of Rosemary, sage leaves, tsp.each Cumin & Paprika 50cl Orchard Ram cider from Mayfields Brewery Tablespoon Organic honey Cream to finish Heat your Sauté pan on the … Continue reading


BETTY’S RECIPE FOR PUMPKIN SOUP With autumn in the air our thoughts turn to heart-warming and comforting soups and what better way to celebrate scary HALLOWEEN with this delicious version of Pumpkin or Squash soup to keep the hunger monsters at bay! The following recipe is enough to feed 6 people, accompanied with crusty wholemeal bread and butter. 1.5 kg … Continue reading

Pumpkin Soup

Raspberry Sponge Cake

Ingredients 200g butter 200g caster sugar 150g self raising flour 50g ground almonds 4 standard eggs, beaten 2 tsp baking powder Whipped cream Raspberry jam Raspberries METHOD Line two 24cm AGA sandwich tins with greased greaseproof paper. Cream the butter and sugar until light and fluffy.  Slowly beat in the eggs, adding a tablespoon of the almonds with the last … Continue reading

Raspberry Sponge

Best Lemon Tart … Ever!

Ingredients For the pastry; 140g butter, very soft 85g icing sugar 3 egg yolks 255g plain flour 1-2 tbspns water For the lemon cream; 5 beaten eggs 140g castor sugar Zest of 2 lemons 3 fl. oz lemon juice 150ml double cream   METHOD In a bowl, mix the soft butter to a cream with the icing sugar and add … Continue reading

Betty Twyford Goose cook

Roast Goose

Ingredients 5kg Goose 1 peeled large onion chopped into quarters 2 large cooking apples(no need to peel) chopped into quarters 1 or 2 carrots, scrubbed and thickly chopped 3 leeks, washed and chopped 2 parsnips washed and chopped 1 orange in quarters METHOD Choose a Goose weighing about 5kg, and if the goose is trussed, untie the string around the … Continue reading

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Betty Twyford Goose cook

Seafood Paella

Serves 4 Ingredients 1 Chicken Breast diced 120g /5oz Chorizo diced 220g Raw Tiger Prawns (thawed if frozen) 12 Fresh Mussels washed with beards removed 1 Onion Chopped 2 Sticks Celery Chopped 2 Cloves Garlic Crushed 1 Red Pepper Diced 110g/4oz Green Beans topped & tailed then blanched 10g/4oz Peas 4 Tomatoes quartered or 12 Cherry Tomatoes halved 1½ litres/2 … Continue reading