Preheat the oven to 200ºC. Remove the stems from the mushrooms and place cup side up in an oven proof dish.
Drizzle with olive oil, add the water to the tray then put in the oven for 20 minutes.
Wash and trim the spinach, place in a bowl with a little water, cover and cook in the microwave for 4 minutes.
Select the sauté button on the Nutricook, add half the oil, when hot add the chicken, brown for three minutes.
Remove the chicken from the pot and set to one side.
Add the remainder of the oil, sauté the onion and garlic for a few minutes until softened.
Add the paprika, salt and pepper and continue to stir.
Next, add the diced and tinned tomato, simmer for a minute.
Preheat the grill to a medium heat.Beat the eggs together in a bowl.Heat the oil in an ovenproof pan, add the onion and sauté until softened.Pour in the eggs, season and stir to even out.Cook for one 1-2 minutes then add the ham, (ensuring it’s evenly spread out).Sprinkle over the cheddar, parmesan and oregano.Place the pan under the grill until the eggs set and the cheese begins to bubble.Remove the pan from the grill and allow to cool slightly.Slice and serve topped with parsley leaves.[[ recipeID=recipe-8kqs7cp7b, title=Ham & Cheese Frittata ]]
This Nutricook recipe is easy and tasty; you can use veggie sausages as an alternative. The pulses make this a hearty meal.Select the sauté function on the Nutricook, pour in half the oil, when it shimmers add the sausages and brown for three minutes. Remove the sausages from the pot and set to one side. To the pot add the remainder of the oil, add the onion and sauté until soft. Add the red pepper and stir for a minute. Next, add passata, tomato purée, cumin seeds, a little water, cover and simmer for two minutes. Finally, add the cannellini beans, chickpeas and sausages. Add the lid, close the valve, select manual for 8 minutes on high pressure.
[[ recipeID=recipe-9kmqac99w, title=Spicy sausage & bean casserole ]]