Cooking in a Halogen Oven: How to Make the Most of your Cooker with over 60 Delicious recipes and 300 Step-By-Step Photographs

Cook food in half the time of conventional oven with this specially created collection of halogen recipes. The halogen oven is a remarkable revolution in cooking, a cooker that can be used on the table top plugged into an ordinary socket, which can even be taken on camping and road trips. It works by converting electrical energy into intense heat, and uses infrared waves and a fan to circulate the heat. This means food is ready in half the time of a conventional oven, without the need for cooking fat or oil, and unlike a microwave it can also brown and crisp your cooking. A wide range of recipes include family favourites such as Roast Beef with Roast Potatoes, Chilli con Carne and Vegetable Lasagne. There are also delicious dishes for entertaining, such as Spinach and Ricotta Tart or Baked Fish with Dill Stuffing. Halogen ovens are superb for baking, and here you will find scrumptious sweet treats like Cheesecake with Summer Fruits, Double Chocolate Cookies and Orange and Peach Drizzle Cake. All the recipes are tried and tested in a range of ovens. Fully illustrated with easy-to-follow photographs, this is the essential guide for busy cooks who want to make the most of their new oven with quick, nutritious and healthy dishes for every day of the week.

• Find out how a halogen oven can become an indispensable part of your kitchen with its fast and super-healthy low-fat cooking method • Learn how the cooker works, how to choose the best one for you, and how to get the most from it every day and for every occasion • Expert guidance on the best way to cook basic ingredients, as well as a useful chart on cooking times and how to adapt them to your particular appliance model, and cleaning and maintenance advice • Packed full of recipes, from snacks and appetizers for two people, to full main dishes that will feed a family, as well as tempting puddings, cakes and cookies for quick and easy baking

Jennie Shapter is a highly experienced and regarded food writer and home economist. In the early part of her career, Jennie spent a number of years working as chief Home Economist for several major food manufacturers. She has written over twenty cookbooks, including The Country Cookbook; and The World Encyclopedia of Bread and Bread-Making and The One-Pot Clay Pot Cookbook (both Lorenz Books).