Vegetable Crisp Serves 2 1 small onion 2 celery sticks 2 medium carrots 25 g, 1 oz butter 100 g, 4 oz button mushrooms 175 g, 6 oz tiny broccoli florets 50 ml, 2 fl.oz hot vegetable stock 15 ml, 1 tbsp corn flour 150 ml, 1/4 pt whipping cream pepper 50 g, 2 oz Crisp Crumbs

1 Peel and finely chop the onion. Trim and thinly slice the celery. Peel and thinly slice the carrots. 2 Put the onion and butter in a medium casserole and cook for 2 minutes. Stir in the remaining vegetables and add  the stock. Cover and cook for 6 minutes, stirring once, until the vegetables are just tender. 3 Whisk the corn flour into the cream and season with pepper. Pour over the vegetables and cook uncovered for 2 minutes, stirring once, or until the sauce boils and thickens. 4 Serve sprinkled with Crisp Crumbs.

Vegetarian : Use vegetarian margarine. Remember : All cooking is at P/LEVEL 100% unless otherwise stated. Where two cooking times are given, the first is for 8OOW ovens and the second is for 1000W ovens