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FISHCAKES
• Half an onion
• 2 sprig parsley
• 1 pinch chilli powder
• 1 fillet of fish
Preheat to 180ºC. Blend the onion and parsley for 5 seconds, add the fish, chilli, salt and pepper,
and blend for 10 seconds. Transfer to a bowl, and fold in 20 g breadcrumbs. Divide the mix into
10 small portions or 4 large portions. Roll each portion into a ball. Coat the food in seasoned
flour. Coat the food in beaten egg. Coat the food in breadcrumbs. Flatten the portions. Cook
small portions for 10-15 minutes, large portions for 15-20 minutes. Turn the food half way
through cooking.
CHICKEN KIEV
• 2 chicken breasts, skinned and boned
• 2 cloves garlic
• 50g butter
• 2 sprigs parsley
Preheat to 180ºC. Blend the garlic, parsley and pepper for 10-20 seconds, add the butter, and
blend for 15 seconds. Slice each chicken breast along the long edge and open into a butterfly
shape. Cover the food with cling film and hammer to flatten. Put a spoonful of the mixture in the
middle of each breast, then wrap the chicken over the mixture. Coat the food in seasoned flour.
Coat the food in beaten egg. Coat the food in breadcrumbs. Cover with greaseproof paper. Rest
in the fridge for an hour. Cook the food for 30-35 minutes. Turn the food half way through
cooking.
SPONGE CAKE
• 100g self raising flour
• 100g butter
Preheat to 155ºC. Combine everything with a mixer for 2 minutes. Put a large paper case in the
basket. Spoon the mixture into the paper case. Leave a small dent in the centre, to stop the
middle from rising too much. Cook the food for 15-20 minutes. Don't check for at least 10
minutes, or the sponge will collapse.
SCOTCH EGGS
• 500 g minced beef
• Half an onion
• 2 sprigs thyme
• 2 sprig parsley
• 1 pinch cayenne pepper
Preheat to 170ºC. Blend the onion, salt, pepper, cayenne pepper and herbs. Combine the
mixture with the mince. Soft boil 4 eggs. Peel the shells from the eggs. Coat the eggs in flour
then cover completely in the minced meat. Coat the food in beaten egg. Coat the food in
breadcrumbs. Drizzle the food with oil. Cook the food for 15 minutes. Turn the food half way
through cooking.
MUSTARD AND HONEY PORK LOIN WITH ROASTED VEGETABLES
• Pork loin
• 2 carrots
• 2 parsnips
• 2 red onions
• 6 cherry tomatoes
Preheat to 170ºC. Cut the carrots, parsnips, courgettes and onion into chunks. Stir the vegetables
in a bowl with the oil, salt and pepper, ensuring all are well coated. Mix the mustard and honey
in a dish, then smear all over the loin. Put the loin in the centre of the basket and spoon the
vegetables round it. Cook the food for 40-60 minutes. The cooking time depends on the size of
the food. Every 15 minutes, turn the loin and stir the vegetables.
• 60g breadcrumbs
• 1 egg
• Seasoned flour
• Salt and pepper
• 1 egg
• Breadcrumbs
• 1 pinch black pepper
• 100 g caster sugar
• 2 eggs
• Salt and pepper
• 5 eggs
• Breadcrumbs
• Seasoned flour
• Vegetable oil
• 2 courgettes
• 30ml Dijon mustard
• 15ml honey
• 15ml vegetable oil
• salt and pepper
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