Heat oil in large frypan over medium heat. Add scallions, ginger and garlic. Stir-fry until scallions are softened, about 3 - 5 minutes. Add half of the white mushrooms and the shiitake mushrooms; stir-fry until almost all liquid is evaporated, about ...

Heat the oil in the open pan. Fry the vegetables and then the meat. Remove any excess fat. Stir in the tomatoes, worcestershire sauce, herbs and stock. close the lid and bring to full pressure. Use pressure level 2. Cook for 10 minutes. Turn the pres ...

Peel and slice the onions. Heat the butter in the cooker and brown the meat and the onions. Turn the meat over and add the water, herbs and finely chopped garlic. Season with salt and pepper. close the lid and cook for 30-35 minutes once pressure has ...

Peel the pears, leaving them whole keep the stalks on. Cut flat bases for each of the pears. Remove the trivet and stand the pears upright in the base of cooker. Add the remaining ingredients, except the creme fraiche. close the lid and bring to pres ...

Roughy chop onion and chilli. Peel garlic and ginger. Place the onion, chilli, garlic, ginger and coriander in the bowl fitted with the ultrablade knife and mix on speed 12 for 15 s. Put mixture in a separate bowl. Add grated lime, lime juice and oil ...

Peel and roughly chop the onion, garlic and carrots. Crush the lemongrass stick using a knife. Place 1.5 L of water, the stock cubes, carrots, ginger, garlic, lemongrass and half the bunch of coriander in the bowl fitted with the mixer. Launch the P2 ...

Cut the broccoli to remove the florets. Dice the leeks. Place the florets, leeks and stock cube into the bowl fitted with the ultrablade knife. Add 750 ml of water and launch the P1 soup program. At the end of the program, add the blue cheese and mix ...

The night before, cut the meat into cubes, place in a bowl and add red wine. Cover and chill overnight. The following day, peel the onion and place in the bowl fitted with the ultrablade knife. Mix at speed 12 for 15 s. Peel the carrots and dice. Pee ...

Preheat oven to 180°C/ fan 160°C/gas 4. Dissolve the coffee granules in the boiling water. Line a 12-hole cupcake tin with paper cupcake cases. Place the butter, sugar, eggs, flour and cooled coffee mixture in the bowl fitted with the kneading/grindi ...

Peel the garlic and onion and dice the pepper. Place the ingredients in the bowl fitted with the ultrablade knife, then mix at speed 11 for 20 s. Replace the ultrablade knife with the mixer. Using a spatula bring the chopped vegetables into the centr ...