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31

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 (approx. 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          
800g canned, chopped tomatoes in tomato sauce
150g red pesto
15ml (1 tbsp) garlic puree
150g mushrooms, sliced
100g sun-dried tomatoes, drained and chopped
salt and pepper
500g fresh meat filled ravioli
300ml (

1

/

2 

pint) cheese sauce 

1  Empty the tomatoes, pesto, garlic, 

mushrooms and seasoning into a large bowl 
and cook on 100P for 12 minutes.

2  Spread half the tomato mixture over the base of 

a 25cm (10”) round 5cm (2”) deep glass dish.

3  Place a single layer using half the pasta on top 

of the sauce.

4  Repeat the process again using the remaining 

sauce and pasta.

5  Cover the pasta with the cheese sauce.
6  Place on the turntable and cook on 50P for 

35 minutes.

Serves 4          
30ml (2 tbsp) vegetable oil
150g onion, finely chopped
100g mushrooms, 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 

150ml (

1

/

4

 pint) hot beef stock

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

1  Place oil, onion, mushrooms 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, until sauce is 

thick. Stir 2-3 times during cooking.

  Serve hot with spaghetti.

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. 

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32

Serves 4          
25g margarine
600g turkey, cubed
200g button mushrooms, sliced
300g 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 margarine, 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 

drain the juice from the turkey into the sauce.

6  Pour the sauce over the turkey mixture. Mix well. 

Place on the turntable and cook on 70P for 25 
minutes, stir 1-2 times during cooking. 

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 30 minutes.  Turnover and 

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

Serves 4          
225g korma paste*
15ml (1 tbsp) cornflour
150ml (

1

/

4 

pint) hot chicken stock

125g onion, chopped
900g Chicken, diced
300g (

1

/

2 

pint) coconut cream

50g creaned coconut

1  Mix the paste and cornflour together in a 2.5 

litre (approx. 4 pints) casserole dish, gradually 
stirring in the stock.

2  Add all the other ingredients, stirring well.
3  Place on the turntable. Do not cover. 
4  Cook on 70P for 30 minutes.
5  Stir 2-3 times during cooking.

Note 
 

* Before using the Korma paste, ensure the oil is poured from the top of the jar, then drain the 
paste, using a seive with kitchen paper in it to remove the remaining excess oil.

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33

Serves 4-6          
150g green peppers, chunks
150g red peppers, chunks
150g yellow peppers, chunks
head of garlic, separate cloves and peel
150g celery, sliced 
800g chicken fillets, cubed
400g chopped tomatoes, canned
5ml (1 tsp) caster sugar
10ml (2 tsp) fresh basil, chopped
salt and pepper to taste 

1  Place the peppers, garlic, celery and chicken 

into a 2.5 litre (approx. 4 pints) bowl and 
cook on 100P for 4 minutes.

2  Add the remaining ingredients and mix well.
3  Place on the turntable and cook on 70P for 

25 minutes, stirring 2-3 times during cooking.

  Garnish with black olives and fresh basil.

Serves 4         
200g courgettes, sliced
150g leeks, sliced
2 clove garlic, crushed
800g canned, chopped tomatoes
600g canned, mixed beans in curry sauce
150g fresh baby sweetcorn, chopped
5ml (1 tsp) fennel seeds  
3 vegetable stock cubes
salt and pepper to taste

1  Place the cougettes, leeks and garlic in a 2.5 

litre (4 pint) casserole dish, mix well. 

2  Add the tomatoes, beans, sweetcorn, fennel 

and stock cubes. 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 4-6
300g carrots, sliced
200g leeks, sliced
150g red peppers, chopped
150g canned sweetcorn
900ml (1

1

/

2

 pints) hot vegetable stock

250g cous cous

1  Place the carrots, leeks, peppers, sweetcorn and 

stock into a 2.5 litre (4 pint) casserole dish, mix 
well and cook on 70P for 20 minutes, stirring 
twice.

2  Add the cous cous, mix well and cook on 70P 

for 5 minutes. 

 
  Serve hot as an accompaniment or cold as a sald.

Serves 4
30ml vegetable oil
10ml ground cinnamon
10ml ground coriander
5ml cayenne pepper
10ml sesame seeds
10ml caraway seeds
50g butter
1.3cm (

1

/

2

”) fresh root ginger, peeled & grated

2 cloves garlic, crushed
675g cooked potatoes, cut into 2.5cm (1”) pieces
pinch of salt 

1  Place the oil, cinnamon, coriander, cayenne 

pepper, sesame and caraway seeds in a 2.5 
litre (approx. 4 pint) casserole dish, mix well. 
Heat on 100P for 1 minute.

2  Add the butter, ginger and garlic. Cook on 

70P for 3 minutes. Stir in the potatoes and 
salt. 

3  Place the dish on the turntable, cook on 70P 

for 8 minutes, stir twice.

  Garnish with fresh chopped coriander, serve 

with grilled or roasted meats.

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34

Serves 4          
750g seasonal fresh fruit, lightly cooked
100g brown sugar  
5ml (1 tsp) cinnamon
150g plain wholemeal flour
75g 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 vegetables, 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 4           
1500ml (2

1

/

2 

pints) milk

200g pudding rice
150g 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 60 

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

4   Sprinkle with ground nutmeg to serve.

Serves 4
300g leeks, sliced
200g cooked ham, chopped
200g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (See below)
250g cheddar cheese, grated 

1  Mix the leeks and ham in bowl, cook on 100P for 

5 minutes.

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 remaining ingredients. 
3  Cook on 70P for 30 minutes.

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