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Christmas with Halogen

Category Kitchen Published 6 November 2018

Christmas with Halogen

There’s excitement in the air as the festive season creeps ever closer and the time to bring down the old Christmas decorations, pop up the tree and start the invitee list for the dinner that is just around the corner. But with the weather turning cooler now would be a good time to buy a Halogen and try out this recipe ahead of the festive feast.

It goes without saying that Christmas Dinner is one of the biggest parts of the day. It’s a time for everyone to come together and dine on the table’s festive favourites, from pigs in blankets to succulent turkey, wear the paper crowns whilst pulling crackers and enjoy precious time with loved ones, which, for most, can equal even more pressure for everything to be perfect!

This year though, why not take the steps to a more stress-free Christmas by welcoming Halogen cooking with open arms, starting with the mouth-watering recipe below from our very own Paul Brodel? The recipe is taken from his Halogen Cooking Made Easy book which is the perfect partner to the Cookshop Halogen Oven.

Turkey and Cranberry Pie with a Suet Crust

Filling Essentials:

  • 25g butter
  • 500g diced turkey
  • 1 finely chopped onion
  • 5 sliced chestnut mushrooms
  • 1 tsp. garlic paste
  • 1 chicken stock cube (with 100ml boiled water)
  • 1 tsp. plain flour
  • 150ml double cream
  • 1 tbsp. cranberry sauce

For the Suet Crust:

  • 150g self-raising flour
  • 75g suet
  • Salt and Pepper
  • 130ml cold water

Perfect to serve with roast potatoes and veggies of your choice! Turkey can be substituted for chicken. Serves six.


  • Place a heatproof dish on the low rack. Add the butter and cook at 250°C for 30 seconds to melt. Add the turkey breast, onion, chestnut mushrooms and garlic paste. Mix thoroughly. Cook at 250°C for 15 minutes, stirring every five minutes.
  • Add 1tsp plain flour and stir. Add the chicken stock and cook for a further 6 minutes, stirring throughout. Add the cream, cranberry sauce; mix and cook for five minutes.
  • To make the suet crust, add the self-raising flour, suet and a pinch of salt and pepper to a bowl. Slowly pour in the cold water, only using the amount needed to form a dough. Roll out the dough on a floured surface to make a crust to fit the top of the ovenproof dish.
  • Add the crust to the top of the turkey mixture, cook on the low rack at 175°C for 20 minutes, then turn down to 150°C and cook for a further five minutes.
  • Enjoy your deliciously festive Turkey and Cranberry Pie!

This is just one of 49 fantastic recipes from Halogen Cooking Made Simple Book 2, including 8 starters, 33 mains and 8 desserts. All of the recipes designed around the halogen oven, but with instructions for conventional cooking, the book is also contains hints and tips for getting the most from your oven as well as a halogen FAQ.

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