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23

Serves 4          
Preparation time  -  5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 26)
Garnish with a sprig of fresh rosemary

1 Place the salmon steaks in a large flan dish,

pierce in several places and add the wine. Cover
and cook on MEDIUM HIGH (70%) for 8
minutes.  Allow to stand whilst preparing the
sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on MEDIUM HIGH (70%) for 2
minutes. Serve the sauce separately.

Serves 4           
Preparation time  -  18 minutes
700g (11/2lb) potatoes, peeled and chopped
25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (1/2 pint) parsley sauce (See Page 26)
25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5tbsp)

water.  Cover and cook on HIGH (100%) for
14 minutes, until soft enough to mash.  Mash
with butter, milk and seasoning. 

2 Place fish in a flan dish in a single layer, cover

and cook on MEDIUM HIGH (70%) for 7
minutes. Flake the fish and mix with the parsley
sauce. Pour into a flan or casserole dish. Spread
the potatoes on top and sprinkle with the grated
cheese.

3 Cook on MEDIUM HIGH (70%) for 7 minutes,

until the cheese has melted.

Serves 4          
Preparation time  -  10 - 12 minutes
1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (3/4 pint) hot beef stock
150ml (1/4 pint) white wine
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (1/4 pint) soured cream

1 Toss the steak in the flour, salt and pepper, until

evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, beef stock and white wine in a casserole
dish. Cover and cook on MEDIUM HIGH
(70%) for 30 minutes.

3 Stir in cornflour and mushrooms. Cook on

MEDIUM HIGH (70%) for 5 minutes. Stir in
the cream to serve.

Ideal served on a bed of tagliatelle or rice.

24

Serves 4           
Preparation time  -  10 - 12 minutes
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs
300ml (1/2 pint) dry red wine 
300ml (1/2 pint) beef stock
salt and pepper to taste

1 Melt the butter and oil in a large bowl on

HIGH (100%) for 30 seconds. Stir in the onion,
celery, garlic and bacon. Cook on  HIGH
(100%) for 
6 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture.  Cook on
HIGH (100%) for 5 minutes, stir twice during
cooking to break up the mince as it cooks.

3 Add the herbs, wine and stock, mix thoroughly.

Cook on MEDIUM HIGH (70%) for  20
minutes, stir 2-3 times during cooking until the
sauce has thickened. Season to taste and serve
hot with spaghetti.

Shepherds pie:  Make as the bolognese sauce omitting the wine.  Place in dish, top with 700g (11/2lb)
mashed potatoes. Heat on HIGH (100%) for 5-6 minutes.
Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g (1lb) canned red kidney beans
and 5-15ml (1-3 tsp) chilli powder, to taste.  

Serves 4          
Preparation time  -  25 minutes
1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (1/4  pint) hot beef stock
10ml (2 tsp) Cornflour 
salt and pepper to taste
12 pieces of cannelloni
300ml (1/2  pint) cheese sauce (See Page 26)
extra grated cheese to sprinkle

1 Place onion, garlic and butter in a dish.  Cook

on  HIGH (100%) for 2 minutes.

2 Add the minced beef and cook on  HIGH

(100%) for 8 minutes, stirring twice during
cooking. 

3 Add mushrooms, tomato purée, tomatoes, beef

stock, cornflour, 4 tsp of water and seasoning.
Cook on  HIGH (100%) for 15 minutes, stir
every 5 minutes until thick.

4 Fill cannelloni with meat mixture and place in a

deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.

5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on MEDIUM HIGH
(70%) for 20 minutes.

25

Serves 4           
Preparation time  -  20 - 25 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
1 medium onion, chopped
2.5ml (1tsp) dried mixed herbs
450ml (3/4 pint) hot beef stock
15ml (1tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (1/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1tbsp) milk

1 Place steak, kidney, onion, herbs and stock in a

large casserole dish. Cover and cook on
MEDIUM HIGH (70%) for 30 minutes. Stir
halfway through cooking and add the cornflour
to thicken.

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl and mix well. 

3 Add enough cold water to form a soft dough.

Knead lightly. Roll out 

2/

3

of the pastry and line

a 1 litre (1

3/

4

pint) greased pudding basin with

this pastry. Roll out the remaining pastry and cut
a circle large enough to cover the surface. 

4 Fill the basin with the meat mixture, top with

pastry circle and brush with milk. Make a slit in
the centre to allow steam to escape.

5 Cover and cook on HIGH (100%) for 15

minutes.

Serves 4            
Preparation time  -  5 minutes
4 boneless chicken breasts
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (1/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (1/4 pint) chicken stock
5ml (1tsp) Cornflour

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour

over the chicken. Salt and pepper to taste.

3 Cook on HIGH (100%) for 15 minutes.

Rearrange and coat the chicken with the sauce
twice during cooking.

Serves 4            
Preparation time  -  6 - 8 minutes
Chicken Cacciatore is a tasty, colourful dish.  
225g (8oz) mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (1/2 pint) red wine
5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste 
4 chicken portions

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on HIGH (100%) for 2
minutes.

2 Stir in all remaining ingredients apart from the

chicken. Finally add the chicken and coat with
the sauce.

3 Cook on MEDIUM HIGH (70%) for 25

minutes.  Stir and coat the chicken twice during
cooking.

Serve with rice or jacket potatoes.

26

Serves 2            
Preparation time  -  8 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) blue cheese, chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, sliced
salt and pepper to taste

1 Prick each potato in several places. Cook on

HIGH (100%) for 12 minutes. Halve and
scoop the flesh into a bowl, add the butter,
cheese, chives, mushrooms, salt and pepper
and mix thoroughly.

2 Pile mixture into the potato skins and place in a

flan dish, on the high rack. 

3 Cook on  MEDIUM (50%) for 6-8 minutes.

Serves 4           
Preparation time  -  15 minutes
450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
2 medium onions, sliced
100g (4oz) cooked ham, chopped
300ml (1/2 pint) white sauce (See this page)
25g (1oz) cheese, grated 

1 Place alternate layers of potato, cheese, onion,

ham and white sauce in a casserole dish, until
all  ingredients are used. Top with grated
cheese. 

2 Cook on  MEDIUM HIGH (70%) for 25-30

minutes.

300ml (1/2 pint)            
Preparation time  -  5 - 6 minutes
25g (1oz) butter 
25g (1oz) plain flour
300ml (1/2 pint) milk
salt and pepper to taste

1 Place the butter in a bowl and heat on HIGH

(100%) for 30 seconds, until melted.

2 Stir in the flour and whisk in the milk.  Cook on

HIGH (100%) for 5 minutes, stir halfway

through cooking until thick and smooth. Season
with salt and pepper to taste.

300ml (1/2 pint)        
Preparation time  -  4 - 5 minutes
25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on HIGH (100%) for

1 minute. Add the mustard, soured cream, salt,
pepper and parsley. Mix well.

2 Cook on HIGH (100%) for 3 minutes. Stir

every minute until smooth and thick.

This dish is ideal served with meat or fish.

Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with
vegetables, fish or meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.
Onion sauce:   Stir 1 large cooked onion, finely chopped into the finished sauce.  Heat on HIGH (100%)
for 2-3 minutes before serving. Serve with vegetables.
Sweet white sauce:  Omit salt and pepper from basic recipe. Add 15-30ml (1-2tbsp) caster sugar at
Stage 2. Serve with puddings as an alternative to custard.