recipesdemandware.edgesuite.net/aamb_prd/on/demandware... · business park, cheadle, sk8 3gq,...

of 16/16
Recipes TO ENJOY 5.7 LITRE SLOW COOKER

Post on 29-Jul-2020

0 views

Category:

Documents

0 download

Embed Size (px)

TRANSCRIPT

  • [email protected]

    For customer service details, please see the website.

    All rights reserved. Imported and distributed by Jarden Consumer Solutions (Europe) Limited, Cheadle Royal Business Park, Cheadle, SK8 3GQ, United Kingdom.

    Jarden Consumer Solutions (Europe) Limited is a subsidiary of Jarden Corporation (NYSE: JAH). The product supplied may dier slightly from the one illustrated due to continuing product development. Printed in China.

    RecipesT O E N J O Y

    5.7 LITRE SLOW COOKER

  • SOUPSRoot Vegetable Soup ................................................................................................................................................................ 3Vine Tomato and Basil Soup ...................................................................................................................................................... 3Tuscan Bean Soup ..................................................................................................................................................................... 4

    MAIN COURSESBraised Beef in Ale ..................................................................................................................................................................... 4Pot Roast Beef ........................................................................................................................................................................... 5Smokin’ Spicy Chilli Beef ........................................................................................................................................................... 5Bolognaise Sauce ...................................................................................................................................................................... 6Lamb and Sweet Potato Curry ................................................................................................................................................... 6Mediterranean Braised Lamb Shanks ........................................................................................................................................ 7Asian Sticky Lamb ...................................................................................................................................................................... 7Sweet Potato Topped Sausage and Kale Cassoulet ................................................................................................................. 8Quick and Easy Spicy Ribs ........................................................................................................................................................ 85 Spice Caramelised Belly Pork ................................................................................................................................................. 9Pulled Chicken ........................................................................................................................................................................... 9Creamy Chicken and Mushrooms ............................................................................................................................................ 10Turkey Meatballs ...................................................................................................................................................................... 10

    VEGETABLE DISHESVegetable Balti ......................................................................................................................................................................... 11Enchiladas ................................................................................................................................................................................ 12Chickpea Tagine ...................................................................................................................................................................... 13Lentil Dhal ................................................................................................................................................................................ 13

    SWEETSChocolate Volcano Pudding .................................................................................................................................................... 14Syrup Sponge Pudding ............................................................................................................................................................ 14

    BREAKFASTSFruity Breakfast Porridge ........................................................................................................................................................ 15Cranberry and Almond Granola ............................................................................................................................................... 15

    Measurements and QuantitiesOur products are sold worldwide so all our recipe measurements are in kilograms, grams, litres and millilitres. Common conversions for smaller quantities are:

    1g 1 pinch2.5g ½ teaspoon5g 1 teaspoon

    15g 1 tablespoon

  • 3

    Soups

    Root Vegetable Soup Serves 4300g carrots, peeled and cut into 5cm pieces300g celeriac, peeled and cut into 5cm pieces300g leeks, trimmed and washed and cut into 5cm lengths300g swede, peeled and cut into 5cm pieces1 onion, diced1.5 litres of good quality vegetable stock2 bay leavesSalt and pepper

    1. Place all the ingredients into the removable cooking bowl, fit the lid, and cook on Low for 6–7 hours or High for 4–5 hours.

    2. Allow the soup to cool before blending to the desired consistency. Alternatively, transfer to a container suitable for hand blending.

    Serve piping hot garnished with a swirl of crème fraiche and some snipped chives.

    Vine Tomato and Basil Soup Serves 6 600g onions, peeled and thinly sliced25g butter3 cloves of garlic, finely chopped1.5 kg vine tomatoes, quartered30g tomato purée400g tin chopped tomatoes5 sprigs of fresh thyme2 bay leaves1 litre of vegetable stock60g fresh basil leaves75ml balsamic vinegarGround black pepper

    1. Heat a suitable pan over a low heat, add the butter and allow to melt. Sauté the onions without colouring until softened.2. Stir in the garlic and sauté for a further minute.3. Spoon the onions into the removable cooking bowl.4. Top with the tomatoes, purée, tinned tomatoes, thyme, bay leaves, stock and half of the fresh basil.5. Stir and cover with the lid, and cook on Low for 6 hours.6. Remove the bay leaves, stir in the balsamic vinegar and black pepper.7. Allow the soup to cool, add the remaining basil leaves and blend until smooth. Delicious served with warm garlic bread.

  • 4

    Tuscan Bean Soup Serves 6–81 large onion, roughly diced2 celery sticks, roughly chopped1 large carrot, roughly chopped3 garlic cloves, finely chopped3 fresh thyme sprigs, leaves picked1 fresh rosemary sprig, leaves picked and chopped5g smoked paprika400g tin chopped tomatoes30g tomato purée1.5 litres good quality vegetable stock400g tin cannellinni beans, drained and rinsed400g tin flageolet beans, drained and rinsed400g tin butter beans100g shredded kaleTo serve:Salt and pepperPesto and crusty bread to serve

    1. Heat a suitable frying pan over a medium heat and sauté the onion and celery until softened. Add the carrots, garlic, paprika, thyme, and rosemary and continue sautéing for a further 2 minutes.

    2. Remove from the heat and spoon into the removable cooking bowl.3. Add the chopped tomatoes, tomato purée, stock, beans and kale and stir.4. Fit the lid and cook on Low for 6–7 hours or High for 4–5 hours. After cooking, season to taste, ladle into bowls and

    add a spoonful of pesto. Serve with fresh, crusty bread.This soup is perfect for freezing and for quick healthy lunches.

    Main Courses

    Braised Beef in Ale Serves 6800g stewing steak, dicedFlourSalt and pepper30ml vegetable oil1 large onion, diced10–12 shallots peeled and left whole2 large carrots, sliced1 stick celery, diced300ml ale of your choice100ml beef stock400g tin chopped tomatoes30g tomato purée2.5g dried oregano30ml Worcestershire sauce15g French mustard150g chestnut mushrooms, wiped and quartered1 bay leaf

    1. Place some flour into a suitable bowl and season with salt and pepper. Toss the beef cubes in the flour to coat and set aside.

    2. Add a little vegetable oil to a suitable pan, heat on the hob until hot then sauté the diced onions and shallots.3. Add the carrot and celery and stir fry for a couple of minutes until lightly browned. Remove the vegetables with a

    slotted spoon and place into the removable cooking bowl.4. Seal the beef in the remaining hot oil, adding a little more oil if needed. For best results, do this in batches.5. Place into the removable cooking bowl. 6. Return the pan to the heat and pour in the ale, allowing this to bubble and reduce slightly.

  • 5

    7. Pour over the beef and vegetables. Add the stock, tomatoes, purée, herbs, bay leaf, Worcestershire sauce, and mustard. Stir well.

    8. Cover and cook on Low for 7–8 hours or High for 5–6 hours.9. After cooking, remove the bay leaf and adjust the seasoning. To thicken the mixture, mix a little cold water with some

    cornflour, pour in and stir well.Delicious served with creamy mashed potato flavoured with a pinch of nutmeg and some steamed green vegetables.

    Pot Roast Beef Serves 81 x 1.5–2kg piece of beef brisket1 large onion, quartered1 large leek, cut into rounds3 carrots cut in half lengthways, then into 4 cm chunks½ medium swede, cut into chunks400ml beef stock30g tomato purée2 bay leavesSeasoning

    1. Place the prepared vegetables into the removable stoneware bowl and sit the beef on top.2. Mix together the stock and tomato purée. Pour the mixture over the brisket and add the bay leaves.3. Cook on Low for 7-8, or High for 6-7 hours until the meat is tender and the vegetables are cooked through.4. The meat juices will make delicious gravy. If thicker gravy is preferred, mix a little cold water with some cornflour, pour

    into the meat juices and stir well.Serve the beef in thick slices with mashed potato and buttered savoy cabbage.

    Smokin’ Spicy Chilli Beef Serves 6–81 large onion, diced3 large cloves of garlic, finely chopped1 large medium red chilli, finely diced10g chipotle paste1 large carrot, diced45g tomato purée2 x 400g tins chopped tomatoes200g beef stock800g–1kg braising steak, diced2 x 400g tins red kidney beans, rinsed and drainedSalt and pepperTo serve:Steamed basmati rice, guacamole, sour cream and tortilla chips.

    1. Place the diced onion, garlic, chilli, chipotle paste, carrot, tomato purée, tomatoes and stock into the removable cooking bowl. Mix together to combine.

    2. Add the diced beef and stir well.3. Cover with the lid and cook on Low for 6–7 hours or High for 4–5 hours.4. Stir in the red kidney beans and cook for a further 30 minutes.Serve with the suggested accompaniments.

  • 6

    Bolognaise Sauce Serves 6–8600g minced beef1 large onion, finely diced3 garlic cloves, chopped2 sticks of celery, finely chopped45g tomato purée1 beef stock cube2 x 400g tins of chopped tomatoes15g dried oregano

    1. Place all the ingredients into the removable cooking bowl and stir well.2. Fit the lid and cook on Low for 6–7 hours or High for 4–5 hours until you have a meltingly tender bolognaise sauce.

    Serve with freshly cooked spaghetti and Parmesan shavings.This sauce can also be used for lasagne and pasta bakes.

    Lamb and Sweet Potato Curry Serves 630ml vegetable oil1 kg diced lamb1½ large red onions, diced15g turmeric30g garam masala5g dried chilli flakes (or to taste)3 garlic cloves, finely chopped45g tomato purée2 x 400g tins of chopped tomatoes100ml lamb or vegetable stock2 large sweet potatoes, peeled and diced

    1. Heat a suitable frying pan over a medium heat until hot, add the vegetable oil and then sauté the lamb until browned on all sides. You will need to do this in batches.

    2. When browned place into the removable cooking bowl.3. Add a further splash of oil to the frying pan, heat gently then add the diced onions, turmeric, garam masala and

    dried chilli flakes. Continue to stir fry for a couple of minutes, scraping the bottom of the pan with a wooden spoon to incorporate any lovely meaty flavours from the lamb. Stir in the garlic.

    4. Spoon the contents on top of the browned lamb.5. Add the remaining ingredients and stir well to combine.6. Cook on Low for 6–7 hours or High 5–6 hours until the lamb is tender. Thicken slightly if required.Garnish with chopped coriander and serve with steamed basmati rice and some warm naan bread.

  • 7

    Mediterranean Braised Lamb Shanks Serves 615ml vegetable oil6 small lamb shanks1 large red onion, roughly chopped3 cloves garlic, chopped400g tin chopped tomatoes1 large aubergine, roughly chopped15g roughly chopped fresh oregano or 10g dried oregano250ml red wine30g tomato purée

    1. Heat a suitable frying pan over a medium heat until hot. Add the vegetable oil and sauté the lamb until browned on all sides.

    2. Place into the removable cooking bowl and add the remaining ingredients. Stir well to combine.3. Cook on Low for 7–8 hours or High for 5–6 hours.Delicious served with some spicy roasted root vegetables and buttery couscous.

    Asian Sticky Lamb Serves 61.5–2kg leg or boned shoulder of lamb15ml vegetable oilSauce ingredients:Thumb-sized piece of ginger, peeled and finely chopped2 large cloves of garlic, finely chopped1 red chilli, finely chopped (use chilli to your preference of heat)3 star anise2 lemon grass stalks, bashed200ml sweet chilli sauce100ml rice wine vinegar150ml dark soy sauce15ml sesame oilTo serve:Shredded spring onions, toasted sesame seeds, rice noodles or fried rice, steamed Asian greens.1. In a bowl mix all the sauce ingredients together and set aside.2. Heat a suitable frying pan until hot (this needs to fit the lamb in one piece). Add the vegetable oil.3. Remove the lamb from its packaging, place into the frying pan and sauté on all sides until golden. Place the lamb into

    the removable cooking bowl, pour over the sauce, and cook on Low for 7–8 hours or High for 6–7 hours.4. When the lamb has finished cooking, carefully remove from the bowl and set aside to keep warm. (If you like your lamb

    crispy, place on a baking sheet and cook in a hot oven for 10 minutes).5. Remove the star anise and lemon grass from the sauce, adjust seasoning, and thicken if required with a little cornflour

    mixed with water.Serve the lamb on a warmed plate with 2 forks for shredding, a separate jug of the sauce and some of the above serving suggestions.

  • 8

    Sweet Potato Topped Sausage and Kale Cassoulet Serves 615ml vegetable oil800g good quality sausages100g diced pancetta cubetti1 large red onion, finely sliced2 cloves of garlic, finely chopped½ red chilli, finely chopped15g paprika (used smoked if you prefer)5g fresh thyme leaves200ml brown ale15g plain flour30g tomato purée2 x 400g tins chopped tomatoes200ml vegetable stock1 medium butternut squash, peeled, deseeded and diced into large chunks200g shredded kale400g tin butter or cannellinni beansFreshly ground black pepper

    Topping:3 large sweet potatoes, peeled and steamed or boiled whole25g melted butterChopped parsley

    1. Add the vegetable oil to a suitable frying pan and brown the sausages quickly, turning to ensure each side is browned. Remove from the pan and place into the removable cooking bowl.

    2. Add the pancetta to the hot pan and sauté for a few minutes stirring regularly, then spoon onto the sausages. 3. Add the sliced onions to the pan, adding a further splash of oil if necessary. Cook over a medium heat for a few

    minutes until softened. 4. Add the garlic, chilli, paprika and thyme and continue to cook for a further minute. Increase the heat.5. Pour in the brown ale and allow to bubble and reduce, sprinkle over the flour and stir well over a low heat. Add the

    purée, tomatoes and stock.6. Pour over the sausages in the bowl.7. Add the squash, stir well, and cover with the lid. Cook on Low for 6 hours or High for 4–5 hours.8. Add the kale and beans 1 hour before the cooking time has finished.9. Break the cooked sweet potatoes into pieces and layer over the finished dish, brushing with a little melted butter and a

    dusting of freshly ground black pepper.10. Grill in your oven for 5 minutes until hot and crispy.11. Scatter with some chopped parsley. Delicious served with buttery gnocchi.

    Quick and Easy Spicy Ribs Serves 61–1.5kg meaty pork ribs500ml of your favourite, spicy BBQ sauce5g mustard seeds, lightly crushed (optional)5g coriander seeds, lightly crushed (optional)

    1. Put the BBQ sauce, mustard, and coriander seeds into your removable cooking bowl and mix well.2. Cut the ribs up into portions and place them into the cooking bowl.3. Fit the lid and cook on Low for 6–7 hours or High for 4–5 hours.4. To thicken the sauce, mix a little cold water with some cornflour, pour in and stir well.5. To achieve a crispy texture, remove the ribs from the sauce with a slotted spoon and place them into a hot oven

    (200ºC / Gas 6 / 400ºF) and bake for 15 minutes until they start to crisp.Serve with a baked potato topped with homemade coleslaw and a jug of the hot sauce.

  • 9

    5 Spice Caramelised Belly Pork Serves 6 as a starter or 4 with the accompaniments1kg pork belly, cut into approx. 3cm pieces15ml vegetable oil10 shallots, finely chopped2 cloves of garlic, finely chopped80ml soy sauce125g palm sugar3 star anise10g Chinese 5 spice paste30ml fish sauceTo serve:Freshly chopped coriander, steamed jasmine rice, and shredded spring onions.1. Add the vegetable oil to a suitable frying pan and heat until hot. Add the belly pork in batches and sauté until browned,

    remove each batch with a slotted spoon and place into the removable cooking bowl.2. Add the shallots and garlic.3. Into a small bowl, place the soy sauce, palm sugar, star anise, 5 spice paste and fish sauce. Mix well until combined.4. Pour over the pork belly, cover with the lid and cook on Low for 6–7 hours or High for 4–5 hours until tender.5. To achieve a sticky texture, remove the pork from the sauce and place onto an oven tray. Cook in a hot oven for 5-10

    minutes until crisp.Serve with a jug of the sauce and top with some shredded spring onions.

    Pulled Chicken Serves 6–81.4kg skinless, boneless chicken thighs250g passata45ml cider vinegar45ml honey5g chipotle paste30g tomato purée30ml Worcestershire sauce1 large onion, finely chopped3 cloves of garlic, finely chopped10g smoked paprika2.5g salt

    1. Place all the ingredients (except the chicken) into the removable cooking bowl. Stir until a smooth sauce is formed. Add the chicken thighs, coating them in the sauce.

    2. Cook on Low for 6–7 hours or High for 4–5 hours. 3. When cooking has finished, thicken the sauce if required.4. The cooked chicken should be easy to pull apart. Use a couple of forks to shred the chicken into the sauce.Serve with sliced jalapeños and sour cream on crusty rolls, or with rice or mashed potato. It’s even great on spaghetti.

  • 10

    Creamy Chicken and Mushrooms Serves 615ml olive oil6 rashers streaky bacon, finely sliced1 large chicken jointed into 8 pieces, or a pack of 8 chicken pieces (i.e. drumsticks and thighs) Alternatively just use skin on, boneless thighs20–30g plain flour1 large onion, finely sliced200g shallots, peeled and left whole2 garlic cloves, finely chopped200g chestnut mushrooms, sliced300ml dry white wine100ml chicken stockFew sprigs fresh thyme, leaves pickedLarge handful fresh parsley, chopped100ml double cream

    1. Heat the oil in a frying pan over a medium heat. Add the bacon and fry until just crisp, remove with a slotted spoon and add to the removable cooking bowl.

    2. Brown the chicken on all sides for about 5 minutes. Place the browned chicken into the bowl.3. Add the sliced onion, shallots, garlic, mushrooms, and thyme to the frying pan and brown for 5 minutes. Sprinkle over

    the flour and cook for a further minute stirring continuously. Pour over the wine and allow to bubble, then add the stock, stirring well.

    4. Pour into the removable cooking bowl, add half of the parsley and some seasoning and gently mix to coat the chicken in the sauce.

    5. Cover and cook on Low for 6–7 hours or High for 5–6 hours until the chicken is cooked and the sauce is thick. Stir in the cream and warm through.

    Sprinkle with the remaining chopped parsley and serve with baked potatoes or steamed rice.

    Turkey Meatballs Serves 6–8500g turkey thigh mince500g turkey breast mince1 large egg40g dried breadcrumbsOlive oil30g grated Parmesan cheese3 cloves garlic, finely chopped10g dried oregano10g dried basil2.5g salt2.5g pepper1 large onion, sliced2 cloves of garlic, finely chopped15g dried mixed herbs2 x 400g chopped tomatoes50g tomato puréeFresh basil for serving (optional)

    1. Beat the egg in a large mixing bowl. Add the turkey mince, breadcrumbs, Parmesan, garlic, oregano, basil, salt, and pepper. Mix until the ingredients are just combined (avoid over-mixing). Roll the mixture into balls then place them onto a large baking sheet.

    2. Heat 15ml of olive oil over a medium heat in a large frying pan. Lightly brown the meatballs in batches for about 1 minute on each side. Place the browned meatballs into the removable cooking bowl.

  • 11

    3. Add a further splash of oil to the pan and sauté the onions over a medium heat until softened and translucent. Stir in the garlic and herbs and cook for a further 1–2 minutes, stirring continuously.

    4. Add the tomatoes and tomato purée, mix well and pour over the meatballs. 5. Cover and cook on Low for 5–6 hours or High for 3–4 hours.Serve with freshly cooked pasta, a dusting of fresh Parmesan and some torn basil leaves.

    Vegetable Dishes

    Vegetable Balti Serves 4Try these slow cooked spicy vegetables as a change from your usual curry. We have used balti paste for a medium spiced flavour. If you like your curries slightly hotter, swap to a madras or vindaloo paste.For best results, chop the vegetables to approximately the same size to ensure even cooking (about 1½ cm diced pieces).15ml vegetable oil1 large onion2 cloves of garlic, finely chopped60g balti style paste (or to taste)30g tomato purée400g tin chopped tomatoes300g butternut squash, diced2 medium carrots, peeled and diced200g cauliflower florets (medium size)200g courgette, diced200g potato, peeled and diced150g fine beans, trimmed and halved15g mango chutney (optional)300ml vegetable stock

    1. Heat a suitable frying pan until hot. Add the vegetable oil and sauté the onion and garlic without colouring until softened.

    2. Stir in the balti paste and fry for a couple of minutes over a medium heat until sizzling.3. Add the purée and tomatoes, stir well, then pour into the removable cooking bowl. 4. Add all the remaining vegetables, chutney, and stock. Cover and cook on Low for 5–6 hours or High for 4–5 hours.Serve hot with basmati rice, chapatis, or naan bread.

  • 12

    Enchiladas Serves 61 large onion, finely diced2 red peppers, finely diced325g tinned sweet corn, drained2 x 380g carton/tins of black beans, rinsed then drained15g spicy chipotle paste or 10g hot chilli powder10g ground cuminSalt to taste2 large handfuls chopped coriander1 large lemon, zest only500g salsa500g grated mature cheddar12 floury tortillas wraps

    1. Place the onion, pepper, sweet corn, black beans, chipotle paste, cumin, salt, coriander and lemon zest into a large bowl. Add a large handful of the grated cheese and mix well together.

    2. Grease the removable cooking bowl using a little vegetable oil.3. Place some of the salsa into the base of the cooking bowl, this should just cover the base. Start to assemble the

    enchiladas, roughly divide the filling mixture between the 12 tortillas, spooning this into the middle of each one.4. Roll up the tortillas quite tightly, loosely folding over each end to keep the filling inside.5. Place 1 on top of the salsa in the base of the bowl roughly in the middle. Make sure you place seam-side down. Fit a

    further 3–4 either side, again seam-side down.6. Spread a spoonful of salsa over each, and sprinkle with grated cheese.7. Repeat with the remaining filled tortillas, again finishing with salsa and cheese.8. Cover with the lid and cook on High for 3–4 hours until cooked through.Tips:Adding shredded cooked meat or chicken to the mixture is delicious.If your oven is fitted with a grill: heat until hot, then remove the bowl from the slow cooker when cooking is complete, add a little extra grated cheese, and grill until golden.Make some creamy guacamole dip by mashing ripe avocados, chilli and lime with a touch of coriander, serve chilled with the enchiladas and some crunchy tortilla chips.

  • 13

    Chickpea and Pepper Tagine Serves 61 red pepper, deseeded and thickly diced1 yellow pepper, deseeded and thickly diced1 large onion, diced1 small sized butternut squash, peeled, deseeded and cut into bite-sized pieces1 large courgette, cut into bite-sized pieces14 dried apricots2 x 400g tins chickpeas, rinsed and drained15ml extra virgin oil, plus a drizzle to serve2 garlic cloves, finely chopped15g paprika15g ground ginger15g ground cumin50g tomato purée1 x 500g jar passata15ml honey, plus a drizzle to serve10g harissa pasteHandful of coriander, choppedThick greek-style yoghurt, to serveSalt and pepper

    1. Place the peppers, onion, squash, courgettes, apricots, and chickpeas into the removable cooking bowl. Season with salt and freshly ground black pepper.

    2. Heat the oil gently in a suitable frying pan and fry the garlic and spices until fragrant (about one minute). Add to the removable cooking bowl along with the tomato purée, passata, honey, and harissa paste.

    3. Stir well, cover and cook on Low for 5–6 hours or High for 4–5 hours.4. When cooked, season to taste. Drizzle with a little oil and honey then top with spoonfuls of yoghurt and fresh coriander. Serve with couscous.

    Lentil Dhal Serves 4–5500g red lentils, rinsed well2 onions, finely chopped15g turmeric15g cumin4cm piece fresh ginger, peeled and chopped2 x 400g tins chopped tomatoes1 litre boiling vegetable stockSalt and pepperTo serve:150g natural yoghurtCorianderWarm naan bread to serve

    1. Place all the ingredients into the removable cooking bowl and cook on Low for 5–6 hours, or High for 4–5 hours. 2. Serve topped with the yoghurt and coriander. Delicious with the warm naan bread.

  • 14

    Sweets

    Chocolate Volcano Pudding Serves 6–8200g butter, melted, plus a little extra for greasing the dish450g self-raising flour300g caster sugar150g cocoa, sifted10g baking powderZest of 2 oranges6 medium eggs300ml milk200g orange-flavoured milk chocolate, broken into piecesFor the sauce:400g light brown soft sugar50g cocoa

    1. Lightly grease the removable cooking bowl with a little butter.2. Place the flour, caster sugar, cocoa, baking powder, orange zest and a pinch of salt into a mixing bowl and mix

    together.3. Whisk the eggs, melted butter and milk. Add to the dry ingredients and mix together until smooth. 4. Stir in the chocolate pieces then place the mixture into the removable cooking bowl.5. Make the sauce by mixing the sugar and cocoa with 600ml of boiling water then pour this over the pudding mixture. 6. Place the removable cooking bowl into the heating base, fit the lid and cook on High for 2 hours until the mixture has

    risen and is firm to the touch. Serve with pouring cream or vanilla ice cream.

    Syrup Sponge Pudding Serves 4–6For this recipe you will need a 1.2L (2 pint) heatproof pudding basin.

    175g softened butter, plus a little extra for greasing the pudding bowl100g golden syrup125g golden caster sugar1 lemon, zest only3 medium eggs, lightly beaten175g self-raising flour15ml milkTo serve:60g–75g golden syrupHot custard

    1. Generously butter the inside of a 1.2 litre (2 pint) pudding basin.2. Spoon 50g of the golden syrup into the base of the pudding basin and set aside.3. Beat the remaining 50g golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Whisk in

    half of the eggs followed by half of the flour. Whisk in the remaining beaten eggs, flour and milk.4. Spoon the mixture into the pudding basin and smooth the surface.5. Cover the basin with the circle of foil, pleated in the middle to allow for the expansion of the pudding. Crimp the foil

    around the bowl to secure into place.6. Place the pudding into the removable stoneware bowl.7. Add enough cold water to the bowl to come halfway up the sides of the basin. Cover the bowl with the lid and cook on

    High for 3–4 hours.8. Carefully remove the pudding from the cooking bowl, lift off the foil and turn out onto a warmed dish or plate.To serve, spoon the extra golden syrup over the pudding, cut into generous wedges and serve with custard.

  • 15

    Breakfasts

    Fruity Breakfast Porridge Serves 6–8

    Why not store this cooked porridge in small tubs for quick breakfasts during the week? Alternatively, you can freeze in individual portion sizes.This recipe uses milk, but you can swap to half milk, half water if preferred.

    400g jumbo porridge oats1.7 litres semi-skimmed milk300g dried fruit of your choiceHoney/sugar/golden syrup to taste

    1. Grease the removable cooking bowl with a little butter. Place the oats into the bowl and stir in the milk.2. Scatter over the dried fruit and stir well.3. Cover and cook on Low for 3 hours.4. Add some sweetness from the suggestions above, stir and allow to cool.Delicious served warm with some fresh berries.

    Cranberry and Almond Granola Serves 10–12

    This recipe is ideal for making and storing. Allowing the finished granola to cool on a large baking sheet gives the crispy texture associated with this breakfast dish. Store in a dry place in a sealed tub or bag.

    500g whole rolled oats150g flaked almonds50g dark brown soft sugar5g cinnamon2.5g salt120g coconut oil200ml honey5g vanilla extract250g assorted dried fruits

    1. Lightly spray the removable cooking bowl with oil. Or use kitchen paper dampened with a little vegetable oil to grease the bowl.

    2. Place the oats, almonds, sugar, cinnamon and salt into the removable cooking bowl and mix well.3. Warm the coconut oil, honey and vanilla extract in a microwave or small pan until liquefied. Pour this onto the oat

    mixture and stir to combine.4. Cover and cook on Low for 3 hours.5. During the first couple of hours of cooking, it is advisable to remove the lid and stir the granola. This will ensure the

    even baking of the ingredients.6. When the cooking time is complete, remove the lid, mix in the dried fruit and transfer the granola onto a large baking

    sheet. This will allow the granola to cool and crisp.Delicious served with natural yoghurt and fresh fruit.

  • [email protected]

    For customer service details, please see the website.

    All rights reserved. Imported and distributed by Jarden Consumer Solutions (Europe) Limited, Cheadle Royal Business Park, Cheadle, SK8 3GQ, United Kingdom.

    Jarden Consumer Solutions (Europe) Limited is a subsidiary of Jarden Corporation (NYSE: JAH). The product supplied may dier slightly from the one illustrated due to continuing product development. Printed in China.

    RecipesT O E N J O Y

    CSC031_Recipes_Rev1 02/16 P.N.187443-RevA

    © 2016 Jarden Consumer Solutions (Europe) Limited.