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55

15ml (1tbsp) olive oil
175g onions
2 cloves garlic, crushed
75g tomato puree
200g carrots, chopped
1 red pepper, sliced
1 green pepper, sliced
50g sweetcorn
200g courgettes, sliced
5ml (1tsp) ground cumin
5ml (1tsp) chilli powder
400g canned tomatoes
400g canned kidney beans
300ml (

1

/

2

 pint) vegetable stock

15ml (1tbsp) cornflour mixed with water

1  Place the oil, onion, garlic and tomato puree 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 twice during cooking.

4  Add the blended cornflour, mix well and cook on 

70% for 10 minutes.

  Serve hot with rice or as a filling for tacos.

15ml (1 tsp) olive oil
150g onion, chopped
2 cloves garlic, crushed
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 puree
400g 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 64)
50g Cheddar cheese, grated

1  Place oil, onion and garlic in a bowl, cook on 100% 

for 2 minutes.

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

and cook on 100% for 5 minutes.

3  Stir in the tomato puree, tomatoes, 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 COMBI - 1 

(CONVECTION & MICROWAVE), 220°C, 30% for 
30 minutes.

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.

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56

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 58)
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 COMBI - 1 

(CONVECTION & MICROWAVE), 220°C, 30% for 
25 minutes until set and brown.

2 baking potatoes, (approx. 250g each)
100g double gloucester cheese, finely 
chopped
100g cooked ham, chopped
75g mushrooms, finely chopped
salt and pepper to taste
45ml (3 tbsp) double cream

1  Prick each potato in several places. Place on turntable

and cook on COMBI - 1 (MICRO & CONVECTION), 
250°C, 50% for 20 minutes.

2  Halve each potato and scoop out the flesh into a 

bowl, add the cheese, ham, mushrooms and cream.

  Season and mix well.
3  Pile mixture back into the potato skins and place in a 

flan dish, on the low rack.

4  Cook on COMBI - 2 (MICRO & TOP GRILL), 50% for 

10 minutes.

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 64)
100g grated cheddar cheese

1  Empty the tomatoes into a large bowl and cook on 

100% for 8 minutes to reduce the juice.

2  Combine the chopped tomatoes, pesto and sun-dried 

tomatoes and season well.

3 Spread a 

1

/

2

 of this sauce over the base of a greased

25cm square dish, then place a single layer of 
ravioli over the tomatoes. Repeat and finish with a 
layer of cheese sauce.

4  Sprinkle the grated cheese over the top and place 

the dish on the low rack. Cook on COMBI - 1 
(CONVECTION & MICROWAVE), 220°C, 30% for 
20 minutes.

Cheese & sweetcorn  Omit the Double Gloucester cheese, chives and mushrooms.
jackets: 

Add 100g of grated Cheddar cheese and 50g sweetcorn at stage 2.

Cook’s Tip: Wooden Skewers
To remove food easily from wooden skewers, soak the skewers in water for 30 minutes prior to 
using them.

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57

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
200g canned tomatoes, drained
2 cloves garlic, crushed
350g pasta (bows, shells, or tubes), cooked
100g feta cheese, crumbled

1  Grease the turntable with the oil, place aubergine &

peppers on the turntable and season.

  Cook using GRILL - 3 for 15 minutes, turn over twice 

during cooking.

2  Place the onion, mushrooms, tomatoes and garlic 

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

3  Add the peppers, courgettes, aubergine pasta and 

feta to the tomato mixture and cook on 100% for 
5 minutes.

4 large beef tomatoes
100g brown rice
50g peas
50g feta, crumbled
15ml (1 tbsp) fresh basil, chopped
salt and pepper
10g pine nuts

1  Slice the top off each tomato and scoop out the flesh. 

Place the flesh into a bowl, stir in the rice, peas, feta, 
basil, salt and pepper.

2  Fill each tomato with the mixture and place in a flan 

dish.

3  Place the flan dish on the low rack and cook on 

COMBI - 2 (MICROWAVE & TOP GRILL), 70% for 
3 minutes, then cook on COMBI - 2, 50% for 
9 minutes until the tomatoes are tender and the 
cheese is brown and crispy.

125g onion, chopped
2 cloves garlic, crushed
25g butter
450g lean minced beef
100g mushrooms, chopped
30ml (2 tbsp) tomato puree
400g canned chopped tomatoes
salt and pepper to taste
approx 16 tubes of canelloni
600ml (1 pint) cheese sauce (see page 64)
extra grated cheese to sprinkle
5ml (1 tsp) dried mixed herbs

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

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

2  Add mushrooms, tomato puree to the tomatoes and 

season well. Cook on 70% for 15 minutes until 
thickened, stir every 5 minutes.

3  Fill the tubes with the meat mixture.
4  Pour the cheese sauce on top of the filled canelloni. 

Sprinkle with the cheese and mixed herbs.

5  Place on low rack, cook on COMBI - 1 (CONVECTION &

MICROWAVE), 220°C, 30% for 25 minutes until 
brown and crispy.

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58

300g carrots, diced
300g swede, diced
250g onion, sliced
250g celery, sliced
200g onion, sliced
900ml (1.5 pints) hot vegetable stock
300g cous cous

1  Place the carrots, swede, celery, onion and stock into 

a 3 litres (5 pints) casserole dish, mix well and cook 
on 70% for 20 minutes, stirring once.

2  Add the cous cous, mix well and cook on 70% for 

10 minutes.

  Serve hot as an accompaniment or cold as a salad. 

75ml (5 tbsp) vegetable oil
5ml (1 tsp) paprika
20ml (4 tsp) Tabasco sauce
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger puree
1 tsp sugar
salt and pepper to taste
500g potato in skins, washed and cut into 
3cm cubes

1  Place the oil, paprika, Tabasco sauce, cumin, fennel
  seeds, garlic, ginger and sugar into a bowl, season 

well and mix.

2  Add the potatoes and coat with the spices.
3  Arrange in a single layer in a 25cm (10”) flan dish.
4  Place on the turntable and cook on COMBI - 2 

(MICRO & TOP GRILL), 50% for 20 minutes, turn 
over twice during cooking.

15ml (1 tbsp) sunflower oil
1 clove garlic, crushed
2 medium carrots, cut into strips
150g fresh baby sweetcorn
100g button mushrooms, halved
50g beansprouts
100g mange-tout
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 green pepper, seeded, chopped
1 medium onion roughly chopped
100g canned water chestnuts, sliced
225g canned pineapple chunks
1 quantity of sweet and sour sauce (see page 64)

1  Place the oil, garlic, carrots and sweetcorn in a large 

bowl and mix well. Cover and cook on 100% for 
4 - 5 minutes.

2  Stir in the mushrooms, beansprouts, mange-tout, 

peppers, onion, chestnuts and pineapple.

3  Cover and cook on 100% for 12 minutes, halfway 

through cooking stir the vegetables and add the 
sweet and sour sauce.

Microwave Tip: Drying breadcrumbs
Spread 100g fresh breadcrumbs evenly over a large plate. Heat on 100% for 2 - 3 minutes, stir 
every minute until crispy. 

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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