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Ham & Leek Hotpot

Recipe Supplied by: The Wave Machine
Serves: 2 People

1 tsp oil
225g leeks, thickly sliced
115g carrots, sliced
225g cooked ham in one piece, cut into thin fingers
1 tbsp flour
150ml vegetable stock
2 tbsp wholegrain mustard
1 tbsp clear honey
finely grated rind and juice of ½ lemon
freshly milled black pepper
1 small eating apple, peeled and sliced
15g butter
2 bread slices, cut into small cubes
1 tbsp chopped fresh parsley
  1. Put the oil, leeks and carrots into a casserole. Cover and cook for 3 min, stirring once.

  2. Stir in the ham and flour. Whisk the stock with the mustard, honey, lemon rind and juice and pepper. Add to the casserole with the apple.

  3. Cook for 2-3 min until the mixture just comes to the boil

  4. Cover and cook on MED-HIGH for 10 min, stirring once, until the vegetables are tender.

  5. Meanwhile, melt the butter in a small frying pan on the hob, add the bread and cook, stirring frequently, until crisp and golden brown. Stir in the parsley.

  6. To serve, sprinkle the crunchy bread cubes on top of the hotpot.

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