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52

4 chicken fillets (200g (7oz) each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5ml (

1

/

2

tsp) dried tarragon (see tip, page 54)

15ml (1 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornfour
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 Place on the turntable and cook on 70% for 22

minutes. Turnover and coat the chicken with the
sauce several times during cooking.

125g (5oz) green peppers, chunks
125g (5oz) red peppers, chunks
125g (5oz) yellow peppers, chunks
head of garlic, seperate cloves and peel
150g (5oz) onion, sliced
900g (2lb) chicken fillets, cubed
400g (14oz) chopped tomatoes, canned
5ml (1 tsp) caster sugar
10ml (2 tsp) fresh basil, chopped
salt and pepper to taste

1 Place the peppers, garlic, onion and chicken into a 2.5

litre (approx. 4 pints) bowl and cook on 100% for 3
minutes.

2 Add the remaining ingredients and mix well.
3 Place on the turntable and cook on 50% for 35

minutes, stirring 3 - 4 times during cooking.

Garnish with black olives and fresh basil.

1 red chilli, chopped
2 green chillies, chopped
125g (5oz) onion, chopped
2.5cm (1”) root ginger, chopped
1 piece lemon grass, chopped
10ml (2 tsp) paprika
2.5ml (

1

/

2

tsp) ground turmeric

2.5ml (

1

/

2

tsp) cumin seeds

2.5ml (

1

/

2

tsp) coriander seeds

30ml (2 tbsp) thai fish sauce
900g (2lb) chicken fillets
400ml (14 fl.oz) coconut milk
150ml (

1

/

4

pint) hot chicken stock

Fresh coriander, chopped, to garnish

1 Place the chillies, onion, ginger, lemon grass, spices

and seeds into a 2.5 litre (approx. 4 pints) casserole
dish, mix well and cook on 100% for 3 minutes.

2 Add the remaining ingredients, stirring thoroughly.
3 Place the dish on the turntable and cook on 50% for

30 minutes, stirring 3 - 4 times during cooking.

Sprinkle with coriander and serve with rice.

Microwave Tip: Peeling garlic easily
Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds, squeeze at one end until
the clove pops out.

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53

30ml (2 tbsp) olive oil
175g (6oz) onion, chopped
2 cloves garlic, crushed (see tip, page 52)
75g (3oz) tomato purée
225g (8oz) carrots, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g (5

1

/

2

oz) fresh baby sweetcorn, chopped

4 sticks celery, sliced
225g (8oz) courgettes, sliced
5ml (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (

1

/

2

tsp) cayenne pepper 

400g (14oz) canned, chopped tomatoes
225g (8oz) canned haricot beans, drained
400g (14oz) canned red kidney beans in chilli
sauce
300ml (

1

/

2

pint) hot vegetable stock

15ml (1 tbsp) cornflour blended with water

1 Place the oil, onion, garlic and tomato purée in a

large bowl. Heat on 100% for 2 minutes.

2 Add the carrots, red and green pepper and

sweetcorn, mix well. Cover and cook on 100% for 3
minutes. 

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70% for 20 minutes,
stir 3 - 4 times during cooking.

4 Add the blended cornflour, mix well and cook on

100% for 5 - 6 minutes.

Serve hot with rice or as a filling for tacos.

500g (1lb 2oz) tofu, drained
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 63)

1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to make a

pocket. Fill each pocket with sliced cheese, place in a
large flan dish. Pour in sauce. 

3 Place on turntable, cook on 50% for 12 - 14 minutes.

Microwave Tip: Heating taco shells
Place 8 - 10 pre-cooked crisp taco shells on kitchen
paper on the turntable.
Heat on 100% for 1

1

/

2

- 2 minutes until warm. Spoon

in filling as preferred.

10ml (2 tsp) olive oil
175g (6oz) onion, chopped
2 cloves garlic, crushed (see tip, page 52)
175g (6oz) leeks, sliced
100g (4oz) mushrooms, thickly sliced
10ml (2 tsp) chopped fresh basil
10ml (2 tsp) chopped fresh oregano
225g (8oz) red split lentils
45ml (3 tbsp) tomato purée
800g (1

3

/

4

lb) canned chopped tomatoes

300ml (

1

/

2

pint) hot vegetable stock

1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
600ml (1 pint) cheese sauce (see page 63)
50g (2oz) cheddar cheese, grated

1 Place the oil, onion and garlic in a bowl, cook on

100% for 2 minutes.

2 Add the leeks, mushrooms, basil, oregano and lentils

and then cook on 100% for a further 5 minutes.

3 Stir in the purée, tomatoes, vegetable stock and the

bay leaf.

4 Cover and cook on 70% for 20 minutes.
5 Season with salt and pepper then remove the bay leaf.
6 Make the cheese sauce.
7 Put a layer of the lentil mixture into the base of a

deep, 25.4cm (10”) square dish.  Cover with some
lasagne and then some of the cheese sauce.
Repeat, making the last layer cheese sauce, add the
grated cheese.

8 Place on the turntable and cook at 130°C for 45

minutes.

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54

300g (11oz) short crust pastry
6 rashers of bacon, chopped
125g (5oz) onion, finely chopped
4 eggs (size 3) 
300ml (

1

/

2

pint) milk

salt and pepper to taste
5ml (1 tsp) dried mixed herbs (see tip, above)
225g (8oz) Cheddar cheese, grated

1 Preheat the oven to 160˚C.
2 Line a 10" flan dish with pastry. Place on the rack and

cook at 160˚C for 10 minutes.

3 Place bacon and onion in a bowl, cook on 100% for 3

minutes. Drain.

4 Place eggs, milk, seasoning in a bowl, mix well.
5 Spread bacon and onion evenly over the pastry.

Pour egg mixture over, top with grated cheese.

6 Place on the turntable, and cook at 160˚C for 

45 minutes, until set, brown and crispy.

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

1 Prick each potato in several places. Place in a flan dish

on the rack. Cook on DUAL GRILL - 1, 70% for
16 minutes until brown and crispy.
Turnover after 7 minutes.

2 Halve each potato and scoop the flesh into a bowl, add

the butter, cheese, chives and mushrooms, mix well.
Season. Pile the mixture back into the potato skins.

3 Place the filled potatoes in a flan dish on the rack.

Cook on DUAL GRILL - 1, 30% for 10 minutes until
brown and crispy.

600g (1lb 5oz) shortcrust pastry
225g (8oz) Cheddar cheese, thinly sliced
125g (5oz) onion, sliced
300g (11oz) leeks, sliced
100g (4oz) cooked ham, chopped
450ml (

3

/

4

pint) white sauce

50g (2oz) cheese, grated

1 Place alternate layers of potato, cheese, onion, leek,

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

2 Cook on 70% for 25 - 30 minutes.

To remove food easily from wooden skewers, soak the skewers in water for 30 minutes prior to using them.

Omit the Double Gloucester cheese, chives and mushrooms.  Add 100g

(4oz) of grated Cheddar cheese and 50g (2oz) sweet corn kernels at Stage 2.

Stilton & mushrooms: Replace bacon with 125g (5oz) sliced mushrooms and Cheddar with Stilton.

Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for
3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

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55

30ml (2 tbsp) groundnut oil
1 clove garlic, crushed (see tip, page 52)
4 spring onions, sliced
100g (4oz) button mushrooms, halved
50g (2oz) peas
175g (6oz) long grain white rice, cooked
15ml (1 tbsp) dark soy sauce
2 eggs (size 3), beaten
salt and pepper to taste

1 Place the oil, garlic, spring onions, mushrooms and

peas in a large bowl, mix well. Heat on 100% for 2
minutes.

2 Stir in the rice and soy sauce. Heat on 100% for 6 - 7

minutes, stir every 2 - 3 minutes until the rice is
evenly hot.

3 Pour egg over the rice, do not stir into the rice.

Cook on 100% for 2 minutes and then break up the
egg and stir evenly into the rice. Season.

30ml (2 tbsp) olive oil
125g (5oz) onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
225g (8oz) beef fillet, thinly sliced into 
5cm (2") strips
2.5ml (

1

/

2

tsp) cayenne pepper

5ml (1 tsp) ground cumin
grated rind of 1 lemon
75g (3oz) canned sweetcorn, drained
225g (8oz) white long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste

1 Place the oil, onion, celery, green and red pepper in a

large bowl, mix well. Heat on 100% for 2 minutes.
Stir in the beef and cook on 100% for 5 - 6 minutes,
stir halfway through cooking.

2 Stir in the remaining ingredients and cook on 70% for

14 - 15 minutes until the rice is tender and all the
beef stock has been absorbed, stir 2 - 3 times during
cooking.

Microwave Tip: Softening cream cheese
Place 225g (8oz) cream cheese on a plate. Heat on 30% for 1 minute until soft.

Chicken Risotto:
Substitute beef fillet for 225g (8oz) chicken breast fillet
and beef stock for chicken stock.

1 aubergine, thickly sliced
cooking salt
3 x 30ml (2 tbsp) vegetable oil
1 red pepper, large chunks
1 yellow pepper, large chunks
3 courgettes, thickly sliced
125g (5oz) onion, sliced
100g (4oz) mushrooms, thickly sliced
225g (8oz) leeks, sliced
2 cloves garlic, crushed (see tip, page 52)
350g (12oz) pasta (bows, shells, or tubes),
cooked
100 g (4oz) feta cheese, crumbled

1 Place the aubergines in a colander, sprinkle with salt

and leave to drain for 30 minutes, pat dry with
kitchen paper.

2 Grease the turntable with 30ml (2 tbsp) oil and

spread the peppers evenly on the turntable.

3 Cook using GRILL - 3 for 10 minutes, turnover

halfway through cooking, leave on one side until
needed. Repeat this process for the courgette and
aubergine slices.

4 Place the onion, mushrooms, leeks and garlic into a

2.5 litre (approx. 4 pint) casserole dish, mix well and
cook on 100% for 5 minutes, stirring once.

5 Add the peppers, cougettes, aubergine, pasta and

cheese to the bowl and cook on 100% for 8 minutes,
stirring twice.

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