Fabulous recipes to make in your multi-oven

Let’s face it – mealtimes can be a real challenge, especially because making something that’s delicious takes a lot of effort! Whether you’re a whizz in the kitchen or a fan of microwave meals (we’ve all been there!), did you know there’s a much easier way to cook fabulous food for the whole family?

Enter Cook’s Essentials’ 5-in-1 Multi-Oven Air Fryer, which air fries, dehydrates, bakes, roasts and rotisserie cooks food to perfection, all at the touch of a button! With its impressive 22L capacity, it makes sure that the whole family is catered for, as you can put a whole meal into it – that’s meat, veg and all – and sit back while it cooks it to perfection.

The best part? It’s our Today’s Special Value, so you can create a much simpler, easier home cooking routine for less. To celebrate, we’ve got two mouth-watering recipes for you to make with your brand new multi-oven… trust us, once you’ve tried them, you’ll be even more delighted with your deal!

Croque Monsieur
Or maybe we should call it ‘Mr. Crunch’, as this is the British twist on a French classic! You simply can’t get better than this beautifully simple dish… tangy English mustard, slices of succulent ham and lots of mature cheddar on top. It ticks all the boxes in our books! Plus, you can effortlessly grill it in your new multi-oven.

Serves: 2
Time: 20 minutes


For the sandwich

  • 4 slices of good quality thick sliced bread
  • 2 tsp English mustard
  • 4 – 6 slices of sliced ham
  • 50g mature cheddar cheese, grated
  • 50g butter


For the béchamel

  • 15g (1 tbsp) butter
  • 15g (1 tbsp) plain flour
  • 150ml milk, warmed slightly
  • Pinch grated nutmeg
  • Salt & white pepper to taste
  • 50g smoked cheddar cheese
  • 50g red Leicester cheese


For the sandwich:

  • Lay the four slices of bread on a clean board and spread them with the English mustard. Make two sandwiches using the sliced ham and sliced cheese, (using mustard where you would normally use butter).
  • In a frying pan, melt the butter over a medium heat, add the sandwiches and cook until browned on both sides. Once both sides of the sandwiches are browned, remove them from the heat and place on a baking tray.


To make the béchamel:

  • In a saucepan, melt the butter and add the flour. Stir until fully combined and a paste is formed – this mixture is called a ‘roux’. Continue to cook the roux for 2 – 3 minutes.
  • Slowly, a little at a time, add the warmed milk to the roux, stirring as you go to ensure it is thoroughly combined before adding more milk until a smooth sauce remains.
  • Continue cooking the sauce for 8 – 10 minutes, stirring continuously.
  • Remove from the heat and stir through the grated cheese.
  • Spoon some of the cheese sauce over both sandwiches and place under a hot grill for 2 – 4 minutes or until the cheese sauce is golden brown and bubbly (this is where your multi-oven can come in!). Remove from under the grill, allow to cool for a minute or so, place on a clean chopping board and slice in half, serve and enjoy.
  • It’s easy to use the multi-oven for this thanks to its dividing rack in the middle, where you can simply place the sandwiches to grill them. It also gives you temperature control of up to 230C, allowing you to get the browning just right.


Curried Cauliflower Chapattis with chutney and relish
And now for something a little bit different! We know how easy it is to slip into a hum-drum routine when it comes to weekday meals, so why not shake things up with a mouth-watering vegetarian feast to sink your teeth into? We absolutely love the flavour combination of moreish curried cauliflower, zingy mango and sweetcorn chutney, and that tangy tomato and chickpea relish. The best part? Your multi-oven will love this, because you can use it to bake the cauliflower while you make the chapattis, chutney and relish! Boring weekday nights will soon be a thing of the past.

Serves: 4
Time: 50 minutes

For the Curried Cauliflower:

  • 1 head of cauliflower, leaves removed and florets halved
  • 4 tbsp rapeseed oil
  • 1 tbsp curry powder
  • 1 tsp garlic puree
  • 1 onion, finely sliced
  • 1 tsp salt


For the Mango and Sweetcorn Chutney:

  • 200g sugar
  • 125ml white wine vinegar
  • 2 mangos, chopped
  • 1 tin sweetcorn, drained
  • 1 red pepper, diced
  • ½ onion, diced
  • 1 tsp garlic puree
  • 1/2 tsp mustard seeds
  • ½ tsp chilli flakes
  • 1 tsp salt
  • 1 tsp celery salt
  • 125ml water


For the Tomato & Chickpea Relish

  • 1 tsbp rapeseed oil
  • ½ onion, diced
  • 1 tsp garlic puree
  • 2 tsp Garam Masala
  • 400ml passata
  • 1 tin chickpeas, drained
  • 1 tsp salt
  • 1 birds eye chilli, finely chopped
  • ½ tsp ground coriander


For the Chapatis

  • 450g wholemeal flour, plus extra for dusting
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 250ml cold water



  • Preheat the oven to 200C fan, gas mark 7


For the Mango and sweetcorn chutney:

  • In a saucepan, add the sugar and vinegar and heat until just dissolved. Add the remaining ingredients apart from the water, and bring to the boil.
  • Once boiling, reduce the heat to medium and allow it to reduce for 40 minutes, stirring occasionally until the mixture has thickened and become sticky. Add the water and stir through.
  • Allow to simmer for a further 5 – 10 minutes, then remove from the heat. Allow to cool before serving.


For the Curried Cauliflower:

  • Heat two tablespoons of rapeseed oil in a large oven proof frying pan and add the curry powder and garlic, stirring to prevent the garlic from burning. Cook for around 2 – 3 minutes. Add the sliced onions and stir thoroughly so that the onions are coated in the garlic and curry powder. Cook until the onions have softened, for around 5 minutes and remove from the heat.
  • Add the prepared cauliflower and the remaining rapeseed oil and stir through the onions trying to coat the cauliflower with the spices and garlic.
  • Place the coated cauliflower and onions in the preheated oven for 30 minutes, then remove from the oven and serve.


For the tomato and chickpea relish:

  • In a saucepan, heat the oil, garam masala, birds eye chilli, ground coriander and garlic for 2 – 3 minutes, then add the remaining ingredients and bring to the boil.
  • Reduce the heat and allow to simmer for 20 minutes.
  • Remove from the heat and allow to cool slightly before serving.


For the chapattis:

  • Place all the ingredients into a mixing bowl and gently mix to combine. This would be easier done using a food mixer.
  • Once all the ingredients have come together and the dough is smooth, remove from the bowl and divide the mixture into eight equal pieces.
  • Dust a little flour onto a flat work surface and roll each dough ball into as flat a disc as possible.
  • Heat a large frying pan and place the chapatti onto the heat and cook on high for 1 minute on each side. Remove from the heat and keep warm while you repeat the process with the remaining dough balls.
  • Layer a chapatti with some of the tomato and chickpea relish, a large spoonful of the curried roasted cauliflower and top with some mango and sweetcorn chutney, fold into a roll and enjoy!


We love this recipe to go with your new multi-oven, because you’ll soon see how seamlessly it fits in alongside your day-to-day cooking to help you create delicious meals without the fuss – a bit like your very own sous chef! Just by choosing the right cooking mode and setting the timer, it will cook what you need while you prep the little extras that make each meal special.

Go on, give these delicious recipes a go in your brand new Cook’s Essentials 5-in-1 multi-oven, and discover how easy it is to whip up impressive meals in a flash! Grab it while it’s our Today’s Special Value on Wednesday 23rd March only.