I used a Breville HG17 and a Morphy Richards 44710 Health Grill to test the recipes. If your model is smaller, you may need to cook some foods in batches. If so, keep each batch warm in a low oven while you cook the remainder. Cover the food if it needs to remain moist, but leave uncovered if you want the outside fairly dry - such as on potatoes or sandwiches. Always reheat the grill between batches.
All ingredients are given in metric, imperial and American measures. Follow one set only in a recipe. American terms are given in brackets.
The ingredients are listed in the order in which they are used in the recipe.
All spoon measures are level: 1 tsp=5 ml; 1 tbsp=15 ml.
Eggs are medium unless otherwise stated.
Always wash, peel, core and seed, if necessary, fresh produce before use.
Seasoning and the use of strongly flavoured ingredients such as garlic or chillies are very much a matter of personal taste, so adjust them to suit your own palate.
Fresh herbs are great for garnishing and adding flavour. Pots of them are available in all good supermarkets. Keep your favourite ones on the windowsill and water regularly. Jars of ready-prepared herbs, like coriander (cilantro) and lemon grass, and frozen ones - chopped parsley in particular - are also very useful. I use a mixture of these and dried ones in the recipes. I don't recommend that you substitute dried for fresh when only fresh is called for - there is always a good reason why!
All can and packet sizes are approximate as they vary from brand to brand. For example, if I call for a 400 g/14 oz/large can of tomatoes and yours is a 397 g can - that's fine.
Cooking times are approximate and should be used as a guide only. Always check food is piping hot and cooked through before serving.