Cookery Book

Frozen Oven Chips
Metric/Imperial
15g/’/2OZ lard or 1 tablespoon vegetable oil 175g/6oz frozen oven chips
Preheat a large browning dish on FULL (100%) for 5 minutes (or according to the manufacturer’s instructions). Add the lard or oil and chips. Stir well and cook, uncovered, on FULL (100%) for 6 minutes, stirring once after 3 minutes. Leave to STAND for 1 minute, then drain on absorbent kitchen paper before serving. SER VES 2
Note: To reheat cooked chips, put them into a dish lined with absorbent kitchen paper. Sprinkle with salt and pepper, if wished. Cook on FULL (100%) until very hot, stirring once during cooking. The time taken will depend on the quantity of chips to be reheated.

Mangetout
Metric/Imperial
350g/12oz fresh mangetout
6 tablespoons water
¥z teaspoon salt
15g/!/2OZ butter
mint sprigs, to garnish
Top and tail the mangetout and discard any stringy threads.
Combine the water and salt in a large shallow dish. Add the mangetout, cover and cook on FULL (100%) for 7 to 9 minutes, stirring oc¬casionally.
Leave to STAND, covered, for 2 minutes. Drain, add the butter and toss well.
Serve garnished with sprigs of fresh mint. SERVES 4
Note: Frozen mangetout may be used if fresh ones are unobtainable. They will take approxi¬mately half the above cooking time.

Cabbage with Caraway
Metric/Imperial
3 tablespoons water
salt 350 g/12oz cabbage, stalk removed, and finely
shredded
1 tablespoon caraway seeds 15g/V2OZ butter
Place the water and salt in a large bowl and add the cabbage. Cover and cook on FULL (100%) for 8 minutes. Halfway through cooking, stir in the caraway seeds.
Stir the butter into the cabbage until melted. SERVES 4

Creamed Potatoes
Metric/Imperial
3 tablespoons water
pinch of salt
675g/l’/2lb potatoes, peeled and halved
25g/loz butter, cut into pieces
2 tablespoons milk
1 tablespoon cream
pinch of grated nutmeg
salt
freshly ground white pepper parsley sprigs, to garnish
Place the water and salt in a large bowl and add the potatoes. Cover and cook on FULL (100%) for 9 minutes, stirring halfway through cooking. Leave to STAND, covered, for 5 minutes.
Drain the potatoes and pass through a sieve or potato ricer. Set aside.
Place the butter and milk in a small bowl-Cook on FULL (100%) for 1 minute. Beat the butter, milk, cream, nutmeg and salt and pepper to taste into the potatoes. Reheat, if necessary-Pile into a warm serving dish and garnish with the sprigs of parsley. SERVES 6

Baked Potatoes
Metric/Imperial
otatoes (about 175g/6ozcach), scrubbedand 4 P dried
15g/’/2OZ butter
salt freshly ground black pepper
prick the potatoes thoroughly. Arrange, well
red out, on a double thickness of absorbent
kitchen paper, on the oven base or turntable.
Cook on FULL (100%) for 6 minutes. Turn the
otatoes over and cook on FULL (100%) for 6 to
9 minutes until tender but not soft.
Leave to STAND for 5 minutes, when the potatoes should be completely cooked. Split in half lengthways and top each half with butter, salt and pepper. Serve immediately. SERVES 4

Spinach
Metric/Imperial
675g/lV2lb fresh leaf spinach
salt
freshly ground black pepper 15g/’/2oz butter
Wash the spinach and shake off surplus water. Discard the thick stems. Place in a dish, cover and cook on FULL (100%) for 8 to 9 minutes, stirring once.
Leave to STAND for 2 minutes. Sprinkle with salt and pepper to taste and dot with butter. SERVES 4

Steamed Brussels Sprouts
Metric/Imperial
675g/lV2lb Brussels sprouts, trimmed
salt 6 tablespoons water
the sprouts in a large deep dish. Add the *« to the water and pour over the sprouts.
toil? loosd>’ and cook on FULL (100%) for 8 U minutes, giving the dish a vigorous shake **»« during cooking.

Broccoli Spears
Metric/Imperial
350g/12oz broccoli spears, trimmed
V2 teaspoon salt
4 tablespoons water
freshly ground black pepper
Arrange the broccoli spears, with the stalks towards the outside edges, in a large shallow dish. Add the salt to the water and pour over the broccoli. Cover and cook on FULL (100%) for 7 minutes, giving the dish a half-turn after 4 minutes.
Leave to STAND, covered, for 2 to 4 minutes. Correct the seasoning, adding pepper to taste, before serving. SERVES 4

Bavarian Cabbage
Metric/Imperial
450 g/1 lb red cabbage, shredded
2 red dessert apples, cored and chopped
8 tablespoons water
1 teaspoon fresh lemon juice
2 tablespoons soured cream
salt freshly ground black pepper
Mix the cabbage, apples, water and lemon juice in a large dish. Three-quarters cover and cook on FULL (100%) for 15 minutes, stirring every 5 minutes.
Carefully remove the cover, stir in the soured cream and add salt and pepper to taste. SERVES 4

Onion Rings
Metric/Imperial
1 large onion, cut into rings
25g/loz butter
salt freshly ground black pepper
Put the onion rings into a mixing bowl. Arrange the butter in the centre and season with salt and pepper. Cover and cook on FULL (100%) for 3 to 4 minutes.
Stir, then leave to STAND for 3 minutes before serving. SERVES 4