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31

Serves 4           
Preparation time  -  18 - 20 minutes
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 & salt and pepper to taste
100g (4oz) canned butter beans
100g (4oz) canned black eyed beans
100g (4oz) okra
30ml (2tbsp) fresh parsley, chopped

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

(HIGH) for 1 minute. Stir in the aubergines, and
cook on 100P (HIGH) for 6 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 25 minutes,
stir every 5 minutes.

3 Stir in the parsley.

Serve with rice or baked potatoes. 

Serves 4-6        
Preparation time  -  10-12 minutes
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 (medium), beaten
30ml (2tbsp) whole grain mustard
salt & pepper to taste
100g (4oz) fresh spinach, washed and chopped
5ml (1tsp) water
125g (5oz) cottage cheese
50g (2oz) Cheddar cheese, grated to sprinkle

1 Grease a 1.5 litre (2

1

/

2

pint)  loaf dish and line

the base with greaseproof paper.

2 Place the walnuts, breadcrumbs, cheese, onion,

mushrooms, parsley, milk, eggs  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 4-5
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 10 minutes and

then on DUAL GRILL 50P (MEDIUM) for 15
minutes, until a skewer comes out clean.

Serves 4          
Preparation time  -  15 minutes
450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
2 medium onions, sliced
100g (4oz) cooked ham, chopped
300ml (1/2 pint) white sauce (See Page 38)
25g (1oz) cheese, grated 

1 Place alternate layers of potato, cheese, onion,

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

2 Cook on 50P (MEDIUM) for 22 minutes and

then on DUAL GRILL 50P (MEDIUM) for 8
minutes.

32

Serves 4          
Preparation time  -  5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 38)
sprig of fresh rosemary to garnish

1 Place the salmon steaks in a large flan dish,

pierce in several places and add the wine. Cover
and cook on 70P (MEDIUM HIGH) for 8 minutes.
Allow to stand whilst preparing the sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on 70P (MEDIUM HIGH) for 2 minutes.
Serve the sauce separately.
Garnish with a sprig of fresh rosemary.

Serves 2          
Preparation time  -  6 minutes
2 medium trout (approx, 225g (8oz) each)
salt and pepper to taste
juice and rind of one orange
50g (2oz) flaked almonds
slices of orange to garnish

1 Wash the trout. Discard heads and tails and pat

dry. Place in a large flan dish, pierce in several
places. Season. Pour over the orange juice.
Sprinkle with the rind and flaked almonds 2
minutes before the end of the cooking sequence.

2 Place on the rack, cook on 50P (MED) for 5

minutes, and then DUAL GRILL 50P (MED) for 
2-4 minutes.
Garnish with slices of orange.

Serves 4          
Preparation time  -  18 minutes
700g (1

1

/

2

lb) potatoes, peeled and chopped

75ml (5tbsp) water
25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) parsley sauce (See Page 38)

25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5tbsp)

water.  Cover and cook on 100P (HIGH) for
12-13 minutes, until soft enough to mash.
Mash with butter, milk and seasoning. 

2 Place fish in a flan dish in a single layer, cover

and cook on 100P (HIGH) for 6-7 minutes. Flake
the fish and mix with the parsley sauce. Pour into
a flan or casserole dish. Spread the potatoes on
top and sprinkle with the grated cheese.

3 Cook on DUAL GRILL 50P (MEDIUM) for 10

minutes, until the cheese has melted.

Serves 4   
Preparation time  -  5 - 6 minutes
200g (7oz) white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (

1

/

2

tsp) turmeric

salt to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, cooked
100g (4oz) peas
100g (4oz) cockles, cooked
100g (4oz) mussels, cooked
100g (4oz) baby corn
225g (8oz) chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock,

turmeric and salt. Cook on 70P (MEDIUM HIGH)
for 14-15 minutes, until the rice is tender, stir 2-3
times during cooking. Drain. 

2 Stir in red pepper, prawns, peas, cockles,

mussels, baby corn and chicken. Cook on 100P
(HIGH) for 8 minutes, stirring after 4 minutes. 

An excellent party or supper dish.

33

Serves 4          
Preparation time  -  10 - 12 minutes
1kg (2lb) rump steak or lean pork, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (

3

/

4

pint) hot stock

150ml (

1

/

4

pint) white wine

30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (

1

/

4

pint) soured cream

1 Toss the meat in the flour, salt and pepper, until

evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, stock and white wine in a casserole
dish. Cover and cook on 70P (MEDIUM HIGH)
for 30 minutes.

3 Stir in cornflour and mushrooms. Cook on 70P

(MEDIUM HIGH) for 5 minutes. Stir in the
cream to serve.

Ideal served on a bed of tagliatelle or rice.

Serves 6          
Preparation time  -  45 minutes 
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 stock

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

1/2

pint) white sauce (See Page 38)

200g (7oz) cheese, grated 

1 Sprinkle aubergines with salt and leave to drain on

Stir kitchen paper for 30 minutes. Heat 15ml
(1tbsp) olive oil, onions, parsley and garlic on
100P (HIGH) for 30 sec. Stir in meat, mix well and
cook on 100P (HIGH) for 4-5 minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100P (HIGH) for 8 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 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 (MEDIUM) for 15 minutes and

DUAL GRILL 50P (MEDIUM) for 10 minutes.

Serves 4          
Preparation time  -  25 minutes
1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef/lamb
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (

1/4

pint) hot stock 

salt and pepper to taste
10ml (2 tsp) cornflour, mixed with 20ml (4tsp) water
12 pieces of cannelloni
300ml (

1/2

pint) cheese sauce (See Page 38)

extra grated cheese to sprinkle

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

on 100P (HIGH) for 2-3 minutes.

2 Add the minced meat and cook on 100P

(HIGH) for 8 minutes, stirring twice during
cooking. 

3 Add mushrooms, tomato purée, tomatoes, meat

stock and seasoning. Add 2 tsp cornflour mixed
with 4tsp water.  Cook on 100P (HIGH) for 15
minutes, stir every 5 minutes until thick.

4 Fill cannelloni with meat mixture and place in a

deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.

5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on 70P (MEDIUM
HIGH) for 10 minutes and DUAL GRILL 50P
(MEDIUM) for 10 minutes.

34

Serves 4          
Preparation time  -  10 - 12 minutes
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef/lamb
30ml (2tbsp) dried mixed herbs
300ml (

1

/

2

pint) dry red wine 

300ml (

1

/

2

pint) beef stock

salt and pepper to taste

1 Melt the butter and oil in a large bowl on 100P

(HIGH) for 1 minute. Stir in the onion, celery,
garlic and bacon. Cook on 100P (HIGH) for 
6 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

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

3 Add the herbs, wine and stock, mix thoroughly.

Cook on 70P (MEDIUM HIGH)) for 20-22
minutes. Stir 2-3 times during cooking until the
sauce has thickened. Season to taste and serve
hot with spaghetti.

Serves 4          
Preparation time  -  20 - 25 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
1 medium onion, chopped
2.5ml (1tsp) dried mixed herbs
450ml (3/4 pint) hot beef stock
15ml (1tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (1/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1tbsp) milk

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

large casserole dish. Cover and cook on 70P
(MEDIUM HIGH) for 30 minutes. Stir halfway
through cooking and add the cornflour to
thicken.

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

powder and suet in a bowl and mix well. 

3 Add enough cold water to form a soft dough.

Knead lightly. Roll out 

2/

3

of the pastry and line

a 1 litre (1

3/

4

pint) greased pudding basin with

this pastry. 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 and cook on 100P (HIGH) for 15 minutes.

Shepherds pie:  Make as the bolognese sauce, omitting the wine.  Place in dish, top with 675g (1

1

/

2

lb)

mashed potatoes. Heat on 100P (HIGH) for 5-6 minutes.
Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g (1lb) canned red kidney beans
and 5-15ml (1-3 tsp) chilli powder, to taste.