Easy recipes for any cook: from cheat's meals to cooking from scratch

Salad recipes

Pumpkin-and-spelt salad

30 minutes

Lamb recipes

Herb-crusted lamb rack

30 minutes

Breakfast recipes

Overnight oats for Suhoor

Breakfast recipes

Date smoothie for Suhoor

Butternut recipes

Lentil-and-butternut soup

35 minutes

Eid recipes

Eid milk

3-4 hours

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Home-made yoghurt

Serves Makes 2 cups

Difficulty Easy

Cooking Time 6–8 hours

Ingredients

2 litres long-life milk
3 T preservative-free full-cream yoghurt

Method

1. Place the ingredients in the inner pot of the Duo Crisp and whisk well to create a creamy consistency.

2. Close the lid and press the Sous Vide button.

3. Set the timer to 6-8 hours and the temperature to 47°C.

4. Check the consistency after 6 hours and see if you are satisfied. If you prefer it thicker, set the timer for a further 2 hours.

5. Strain through a fine sieve or muslin cloth to separate whey and create super creamy Greek-style yoghurt.

To make apricot-and-rose harissa slow-cooked lamb gyros using The Instant Pot Duo Crisp + Air Fryer click here.

This recipe was made using The Instant Pot Duo Crisp + Air Fryer. You can buy it here.

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Pumpkin-and-spelt salad

Herb-crusted lamb rack

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Home-made yoghurt

Home-made yoghurt

Ingredients

Method