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35

Makes 4     

200g (7oz) cooked ham, roughly chopped
25g (1oz) margarine
100g (4oz) button mushrooms, finely chopped
4-6  spring onions, finely sliced
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) cheese, grated
pastry:
100g (4oz) plain flour
100g (4oz) plain wholemeal flour
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) hard margarine
cold water to mix
1 egg (size 3) beaten with a little milk, to brush

1 Place ham, margarine, mushrooms, spring

onions, mixed herbs, salt and pepper in a bowl
and mix thoroughly.  Cook on 100P (HIGH) for
2 minutes.  Stir in the cheese and allow to cool.

2 To make the pastry mix both flours, herbs and

salt and pepper together in a bowl. Rub  in  the
margarine until the mixture resembles
breadcrumbs. Add enough cold water to form a
soft dough.  Roll out the pastry on a lightly
floured surface and cut out four 20.4cm (8”)
circles of pastry (use a plate as a template).
Dampen the outer edge with milk or water.

3 Spoon mixture into centre of pastry circle. Fold

the pastry over to form a semi-circle shaped
pasty.  Pinch the down brush surface with egg
and milk mixture.

4 Place two pasties in a greased flan dish and

cook on 70P (MEDIUM HIGH) for 8 minutes.
Repeat for the remaining pasties.

Serves 6     

450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (1/4 pint)hot beef stock
2 large fresh tomatoes, peeled and quartered
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (1/2 pint) white sauce (See Page 44) 
200g (7oz) cheese, grated 

1 Sprinkle aubergines with salt and leave to drain

on kitchen paper for 30 minutes. Heat 15ml
(1tbsp) olive oil, onions, parsley and garlic on
100P (HIGH) for 1 minute. Stir in meat, mix
well and cook on 100P (HIGH) for 7 minutes,
stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100P (HIGH) for 6 minutes.

3 Rinse salt from aubergines and pat dry with

kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100P (HIGH) for 5-6 minutes.

4 Use 2/3 of the aubergines to cover bottom and

sides of a 3 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 (MEDIUM) for 25 minutes.

Shepherds pie:  Make as the bolognese sauce (previous page), omitting the wine.  Place in  dish, top with
700g (11/2lb) mashed potatoes.Heat on 100P (HIGH) for 5 minutes.
Chilli Con Carne:  Make as the bolognese sauce (previous page). At stage 3, add 450g (1lb) canned red
kidney beans and 5-15ml (1-3 tsp) chilli powder, to taste.  

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36

Serves 4     

50g (2oz) butter
1 medium onion, finely chopped
50g (2oz) plain flour
300ml (1/2 pint) milk
300ml (1/2  pint) single cream
2 egg yolks (size 3)
100g (4oz) cooked peas
450g (1lb) cooked turkey, chopped
2.5ml (1/2tsp) grated nutmeg
salt and pepper to taste
Garnish with fresh parsley sprigs to serve 

1 Melt the butter in a large bowl on 100P (HIGH)

for 1 minute.

2 Stir in the onion and cook on 100P (HIGH) for

2 minutes.

3 Stir in the flour and gradually add the milk and

cream.  Cook on 100P (HIGH) for 5 minutes,
stirring every minute, until smooth and thickened.

4 Allow to cool slightly before stirring in the egg

yolks.

5 Add peas, turkey, nutmeg and seasoning.

Cook on 70P (MED HIGH) for 15 minutes, stir
every 3 minutes.

Serves 4     

Chicken Cacciatore is a tasty, colourful dish.  
225g (8oz) mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (1/2 pint) red wine
5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste 
4 chicken portions

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P (HIGH) for 4
minutes.

2 Stir in all remaining ingredients apart from the

chicken. Finally add the chicken and coat with
the sauce.

3 Cook on 70P (MEDIUM HIGH) for 30 minutes.

Stir and coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

Serves 4     

450g (1lb) boneless chicken breasts, skinned
225g (8oz) broccoli florets
300ml (1/2 pint) white sauce
5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt and pepper to taste
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated 

1 Place the chicken breasts in a shallow flan dish

and cook on 100P (HIGH) for 10 minutes.
Allow to cool slightly and cut into small pieces

2 Place the broccoli in a bowl with 45ml (3tbsp)

water, cover and cook on 100P (HIGH) for 4
minutes.  Drain.

3 To the white sauce, add the thyme, marjoram,

salt and pepper, mix well.

4 Place the broccoli and chicken in a casserole

dish.  Pour the sauce over the top. Sprinkle with
the breadcrumbs and grated cheese.

5 Cook on 70P (MEDIUM HIGH) for 10 minutes.

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37

Serves 4     

900g (2lb) chicken, cut into small chunks 
175g (6oz) natural yogurt
2 cloves garlic, crushed
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
1 large onion, sliced
5cm (2”) piece of fresh ginger, finely chopped
2.5ml (1/2tsp) chilli powder
5ml (1tsp) coriander seeds & 5ml (1tsp) cinnamon
5 whole cloves
10ml (2tsp) cornflour
150ml (1/4 pint) single cream
Sprinkle with roasted cashew nuts to serve

1 Place the chicken in a bowl, stir in the yogurt,

garlic and turmeric.  Cover and leave to
marinate for at least 1 hour in the refrigerator.

2 Place the butter in a large bowl and heat on

100P (HIGH) for 30 seconds, until melted. Add
the onion and cook on 100P (HIGH) for 2
minutes. Stir in the ginger, chilli powder and
coriander.  Cook on 100P (HIGH) for 1 minute.

3 Add chicken and marinade, mix well. Stir in the

cloves and cinnamon, cover and cook on 100P
(HIGH) for 10 minutes, stir halfway through
cooking.

4 Rearrange the chicken pieces and cook on 50P

(MEDIUM) for 8 minutes.

5 Combine the cornflour with the cream, stir into the

chicken and cook on 100P (HIGH) for 6 minutes.

Serves 4     

4 chicken breasts
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (1/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (1/4 pint) chicken stock

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour

over the chicken. Salt and pepper to taste.

3 Cook on 100P (HIGH) for 12 minutes.

Rearrange and coat the chicken with the sauce
twice during cooking.

Serves 4      

200g (7oz) long grain white rice
1 medium onion, chopped
salt and pepper to taste
600ml (1 pint) boiling water
75g (3oz) butter
1 egg (size 3), beaten
200g (7oz) canned salmon, drained & flaked
25g (1oz) plain flour
5ml (1tsp) dry mustard
300ml (1/2 pint) milk
50g (2oz) grated cheese, & extra grated to sprinkle
2 eggs (size 3), lightly beaten
5ml (1tsp) fresh parsley, chopped

1 Place rice, onion, salt and water in a large

bowl.  Cook on 70P (MEDIUM HIGH) for 14
minutes, until tender, stir 2-3 times during
cooking. Drain. Stir 50g (2oz) of butter together
with egg into rice and press mixture onto the
base and sides of a greased 25.4cm (10”)
shallow flan dish. Spread salmon over rice base.

2 Melt remaining butter in a large bowl on 100P

(HIGH) for 40 seconds, stir in flour, mustard,
salt and pepper. Gradually stir in milk.

3 Heat on 100P (HIGH) for 4 minutes, stir every

minute, until sauce has thickened and smooth.
Stir in cheese, eggs and parsley. Pour sauce over
salmon. Cover surface with cheese and parsley.

4 Cook on 70P (MEDIUM HIGH) for 18 mins, until

evenly set.

Make as above, substitute salmon for either crab or tuna.

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38

Serves 4-6     

175g (6oz) walnuts, finely chopped
225g (8oz) fresh brown breadcrumbs
100g (4oz) Cheddar cheese, grated
1 small onion, finely chopped
50g (2oz) mushrooms, finely sliced
10ml (2tsp) fresh parsley, chopped
90ml (6tbsp) milk
4 eggs (size 3), beaten
30ml (2tbsp) whole grain mustard
salt and pepper to taste
100g (4oz) fresh spinach, washed and chopped
125g (5oz) cottage cheese
50g (2oz) Cheddar cheese, grated to sprinkle

1 Grease a 1.5 litre (21/2 pint) loaf dish and line

the base with greaseproof paper.  

2 Place the walnuts, breadcrumbs, cheese, onion,

mushrooms, parsley, milk, eggs, margarine and
mustard in a large bowl. Mix thoroughly and
season with salt and pepper to taste.

3 Place spinach in a separate bowl, add 5ml

(1tsp) water. Cook on 100P (HIGH) for 2-3
minutes.  Drain.

4 Divide nut mixture in half. Put one half in the

base of the loaf dish and smooth the surface.

5 Spread cottage cheese over this layer, followed

by the spinach and the remaining nut mixture.
Smooth the surface, sprinkle with cheese.

6 Cook on 50P (MEDIUM) for 25 minutes, until a

skewer comes out cleanly. 

Serves 4             
15ml (1tbsp) olive oil
450g (1lb) aubergines, cut in 2.5cm (1”) cubes
225g (8oz) onions, roughly chopped
1 clove garlic, crushed
3 sticks of celery, chopped
450g (1lb) canned, chopped tomatoes
5ml (1tsp) fresh basil, chopped
pinch of allspice
100g (4oz) canned butter beans
100g (4oz) canned black eyed beans
100g (4oz) okra
salt and pepper to taste
30ml (2tbsp) fresh parsley, chopped 

1. Heat the olive oil in a large bowl on 100P 

(HIGH) for 40 seconds. Stir in the aubergines,
and cook on 100P (HIGH) for 5 minutes. Add
the onions, garlic and celery, mix thoroughly.

2 Add the tomatoes, basil, allspice, beans and

okra.  Season with  salt and pepper. Cover and
cook on 70P (MEDIUM HIGH) for 22-25
minutes, stir every 5 minutes.

3 Stir in the parsley.  

Serve with rice or baked potatoes.

Serves 2     

2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) blue cheese, chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, sliced
salt and pepper to taste

1 Prick each potato in several places. Cook on

100P (HIGH) for 11-12 minutes. Halve and
scoop the flesh into a bowl, add the butter,
cheese, chives, mushrooms, salt and pepper,
mix thoroughly.

2 Pile mixture into the potato skins and place in a

flan dish. 

3 Cook on 50P (MEDIUM) for 8-9 minutes, until

the cheese has melted.

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