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51

125g green peppers, chunks
125g red peppers, chunks
125g yellow peppers, chunks
head of garlic, seperate cloves and peel
150g onion, sliced
800g chicken fillets, cubed
400g 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 4 
minutes.

2  Add the remaining ingredients and mix well.
3  Place on the low rack, cook on DUAL - 1, 180°C, 

30% for 45 minutes, stirring 3 - 4 times during 
cooking.

  Garnish with black olives and fresh basil.

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

1

/

2

 tsp) dried tarragon (see tip, page 55)

15ml (1 tbsp) tomato purée
150ml (

1

/

4

 pint) chicken stock

15ml (1 tbsp) cornfour
salt and pepper

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

the chicken.

3  Cook on 70% for 22 minutes. Turnover and coat the 

chicken with the sauce several times during cooking.

600g chicken, cubed
225g button mushrooms, sliced
225g leeks, sliced
salt and pepper
50g butter
SAUCE:
25g butter
25g plain flour
5ml (

1

/

2

 tsp) cayenne pepper

30ml (2 tbsp) English mustard powder
300ml (

1

/

2

 pint) milk

salt and pepper
250g mascarpone cheese 

1  Place the chicken, mushrooms, leeks, salt and pepper 

into a 2.5 litre (approx. 4 pints) bowl with 50g butter 
and cook on 100% for 8 minutes, stir twice.

2  Place 25g butter in a bowl and heat on 100% for 30 

seconds until melted.

3  Stir in the flour, cayenne pepper and mustard.
4  Whisk in the milk and cook on 100% for 6 minutes, 

stir every 2 minutes until thick and smooth. Season 
with salt and pepper.

5  Mix the mascarpone cheese into the sauce and pour 

the sauce over chicken mixture. Mix well.

6  Place on the low rack and bake on DUAL - 1, 200°C, 

50% for 20 minutes. Stir halfway through the cooking 
time.

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

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

52

30ml (2 tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
75g tomato purée
225g carrots, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g courgettes, sliced
5ml (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (

1

/

2

 tsp) cayenne pepper 

400g canned, chopped tomatoes
225g canned haricot beans, drained
400g 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.

10ml (2 tsp) olive oil
175g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
175g leeks, sliced
100g mushrooms, thickly sliced
10ml (2 tsp) chopped fresh basil
10ml (2 tsp) chopped fresh oregano
225g red split lentils
45ml (3 tbsp) tomato purée
800g 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 61)
50g 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, 25cm 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 low rack and cook on DUAL - 1, 180°C, 

30% for 25 minutes.

500g tofu, drained
100g Mozzarella, thinly sliced
75g Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 61)

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.

53

300g  short crust pastry
6 rashers of bacon, chopped
125g onion, finely chopped
4 eggs (medium) 
300ml (

1

/

2

 pint) milk

salt and pepper to taste
5ml (1 tsp) dried mixed herbs (see tip, page 55)
225g Cheddar cheese, grated

1  Preheat the oven to 200°C.
2  Line a 25cm flan dish with pastry, place on the low 

rack and cook on 200°C for 10 minutes.

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

minutes.

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 low rack, and cook on DUAL - 1, 220°C, 

30% for 25 minutes until set and brown.

2 baking potatoes (approx. 250g each)
50g butter
100g Double Gloucester cheese, finely 

chopped

15ml (1 tbsp) chives, chopped
50g mushrooms, finely chopped
salt and pepper to taste

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

low rack. Cook on DUAL - 1, 250°C, 50% for 20 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 low rack. 

Cook on DUAL - 2, 30% for 10 minutes until brown 
and crispy.

600g canned, chopped tomatoes
150g red pesto
300g sun-dried tomatoes, drained and chopped
salt and pepper to taste
600g fresh ravioli (meat or vegetarian)
600ml (1 pint) cheese sauce (see page 61)
150g mozzarella cheese

1  Empty the tomatoes into a large bowl and cook on 

100% for 8 minutes to reduce the juice.

2  Combine the Pesto and sun-dried tomatoes with the 

tomatoes and season.

3  Spread a 

1

/

2

 of this sauce over the base of a greased 

25cm square dish, then place a single layer of ravioli. 
Next, spread 

1

/

2

 of the cheese sauce over the ravioli.  

Layer until all ingredients have been used, with the 
last layer being cheese sauce.

4  Sprinkle the grated mozzarella all over and place on 

the low rack. Cook on DUAL - 1, 220°C, 30% for 25 
minutes.

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

Cheese & sweetcorn 

Omit the Double Gloucester cheese, chives and mushrooms.

 

Add 100g of grated Cheddar cheese and 50g sweet corn kernels at Stage 2.

Stilton & mushrooms: 

Replace bacon with 125g sliced mushrooms and Cheddar with Stilton.

54

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 onion, sliced
100g mushrooms, thickly sliced
225g leeks, sliced
2 cloves garlic, crushed (see tip, page 48)
350g pasta (bows, shells, or tubes), cooked
100 g 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.

4 beef tomatoes
125g white long grain rice, cooked
50g cooked ham, chopped
50g peas
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
75g Mozzarella cheese, chopped
15ml (1 tbsp) fresh oregano, chopped to garnish

1  Slice the top of each tomato and scoope out the flesh 

into a bowl, stir in the rice, ham, peas, oregan, salt and 
pepper.

2  Fill each tomato shell with the rice mixture and 

place in a large flan dish. Sprinkle generously with the 
Mozzarella cheese and oregano.

3  Place on the low rack and cook on DUAL - 2, 50% 

for 10 minutes until the tomatoes are tender and the 
cheese is brown and crispy.

125g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
25g butter
450g lean minced beef
100g mushrooms, chopped
15ml (1 tbsp) tomato purée
400g canned chopped tomatoes
150ml (

1

/

4

 pint) hot beef stock

salt and pepper to taste
12 pieces of lasagne
300ml (

1

/

2

 pint) cheese sauce (see page 61)

extra grated cheese to sprinkle
15ml (1 tbsp) fresh oregano, chopped to
garnish

1  Place onion, garlic and butter in a bowl, heat on 100% 

for 2 minutes. Add the mince, cook on 100%  for 7 

minutes, stir halfway through cooking.

2  Add mushrooms, purée, tomatoes, stock and 

seasoning. Cook on 70% for 25 minutes until 

thickened, stir every 5 minutes.

3  Place 3 - 4 pieces of lasagne in a bowl, cover with 

boiling water. Cook on 100% for 4 minutes until 

tender enough to bend. Remove from water, dry on 

kitchen paper. Repeat for the remaining lasagne.

4  Place a large spoonful of meat mixture at one end of 

a piece of lasagne, roll up and place seam side down 

in a deep, square 25cm dish. Repeat for remaining 

lasagne. Place any remaining meat around the filled 

lasagne.

5  Pour the cheese sauce on top of the filled lasagne. 

Sprinkle generously with cheese and oregano.

6  Place on low rack, cook on DUAL - 1, 220°C, 70% for 

20 minutes until brown and crispy.