Ingredients

1.8 kg/63.5 oz skinless boneless joint turkey
50 g/1.8 oz butter (or olive oil)
1 clove garlic, finely chopped
1 stick celery, chopped
1 onion, finely chopped
1 red pepper, finely diced
150 g/5.3 oz dried apricots, finely chopped (optional)
1 lemon, zest and juice only
handfuls parsley, chopped
handfuls thyme, chopped
200 g/7.1 oz fresh breadcrumbs
60 ml/2.1 uk fl oz chicken stock
6 rashers streaky bacon
salt and finely crushed black pepper

Method

1. Preheat the halogen oven to 210°C (410°F).

2. Heat half the butter and cook the garlic, celery, onion and pepper until soft about 10 minutes but this will vary. Add the apricots, lemon zest and juice, herbs, breadcrumbs and season mix.

3. Gradually add enough stock to make the stuffing moist but not wet.

4. Lay the turkey breast out flat, skinned side down. Spoon the stuffing down the middle then roll up and tie. Place the turkey breast upwards, smear with remaining butter and cover with the bacon.

5. Cover with foil, place on the low rack in the halogen oven and roast for 30 minutes per kilo plus 30 minutes extra, removing the foil for the last 30 minutes. Check the juices run clear, remove then leave to rest for 20 minutes. Serve sliced with a selection of roasted vegetables.

Ingredients

450g (15.8oz) lamb
3 tbsp of olive oil
2 onions sliced
4 small carrots chopped

1 green pepper deseeded cut into small chunks
2 garlic cloves
400g (14.1oz) tin tomatoes
2 tsp of light muscovado sugar
1 tsp of ground turmeric
1 tsp coriander
1 tsp cumin
1 tsp chilli powder

pitted dates chopped
300g (10.5oz) instant couscous
2 tsp of veg bouillon powder
425ml (14.3fl oz) boiling water
salt & pepper

Note (serves 6)

Please note: this recipe requires cooking on the hob at the start.

Method

1.Season lamb, heat oil and fry lamb on hob until browned. Transfer to casserole dish.

2.Add onion, carrot & green pepper to frying pan for 5 minutes to soften. Stir in garlic, tomatoes, sugar and spices. Season to taste. Bring to boil, put into casserole dish, cover with tin foil and place on low rack of the Halogen Oven.

3.Set temperature to 200°C (400°F), cook for 45 minutes or until lamb cooked & tender.

4.Meanwhile towards end of cooking time put couscous into a bowl, mix in bouillon, pour in boiling water and allow to stand for approx 10 minutes or until water has been absorbed. Fluff couscous with fork and serve with lamb.

Ingredients

2 red onions, quartered
3-4 cloves garlic, roughly chopped
1 aubergine, thickly sliced
2 courgettes, thickly sliced
8-12 vine tomatoes
2 red peppers, quartered
Drizzle of olive oil
Dash of balsamic vinegar
1 teaspoon sugar
2 teaspoons dried oregano
Seasoning

Here’s a tasty halogen recipe from Sarah Flower.

Her book, containing 200 tasty Halogen recipes, entitled “The Everyday Halogen Family Cookbook”, is available through the Amazon link to the right in our sidebar.

Method

This is a really easy dish, suitable to eat on its own with the crumbled feta or goat’s cheese, or to use as a pasta sauce/base or even as a pizza topping.

Prepare the vegetables and place into an ovenproof dish, ensuring they are evenly distributed.

Mix the olive oil, balsamic, sugar, oregano and seasoning together. Pour this over the vegetables before tossing well ensuring the vegetables are evenly covered.

Turn on the halogen to 200°C (392°F). Place the ovenproof dish on the low rack and cook for 20-30 minutes until the vegetables are soft.

To serve, sprinkle with fresh Italian herbs and crumbled goat’s cheese or feta.

Source: “The Everyday Halogen Family Cookbook”, Sarah Flower

Ingredients

3-4 cloves garlic, crushed
½ teaspoon chopped chillies
1 teaspoon dried rosemary
Seasoning
2-3 tablespoons olive oil
1 leg of lamb
2 sweet potatoes
6-8 potatoes
2-3 teaspoons paprika
2-3 teaspoons semolina
Olive oil spray
2 red onions
2-3 sprigs of rosemary

Here’s a delicious halogen recipe from Sarah Flower.

Her book, containing 200 tasty Halogen recipes, entitled “The Everyday Halogen Family Cookbook”, is available through the Amazon link to the right in our sidebar. Please note: this recipe requires cooking on a hob at the start.

Method

Mix together the garlic, chilli, rosemary, seasoning and olive oil to form a paste. Rub this over the leg of lamb. You can score the flesh first to help give the paste something to hold on to.

Place on the lower rack and cook for 15 minutes at 230°C (446°F).

Meanwhile, cut the potatoes to size and steam or parboil for 10 minutes. Drain and return to the empty saucepan. Add the paprika and semolina. Pop the lid back on the saucepan and shake to fluff up and coat the vegetables.

Place the potatoes around the lamb. Spray with olive oil. Halve the onions and place them with the vegetables, along with the rosemary sprigs.

Cook for another 10 minutes before turning down to 190°C (374°F) and cooking for 30 – 45 minutes or until both the meat and potatoes are cooked to your satisfaction.

The cooking time for lamb depends on the size of the joint. Remember to turn the lamb and vegetables regularly and add a spray of oil or paste as required.

Serve with homemade gravy.

Source: “The Everyday Halogen Family Cookbook”, Sarah Flower