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47

450g white fish fillets (Cod or Haddock)
50g butter
275g courgettes, sliced
100g mushrooms, sliced
450ml (

3

/

4

 pint) white sauce (see tip, page 61)

2.5ml (

1

/

2

 tsp) dried tarragon (see tip, page 55)

2.5ml (

1

/

2

 tsp) dried basil (see tip, page 55)

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

1

/

2

 pint) water

100g margarine
60ml (4 tbsp) milk
salt and pepper to taste
100g 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 low rack and cook on DUAL - 1, 200°C, 

30% for 35 minutes.

5ml (1 tsp) green peppercorns, crushed
15ml (1 tbsp) fresh tarragon
2.5ml (

1

/

2

 tsp) salt

4 fresh tuna steaks (approx. 200g each)
juice and grated rind of 2 medium oranges
olive oil to sprinkle
15ml (1 tbsp) cornflour mixed with
15ml (1 tbsp) water

1  Mix together peppercorns, tarragon and salt. Rub 

evenly onto the steaks and arrange in a flan dish, add 
orange juice and rind. Sprinkle generously with oil. 
Marinade in fridge for 2 - 3 hours.

2  Remove fish from the marinade and place in a flan dish.
3  Place on the low rack and cook on DUAL - 2, 70% for 

10 minutes.

4  Stir cornflour mixture into marinade. Heat on 100% 

for 4 minutes until thickened, stir after 2 minutes.

5  Return the fish steaks to the sauce and heat on 70% 

for 3 - 4 minutes.

  Serve with new potatoes and fresh vegetables.

4 wooden skewers (see tip, page 53)
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g 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 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 low rack.

3  Cook on DUAL - 2, 50% for 18 minutes. Turn over 

and rearrange the kebabs every 6 minutes.  

48

225g carrots, diced
150g celery, sliced
175g onion, finely chopped
600g pork, cubed
400g chopped tomatoes, canned
400g canned apricot halves, drained
2 cloves garlic, crushed (see tip below)
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 low rack and cook on 

DUAL - 1, 180°C, 50% for 35 minutes.

45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed (see tip above)
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
15ml (1 tbsp) dried mixed herbs (see tip, page 55)
450g 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 for 21 - 22 minutes on 50% until 
sauce is thick. Stir 2 - 3 times during cooking.

225g lean minced beef, pork or lamb
2 cloves garlic, crushed (see tip above)
75g onion, chopped
2 fresh, green chillis, chopped
225g canned, chopped tomatoes
100g canned, red kidney beans
8 taco shells, pre-cooked
175g 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 - 2, 
30% for 7 - 8 minutes. 

Sheperds  Make as above, omit the wine. Place in a 
Pie:  

dish and top with 700g mashed potato. Place 
on turntable and cook on DUAL - 2, 70% 
for 9 - 10 minutes until evenly brown.

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.

49

450g stewing steak, chopped
100g kidney, chopped
125g onion, chopped
2.5ml (

1

/

2

 tsp) dried mixed herbs (see tip, page 55)

450ml (

3

/

4

 pint) beef stock

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

1

/

2

 tsp) salt

5ml (1 tsp) baking powder
100g 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 

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.

60ml (4 tbsp) plain flour
salt and pepper
15ml (1 tbsp) dried mixed herbs (see tip, page 55)
500g braising steak, sliced thinly
75g streaky bacon rashers, chopped
25g butter
225g carrots, sliced
225g courgettes, sliced
100g baby onions, whole
225g potatoes, par-boiled and chopped
300ml (

1

/

2

 pint) hot beef stock

300ml (

1

/

2

 pint) red wine

30ml (2 tbsp) cornflour blended with water

1  Mix together the flour, salt, pepper and herbs. Toss 

the beef and bacon in the seasoned flour until well 
coated.

2  Put the butter in a 2.5 litre (approx. 4 pint) casserole 

dish and melt on 100% for 30 seconds. Stir in the 
beef, bacon, carrots, courgettes, onions and potatoes.

3  Pour in the beef stock, wine and blended cornflour, 

mix well. Cover with lid, place on low rack and cook 
on DUAL - 1, 180°C, 30% for 50 minutes. Stir 2 - 3 
times. 

4  Leave to stand for 5 minutes before serving, so that 

the meat relaxes to improve the texture.

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 pork, cubed
250g fresh apples, chopped
125g onion, chopped
175g puff pastry
eggwash to glaze

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 low rack and cook on 

DUAL - 1, 180°C, 50% for 35 minutes, stirring twice 
during cooking.

5  Roll out the pastry to fit the top of the dish. Cover 

the filling wth the pastry and brush with egg to glaze.

6  Place the dish on the low rack and cook on 220°C 

for 15 minutes.

50

MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice 
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 48)
Tabasco sauce to taste
450g chicken fillets, cubed
4 wooden skewers (see tip, page 53)

1  Place all the marinade ingredients in a large bowl, mix 

well.  Stir in the chicken, refrigerate for 2 hours to 
marinate.

2  Thread the chicken onto skewers leaving no wood 

exposed. Place in a large flan dish on the high rack. 
Cook on DUAL - 2, 70% for 12 - 14 minutes. Turn 
over and rearrange skewers every 3 - 4 minutes.

4 large chicken breast fillets, skinned  

(approx. 200g each)

100g Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (

1

/

2

 tsp) dried parsley

salt and 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 at 
one end of each breast. Roll up tight and secure with 
cocktail sticks. Ensure no filling is visible.

3  Place the breasts seam side upwards in a flan dish.
4  Place on the low rack and cook on DUAL - 2, 70% for 

18 minutes, turn over and add cheese after 8 minutes.

  Sprinkle with toasted almonds to serve.

1 red chilli, chopped
2 green chillies, chopped
125g onion, chopped
2.5cm 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
6 chicken fillets (approx. 200g each)
400ml (14 fl.oz) coconut milk
150ml (

1

/

4

 pint) hot chicken stock

salt and pepper to taste
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 low rack and cook on DUAL -1, 

180°C, 30% for 45 minutes.

  Sprinkle with coriander and serve with rice.

Microwave Tip: Toasting Almonds
Place 25g (1oz) almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir 
every minute until golden.