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Baked Ham with Orange and Port Glaze

Serves 20


  • Whole ham on the bone
  • 1 large onion, roughly chopped
  • 2 sticks celery, roughly chopped
  • 1 large carrot, roughly chopped
  • Juice 1 large orange
  • Handful of cloves
  • 1 tbsp English mustard powder
  • 4 tbsp dark brown sugar
  • 2 tbsp port or sweet sherry
  • Grated rind 1 orange.


4D Hot Air at 170°C.
  1. Ask your butcher to weigh the ham and take note as most domestic scales won't be able to take the weight of the ham. Soak the ham in plenty of cold water for several hours or overnight.
  2. To work out the total cooking time, allow 40 minutes to the kilo plus 20 minutes. Line the universal pan with a sheet of baking parchment.
  3. Put the prepared vegetables into the bottom of the pan. Then drain the ham and place on the bed of vegetables. Pour over orange juice. Cover the ham with foil and place in the oven. Set the timer to go off one hour before the total cooking time is up. For example, if the total cooking time is 4 hours, remove the ham from the oven after 3 hours.
  4. Skin the ham leaving a thin layer of fat behind. Using a sharp knife lightly score the fat. Mix together the mustard, sugar, port or sherry and orange rind. Spread over the ham and stud with the cloves.
  5. Place the ham back in the oven and cook for the remaining hour. Allow to relax for at least 30 minutes before carving.

Note: Here is an example of how to work out the timing for the ham. A 7kg ham will need approx 5 hours cooking time. 7 x 40 = 280 minutes + 20 minutes = 300 minutes or 5 hours. 4 hours covered in foil and then a further 1 hour once the ham has been skinned and glazed.


Beetroot and Goats Cheese Salad

Serves 4-6


  • 2 large or 3 small beetroot
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar

For the dressing

  • 50g Kalamata olives, pitted
  • 1 clove garlic, crushed
  • 1 tbsp capers
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil.

For the salad

  • 200g mixed salad leaves
  • 100g soft Goat's cheese
  • 2 spring onions, sliced
  • 2 tbsp chives, chopped
  • Salt and pepper.


4D Hot Air at 180°C.
  1. Wash and scrub the beetroot. Wrap them individually in foil twisting the top to get a good seal. Place on a baking tray and bake for 45 minutes to 1 hour or until the beetroot is tender.
  2. Remove from the oven and allow to cool. Take out of the foil and remove the skin. Use gloves for this to avoid stained hands. The best way to peel them is to rub with kitchen paper and the skins will just slip off. Cut each beetroot into quarters.
  3. Place on a baking sheet lined with parchment paper. Sprinkle over the olive oil and balsamic vinegar. Season with salt and pepper. Place in the oven and roast for 20 minutes, turning once during cooking.
  4. To make the dressing: Place all the dressing ingredients into a food processor. Blend until mixed but not too smooth, scraping down the sides as necessary.
  5. Arrange the salad leaves on a serving platter. Place the roast beetroot on the leaves. Scatter over the Goat's cheese, spring onions and chives. Drizzle over the dressing and serve at once.

Note: The beetroot can be cooked in less than half the time using Microwave Combination. Peel and cut the raw beetroot into chunks. Sprinkle over the balsamic vinegar and olive oil. Choose 180ºC and 360W. Bake for 15-20 minutes or until soft.


Blueberry & Lemon Scones

Makes 10


  • 250g self-raising flour
  • ½ tsp baking powder
  • Pinch salt
  • 80g cold butter, cubed
  • 30g caster sugar
  • Finely grated rind 1 lemon
  • 80g blueberries
  • 150ml buttermilk
  • 60g sour cream
  • Blueberry jam
  • Cream or butter to serve.


Preheat the oven to 220°C Top & Bottom Heat. Low Added Steam.
  1. Sift the self-raising flour, baking powder and salt into a bowl. Add the butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs and there are no obvious lumps of butter left.
  2. Stir in the sugar, lemon rind and blueberries.
  3. Make a well in the centre and add about ⅔ of the buttermilk and the sour cream. Use a knife to work the dough, adding a little more buttermilk as required to form soft but not sticky dough.
  4. Sprinkle a little flour onto a work surface. Tip out the dough and pat with floured hands to smooth. Work the dough as little as possible or the scones will be tough. Pat out gently to about 2cm thick.
  5. Use a pastry cutter to cut into rounds. Place on a baking sheet lined with parchment. Glaze with a little of the buttermilk.
  6. Bake for 12-15 minutes depending on size. Remove to a wire rack to cool.
  7. Serve with blueberry jam and cream or butter.

Beef & Guinness Casserole

Serves 6


  • 3 tbsp light olive oil
  • 1 kg stewing beef trimmed of fat and cut into 2cm cubes
  • 1 large onion, chopped
  • 2 streaky rashers, finely sliced
  • 1 tbsp flour
  • 2 tsp chopped fresh thyme
  • 250ml Guinness or stout
  • 250ml beef stock
  • 1 large tbsp tomato puree
  • 1 bay leaf
  • 300g chestnut mushrooms, sliced
  • Salt and pepper.


Preheat your Neff oven to 150°C Bottom Heat.
  1. Heat one tablespoon of oil over a high heat in an oven-proof casserole. Brown the beef on all sides in batches. Remove to a plate and set aside.
  2. Add another tablespoon of oil to the casserole and cook the onion and streaky rasher over a medium heat for about 3 minutes. Add the flour and cook for another minute.
  3. Sprinkle in the thyme, then pour in the Guinness and beef stock. Add the tomato puree and bay leaf and stir well.
  4. Put the beef back in the pot and bring to the boil. Cover the casserole with a lid. Transfer to the preheated oven and cook for 1 hour and 30 minutes.
  5. While the beef is cooking prepare the mushrooms. Heat the last tablespoon of oil in a medium frying pan over a high heat. Add the sliced mushrooms and cook for about 3 minutes or till soft. Season with salt and pepper.
  6. Add the mushrooms to the casserole then place back in the oven and cook for another 45 minutes. Check that the beef is tender, if it's still tough cook for another 20 minutes or until the beef is done.
  7. Season well with salt and pepper and serve with mashed potato.

Lemon & Summer Berry Cake

Serves 8


  • 225g self-raising flour
  • Pinch of salt
  • 225g unsalted butter, softened, plus extra for greasing
  • 225g caster sugar
  • 4 eggs
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 200ml double cream
  • Icing sugar to taste
  • 4 tbsp lemon curd
  • 150g mixed raspberries and blueberries
  • Edible flowers to decorate (optional).


Preheat your Neff oven to 180°C Top & Bottom Heat. Low Added Steam.
  1. Grease and Line 2 x 20cm sandwich tins.
  2. Sift the flour and salt together and reserve.
  3. Beat the butter and sugar with an electric hand mixer in a large bowl until soft and fluffy, and then begin to incorporate the beaten eggs a little at a time. If the mixture starts to curdle, add a tablespoon of flour and keep on mixing.
  4. Once all the eggs are added, fold in the flour, lemon zest and vanilla.
  5. Spread carefully into the cake tins and cook for 20 minutes or until golden and firm to touch.
  6. Remove the cakes from the oven and leave to cool for 5 minutes, before turning out to cool
  7. on a wire rack.
  8. Beat the cream with a little icing sugar until soft peaks form.
  9. Spread the lemon curd over the base of one cake. Cover with cream, scatter over the berries.
  10. Top with the second cake.
  11. Decorate with a sprinkle of icing sugar and some edible flowers if you wish.