IAN CURLEY’S AGA ROAST CHICKEN

Ingredients

• Crumble topping
• 250g of plain flour
• 170g of butter
• 110g of macadamia nuts
• 110g of almonds, nibbed
• 110g of Demerara sugar
• 4 drops of vanilla extract
• salt
• You can also add oats to this mix 
• Apple and Pear crumble filling
• 4 Granny Smith apples and 4-6 pears peeled and large chopped 
• 50g of butter
• 200g of blueberries or other nice fruit 
• 50g of sugar

Method

1. Preheat the AGA oven to 160°C/ warm OVEN SETTING 
2. To make the crumble topping, combine all of the ingredients in a food processor and blend until they resemble breadcrumbs
3. Spread out the crumble on a baking tray and bake in the oven for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden-brown and set aside to cool
4. To make the apple and pear  filling, peel and core the apples then cut them into even-sized pieces, about 3-4cm wide
5. Put a heavy-based saucepan over a medium heat on the AGA hot plate and add butter. When it starts to foam, add the apple pieces/pear which have been chopped .
6. Cook gently for 5–8 minutes until the apple and pears are  just becoming tender, then add the blueberries if using and sugar and continue cooking for a further 4 minutes 
7. Spoon the filling into an ovenproof dish and sprinkle liberally with the crumble topping. Bake for 10–12 minutes in a hot AGA oven before serving with creme anglaise , vanilla cream, ice cream, or all three!