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31

450g aubergines, thinly sliced
30ml (2 tbsp) olive oil
225g onion, chopped
15ml (1 tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g minced lamb
150ml (

1

/

4

pint) hot beef stock

400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
salt and pepper to taste
300ml (

1

/

2

pint) white sauce (see page 37)

200g cheese, grated 

1 Sprinkle aubergines with salt and leave to drain on

kitchen paper for 30 minutes. Heat 15ml (1 tbsp)
olive oil, onions, parsley and garlic on 100P for 30
seconds. Stir in meat, mix well and cook on 100P for
4 minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir well

and cook on 100P for 4 minutes.

3 Rinse salt from aubergines and pat dry with kitchen

paper. Place in a bowl with remaining oil. Cover and
cook on 100P for 4 minutes. 

4 Use 

2

/

3

of the aubergines to cover bottom and sides

of a 1.5 litre casserole dish. Add meat and top with
remaining aubergines.

5 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

6 Cook on 50P for 25 - 28 minutes.

125g onion, chopped
2 cloves garlic, crushed
25g butter
450g lean minced beef
100g mushrooms, chopped
15ml (1 tbsp) tomato purée
400g canned, chopped tomatoes
150ml (

1

/

4

pint) hot beef stock

salt and pepper to taste
12 pieces of cannelloni
300ml (

1

/

2

pint) cheese sauce (see page 37)

extra grated cheese to sprinkle

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

100P for 2 minutes.

2 Add the minced beef and cook on 100P for 8

minutes, stirring twice during cooking. 

3 Add mushrooms, tomato purée, tomatoes, beef

stock and seasoning. Cook on 100P for 15 minutes,
stir every 5 minutes until thick.

4 Fill cannelloni with meat mixture and place in a deep

20cm square dish. Place any remaining mixture
around the cannelloni.

5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on 70P for 20 minutes.

450g stewing steak, chopped
100g kidney, chopped
125g onion, chopped
2.5ml (

1

/

2

tsp) dried mixed herbs

450ml (

3

/

4

pint) hot beef stock

15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g self-raising flour
2.5ml (

1

/

2

tsp) salt

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

1

/

4

pint) cold water

15ml (1 tbsp) milk to glaze

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

casserole dish. Cover and cook on 70P for 30 minutes.
Stir after half the cooking time and add the cornflour
to thicken. 

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

powder and suet in a bowl, mix well.

3 Add enough cold water to form a soft dough. Roll out

2

/

3

of the pastry and use it to line the base and sides of

a greased 1 litre greased pudding basin. 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 clingfilm and cook on 100P for 15 minutes.

R-25STM Cookbook  11/03/2005  14:04  Page 31

32

50g butter
125g onion, finely chopped
125g leeks, sliced
50g plain flour
5ml (1tsp) mustard powder
300ml (

1

/

2

pint) milk

300ml (

1

/

2

pint) single cream

450g cooked turkey, chopped
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped to garnish

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

30 seconds.

2 Stir in the onion and leeks. Cook on 100P for 3

minutes.

3 Stir in the flour and mustard powder, gradually add

the milk and cream.  Cook on 100P for 5 - 6 minutes,
stirring every minute, until smooth and thick.

4 Add the turkey and seasoning. Cook on 100P for 13

minutes, stirring 2 - 3 times.

Garnish with parsley to serve.

45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
15ml dried mixed herbs
300ml (

1

/

2

pint) red wine

300ml (

1

/

2

pint) hot beef stock

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

1 Place oil, onion, celery, garlic and bacon into a bowl

and mix well. Cover and cook on 100P for 6 minutes,
stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture.  Cook on
100P for 5 minutes, stir 2 - 3 times during cooking to
break up the mince as it cooks.

3 Add the herbs, wine, stock and blended cornflour,

mix thoroughly.  Cook on 100P for 5 minutes then
on 70P for a further 20 - 22 minutes, stir 2 - 3 times
during cooking until the sauce has thickened.

Season to taste and serve hot with spaghetti.

: Make as above. At Stage 3 add 450g drained, canned red kidney beans and 5 - 15ml

(1 - 3 tsp) chilli powder, to taste.

Make as the bolognese sauce, omitting the wine. place in the dish, top with 675g
mashed potatoes. Heat on 100P for 5 - 6 minutes.

4 boneless chicken breasts (approx. 200g each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5 ml (

1

/

2

tsp) dried tarragon

15ml (1 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 Cover and cook on 70P for 25 minutes. Turnover and

coat the chicken with the sauce several times during
cooking.

R-25STM Cookbook  11/03/2005  14:04  Page 32

33

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 (200g each)

1 Place mushrooms, onion and garlic in a large

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 25 minutes.  Stir and coat the

chicken twice during cooking.

Serve with rice or jacket potatoes.

15ml (1 tbsp) olive oil
200g aubergines, cut in 2.5cm cubes
100g leeks, sliced
1 clove garlic, crushed
50g celery, sliced
500g canned, chopped tomatoes
300g canned, mixed beans, drained
2 vegetable stock cubes
2.5ml (

1

/

2

tsp)  basil

50g fresh baby sweetcorn, chopped
salt and pepper to taste

1 Place the oil, aubergine, leeks, garlic and celery in a

2.5 litre casserole dish, mix well. Heat on 100P for
4 - 5 minutes, stir after 3 minutes.

2 Add the tomatoes, beans, crumbled stock cubes basil

and sweetcorn. Season and mix well.

3 Cover and cook on 70P for 20 minutes, stir twice

during cooking.

Serve with rice or jacket potatoes.

15ml (1 tbsp) sunflower oil
30ml (2 tbsp) soy sauce
15ml (1 tbsp) sherry
2.5cm root ginger, peeled and finely grated 
1 garlic clove, crushed
2 medium carrots, cut into fine strips 
100g button mushrooms, chopped
50g beansprouts
100g mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g canned water chestnuts, sliced

1

/

4

head of chinese leaves, thinly sliced

1 Place the oil, soy sauce, sherry, ginger, garlic and

carrots in a large bowl, mix thoroughly.

2 Cover and cook on 100P for 5 minutes, stirring once.
3 Add the button mushrooms, beansprouts, mange-

tout, red pepper, spring onions, water chestnuts and
chinese leaves. Mix thoroughly.

4 Cook on 100P for 6 minutes, until the vegetables are

tender. Stir 2 - 3 times during cooking.

Stir fried vegetables are ideally served with meat or
fish.

R-25STM Cookbook  11/03/2005  14:04  Page 33

34

2 baking potatoes, (approx. 250g each)
50g butter
100g double gloucester cheese, finely chopped
15ml (1 tbsp) fresh chives, chopped
50g mushrooms, finely chopped
salt and pepper to taste

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

12 - 13 minutes. Halve each potato and scoop the
flesh into a bowl, add the butter, 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 10 - 12 minutes.

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 5 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 15 - 30ml (1 - 2 tbsp) fresh, chopped parsley into the finished sauce.
Serve with fish.

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.

450g par-boiled potatoes, thinly sliced
225g cheddar cheese, thinly sliced
125g onion, sliced
225g leeks, sliced
100g cooked ham, chopped
600ml (1 pint) white sauce (see below)
50g cheese, grated

1 Place alternate layers of potato, cheese, onion, leek,

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

2 Cook on 70P for 25 - 30 minutes.

25g butter
45ml (3 tbsp) whole grain mustard
200ml (7 fl.oz) soured cream
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on 100P for 30 seconds.

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

2 Cook on 100P for 3 minutes. Stir every minute until

smooth and thick.

This dish is ideal served with meat or fish.

R-25STM Cookbook  11/03/2005  14:04  Page 34