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fish goujons serves 2
75g breadcrumbs 2 T parsley (chopped)
1 T lemon zest, grated 50g plain flour
2 E 350g cod/haddock
Cut the fish into 2cm strips. Mix the breadcrumbs, parsley and lemon zest in a bowl. Sift the flour
into a bowl. Beat the eggs in a bowl. Coat the fish in flour, then in egg, then in breadcrumbs. Lay
the fish on a plate. Cover and refrigerate for 30 minutes. Preheat at 180. Put the fish in the basket.
Cook for 15 minutes. Turn the food half way through cooking. Serve with lemon wedges.
roast beef with root vegetables serves 4
2 small carrots, sliced 2 small parsnips, sliced
1 red onion (thin wedges) 2 s thyme
2 t honey 2 t olive oil
1 kg topside of beef salt and pepper
The cooking time is for medium-rare beef. For well done, add 15 minutes. Preheat at 180. Mix the
vegetables, thyme, herbs, honey, and oil in a bowl. Put the mixture in the basket. Lay the beef on
top. Season with salt and pepper. Cook for 60 minutes. Turn the food half way through cooking.
Rest for 10 minutes before serving.
roast chicken with fennel serves 4
2 fennel bulbs, sliced 4 c garlic (crushed)
½ lemon 1 kg chicken
2 t olive oil salt and pepper
Preheat at 180. Put the fennel and garlic in the basket. Push the lemon inside the chicken. Rub
the skin with olive oil. Season with salt and pepper. Put the chicken in the basket. Cook for 50
minutes. Shake the basket half way through cooking. Rest for 10 minutes before serving.
roasted squash and red pepper salad serves 2 / serves 4 as a side dish
800g butternut squash, peeled 2 t olive oil
2 s thyme salt and pepper
2 red pepper, sliced 1 T sherry vinegar/red wine vinegar
50g rocket leaves 150g goat’s cheese (soft)
50g pumpkin seeds
Preheat at 200. Cut the squash into 25mm cubes. Mix the squash, oil and thyme in a bowl.
Season with salt and pepper. Put the mixture in the basket. Cook for 20 minutes. Shake the
basket half way through cooking. Add the peppers. Cook for 10 minutes. Put the mixture in a
serving dish. Leave to cool for 10 minutes. Add the vinegar and rocket leaves and toss to
combine. Crumble the goats cheese and pumpkin seeds over the top.
vegetable spring rolls makes 8
1 t toasted sesame oil 2 t soy sauce
1 c garlic (crushed) 1 T ginger, grated
1 carrot, shredded 2 spring onions, chopped
1 red pepper, sliced 50g beansprouts
50g fine rice noodles, cooked 1 E
4 filo pastry sheets, 24cm x 40cm olive oil spray
Preheat at 200. Mix the sesame oil, soy sauce, garlic and ginger in a bowl. Add the vegetables
and noodles and toss to coat. Cut the filo pastry sheets into 16 rectangles, each 12cm x 20cm.
Put one rectangle on top of another. Put 2 heaped tablespoons of the mixture along one of the
longer edges. Brush the opposite edge with beaten egg. Fold 2cm of the shorter side in towards
the centre, to overlap the filling slightly, then roll up tightly and press to seal. Repeat with the
remaining filo pastry and filling. Spray the spring rolls with a little oil, then put them in the
basket. Cook for 12 minutes.
