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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 fish fillet, chunks
250g uncooked prawns
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 fish 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          
45ml (3 tbsp) plain flour
salt and pepper
500g braising steak, diced
450ml (

3

/

4 

pint) hot beef stock

150ml (

1

/

4 

pint) red wine

30ml (2 tbsp) tomato purée
30ml (2 tbsp) worcestershire sauce
salt and pepper to taste
30ml (2 tbsp) cornflour blended with water
200g carrots, sliced
100g onions, sliced
400g potatoes, par-boiled and cubed

1 Mix together the flour, salt and pepper, then

toss the steak in the seasoned flour until well
coated.

2 Pour the beef stock, wine, tomato puree,

worcestershire sauce, seasoning and blended
cornflour into a 2.5 litre (4 pint) casserole
dish and stir well.

3 Stir in the steak, carrots, onions and

potatoes.

4. Cook using sequence programming on 50P

for 35 minutes then 70P for 20 minutes.
Leave to stand for 5 minutes before serving,
so that the meat relaxes to improve texture.

Serves 4   
2 medium aubergines
salt
25g margarine
150g onion, chopped
50g mushroom, chopped
30ml (2 tbsp) tomato purée
15ml (1 tbsp) garlic purée
250g canned tuna, drained
75g canned sweetcorn
75g cheddar cheese, grated

1

Cut the aubergines in half lengthways and 
score the flesh with a knife. Sprinkle with salt
and leave for 30 minutes. Rinse well.

2

Scoop out the flesh from the aubergines and
finely chop.

3

Place the aubergine, onion and mushroom in 
a bowl and cook on 70P for 3 minutes until 
soft.

4

Add the tomato purée, garlic purée, tuna 
and sweetcorn.

5

Pile the mixture into each aubergines half 
and sprinkle with cheese.

6

Place in a flan dish and cook on 70P for 10 
minutes.

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28

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
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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29

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 2-3 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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30

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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