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27

Serves 4          
75g onion, chopped
75g celery, sliced
75g green pepper, seeded and sliced
75g red pepper, seeded and sliced
300g beef fillet, thinly sliced into 5cm strips
1.25ml (

1

/

4 

tsp) cayenne pepper

2.5ml (

1

/

2 

tsp) ground cumin

75g canned sweetcorn, drained
200g white long grain rice
750ml (1

1

/

4 

pint) hot beef stock

salt and pepper to taste

1 Place all ingredients into a 2.5 litre (apporox.

4 pint) casserole dish and mix well.

2 Place on the turntable. Do not cover.
3 Cook on 70P for 35 minutes, stir 2-3 times

during cooking.

Serves 4          
450g stewing steak, cubed
100g kidney, cubed
100g onion, chopped
450ml (

3

/

4 

pint) hot beef stock

30ml (2 tbsp) cornflour, mixed with a little water
225g self raising flour
2.5ml (

1

/

2 

tsp) salt

5ml (1tsp) baking powder
100g suet
approximately 150ml (

1

/

4 

pint) cold water

15ml (1 tbsp) milk

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

casserole dish. Cover and cook on 70P 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 centre to allow steam to escape.

5 Cover with cling film, pierce and cook on 70P

for 15 minutes.

Serves 4          
125g onion, chopped
2 cloves garlic, crushed
150g mushrooms, chopped
450g minced beef
15ml (1 tbsp) tomato purée
400g canned, chopped tomatoes
150ml (

1

/

4 

pint) hot beef stock

15ml (1 tbsp) cornflour, mix with water
salt and pepper to taste
8 sheets of lasagne
300ml (

1

/

2 

pint) cheese sauce (See Page 30)

extra grated cheese to sprinkle

1 Place onion, garlic and mushrooms in a dish.

Cook on 70P for 3 minutes.

2 Add beef, tomato purée, tomatoes, beef

stock, cornflour and seasoning.  Cook on 70P
for 20 minutes, stir 2 - 3 times.

3 Cover the base of a deep, square 20.4cm (8’’)

dish with half of the meat mixture, followed
by a layer of lasagne sheets. Cover with half
of the sauce. Repeat, finishing with the cheese
sauce. Sprinkle generously with grated
cheese.

4 Cook on 70P for 30 minutes.

UK R-249 O/M,P25-  03.12.18 11:16 AM  Page 27

28

Serves 4          
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
150ml (

1

/

4

pint) red wine 

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste
30ml (2 tbsp) cornflour blended with 30ml water

1 Place oil, onion, celery and garlic into a 2.5

litre (approx. 4 pint) dish and mix well. 

2 Cook on 70P for 4 minutes. 
3 Add all the remaining ingredients, mix

thoroughly.

4 Cook on 70P for 25 minutes, untill sauce is

thick. Stir 2-3 times during cooking.
Serve hot with spaghetti.

Serves 4          
25g margarine
450g turkey, cubed
150g button mushrooms, sliced
150g leeks, sliced
salt and pepper

Sauce:
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
100g creamed coconut
300ml (

1

/

2 

pint) milk

salt and pepper
250g mascarpone cheese

1 Place the magarine, turkey, mushrooms, leeks,

salt and pepper into a 2.5 litre (approx. 4 pint)
casserole dish and cook on 100P for 10
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, mustard

powder and creamed coconut.

4 Whisk in the milk and cook on 100P for 5

minutes, stir every 2 minutes until thick and
smooth. Season with salt and pepper.

5 Mix the mascarpone cheese into the sauce and

pour the sauce over the turkey mixture. Mix well.

6 Place on the turntable and cook on 70P for 20

minutes.

Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g drained canned red kidney
beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste. 

Serves 4          
4 boneless chicken breasts (approx. 200g each)
75ml (5 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 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and

pour over the chicken.

3 Cook on 70P for 35 minutes.  Turnover and

coat the chicken with the sauce 3-4 times
during cooking.

UK R-249 O/M,P25-  03.12.18 11:16 AM  Page 28

29

Serves 4          
225g mushrooms, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (

1

/

2 

pint) red wine

5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste 
4 chicken fillets (approx. 200g each)

1 Place mushrooms, onion and garlic in a 2.5

litre (approx. 4 pint) casserole dish. Cook on
100P for 3 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well.

3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 30 minutes.  Stir and coat

the chicken twice during cooking.

Serve with rice or jacket potatoes.

Serves 4         
200g courgettes, sliced
100g leeks, sliced
2 clove garlic, crushed
100g mushrooms, halved 
400g canned, chopped tomatoes
400g canned, mixed beans in tomato sauce
100g fresh baby sweetcorn, chopped
5ml (1 tsp) fennel seeds  
300ml (

1

/

2 

pint) hot vegetable stock 

salt and pepper to taste

1 Place the cougettes, leeks, garlic and mushrooms

in a 2.5 litre (4 pint) casserole dish, mix well. 

2 Add the tomatoes, beans, sweetcorn, fennel and

stock. Season and mix well.

3 Cook on 70P for 15 minutes, then on 100P

for 15 minutes, stir 2-3 times during cooking.

Serve with rice or baked potatoes.

Serves 2
2 baking potatoes, (approx. 250g each)
100g cooked ham, chopped
200g double gloucester cheese, finely chopped
15ml (1 tbsp) fresh chives, chopped
100g mushrooms, finely chopped
salt and pepper to taste

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

for 10 minutes. Halve each potato and scoop the
flesh into a bowl, add the ham, cheese, chives 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 14 minutes.

Serves 4
125g onion, sliced
300g leeks, sliced
125g cooked ham, chopped
600g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (See Page 30)
250g cheddar cheese, grated 

1 Mix the onions, leeks and ham in bowl.
2 Place half the leek mixture in a 2.5 litre

(approx. 4 pint) casserole dish cover with half
the potato slices, pour over half the sauce
and sprinkle with half the cheese.
Repeat with the remining ingredients. 

3 Cook on 70P for 30 minutes.

UK R-249 O/M,P25-  03.12.3 4:16 PM  Page 29

30

Serves 4          
600g seasonal fresh fruit, lightly cooked
100g brown sugar  
5ml (1 tsp) cinnamon
100g plain wholemeal flour
100g rolled oats 
75g margarine

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

the cinnamon in a dish, mix well and cook on
100P for 4 minutes.

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

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

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

Stir 15-30ml (1 - 2 tbsp) fresh, chopped parsley into the finished sauce.
Serve with fish.

Add 225g cooked onion, finely chopped into the sauce at stage 2. 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.

300ml (

1

/

2 

pint)           

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.

Serves 6-8           
175g margarine
100g demerara sugar
200g golden syrup
325g jumbo oats

1 Place the margarine, sugar and syrup and oats

in a large bowl. Heat on 100P for 5 minutes,
stir every minute until melted, mix well.

2 Spoon mixture into a well greased 25cm (10")

flan dish, smooth the surface. 

3 Place on the turntable and cook on 50P for

20 minutes.

Serves 4           
1500ml (2

1

/

2 

pints) milk

200g pudding rice
100g caster sugar
5ml (1 tsp) ground nutmeg (optional)

1 Place the milk in a 2.5 litre (approx. 4 pint)

casserole dish. Heat on 100P for 8 minutes.

2 Stir in the rice and sugar. 
3  Place on the low rack, cook on 50P for 70

minutes, stir 3 times during cooking and again
at the end of cooking.

4  Sprinkle with ground nutmeg to serve.

UK R-249 O/M,P25-  03.12.3 4:16 PM  Page 30