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31

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

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

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.

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.

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. 

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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32

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 

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

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 

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 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.

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.

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.

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.

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33

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          
750g seasonal fresh fruit, lightly cooked
150g brown sugar  
5ml (1 tsp) cinnamon
150g plain wholemeal flour
75g rolled oats 
75g margarine

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
600g 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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34

Serves 4 - 6 (800g)
200g caster sugar
200g margarine
4 eggs (medium)
200g self raising flour
2” piece, fresh stem ginger, grated
20ml (4 tsp) ground ginger
60ml (4 tbsp) orange juice
topping: 

225g cream cheese

 

 

grated rind of 1 orange

 

 

5ml (1 tsp) orange juice

 

 

30ml (2 tbsp) icing sugar

1  Cream the sugar and margarine until light and 

fluffy.

2  Beat in the eggs one at a time.
3  Sift the flour and cocoa powder then fold into 

the mixture.

4  Add chocolate drops and stir well.
5  Spoon into a greased and lined 8” (21cm x 

9.5cm) cake dish.

6  Cook on 50P for 18 minutes.
  Leave to stand for 10 minutes.

1  Cream the sugar and margarine until light and 

fluffy.

2  Beat in the eggs one at a time.
3  Sift the flour and fold into the mixture.
4  Dissolve the coffee in the hot water and fold 

into the mixture, together with the almond 
essence.

5  Spoon into a greased and lined 8” (21cm x 

9.5cm) cake dish.

6  Cook on 50P for 18 minutes.
7  Leave to stand for 10 minutes.
8  Mix the icing sugar and water to make a 

smooth paste.

  Drizzle over the cake and sprinkle with the 

almonds and cherries.

  Keep refrigerated. 

1  Cream the sugar and margarine until light and 

fluffy.

2  Beat in the eggs one at a time.
3  Sift the flour and fold into the mixture.
4  Add the grated fresh ginger, ground ginger 

and orange juice then mix to a dropping 
consistency.

5  Spoon the mixture into a greased and lined 8” 

(21cm x 9.5cm) cake dish.

6  Cook on 50P for 18 minutes.
7  Leave to stand for 10 minutes.
8  To prepare the topping, combine the cream 

cheese, orange juice and icing sugar until 
smooth. Spread on top of the cake.

  Keep refrigerated. 

Serves 4-6 (800g)
200g caster sugar
200g margarine
4 eggs (medium)
200g self raising flour
5ml (1 tsp) almond essence
20ml (4 tsp) instant coffee
45ml (3 tbsp) hot water
topping: 100g 

icing 

sugar

 

 

15ml (1 tbsp) water

  

25g 

almonds

 

 

25g glace cherries

Serves 4-6 (800g)
200g caster sugar
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
75g plain or milk chocolate drops

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