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

Ingredients

100g/3 ½ oz mushrooms
2 tbsp sunflower oil
Large handful of spinach leaves
Small bunch of dill
1 lime
Freshly milled black pepper
Large whole fish, such as sea bass or salmon, gutted, about 900g/200lb
55g/2 oz flaked almonds

Here’s a delicious halogen oven recipe from Norma Miller.

Her book, containing more than 150 delicious Halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link down the page to the right in our sidebar.

Method

Mushroom, spinach and dill is my choice of stuffing, but try breadcrumbs, fennel and watercress leaves for a change. You will need a large roasting tin which fits in your oven.

1.Remove the lid from the halogen oven, place the low rack inside the oven and replace the lid. Preheat the halogen oven to 200°C (392°F).

2.Prepare the stuffing: finely chop the mushrooms and put into the roasting tray with 1 tbsp of the oil. Put into the hot oven and cook for 6-8 minutes until the mushrooms are beginning to sizzle. Remove from the oven and spoon the mushrooms into a bowl.

3.Thinly shred the spinach leaves and dill. Grate the rind from the lime, cut in half and squeeze out the juice. Stir them all into the bowl or mushrooms and add a little black pepper.

4.Spoon the stuffing into the body cavity of the fish. Carefully lift the fish into the roasting tin. Make three or four diagonal cuts on the side of the fish, drizzle over the remaining oil and scatter over the almonds.

5.Cover and cook in the hot oven for 40-55 minutes until piping hot and cooked through, but start looking to see if it is cooked from 35 minutes onwards. (The time will depend on the thickness of the fish.) Remove the cover for the last 15 minutes.

Source: “The Halogen Oven Secret”, Norma Miller

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

500g/17.6oz lean steak mince garlic clove crushed 2 beef oxo cubes 1 pepper chopped 1 onion or one leek chopped salt jar of bolognese pepper spaghetti

Method

Preheat the halogen oven to 240°C (464°F) for a couple of minutes.

Put in all of the ingredients apart from the spaghetti and bolognese.
Set dial for 7 minutes and blast on 240°C (464°F), stirring occasionally until mince has browned.

Add spaghetti (broken in half) and jar of bolognese. Ensure spaghetti is mixed in with mince and covered by sauce. Cover with lid and set temperature to 200°C (392°F) for 10 mins.