where am I?

Cookery doctor

Cookery doctor

Cookery doctor

Our resident Aga expert Richard Maggs answers your culinary condundrums

Here's how it works

Richard Maggs is the man with the answers. Author of the highly successful Aga Tips series of books, he has the solutions to your culinary conundrums.


Search the Cookery Doctor database below for an answer to your question, or if you have a new question please email Richard here

  • Need help with a cooking problem? Why not search out database to find the answer.
  • Just type in a single word to search for and press the button
  • You should then see all the articles that match your request
  • Click on an article to see the detail

Latest Cookery Doctor

  • Gelatine

    Question Hello Agalinks A question about gelatine. If a recipe states 2 sheets of gelatine, which no longer seems available, what is the equivalent in powdered gelatine? Therefore one sheet of gelatine equals how many grammes...

  • Fudge

    Question Dear Richard I made fudge last night and left it to set as the recipe told me, but today it still hasn`t set! What shall i do? I followd all the cooking instructions carefully and I did the check where you put it...

  • Fruit in Liquer

    Question Hi I hope you can help me with my enquiry. When my son was a few months old, which now was 22 years ago, I saw a programme on TV about preparing items for the festive season, one of which was fruit(s) in liquer,...

  • Fruit Cake Too Wet in the Middle

    Question Dear Richard I have just baked a cake with nuts and raisons. First I put it in for 70 minutes on the floor of the baking oven; then I left it for another 120 minutes in the simmering oven. The inside should be less...

  • Freezing fruit!

    Question Can you suggest a quick way to prepare blackcurrants & gooseberries for freezing ? Answer Richard responds: If you are picking your own fruit, the quickest way of strigging them (removing the currants from the...

  • Fruit Cake Sinking

    Question Dear Richard I baked a fruit cake and it dropped. (It was still doughy on the inside etc.) What did I do wrong? It was a great dissappointment. Could you help me? Thank you Noah Answer Dear Noah FRUIT CAKE SINKING...

  • Fruit Cake

    Question Dear Cookery Doctor I wish to bake a 12 inch diameter and 3 inch deep heavy fruit cake (it`s for the bottom tier of a wedding cake). I have a two oven Aga. Can you suggest a recipe and say how long it will take to...

  • Fresh fruit salad with a twist

    Question Dear Richard We have friends coming for sunday lunch this weekend,and one of them eats no dairy products because she has an allergy to them. Can you suggest a dessert as I have done fruit salad before and it gets...

  • French bread flour

    Question Please can you tell me where I can buy French bread flour for a bread machine? Thank You Joyce Answer Dear Joyce I checked with my friends at my all-time favourite London Bakers, Baker and Spice at 46 Walton Street....

  • French Baguette Tins

    Question Richard Where can I buy tins for proving/baking French baguettes. I believe the tins are called bannetons. I have tried Lakeland and various kitchen shops with no success. Thank you Joe Donnelly Answer Dear Joe FRENCH...

More from the cookery doctor

  • Freezing Strawberries

    Question Can you please tell me a good way to freeze Strawberries? Answer Richard Responds: I don`t think strawberries freeze well on their own, but I have a few suggestions. The reason they don`t fare well in the freezer...

  • Flexible Baking Moulds

    Question Dear Richard I have purchased an Aga and was wondering whether the flexible tins I used to use in my old oven can be used in an Aga. I thought you could help. The tins are for muffins and loaf tins. They are made...

  • Flapjacks

    Question Dear Richard Do you have a receipe for a moist deep flapjack, ideally containing dried fruit such as apricot? Many thanks Annie Answer Dear Annie DATE AND WALNUT FLAPJACK This is a brilliant recipe from my good friend...

  • Cookware suitable to flambe

    Question Richard With the non-stick coatings, are there any Aga cookware frying pans that I can use in recipes if I need to flambe steaks etc? Many thanks and regards, Andy Nelson Answer Dear Andy All of the Aga non-stick...

  • Fillet of Beef

    Question Dear Richard Sorry to be a pain, but perhaps you can help. I am an experienced Aga (2 oven) user for the past 12 years. I intend to roast a 4 lb whole fillet of beef - never done it before. I can`t find anywhere...

  • Egg Custard

    Question My husband has asked me to bake a real egg custard flan. I am more than happy to do just that, but I can`t find a recipe. Could you help me please? Any advice would be very much appreciated. Bye for now Cherry Sell...

  • Help! My food is dry and overcooked

    Question Hi Richard, I cannot grill bacon, steak or chops in the Aga to anyone`s satisfaction. The meat is always overdone in the main instead of tender with the fat nice and crispy. It`s as if the top of the oven is not...

  • Dry Pasta

    Question Dear Richard Could you advise the best way to cook dry pasta on the Aga? I find it takes longer to cook right through on the boiling plate than recommended in the receipe. Any tips please? Thank you Christobel Young...

  • Drop Scones

    Question Please may I have the recipe for drop scones? Many thanks Mrs E Richards Answer Dear Mrs Richards Here is the recipe from The Aga Book, by Mary Berry: 4 oz (100g) self-raising flour 1 oz (25g) caster sugar 1 egg...

  • Napa Lettuce (Chinese Cabbage)

    Question Dear Richard, Please tell me how to 'cook' napa lettuce (cabbage) to use as a vegetable. Thanks for your time. CJ Answer Dear CJ NAPA LETTUCE (CHINESE CABBAGE) Napa cabbage is one of the many terms to describe what...

Register for free

Register now to view recipes, videos and more!

register now

my account

Login

Forgotten Password

Not yet registered?

  • recipes
  • videos
  • cookery doctor

btn-login-register

  • Win a Fired Earth Kitchen worth £20,000