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Method:
1 Heat the oil in a pan over medium heat and then brown
the sausages on all sides. Remove and set aside.
2 Add the carrot, onion, and leek to the pan and sauté for
a few minutes. Add the flour and mix well.
3 P
ut the contents of the pan into the Cooking Pot, stir in
the remaining ingredients and then add the sausages,
stirring gently to ensure they are covered with liquid.
4 Cover with the Glass Lid and select High for a
maximum of 4 hours, Medium for 6 hours or Low
setting for 8 hours.
Ingredients:
• 2 tbsp vegetable oil
• 2
50g (6) meat free sausages
• 140g carrot, sliced
• 100g onion, chopped
• 1
00g leek, sliced
• 1 rounded tbsp plain flour
• 2 tbsp caramelised onion chutney
• ¾ tsp dried thyme
• A little salt and freshly ground black pepper
• 400ml hot vegetable stock
Vegetarian Sausage Pot
Vegetarian
Dessert
Method:
1 Grease the inside of the Cooking Pot with the butter.
Put the rest into the bottom of the Cooking Pot.
2 Add the rice, sugar and milk and stir well with a
wooden spoon. Sprinkle a little nutmeg on the surface.
3 Cover with the Glass Lid. For best results cook on the
Low setting for 5 hours. If using High setting, cook for a
maximum of 3 hours, if using Medium setting cook for
3½ - 4 hours.
Ingredients:
• 20g unsalted butter
• 85g pudding rice
• 85g caster sugar
• 800ml semi skimmed milk
• Ground nutmeg
Rice Pudding
SC460300 MUK Rev1.qxp_Layout 1 30/04/2020 11:05 Page 11
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