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.jpg) News
Popular Aga demonstrator and Home Economist James McIntosh has won the prestigious Gourmand World Cookbook Award for Best Cookbook in a Series in the UK. James regularly demonstrates in our shop, so why not book to come to his next demonstration.
James’ award winning book ‘mix.’ (with Aga, Rayburn, gas and electric timings) is available from our shop for £4.99 as well as his second book ‘dinner.’
Distinctly Divertimenti - now at Aga Ringwood
Divertimenti is well known for its fantastic, vast range of kitchenware. Now you can get some 
of the key Divertimenti products in our store! From fabulous olive wood products to colourful textiles and classic crockery - whether you are looking for that ideal gift or something for your own home, our Divertimenti range is a must!
Try this Recipe at Home.
Food is our passion here at the Ringwood shop! Why not give this tried and tested recipe from our local life event a go? We are sure it will become a firm favourite of yours too.
Tartiflette with Brie and Bacon
This dish from France is traditionally made with reblochon cheese but I have combined creamy tangy Brie and smoked bacon and potatoes for an unusual twist. For a vegetarian version just leave out the bacon. Serves 6
1 kg waxy potatoes, such as Charlotte potatoes, thinly sliced (no need to peel)
284ml whipping cream
300ml semi-skimmed milk
1 clove garlic, crushed
2 tsp olive oil
1 tbsp chopped thyme leaves, reserving a few sprigs for garnish
2 tsp olive oil
300g smoked thick cut rindless back bacon, chopped
1 large onion, thinly sliced
250g ripe Brie, cut into thin slices
Place the potatoes, cream, milk, garlic and thyme in a large pan and bring to a simmer and cook for 5 minutes. Season with freshly ground black pepper. Lightly grease a 1.5 litre ovenproof dish. Heat the oil in a frying pan and fry the bacon and onion for 4-5 minutes until beginning to brown.
Place half the potato mixture in the base of the prepared dish, top with the bacon and onion and half the sliced cheese. Repeat with the rest of the potatoes finishing with a layer of cheese.
2, 3 or 4 oven Aga
Bake in the roasting oven for 40-45 minutes until the potatoes are tender when pierced with a knife, and the top is golden brown.
Conventional oven
Bake at 180°C, 160°C fan, 350°F, gas mark 4 for 40-45 minutes until the potatoes are tender when pierced with a knife, and the top is golden brown.
Garnish with the remaining thyme and serve with crusty bread and a mixed lettuce salad. This dish can be assembled, ready to cook, several hours in advance or the day before. Cool, then cover with cling film and leave in the fridge until required. Remove the cling film and allow 10-15 minutes extra time in the oven if cooking straight from the fridge.
Courtesy of Aga Demonstrator, Diane van Bueren
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