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35

1.2 kg pork loin joint
60ml (4 tbsp) tomato ketchup
15ml (1 tbsp) sugar
15ml (1 tbsp) white wine or water
60ml (4 tbsp) hoisin sauce
1 clove garlic, crushed

1 Trim the fat from pork. Place in a 25cm (10”) flan dish.
2 Mix the remaining ingredients together and pour over

the pork. Turn over to coat with the marinade.

3 Cover the dish and refrigerate overnight to marinate.
4 Remove the cover, place on the turntable and cook on

70P for 54 minutes, turnover halfway through cooking.

450g turkey, cubed
150g button mushrooms, sliced
150g leeks, sliced
salt and pepper
25g margarine
SAUCE:
25g margarine
25g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
300ml (

1

/

2

pint) milk

salt and pepper
250g mascarpone cheese

1 Place the turkey, mushrooms, leeks, salt and pepper

into a 2.5 litre (approx. 4 pint casserole dish with
margarine and cook on 100P for 6 minutes.

2 To make sauce, place margarine in a bowl and heat on

100P for 30 seconds until melted.

3 Stir in the flour cayenne pepper nd mustard powder.
4 Whisk in the milk and cook on 100P for 6 minutes,

stir every 2 minutes until thick and smooth.

5 Mix the mascarpone cheese into the sauce and pour

the sauce over the chicken mixture. Mix well.

6 Place on the turntable and cook on 100P for 14

minutes.

4 boneless chicken breasts (approx. 200g each)
75ml (6 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (

1

/

2

tsp) dried tarragon

30ml (2 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornflour blended with water
salt and pepper to taste

1 Mix all the ingredients, except the chicken, together in

a 2.5 litre (approx. 4 pint) casserole dish.

2 Add the chicken and turn over to coat with the sauce.
3 Cook on 70P for 25 minutes.

Turn the chicken over and re-arrange in the sauce
several times during cooking.

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36

100g yellow pepper, sliced
125g onion, finely chopped
2 rashers bacon, chopped
50g sun-dried tomatoes, sliced
15 black olives, sliced
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
2.5ml (

1

/

2

tsp) caster sugar

15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)

1 Place the pepper, onion and bacon into a 2.5 litre

(approx. 4 pint) casserole dish, cook on 100P for 3
minutes.

2 Stir in the remaining ingredients except for the

chicken and mix well.

3 Add the chicken fillets and coat with the sauce.
4 Place on the turntable and cook on 70P for 30

minutes, stir 2 - 3 times during cooking.

15ml (1 tbsp) olive oil
75g onion, chopped
2 cloves garlic, crushed
50g tomato purée
125g carrots, chopped

1

/

2

red pepper, seeded and sliced

1

/

2

green pepper, seeded and sliced

75g fresh baby sweetcorn, chopped
2 sticks celery, sliced
125g courgettes, sliced
2.5ml (

1

/

2

tsp) ground cumin

5ml (1 tsp) mild chilli powder
2.5ml (

1

/

2

tsp) cayenne pepper

300g canned, chopped tomatoes
125g canned, haricot beans, drained
300g canned, red kidney beans in chilli sauce
200ml (

1

/

3

pint) hot vegetable stock

15ml (1 tbsp) cornflour blended with water

1 Place the oil, onion, garlic and tomato purée in a large

bowl. Heat on 100P for 2 minutes.

2 Add the carrots, red and green pepper and sweetcorn.

Mix well, cover and cook on 100P for 3 minutes.

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70P for 20 minutes,
stir 3 - 4 times during cooking.

4 Add the blended cornflour, mix well and cook on 100P

for 5 minutes.

Serve hot with rice or as a filling for tacos.

200g courgette, sliced
100g leek, sliced
2 cloves garlic, crushed
400g canned, chopped tomatoes
300g canned, mixed beans, drained
100g mushrooms, halved
100g fresh baby sweetcorn, chopped
300ml (

1

/

2

pint) hot vegetable stock

5ml (1 tsp) fennel seeds
salt and pepper to taste

1 Place the courgette, leek, garlic, tomatoes, beans,

mushrooms and sweetcorn in a 3 litre casserole dish.

2 Pour over the stock and season with fennel seeds,

salt and pepper, mix thoroughly.

3 Cook using sequence programming on 70P for 15

minutes then on 100P for 10 minutes, stir 2 - 3 times
during cooking.

Serve with rice or baked potatoes.

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37

2 baking potatoes, (approx. 250g each)
100g double gloucester cheese, finely chopped
100g cooked ham, chopped
75g mushrooms, finely chopped
salt and pepper to taste

1 Prick each potato in several places. Cook on 100P for

12 minutes. Halve each potato and scoop the flesh
into a bowl, add the cheese, ham and mushrooms.
Mix well and season.

2 Pile mixture back into the potato skins and place in a

flan dish, on the turntable. 

3 Cook on 50P for 13 minutes.

75g vegetable oil
5ml (1 tsp) paprika
5ml (1 tsp) english mustard powder
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger purée
salt and pepper to taste
600g potato unpeeled and washed, cut into
approx. 3cm pieces

1 Place the oil, paprika, mustard, cumin, fennel seeds,

garlic, ginger and seasoning in a bowl, mix well.
Add the potato, stir to coat with the spices.

2 Arrange in a single layer in a 25cm (10”) flan dish.
3 Place on the turntable and cook on 70P for 25

minutes, turn the potatoes over halfway through
cooking.

25g margarine
25g plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

1 Place the margarine in a bowl and heat on 100P for

30 seconds, until melted.

2 Stir in the flour and whisk in the milk.

Cook on 100P for 6 minutes, stirring halfway through
cooking, until thick and smooth. Season with salt and
pepper to taste.

Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.

Stir 225g cooked onion, finely chopped, into the finished sauce.
Heat on 100P for 2 - 3 minutes before serving. Serve with vegetables.

: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar

at Stage 2. Serve with puddings as an alternative to custard.

To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100P for 8 minutes.

R-21+22FBSTM Operation Manual  24/07/2003  09:30  Page 37

38

675g strawberries, hulled
45 ml (3 tbsp) lemon juice
675g preserving sugar

1 Place strawberries and lemon juice in a large bowl,

heat on 100P for 5 minutes, or until the fruit has
softened. Add sugar, mix well.

2 Cook on 70P for 45 - 50 minutes, until setting point

❇ is reached, stir every 4 - 5 minutes.

3 Pour into hot, clean jars. Cover, seal and label.

* Setting point: To determine, place 5ml (1 tsp) jam onto a chilled saucer. Allow to stand for 1

minute. Move surface of jam gently with your finger, if the surface wrinkles the
setting point has been reached. 

600g seasonal fresh fruit, lightly cooked
100g brown sugar 
5ml (1 tsp) cinnamon
200g plain wholemeal flour
100g rolled oats 
75g margarine

1 Place the fruit, 50g of the brown sugar and the

cinnamon in a 1.5 litre (2

1

/

2

pint) casserole dish,

mix well.

2 Place flour and oats in a bowl, mix well and rub in

margarine, until mixture resembles breadcrumbs.
Add remaining brown sugar, mix well. Sprinkle over
the fruit and cook on 50P for 8 - 10 minutes.

450ml (

3

/

4

pint) milk

150ml (

1

/

4

pint) cream

6 eggs (medium), beaten
100g demerara sugar
2.5ml (

1

/

2

tsp) grated nutmeg

175g mixed dried fruit
50g walnut, chopped
325g thick, white, sliced bread, buttered
25g demerara sugar to sprinkle

1 Mix milk, cream, eggs, sugar and nutmeg in a bowl.
2 In a separate bowl mix the dried fruit and walnut.
3 Place a layer of bread, buttered side up, on the

bottom of a greased 2.5 litre (approx. 4 pint)
casserole dish. Sprinkle with a little of the dried fruit
mixture and add a little of the milk mixture.
Repeat this process for remaining ingredients,
finishing with a layer of bread and reserving enough
milk mixture to cover. Sprinkle with demerara sugar.

4 Place on the turntable and cook on 30P for 35

minutes.

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