You don’t have to be a vegetarian to enjoy vegetarian food. From a nutritional point of view, I would advise people to have at least two meat-free days a week. A diet rich in fresh, wholesome vegetables, fruit, nuts and seeds, along with oily fish, is really what we should all strive for. This chapter contains some simple dishes which should appeal to all tastes.
Cheese and eggs do appear frequently, simply because that is what many people love, but if you are watching your weight and cholesterol levels, try to cut down on the cheese consumption. There are many half-fat/low-fat Cheddars on the market now which work really well in most recipes, and tastewise they are really no different.
SERVES 4
3 sweet potatoes, diced to the same size
2 red onions, quartered
2–4 cloves garlic, roughly chopped
Drizzle of olive oil
1 chilli
2.5–5cm knuckle of fresh ginger
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon turmeric
Seasoning
Handful of fresh coriander leaves, chopped
2–3 tablespoons thick yoghurt (I prefer using Greek yoghurt such as Total)
• Place the sweet potatoes, onion and garlic into your ovenproof dish. Coat/toss well in the olive oil. Place on the low rack and cook for 10 minutes at 200°C.
• Meanwhile, chop the chilli, grate the ginger and crush the coriander, cumin and turmeric. Mix together thoroughly. Season to taste.
• Once the timer beeps to indicate the 10 minutes are up, lift the lid of the halogen and sprinkle the spices over the vegetables. Carefully toss again, ensuring it is all covered well. If necessary, you can add a little more oil but it should not be soaked in oil – just lightly covered.
• Turn the halogen back on at 200°C for another 15–20 minutes until the potatoes are soft.
• Then remove and place in a serving dish. Add the chopped coriander leaves and serve with a dollop of yoghurt.
SERVES 4
2 red onions, quartered
3–4 cloves garlic, roughly chopped
1 aubergine, thickly sliced
2 courgettes, thickly sliced
8–12 vine tomatoes
2 red peppers, quartered
Drizzle of olive oil
Dash of balsamic vinegar
1 teaspoon sugar
2 teaspoons dried oregano
Seasoning
This is a really easy dish, suitable to eat on its own with the crumbled feta or goat’s cheese, or to use as a pasta sauce/base or even as a pizza topping.
• Prepare the vegetables and place into an ovenproof dish, ensuring they are evenly distributed.
• Mix the olive oil, balsamic, sugar, oregano and seasoning together. Pour this over the vegetables before tossing well ensuring the vegetables are evenly covered.
• Turn on the halogen to 200°C. Place the ovenproof dish on the low rack and cook for 20–30 minutes until the vegetables are soft.
• To serve, sprinkle with fresh Italian herbs and crumbled goat’s cheese or feta.
SERVES 2–4
150g plain flour
2 eggs
150ml milk
125–150g mature Cheddar, grated
½ small onion, finely chopped
6–8 sundried tomatoes, drained and chopped
1–2 teaspoons dried oregano
Seasoning
2–3 tablespoons good quality, thick pasta sauce
1 tomato, thinly sliced
This is a really yummy and very easy recipe. I saw Nigella making something similar and I wondered if it could be adapted to work in the halogen. Yes, it can and it’s a really big favourite of my youngest son. You can of course choose whatever topping and filling ingredients you wish, but I find this works wonderfully.
• Place the flour in a bowl. Beat the eggs and milk together. Pour this onto the flour and mix well. Add two-thirds of the grated cheese, the onion, sundried tomatoes and half the oregano. Season to taste.
• Pour this into a greased baking dish or tray – I use a Victoria sponge tin but you can use a Pyrex dish or anything with sides. Make sure this fits in your halogen oven.
• Place on the high rack and cook for 20 minutes at 190°C.
• When the timer goes off, spread the top of the omelette/pizza with your pasta sauce. Finish with the remaining cheese and oregano, and the slices of tomato. You could add anything else: pepperoni, goat’s cheese instead of Cheddar, peppers, mushrooms, etc.
• Bake again for another 10 minutes before serving with a salad. A great supper!
SERVES 4
30g butter
Drizzle of olive oil
1 red onion, finely chopped
1–2 cloves garlic, roughly chopped
200g courgettes, finely sliced
6 eggs
Seasoning
40g Parmesan, grated
A simple, classic frittata made in the halogen – perfect for a quick lunch or supper. For those who prefer to make this in the conventional way, you can follow the same steps using the hob and place it in the halogen for the final 3–4 minutes.
• Select a non-stick dish which has at least 2–3cm sides. I use a round cake tin. Make sure it fits well in your halogen.
• Place the butter and olive oil in the dish and add the onion and garlic.
• Place on the grilling rack (see the section on Grilling in Chapter 1 for tips) and cook at 230°C until it starts to soften. You may want to stir occasionally to prevent burning. This should only take approximately 5–8 minutes.
• Once soft, add the courgettes.
• Whilst they are cooking, beat the eggs with the seasoning and two-thirds of the Parmesan. Pour this over the courgettes and leave to cook until firm and golden – this should take no more than 10 minutes.
• 2–3 minutes before serving, add a final sprinkle of Parmesan and leave until it becomes golden.
• Serve immediately with a lovely fresh salad – the perfect quick supper.
SERVES 4–6
200g tofu, mashed
1 red onion, finely chopped
2–3 cloves garlic, finely chopped
½ red chilli, finely chopped
½ red pepper, finely chopped
1 large or 2 medium carrots, grated
1 courgette, grated
75g wholemeal breadcrumbs
1 egg, beaten
Seasoning
Don’t think these are only suitable for sandal-wearing vegetarians. They are absolutely delicious and a great alternative to the heavy fattiness of meat. Give them a go with grilled, chilli halloumi and serve with fresh bread rolls or bagels.
• In a bowl, mash the tofu. Add the remaining ingredients and combine well before seasoning to taste.
• Form into burgers and place on a greased baking tray. If you don’t want to cook immediately, you can refrigerate them wrapped in parchment, or freeze, leaving parchment between each burger to prevent them from freezing stuck together.
• When ready to cook, place on the grilling rack (see the section on Grilling in Chapter 1 for tips) on the highest heat and grill for 5–8 minutes on each side until golden.
• Serve immediately.
SERVES 4–6
50g butter
40g plain flour
150ml milk
250g ricotta cheese
25g Parmesan cheese, grated
4 eggs, separated
2 egg whites
Handful of fresh herbs, chopped (such as parsley, thyme, chives, oregano or rosemary)
Seasoning
I know you are probably thinking that soufflés are not quick and easy, but really, they are. We all fear soufflés, but with practice they can be straightforward. Give them a try and you know what they say, practice makes perfect.
• Begin by making a roux, which is a basic start to a white sauce. Melt the butter in a pan and add the flour, stirring well with a wooden spoon to avoid lumps. Add the milk and change to a balloon whisk (this helps avoid lumps). Cook until it thickens and then remove from the heat.
• Add the ricotta and Parmesan, followed by the egg yolks, herbs and seasoning. Combine well.
• Put the egg whites in a clean bowl (this should not have any grease on it or the egg whites won’t fluff up). Beat until they form stiff peaks. Then fold in a spoonful of the ricotta mixture as this will help loosen the egg whites and help you combine the rest of the mixture.
• Once you have done this you can then add the egg whites to the rest of the cheese mixture and fold carefully. Don’t over fold or they could go flat.
• Grease your soufflé dishes and pour in the mixture until it reaches the top.
• Place the soufflés in a deep tray, first making sure it fits in your halogen. Fill the tray with hot water until it reaches halfway up the soufflé dishes.
• Place on the high rack and set the temperature to 180°C. Cook for 20–25 minutes until firm, risen and golden but with a soft centre.
• Serve immediately before they slump.
SERVES 4
2 red peppers, cut into thick wedges
2 red onions, cut into wedges
4–5 cloves garlic, halved
8–10 tomatoes, scored but left whole
1 small aubergine, cut into thick wedges
2 courgettes, cut into lengthways wedges
Olive oil
Balsamic vinegar
Sea salt
Sugar
Fresh thyme and rosemary sprigs
1 jar passata
Black pepper
Simply yet totally delicious! Just chop and go!
• In your ovenproof dish, combine all the vegetables. Pour over a drizzle of olive oil, a dash of balsamic and a sprinkle of sea salt and sugar. Add the herb sprigs and toss again to ensure it is all evenly coated.
• Place on the high rack and cook at 200°C for 20 minutes.
• Add the passata and combine well. Season with black pepper.
• Place back in the oven and cook for another 10 minutes.
• Serve with crusty bread. For added yumminess, add some cubed feta cheese before serving.
SERVES 4
Olive oil
2–3 cloves garlic, crushed
Small bunch of spring onions, finely sliced
1–2 chillies, finely sliced (depending on taste)
4–5 courgettes, grated
3 eggs
75g crème fraîche
40g Parmesan cheese, grated
Seasoning
These are gorgeous – perfect for a lovely supper on a summer’s evening. I serve them with a selection of dips, new potato salad and green salads, or for quick snacks, some sweet chilli dip.
• On your hob, heat a little olive oil in a sauté pan over a medium heat. Add the garlic, spring onion and chilli and cook for 2–3 minutes. Then add the courgettes. Cook until soft, then remove from the heat.
• In a bowl, mix the eggs, crème fraîche and Parmesan together. Season to taste before adding the vegetables.
• Combine well. Form into patties and place on a well greased baking tray.
• Place the tray on the high rack and set the halogen to 220°C. Cook for 10–15 minutes until golden.
• Serve with salad or on their own with sweet chilli sauce.
SERVES 4
1–2 red onions, cut into thick slices
8–10 tomatoes, cut into thick wedges
1–2 red peppers, cut into thick wedges
4 cloves garlic, roughly chopped
Olive oil
Balsamic vinegar
Sea salt
Black pepper
Sugar
2–3 sprigs of thyme
1 x 400g tin cannelloni beans
1 x 400g tin mixed beans
150ml red wine
I love this dish. I tend to make a large batch and it lasts me a few meals – a lovely lunch with crusty bread, add pasta and you have a more filling meal, or simply serve it on its own with a handful of crumbled feta. Delicious!
• Into an ovenproof dish, put the onions, tomatoes, peppers and garlic. Prepare the vegetables so that they are chunky but small enough to eat.
• Drizzle over some olive oil and a dash of balsamic vinegar. Finish with a sprinkle of sea salt, black pepper and a little sugar to help sweeten.
• Add the thyme sprigs and combine well, ensuring everything is well distributed and coated in the oil.
• Place on the high rack and turn the temperature to 200°C. Cook for 20 minutes until it starts to soften. You will be surprised how much liquid comes out of this.
• Remove from the oven. Stir in the drained beans and add the wine. Place back in the oven for another 10 minutes until thoroughly cooked and the beans are warmed through.
SERVES 4
1 small head of cauliflower
1 small head of broccoli
30g butter
20g plain flour or cornflour
400ml milk
100g mature Cheddar, grated
½ teaspoon mustard
Seasoning
120g wholemeal breadcrumbs
50g oats
2 medium carrots, grated
30g Cheddar or Parmesan, grated
• Cut your cauliflower and broccoli into equally sized florets. Steam or boil until they are only just soft. They should still have a bite and a little hardness to them – you certainly don’t want a soggy mash!
• Meanwhile, place the butter in a saucepan and melt gently on a medium heat (not high!). Add the flour or cornflour and stir well with a wooden spoon. Add a little milk at a time, continuing to stir to avoid lumps.
• Switch now to a balloon whisk. Continue to stir over a medium heat until the sauce begins to thicken. The balloon whisk will also help eradicate any lumps that may have materialised. Add more milk as necessary to get the desired thickness – it should be the consistency of custard.
• Add the 100g mature Cheddar and mustard and season with black pepper. Keep stirring until the cheese has melted. Taste to see if you need more cheese or seasoning.
• Place the cooked cauliflower and broccoli in your ovenproof dish. Pour over the cheese sauce.
• In a bowl, mix together the breadcrumbs, oats, carrots and Cheddar or Parmesan. Season to taste. Pour over the cauliflower and broccoli cheese mixture.
• Place on the high rack and cook at 200°C for 20 minutes until golden.
SERVES 4–6
750g ricotta
100g fresh Parmesan, finely grated (not prepackaged grated as it does not have the same flavour)
2 eggs, beaten
Seasoning
400g vine tomatoes (ideally still on the vine)
1 red onion, cut into wedges
4–6 cloves garlic, finely chopped
Basil leaves
Olive oil
Balsamic vinegar
This is a really easy dish. The baked ricotta is easy to make and can be made a day in advance. Simply slice and serve with your chosen salad or accompaniment. I have chosen slow-cooked tomatoes and basil, as I love the flavours.
• In a bowl, mix the ricotta with the Parmesan. Fold in the beaten eggs. Season to taste.
• Line a large loaf tin with lining paper and grease well. Pour the ricotta mixture into the tin. Smooth the surface and press down gently. I normally give the tin a couple of firm taps on the worktop to displace any air pockets or bubbles.
• Place on the high rack and set the temperature to 210°C. Cook for 25–30 minutes until golden and firm. Then leave to cool.
• When you are ready to cook (immediately or a day later), place the tomatoes, onion, garlic and a few basil leaves in an ovenproof dish. Drizzle with olive oil and a dash of balsamic vinegar. Season with sea salt and black pepper.
• Place on the high rack and cook at 220°C for 15–20 minutes until the tomatoes are starting to wrinkle and turn a little brown.
• When ready to serve, slice the ricotta loaf into thick slices. Place one slice on each plate. Add a generous spoonful of the slow-cooked vine tomatoes to the side of the ricotta slice. Drizzle with some extra virgin olive oil, add a few more basil leaves and season with black pepper.
SERVES 4
2–3 beetroots, peeled and cubed
2–3 parsnips, peeled and cubed
1–2 small sweet potato, peeled and cubed
Olive oil
1 teaspoon dried oregano
Sea salt
Black pepper
Balsamic vinegar
4 generous handfuls of seasonal salad leaves, washed
1 red onion, sliced (or ½ bunch of spring onions, sliced)
1 red pepper, sliced
100g feta or soft goat’s cheese
• Place the root vegetables (all cubed to a similar size) in a tin or browning tray.
• Drizzle with olive oil, ensuring it is all evenly coated. Sprinkle with oregano, sea salt, black pepper and a drizzle of balsamic.
• Place on the high rack and set to 210°C. Cook for 20 minutes, or until soft and sweet.
• Meanwhile, place the leaf salad in your serving dishes. Add the chopped red onion (or spring onions) and the red pepper. Toss to ensure it is evenly distributed.
• When the vegetables are cooked, simply place them in the centre of your leaf salad, finishing with a sprinkle of feta or goat’s cheese. Serve immediately.
SERVES 4
2 red onions, cut into wedges
1–2 sweet potatoes, thickly diced
1 potato, thickly diced
½ or 1 small butternut squash, unpeeled and cut into 2cm thick chunks or wedges
1–2 carrots, thickly sliced
Olive oil
Paprika
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 red chilli
4 cloves garlic
2.5cm knuckle of ginger
2 teaspoons turmeric
2–3 teaspoons garam masala
Small handful of coriander leaves
3–4 spring onions
Seasoning
300ml water
150–200ml low fat coconut milk
3 tablespoons Greek yoghurt
1 red pepper, thickly sliced
1 yellow pepper, thickly sliced
3–4 tomatoes, cut into wedges
Extra coriander leaves to sprinkle
I adore curries and roasted vegetables so why not put the two together. It creates a very simple curry dish which tastes fantastic.
• Prepare the vegetables. Place the red onions, potatoes, butternut squash and carrots in an ovenproof dish (making sure it fits in your halogen). Drizzle with olive oil and a sprinkle of paprika and toss until combined, ensuring the vegetables are evenly coated in oil.
• Place the vegetables on the high rack and cook at 220°C for 20 minutes.
• Meanwhile, place the coriander seeds and cumin seeds in a large, dry sauté pan and heat gently on your hob for 1–2 minutes. When the fragrance starts to break through, place in a pestle and mortar and combine. Leave the sauté pan to one side as you will need this in a moment.
• Into your liquidiser, put the ground spices, chilli, garlic, ginger, turmeric, garam masala, coriander leaves, spring onions and seasoning. Combine well. Add olive oil until a more liquid paste is formed.
• Place this paste into the sauté pan and heat gently. Add the water and combine whilst bringing up to the boil. Once boiling turn off heat.
• Finally, add the coconut milk and Greek yoghurt to the curry paste in the sauté pan and combine well. Leave to one side.
• By now your vegetables should be almost ready for the next stage. Once the 15-minute timer beeps, add the peppers and tomatoes and return for another 15 minutes. Combine well and add a drizzle more oil if necessary.
• Remove the vegetables from the halogen. Take the flesh of the butternut squash off the skin. Add these to your paste in the sauté pan. Add a little water if you want a more liquid curry, bearing in mind that some will evaporate during the cooking. Cook for another 5–10 minutes until the vegetables are cooked to your taste.
• Sprinkle with coriander leaves. Serve with fluffy, fragrant rice, yoghurt and chutney.
SERVES 4
150g plain flour (I use seeded bread flour as I like the nutty texture)
75g cold butter
Water
400–500g new potatoes, quartered
2 onions, chopped
100–150g mature Cheddar, grated
300ml full fat milk
2 eggs, beaten
3–6 cloves garlic, crushed (depending on your own taste)
Small handful of fresh parsley, finely chopped
Black pepper
I am a sucker for freshly dug new potatoes, cooked with some garden mint and tossed in English butter. With this in mind, I thought I would share my Homity Pie recipe. Traditionally English, it is perfect for alfresco dining, lunchboxes or a cosy supper. It is also a fabulous way of using up any leftover new potatoes.
• Prepare your pastry first to allow some time for it to chill. If you will be preparing the pie in a hurry, you could consider making the pastry the night before and leaving it in the fridge in a freezer bag.
• I use a food processor, adding the flour and butter, pulsing until the flour resembles breadcrumbs, then adding a little water at a time until it forms a dough. If you are doing this in a bowl, rub the butter into the flour until it resembles breadcrumbs. Then using a knife, stir in a little ice cold water at a time, again until this forms a dough.
• Place the dough in a freezer bag and leave in the fridge for at least 20 minutes.
• When the pastry is ready, roll out and line a greased pastry dish – I use a 25cm flan dish. Prick with a fork before lining with baking parchment and filling with baking beans. (You can use dried chickpeas or dried rice if you don’t have baking beans.) Place on the high rack and cook at 180°C for 10 minutes. Remove the beans and parchment and cook for another 5 minutes before removing from the oven.
• Meanwhile, steam your potatoes until they are just cooked – you don’t want them soggy!
• Place the cooked potato evenly in your pastry dish. Add the chopped onion and half the cheese, again, making sure it is evenly spread.
• In a jug, put the milk, egg, garlic and parsley and season with black pepper (you should not need salt as the cheese will contain adequate salt). Combine well before pouring over the potato. Finish with the remaining cheese.
• Place back into the oven on the high rack and cook for another 20 minutes at 180°C until golden.
• Serve hot or cold with a lovely seasonal salad.
SERVES 4
4–8 vegetarian sausages
Olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
1 red pepper, chopped
1 courgette, sliced
2 sticks of celery
1 tin tomatoes, chopped
1 tin baked beans
Black pepper
Sea salt
A few fresh basil leaves (or a sprinkle of dried oregano)
Kids love baked beans and sausages, but this recipe takes it a little further with some healthy vegetables thrown in. I have used veggie sausages in this recipe but you could use any meat sausage if you prefer.
• Place the sausages in a deep ovenproof dish and drizzle with a little olive oil.
• Place on the high rack and cook at 190°C for 10 minutes.
• Meanwhile, in a sauté pan on your hob, heat a little olive oil over a medium/high heat and add the onion, garlic and pepper. Cook until it starts to soften.
• Add the courgette and celery and cook for another few minutes.
• Add the tomatoes and baked beans. Before you throw the tins away, rinse them with a small amount of water and add this to the sauce (just a couple of centimetres for each tin). Season to taste and add a few leaves of fresh basil (or a sprinkle of dried oregano if your children don’t like basil)
• Remove the sausages from the oven. Pour over the sauce and place back in the oven. Cook for another 15 minutes.
• Serve with cheesy mash for a really comforting supper.
SERVES 4
2–4 sweet peppers, halved lengthways
Olive oil
Sea salt
Sugar
2–3 cloves garlic, crushed
8–16 cherry tomatoes, halved
1 red onion, sliced
Handful of basil leaves
250g mozzarella, sliced Seasoning
• Place the halved peppers on a baking tray. Drizzle with a little olive oil and sprinkle with sea salt, sugar and the garlic.
• In each half, add 4 halved cherry tomatoes. On top of this, add a few slices of red onion. Drizzle with a little more olive oil and place on the high rack.
• Turn the temperature to 190°C and cook for 15 minutes.
• Remove from the oven and add the basil leaves and mozzarella slices to the centre of the peppers.
• Place back in the oven and cook for another 10–15 minutes until golden.
• Serve immediately.
SERVES 4
2 x 400g tins chickpeas, drained and washed
3–4 cloves garlic, crushed
1 small onion
2 tablespoons tahini paste
1 egg
1–2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon chilli powder
Squeeze of lemon juice
3–4 tablespoons breadcrumbs
I love these – they are so easy to make and delicious with a lovely selection of salads. Perfect alfresco food.
• Place all the ingredients, apart from the breadcrumbs, in a food processor and whizz until you have a moist paste.
• Scrape into a bowl and cover with clingfilm. Leave in the fridge for at least 2 hours to allow the flavours to develop.
• When you are ready, place the breadcrumbs into a plate or bowl. Scoop out a little of the mixture and form into balls – you may need to have floured hands for this as it does become sticky.
• Dip each ball into the breadcrumbs, ensuring it is roughly coated. Place the finished balls onto a greased non-stick baking tray.
• Pop the tray onto the high rack and cook at 200°C for 15–20 minutes, turning occasionally to ensure they are cooked and browned all over.
• Serve hot or cold with salads, or stuffed in pitta.
SERVES 4
400g cooked potato, diced
1 onion, finely chopped
Small handful of fresh chives, chopped
125–150g mature cheese, grated (I use Cheddar)
2 eggs, beaten
Black pepper
Sea salt (optional)
Extra grated cheese to sprinkle
Ideal for using up any cooked potato. Delicious hot or cold.
• Combine all the ingredients together in a bowl. Don’t worry if the potato becomes a bit like mash, it will still taste delicious.
• Place the mixture into a lined and greased ovenproof dish (I use a Pyrex dish). Finish with a sprinkle more cheese.
• Place on the high rack. Set the temperature to 200°c and cook for 20 minutes until golden.
• Cut into squares and serve hot or cold.
SERVES 4
1 large red onion, cut into wedges
2 red peppers, cut into thick slices
3–4 cloves garlic, roughly chopped
2 courgettes, thickly sliced
1 aubergine, thickly sliced
2 sweet potatoes, thickly sliced
12 cherry tomatoes
Olive oil
Balsamic vinegar
Sea salt
Black pepper
Paprika
3 sprigs of rosemary
300g tagliatelle
Parmesan
• Place the vegetables in a large bowl. Drizzle with olive oil, a dash of balsamic vinegar and sprinkle with sea salt, black pepper and paprika. Combine well, ensuring everything is evenly covered. Add more olive oil if needed.
• Pour the vegetables into your baking tray or ovenproof dish. Place the sprigs of rosemary in between the vegetables.
• Place the dish on the high rack and set the temperature to 200°C. Cook for 30 minutes.
• Five minutes before the vegetables are ready, bring a saucepan of water to the boil. Add the tagliatelle and cook as per the manufacturer’s instructions. Then drain and mix in the vegetables.
• Serve with fresh Parmesan shavings.
SERVES 4
500g baby beetroot, halved
2–3 red peppers, quartered
Olive oil
Sprigs of rosemary
100g rocket
1 large red onion, diced
2 tablespoons red wine vinegar
Sea salt
Black pepper
• Place the beetroot and red peppers on a baking tray. Drizzle with olive oil, ensuring they are evenly coated. Add some sprigs of rosemary.
• Place on the high rack and set to 180°C. Cook for 30–40 minutes until soft.
• Meanwhile, in a large serving dish, place the rocket and onion. Combine well.
• In a bowl or cup, mix 2–3 tablespoons of olive oil, the vinegar, sea salt and black pepper. Combine, adjusting vinegar and olive oil to taste.
• When the beetroot and peppers are roasted, you can either leave them to cool or immediately place on top of the rocket. Pour over the dressing and toss until combined.
Note: For extra flavour, why not add some diced feta cheese.
SERVES 2
250g asparagus
Olive oil
Black pepper
2 eggs
80g salad leaves
Parmesan
Salad dressing
• Place the asparagus on a baking tray. Place the tray on the grilling rack (see the section on Grilling in Chapter 1 for tips). Drizzle with olive oil and season with black pepper.
• Set the temperature to 250°C and cook the asparagus for 8–10 minutes, until cooked to your taste.
• Meanwhile, boil the water for poaching the eggs and place the salad in your dishes.
• Approximately 3–4 minutes before the asparagus is ready, begin to poach the eggs.
• Remove the asparagus from the oven, and arrange over the salad leaves.
• Top with the poached eggs and finish with some Parmesan shavings, black pepper and a drizzle of salad dressing.
SERVES 4
100g baby leaf spinach
1 onion, finely chopped
1 tub ricotta
50g mature Cheddar, grated
Black pepper
Nutmeg
6–8 pancakes (depending on size of ovenproof dish)
1 jar tomato pasta sauce
30g Parmesan cheese, grated
This is a really lovely meal – you can use readymade pancakes or make your own (the recipe for which follows this one).
• Place the spinach in a colander and run under hot water until it starts to wilt. Then put the spinach in a bowl.
• Add the chopped onion and ricotta and combine well. Mix in the Cheddar and season with black pepper and a grating of fresh nutmeg.
• Lay out your pancakes one at a time. Pop a line of the mixture across one side of each pancake and roll into a sausage. Then place each one in a greased ovenproof dish.
• Pour over the sauce and finish with the grated Parmesan.
• Place in the halogen oven on the high rack. Set the temperature to 200°C and cook for 25 minutes.
• Serve with a lovely green salad.
MAKES 6–8 PANCAKES
110g plain flour
2 eggs
250g milk
Use this recipe to make your own pancakes. They can be frozen, but remember to place baking parchment between each layer beforehand. Simply place in the halogen on the high rack at 210ªC for 5 minutes each side to heat through before serving.
• Place the flour, eggs and milk in a jug or bowl and whisk well.
• Leave in the fridge for at least 15 minutes, then whisk again.
• On your hob, heat some oil in a frying pan until it is very hot.
• Fill a ladle with the mixture and pour this into the frying pan. Tilt the pan until the base is completely covered with the mixture.
• After a minute or two the mixture should start to bubble slightly, the edges will start to cook and the bottom will start to brown. Carefully loosen the edges and flip over. Continue to cook for another few minutes – you can flip again if you want to check both sides.
• Serve immediately or place on a plate with baking parchment between each layer to prevent them from sticking.
SERVES 4
1 head of broccoli, cut into florets
6 eggs, beaten
100ml double cream
1 small onion, finely chopped
175g blue cheese, crumbled
1–2 teaspoons chives, finely chopped
Black pepper
Sea salt
• Place the broccoli florets in boiling water and cook for 5–8 minutes.
• Grease a deep dish. Place on the high rack and set the temperature to 190°C.
• Meanwhile, combine the eggs and double cream in a large jug or bowl. Add the onion, broccoli, blue cheese, chives and season with black pepper and sea salt.
• Open the halogen’s lid and carefully pour the mixture into the dish, ensuring it is evenly covered.
• Close the lid and cook for 20–25 minutes until golden and puffed.
• Serve with a lovely green salad.
SERVES 4
2 red onions, cut into wedges
2 peppers, red and yellow, cut into thick slices
2 sweet potatoes, unpeeled and cut into thick slices
1 courgette, sliced
10 cherry tomatoes
Olive oil
Sea salt
Black pepper
100g Puy lentils
2–3 sprigs of rosemary
100g goat’s cheese, crumbled
• Chop the vegetables and place in an ovenproof dish. Drizzle with olive oil and sprinkle with sea salt and black pepper.
• Place on the high rack and cook at 200°C for 20 minutes, until soft and roasted.
• Meanwhile, place the Puy lentils in a saucepan. Cover with water and add the rosemary. Bring to the boil and simmer for 15–20 minutes. Drain, remove the rosemary and place in a large serving dish, or 4 individual dishes.
• Remove the vegetables from the oven and tip onto the Puy lentils. Add the crumbled goat’s cheese. Serve immediately.
SERVES 4
1 large cauliflower
200g butter
20g plain flour or cornflour
450ml milk
2 tablespoons nutritional yeast flakes (optional)
120g mature cheese, grated
½ teaspoon mustard (optional)
3 tablespoons home-prepared wholemeal breadcrumbs
2 tablespoons oats
20g Parmesan cheese
Black pepper to taste
• Chop the cauliflower into manageable florets.
• Place in a steamer and cook until the cauliflower is tender but not soft.
• Meanwhile, make the sauce. Melt the butter gently in a saucepan on a medium heat (not high!). Add the flour or cornflour and stir well with a wooden spoon. Add the milk a little at a time, continuing to stir to avoid lumps.
• Switch now to a balloon whisk. Continue to stir over a medium heat until the sauce begins to thicken. The balloon whisk will also help to eradicate any lumps that may have formed. Add more milk as necessary to get to the desired thickness. The sauce should be the thickness of custard.
• If you are using nutritional yeast flakes, add these before the grated cheese as they will reduce the amount of cheese you will need – taste as you go!. Add the cheese and mustard and stir well. Season with black pepper.
• When the cauliflower is ready, transfer to an ovenproof dish. Pour over the sauce ensuring all the cauliflower is covered.
• Mix the oats, breadcrumbs and Parmesan together thoroughly. Scatter this over the cheese sauce.
• Preheat the halogen oven using the preheat setting or set the temperature to 210°C.
• Place the bake on the low rack. Cook for 15–20 minutes until the top is golden and crispy.