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39

Serves 4          Cooking time  -  37 minutes
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 25 minutes.
Stir 2-3 times during cooking until the sauce has
thickened. Season to taste and serve hot with
spaghetti.

Serves 4          Cooking time  -  61 minutes
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

30ml (2tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (

1/

2 

tsp) 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. 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.  

40

Serves 4          Cooking time  -  12 minutes
Preparation time  - 12 minutes
50g (2oz) butter
4 large chicken breast fillets, skinned
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (

1/

2 

tsp) dried parsley

salt & pepper to taste 
cocktail sticks to secure
75g Cheddar cheese, grated

1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, onions, parsley and seasoning

in a bowl, mix well.  Place a quarter of the mixture
in the centre of each breast. Fold up into a tight
parcel.  Secure with cocktail sticks.  Ensure no
filling is visible.

3 Place the breasts seam-side upwards in a flan dish.
4 Place the flan dish on the high rack.
5 Cook on DUAL GRILL 100P (HIGH) for 12 minutes,

turn over after 6 minutes and sprinkle with
Cheddar cheese.

serves 4           Cooking time -  13 - 14 minutes
Preparation time  -  5 minutes
4 boneless chicken breasts
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (

1/

2 

tsp) dried tarragon

15ml (1tbsp) tomato purée
150ml (

1/

4 

pint) chicken stock

10ml/2 tsp cornflour
20ml/4 tsp water

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

over the chicken. Add cornflour halfway
through cooking time.  Salt and pepper to taste.

3 Cook on 100P (HIGH) for 14 minutes.

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

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P (HIGH) for 5 - 6
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 40 minutes.

Stir and coat the chicken twice during cooking.

Chicken Cacciatore is a tasty, colourful dish.  
Serve with rice or jacket potatoes.

Serves 4           Cooking time  -  34 minutes
Preparation time  -  6 - 8 minutes
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 the chicken breasts in a shallow flan dish

and cook on 100P (HIGH) for 9-10 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 5 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. Put on the turntable.

5 Cook for 15 minutes on 70P (MEDIUM HIGH), then

10 minutes on DUAL GRILL 50P (MEDIUM).

Serves 4           Cooking time -  39 - 40 minutes
Preparation time  -  10 minutes
450g (1lb) boneless chicken breasts
225g (8oz) broccoli florets
600ml (1 pint) white sauce (see page 43)
5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt & pepper to taste
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated

41

Serves 4-6        Cooking time  -  39 minutes
Preparation time  -  18 minutes
275g (10oz) short crust pastry
6 slices bacon, chopped
1 large onion, chopped
4 eggs (medium)
300ml (

1/

2

pint) milk

Salt and Pepper to taste
5ml (1tsp) dried mixed herbs
100g (4oz) Cheddar cheese, grated

1 Line a 25.6cm (10”) flan dish with pastry.  
2 Place the bacon and the onion in a bowl, cover

and cook on 100P (HIGH) for 4 minutes.  

3 Place the eggs, milk, salt and pepper and

mixed herbs in a bowl and mix thoroughly.  

4 Spread the bacon and onion on pastry base.

Pour in the egg mixture and top with the grated
cheese.

5 Cook on 70P (MEDIUM HIGH) for 30 minutes

and then on DOUBLE GRILL for 5 minutes. 

Stilton & mushroom:  Replace bacon with 125g (5oz) sliced mushrooms and Cheddar cheese with Stilton.
Cottage cheese & spinach:  Replace bacon with 125g (5oz) cooked spinach and cheddar with cottage cheese.

Serves 2           Cooking time  -  30 minutes
Preparation time  -  8 minutes
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

DUAL GRILL 50P (MEDIUM) for 20 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, on the high rack. 

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

minutes.

Serves 4-6           Cooking time  -  29 - 30 minutes
Preparation time  -  20 minutes
30ml (2tbsp) olive oil
2 medium onions, chopped
2 cloves garlic, crushed 
225g (8oz) small carrots, chopped
1 large red pepper, seeded and sliced
100g (4oz) mushrooms, cut into quarters
5ml (1tsp) ground cumin
5ml (1tsp) dried oregano
10ml (2tsp) mild chilli powder
2.5ml (

1/

2  

tsp) cayenne pepper

225g (8oz) canned tomatoes
75g (3oz) tomato purée
225g (8oz) canned haricot beans
225g (8oz) canned red kidney beans
1 bay leaf
300ml (

1/

2 

pint) hot vegetable stock

Salt and Pepper to taste

1 Place the oil, onion and garlic in a large bowl,

heat on 100P (HIGH) for 2 minutes

2 Add the carrots, red pepper and mushrooms,

mix well.  Cook on 100P (HIGH) for 3 minutes.

3 Stir in the remaining ingredients, mix well.

Cook on 70P (MEDIUM HIGH) for 24-25
minutes, stir 3-4 times during cooking.

4 Remove the bay leaf before serving.

42

Serves 4-6              Cooking time  -  4-5 minutes
Preparation time  -  6 - 8 minutes 
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (medium)
100g (4oz) self raising flour, sifted
30-45ml (2-3tbsp) milk

1 Line the base of 17.8cm (7”) cake dish with

kitchen paper.  

2 Cream the margarine and sugar together until

light and fluffy.  Beat in the eggs and fold in the
sifted flour alternately with the milk.

3 Pour into prepared container. Cook on 100P (HIGH)

for 4 mins, until a skewer comes out cleanly.

4 Leave the cake to stand for 5 mins before turning out.

Serves 4-6             Cooking time  -  24 - 26
minutes Preparation time  -  12 - 14 minutes
150ml (

1/

4 

pint) sunflower oil

225g (8oz) brown sugar
3 eggs (medium)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese

grated rind of 1 lemon/5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle

1 Beat together the oil, sugar and eggs, until well

mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots and walnuts and mix
well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on 50P (MEDIUM) for
24 minutes, until firm to the touch and a skewer
comes out clean. Allow to cool before
decorating.  

3 To prepare the topping, combine the cream

cheese, lemon rind, lemon juice and icing sugar
until smooth.  Spread evenly over the top of the
cake and sprinkle with the walnuts. 

Serves 4-6       Cooking time  -  8 minutes 
Preparation time  -  2 hours 10 minutes
225g (8oz) self raising flour
150g (5oz) margarine
100g (4oz) caster sugar
50g (2oz) chocolate drops
25g (1oz) peanuts, chopped
1 egg (size 3) beaten

1 Sieve the flour and rub in the margarine until the

mixture resembles breadcrumbs.

2 Stir in the sugar, chocolate drops and peanuts.
3 Mix in the egg to form a soft dough.
4 Chill for two hours.
5 Roll until 0.6cm (

1/

4

“) thick.  Cut out biscuits using a

6.3cm (2

1/

2

“) diameter cutter.

6 Place five biscuits onto a baking sheet and place onto

the turntable.

7 Cook using Double Grill for 4 minutes then using Top

Grill only for 4 minutes.

8 Repeat the process for the other biscuits.

Serves 6-8       Cooking time  -  22-24 minutes
Preparation time  -  10 - 12 minutes
225g (8oz) margarine / 225g (8oz) caster sugar
7.5ml (1

1/

2 

tsp) vanilla essence

4 eggs (medium), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (

1/

2 

tsp) baking powder

75g (3oz) walnuts, roughly chopped

1 Combine margarine, sugar, vanilla essence and

eggs, until smooth.

2 Stir in remaining ingredients.
3 Grease a square 20.4cm (8”) dish.  Spoon in

the mixture and smooth the surface.

4 Cook on 50P (MEDIUM) for 22-24 minutes,

until firm to the touch.