Model Daisy Lowe cooks stuffed aubergines in hers. Jamie Oliver thinks having one makes you a better cook (easy for him to say) and Michelin star chef Marco Pierre-White (who has two) agrees, calling it the closest thing to a professional oven.
Written by Wesley Muchimwe | 6th January 2017
Since the 1930s, advertising campaigns have marketed the Aga as a friend for life, many handed down through generations. The iconic shape looks just as much at home in a contemporary, glossy kitchen as it does in a more traditional, wooden setting. Colours have crept in since the mid-1950s totalling a choice of 15 today, including Aubergine and the new Dartmouth Blue (pictured).
Although blues, particularly denim hues, are predicted to be the hot shades for 2017, Aga has never been a follower of fashion. Indeed, without outwardly changing, it has quietly adapted to our high-tech times. New models can be programmed through your tablet or smartphone.
Which is a far cry from 1934 when The Graham Land Expedition Team took an Aga to the Antarctic. For three years the team were warm and well fed despite an outside temperature of minus forty A Nobel prize winner took ten years to perfect the Aga. Evidently time well spent. If you’re not in the Antarctic, there are Aga top tips a plenty. Mary Berry reheats fish and chip takeaways by laying them out on a baking tray and giving them a blast in the hot oven.
Clothes can be ironed to perfection on the simmering lid and standing wellies upside down at the back to dry is a lifesaver for soggy feet. Here at Michael Graham we would love to know the practical, useful or downright weird and wonderful uses you put your Aga to. Please get in touch in the usual way. Facebook @MGliving, Twitter @MG_Living, Instagram @michaelgraham_living