Ingredients
2 medium sweet potatoes
1 large tomato, sliced
50 g (2 oz) spicy sausage, sliced
30 ml (2 tbsp) coriander, chopped
75 g (3 oz) cheddar cheese, grated salt and pepper
Ingredients
1 cauliflower, trimmed
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) flour
3 ml (1/2 tsp) French mustard
300 ml (1/2 pt) milk seasoning to taste
Topping:
75 g (3 oz) grated cheese
15 ml (1 tbsp) brown breadcrumbs
Ingredients
2 onions, chopped
15 ml (1 tbsp) olive oil
2 cloves garlic, crushed
1 large aubergine, chopped
2 courgettes, sliced
1 large red pepper, deseeded and sliced
1 large green pepper, deseeded and sliced
400 g (14 oz) can chopped tomatoes
300 ml (1/2 pt) vegetable stock
5 ml (1 tsp) chopped rosemary
10 ml (2 tsp) chopped thyme
100 g (4 oz) red lentils
Stuffed Sweet Potatoes | Serves 4 |
Dish: shallow heatproof dish
1.Wash and prick the potato skins. Cook on the Jacket Potato program.
2.Split the potatoes horizontally, keeping the edge joined.
3.Layer the tomatoes and the sausage alternately over the potatoes. Season and sprinkle with coriander and the grated cheese.
4.Cook on HIGH power for
Cauliflower Cheese | Serves 4 |
Dish: large bowl + shallow casserole
1.Place cauliflower upside down in a bowl. Add water. Cover and cook on MEDIUM power for 10 mins. or until tender. Drain.
2.Melt butter on HIGH power for
15 secs. Add milk gradually. Stir well and season. Cook on HIGH power for
3.Stir in 50 g (2 oz) grated cheese. Pour the sauce over the cauliflower. Top with remaining cheese and breadcrumbs.
4.Cook on HIGH power for
Red Lentil Casserole | Serves 4 |
Dish: large casserole
1.Place onions, oil, and garlic in the casserole. Cook on HIGH power for 3 mins.
2.Add chopped aubergine, courgettes, and peppers to the casserole. Cook on HIGH power for
3.Add the tomatoes, vegetable stock, herbs and lentils. Cook on HIGH power for 5 mins.
4.Stir and then cook on SIMMER power for
V E G E T A B L E S A N D V E G E T A R I A N
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