ingredients

• 4 skinless chicken breasts, halved
• 400g can coconut milk
• 50ml water
• 50ml lemon juice
• 1 onion finely chopped
• 1 garlic clove, crushed
• 3 inch piece ginger, grated
• 2 tsp ground coriander
• 1 tsp cumin
• 450g courgettes, cut in half lengthways then sliced
• 15g fresh coriander
• salt and pepper to taste
• RICE - cooked in top pot
• 1.5 cups rice
• 3 cups water

method

1. Add all the main ingredients except the courgettes and fresh coriander into the inner pot and bring to the boil.
2. Once boiling turn down to a simmer while you add all the rice ingredients to the top pot and bring that to the boil. When the rice comes to the boil stir and turn down to a simmer.
3. Add the courgettes to the inner pot and bring back to the boil. Give it a stir and then place the top pot into the inner pot and put on the lid.
4. Transfer the inner pot/ top pot into the outer insulated container, shut the lid and leave to thermal cook for 2 to 3 hours.
5. Before serving check the seasoning and add salt and pepper if required. Garnish with the fresh coriander.

© 2012 Dave Knowles - The Thermal Cook. The copyright of this recipe belongs to Dave Knowles - The Thermal Cook and it should not be reproduced in any form without written permission from The Thermal Cook.

ingredients

• 1 pheasant, cut through the centre and the legs removed
• 1 tsp cinnamon stick (ground)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp ground allspice
• 1 tsp chilli pepper (ground red)
• 2 medium onions
• 3 garlic cloves
• ginger root, 1" length
• 2 green chillies
• 6 tbsps oil
• 6 curry (leaves)
• 750 ml vegetable stock
• 2 tbsp fish sauce
• juice of a lime
• 4 or 5 cabbage leaves finely shredded
• 250g small potatoes
• 1 cup of rice - TOP POT
• 2 cups of water - TOP POT

method

1. Mix all the ground spices and salt together, and rub it into the pheasant pieces. Allow to rest for 30 minutes.
2. Purée the onion, garlic, ginger and chilli.
3. Heat the oil in the inner pot and add the pheasant pieces and cook until they start to brown.
4. When browned remove them and place on a plate.
5. Add the onion mixture and fry for 3 minutes.
6. Pour in the stock and bring to the boil. Once boiling add the pheasant and all the rest of the ingredients except for the rice and water.
7. Bring back to the boil and simmer for 5 minutes while you start the rice in the top pot by adding the rice and water then bringing to the boil. Once boiling simmer for 1 to 2 minutes.
8. Place the top pot in the inner pot and transfer the inner pot to the insulated outer container.
9. Shut the lid and leave to thermal cook without power for 3 to 4 hours.

© 2012 Dave Knowles - The Thermal Cook. The copyright of this recipe belongs to Dave Knowles - The Thermal Cook and it should not be reproduced in any form without written permission from The Thermal Cook.

ingredients

• 2 duck legs
• 1tbsp cooking oil
• 60g Thai jungle curry paste
• 500ml chicken stock
• 1 tsp palm sugar
• 1 tsp fish sauce
• 4-6 baby corn, halved
• 1 tin bamboo shoots, drained
• 1 aubergine, cut into cubes
• 1 cup of jasmine rice
• 2 cups of water
• RICE - cooked in top pot1.5 cups rice3 cups water

method

1. Add the oil to the inner pot and fry the duck legs until browned.
2. Drain off any excess duck fat.
3. Add all the ingredients and bring to the boil.
4. Once boiling turn down to a simmer while you add the rice and water to the top pot and bring that to the boil. When the rice comes to the boil stir and turn down to a simmerfor 2 minutes.
5. Place the top pot into the inner pot and put on the lid.
6. Transfer the inner pot/ top pot into the outer insulated container, shut the lid and leave to thermal cook for 2 to 3 hours.
7. Serve the curry on a bed of the jasmine rice.

© 2012 Dave Knowles - The Thermal Cook. The copyright of this recipe belongs to Dave Knowles - The Thermal Cook and it should not be reproduced in any form without written permission from The Thermal Cook.

ingredients

• 450g turkey, cut it cubes
• 400g tin of chopped tomatoes
• 200ml chicken stock
• 4 artichoke hearts, cut into four
• 1 onion, finely chopped
• 1 tbsp lemon juice
• 2 garlic cloves, crushed
• 1 cinnamon stick
• 1 bay leaf
• 2 tbsp Madeira
• 250g egg noodles
• 25g feta cheese, crumbled

method

1. Add all the main ingredients except the noodles and feta cheese to the inner pot and bring to the boil.
2. Once boiling turn down the heat and simmer with the lid on for 5 minutes.
3. Turn off the heat and transfer the inner pot into the outer insulated container, shut the lid and leave to thermal cook for a minimum of 2 hours.
4. 10 minutes before ready to serve cook the noodles in salted water.
5. Serve with the feta cheese crumbled over the top.

© 2012 Dave Knowles - The Thermal Cook. The copyright of this recipe belongs to Dave Knowles - The Thermal Cook and it should not be reproduced in any form without written permission from The Thermal Cook.

ingredients

• 300ml of Jaques cider (left over from a party the other evening)
• 10 peppercorns
• 6 allspice
• 2 bay leaves.
• water to top up

method

1. I have added 300ml of Jaques cider (left over from a party the other evening), 10 peppercorns, 6 allspice and 2 bay leaves. I will skim off any scum when it comes to the boil and then simmer it for about 15 minutes before putting it in the outer container for around 4 to 5 hours depending on the size of the joint.
2. Just think how much energy this will be saving compared to traditional ways of cooking gammon. Also I know it will taste amazing.

© 2012 Dave Knowles - The Thermal Cook. The copyright of this recipe belongs to Dave Knowles - The Thermal Cook and it should not be reproduced in any form without written permission from The Thermal Cook.