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47

225g (8oz) courgettes, sliced

1

/

2

red pepper, seeded and sliced

1

/

2

yellow pepper, seeded and sliced

225g (8oz) augergine, cubed
60ml (4 tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed (see tip, page 52)
15ml (1 tbsp) fresh parsley, chopped
50g (2oz) whole black olives
15ml (1 tbsp) lemon juice (see tip below)
salt and pepper to taste

1 Place the courgettes, red and yellow peppers,

aubergine and olive oil in a large bowl, cook on 70%
for 6 minutes or until the vegetables have softened.
Stir after half the cooking time.

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

a further 5 minutes. Toss gently and transfer to a
serving dish. 

Chill before serving with French bread.

50g (2oz) butter
3 cloves garlic, crushed (see tip, page 52)
250g (9oz) tiger prawns, cooked and peeled
5ml (1 tsp) fresh parsley, chopped

1 Heat the butter on 100% for 30 seconds. Stir in the

garlic and cook on 100% for a further minute.

2 Stir in the prawns and cook on 50% for 7 minutes,

stirring every minute. Sprinkle with parsley to serve. 

Serve in ramekin dishes with French bread.

Microwave Tip: More juice from Oranges and Lemons
Cut fruit in half and pierce with a fork. Place in a shallow flan dish, cut side down.
Heat on 100% for 2 minutes

Substitute prawns with 175g (6oz) mushrooms, cut into quarters.

200g (7oz) white long grain rice
600ml (1 pint) hot chicken stock
2.5ml (

1

/

2

tsp) turmeric

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

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

turmeric and seasoning. Cook on 70% for 14 - 15
minutes, until the rice is tender, stir 2 - 3 times
during cooking. Drain.

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

baby corn and chicken. Cook on 100% for 8 minutes,
stirring after 4 minutes.

Microwave Tip: Softening crystalised honey
Place 100g (4oz) honey in a bowl. Heat on 100% for 1 minute until runny.

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48

4 wooden skewers (see tip, page 54)
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g (1lb) firm fleshed fish skinned and cut 
into 16 cubes
4 slices of orange
2 firm medium tomatoes, halved
5ml (1 tsp) fresh dill, chopped
50g (2oz) butter

1 Thread pieces of courgette, mushroom, fish, orange

and tomato onto each skewer in a regular sequence.
Leave no wood exposed. 

2 Heat the dill and butter in a small bowl on 100% for

30 seconds. Brush kebabs with the dill butter, place in
a flan dish on the rack.

3 Cook on DUAL GRILL - 1, 50%  for 18 minutes.

Turn over and rearrange the kebabs every 6 minutes.  

200g (7oz) canned asparagus, chopped
225g (8oz) salmon fillet, cooked, flaked
200g (7oz) cream cheese and chives
salt and pepper to taste
15ml (1 tbsp) fresh dill, chopped
450g (1lb) puff pastry
1 egg, to glaze

1 Drain asparagus, place in a bowl with the salmon,

cream cheese, seasoning and dill, mix well.

2 Preheat the oven to 160°C.
3 Divide pastry into four and roll out into 17.8cm (7”)

squares.

4 Place equal amounts of mixture into the centre of

each square. Brush edges with egg. Form parcels by
folding the corners over the filling. Pinch edges to
form a raised edge. Brush with egg. Place in two
large, greased flan dishes.

5 Place one dish on the rack.  Cook at 160°C for 45

minutes  until golden. Repeat for the other flan dish.

450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
275g (9oz) courgettes, sliced
100g (4oz) mushrooms, sliced
450ml (

3

/

4

pint) white sauce (see tip,  page 63)

2.5ml (

1

/

2

tsp) dried tarragon (see tip, page 54)

2.5ml (

1

/

2

tsp) dried basil (see tip, page 54)

10ml (2 tsp) English mustard powder
TOPPING:
900g (2lb) potato, peeled and quartered
300ml (

1

/

2

pint) water

100g (4oz) margarine
60ml (4 tbsp) milk
salt and pepper to taste
100g (4oz) cheddar cheese, grated

1 Arrange fish in a single layer in a flan dish.

Cover and cook on 100% for 7 minutes.

2 Place butter, courgettes and mushrooms in a 2.5 litre

(approx. 4 pint) casserole dish. Cover and cook on
100% for 3 minutes.

3 Break the fish into flakes and add to the vegetables.
4 Stir herbs and mustard powder into the sauce.
5 Add to fish mixture.
6 Place the potatoes into a bowl with 300ml (

1

/

2

pint)

water and cook on 100% for 20 minutes, stirring twice.

7 Drain the potatoes and mash with butter, milk and

seasoning.

8 Spread over the fish mixture and sprinkle with the

cheese.

9 Place on the rack and cook at 130°C for 45 minutes.

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49

45ml (3 tbsp) vegetable oil
150g (5

1

/

2

oz) onion, finely chopped

100g (4oz) celery, finely chopped
2 cloves garlic, crushed (see tip, page 52)
75g (3oz) bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g (1lb) lean minced beef
15ml (1 tbsp) dried mixed herbs (see tip, page 54)
450g (1lb) canned red kidney beans
5 - 15ml (1 - 3 tsp) chilli powder, to taste
300ml (

1

/

2

pint) red wine

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste

1 Place oil, onion, celery, garlic and bacon into a large

bowl, mix well. Cover and cook on 100% for 7 - 8
minutes.

2 Add the bay leaf, tomatoes, purée and minced beef to

the vegetable mixture. Cook on 100% for 9 - 10
minutes, stir 2 - 3 times during cooking.

3 Add herbs, kidney beans, chilli powder, wine and

stock. Season, mix well.  Cover and cook on 100%
for 5 minutes, then on 50% for 21 - 22 minutes  until
sauce is thick. Stir 2 - 3 times during cooking.

225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see tip, page 52)
75g (3oz) onion, chopped
2 fresh, green chillis, chopped
225g (8oz) canned, chopped tomatoes
100g (4oz) canned, red kidney beans
8 taco shells, pre-cooked
175g (6oz) Cheddar cheese, grated

1 Place the mince, garlic and onion in a bowl, mix well.

Cook on 100% for 7 - 8 minutes, stir twice.

2 Stir in chillis, tomatoes and  beans. Cook on 100% for

18 minutes. Place taco shells on kitchen paper on
turntable. Heat on 100% for 2 minutes. Fill with chilli
bean mixture, sprinkle with cheese.

3 Pack tacos together, open end up in a large casserole

or flan dish. Place on turntable, cook on DUAL
GRILL - 1, 30% for 7 - 8 minutes. 

Serve with Guacamole, soured cream and crisp salad.

Sheperds Pie: Make as above, omit the wine. Place in a dish and top with 700g (1

1

/

2

lb) mashed potato.

Place on turntable and cook on DUAL GRILL - 1, 70% for 9 - 10 minutes until evenly
brown.

30ml (2 tbsp) cornflour
150ml (

1

/

4

pint) soured cream

45ml (3 tbsp) clear honey
45ml (3 tbsp) wholegrain mustard
150ml (

1

/

4

pint) white wine

900g (2lb) pork, cubed
250g (9oz) fresh apples, chopped
125g (5oz) onion, chopped

1 Mix the cornflour and cream together in a 2.5 litre

(approx. 4 pint) casserole dish.

2 Stir in the honey, mustard, wine and stock thoroughly.
3 Add the pork, apples and onion, mixing well.
4 Place the dish on the rack and cook on 50% for 45

minutes, stirring twice during cooking.

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50

450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
125g (5oz) onion, chopped
2.5ml (

1

/

2

tsp) dried mixed herbs (see tip, page 54)

450ml (

3

/

4

pint) beef stock

15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g (8oz) self-raising flour
2.5ml (

1

/

2

tsp) salt

5ml (1 tsp) baking powder
100g (4oz) suet
150ml (

1

/

4

pint) cold water

15ml (1 tbsp) milk to glaze

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

casserole dish. Cover and cook on 70% for 40
minutes. Stir after half the cooking time and add the
cornflour to thicken. 

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

powder and suet in a bowl, mix well.

3 Add enough cold water to form a soft dough. Roll

out 

2

/

3

of the pastry and use it to line the base and

sides of a greased 1.2 litre (2 pint) pudding basin.

4 Fill pastry lined basin with meat leaving room for the

pastry lid. Roll out remaining pastry, cut out a circle
to cover pudding. Brush with milk. Make a slit in the
centre. Cover with cling film, pierce and cook on
100% for 14 minutes.

800g (1

3

/

4

lb) rump steak, cut into strips

50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white wine

100g (4oz) mushrooms, thinly sliced
150ml (

1

/

4

pint) soured cream

1 Place the steak, flour, salt and pepper in a 2.5 litre

(approx. 4 pint) casserole dish, mix well. 

2 Stir in the onion, purée, stock and wine. Cover and

cook on 50% for 50 - 55 minutes, stir 2 - 3 times
during cooking.

3 Stir in mushrooms, cook on 50% for 6 - 7 minutes. 
4 Stir in the cream before serving.

Serve on a bed of tagliatelle or rice.

225g (8oz) carrots, diced
150g (5oz) celery, sliced
175g (6oz) onion, finely chopped
600g (1lb 5oz) pork, cubed
400g (14oz) chopped tomatoes, canned
400g (14oz) canned apricot halves, drained
2 cloves garlic, crushed (see tip, page 52)
juice and rind of half a lemon
150ml (

1

/

4

pint) hot stock

salt and pepper to taste

1 Place the carrots, celery and onion into a 2.5 litre

casserole dish and cook on 100% for 4 minutes.

2 Add the remaining ingredients and stir thoroughly.
3 Place the dish on the rack and cook on

50% for 45 minutes.

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