Beef WellingtonFillet of beef with a delicious stuffing and puff pastry wrapping – a great dish for a special occasion
BigosPolish Bigos is made with different kinds of meat and sauerkraut
BiscottiItaly’s most popular almond biscuit, enjoyed all over the world
Blueberry and Apple CompoteThis delicious fruit compote retains the vibrant colours, textures and vitamins of the fruit. Serve it as a light dessert after a rich main course or as a refreshing, wake-me-up breakfast.
BouillabaisseThe flavour and ingredients in Bouillabaisse vary in France from region to region
Chicken PassandaThe steam oven is ideal for cooking curries. Although this one looks like there are a lot of ingredients, it is very easy to prepare. The spice marinade gives the passanda a medium-hot flavour.
Chocolate Brownie Tart Chocolate desserts are always a winner and none more so than this irresistible chocolate tart.
Chocolate IcingIf you prefer the icing to be runnier when applied, stir cream into the mixture a teaspoon at a time
Chocolate Orange CheesecakeCheesecakes can be made well in advance and chilled overnight in the fridge to save any last minute stress when entertaining.
Citrus segmentsIf you want, you can also add a little cognac or orange liqueur
Courgette and Tomato GratinGratins are an excellent accompaniment to roast or grilled meats or as a vegetarian main course with its fresh tomato and basil flavours complementing the cheese.
Crayfish WontonsIf you prefer your wontons a little softer, submerge them in boiling water for 15 seconds after steaming
Cream of Watercress Soup This tasty soup takes hardly any time at all and is cooked all in one container thus minimising clearing up afterwards.
Curd Cheese BallsDry the curd cheese balls then roll them in the cinnamon and sugar mix
Fiery stew A hearty, spicy casserole to impress your guests
French onion soupA dash of sherry adds a distinctive flavour to this classic French dish
GoulashAn Austrian classic that’s easy to make
GugelhupfMany legends have grown up around this cake, but one thing is certain: it is small, but perfectly formed
Lamb with Sundried Tomatoes and Basil Casseroles cook beautifully in the steam oven. The moist heat allows the meat to tenderise and the flavours develop without the casserole drying out.
Langoustine TailsPour the ragout mixture into the middle of the saffron risotto ring with a little sauce
LasagneA classic combination – lasagne with layers of minced beef, tomatoes and mushrooms
Marinated vegetablesFresh, finely chopped flat parsley, basil, cress or rocket provides an attractive garnish
Moroccan FlatbreadMake these flatbreads to accompany a traditional Moroccan tagine and mop up those flavoursome sauces.
MuesliTo kick start the day – prepare a tasty muesli for your baby
PaellaThis spanish dish also tastes good with chicken and rabbit meat
Porterhouse SteakIf you like your steak rare or well-done, reduce or increase the cooking time
ProfiterolesThe small choux pastry puffs work wonderfully as a sweet dessert, as a spicy party snack, or as a treat between meals
Red mullet confitServe with strips of steamed fennel, leeks or young spinach leaves and ciabatta
Roasted Root VegetablesRoasted vegetables can be cooked very quickly on combined functions. The addition of honey enhances the natural sweetness of the parsnips and the sweet potato.
Saddle of venisonA delicious joint of meat – marinated in buttermilk until tender, roasted and served with a cream and red wine sauce
Sweet Spiced ChickenThis warming casserole is ideal for the colder days of autumn and winter. Cooking it the day beforehand and chilling overnight allows the flavours to develop.
Sweetcorn BakeRefined with caraway, paprika, coriander and chilli flakes
Wiener schnitzelThe classic accompaniment for Wiener schnitzel is a potato and cucumber salad
Yorkshire puddingIt might be called “pudding” but it’s the perfect savoury accompaniment to traditional English roast beef
