Try Simon Brown’s recipes with Today’s Special Value


Simon Brown Hi everyone, Simon Brown here from cook's essentials,

Do you wish there was more time in the day to cook good food?  Well, Today’s Special Value could save you loads of time and make meals in minutes rather than hours. The cook’s essentials quick cooker saves up to half the cooking time of an ordinary pan so it makes preparing home-cooked meals a doddle, even when you’re short of time. 

Here are a couple of recipes to try in it…

Pot roasted chicken with lemon and garlic   

Serves 4-6

1.3kg (3lb) chicken
550ml (1pt) chicken stock
2 lemons
2 heads garlic
2 bay leaves
Salt and pepper
15ml (1tbsp) honey
30ml (2tbsp) creme fraiche

1. Pre-heat the quick cooker base then add the chicken and brown for a couple of minutes on each side until a rich golden brown.

2. Now sit the chicken on its back in the pan and add the stock, quartered lemons, the unpeeled heads of garlic cut in half across the centre and the bay leaves. Add some seasoning then cover the pan with the stainless steel lid and close the handles.

3. Now bring the quick cooker up to the boil and when the valve lifts reduce the heat so that steam continues to escape in a gentle but steady stream.

4. Cook like this for about 30 minutes until the chicken is cooked through. Check by piercing the thickest part of the thigh with a skewer and ensuring that the juices run clear. Lift the chicken, lemon and garlic onto a serving plate, cover and keep warm.
5. Increase the heat under the pan and stir in the honey and creme fraiche. Allow to bubble for a couple of minutes until the sauce has thickened a little then check the seasoning and pour over the chicken before serving.

Jam roly poly

Serves 4-6

200g (7oz) self raising flour
100g (3½oz) shredded suet
50g (2oz) caster sugar
100-125ml (3½-4fl oz) water
60ml (4 tbsp) jam
30ml (2tbsp) milk
Custard or cream to serve

1. Sift the flour into a bowl and stir-in the suet and sugar. Add most of the water and gently form into a fairly soft dough, adding more water if necessary. Turn out onto a lightly floured surface and knead gently for about a minute until smooth. 

2. Roll-out to a square measuring about 30cm x 30cm (12” x 12”). Spread evenly with the jam then brush the edges with a little milk and roll-up like a Swiss roll.

3. Butter a 60cm (24”) square of foil and place the roly poly in the centre. Fold the foil loosely over the roly poly and carefully seal along the length of the foil.  Now twist the ends of the foil and fold underneath to form a sealed parcel.

4. Measure about 5cm (2”) water into the quick cooker then lower the basket in, cover with the stainless steel lid and close the handles.  Bring the quick cooker up to the boil and when the valve lifts reduce the heat so that steam continues to escape in a gentle but steady stream. 

5. Cook like this for about 1 hour, topping-up the water if necessary, until the pudding has risen and feels spongey. Transfer the roly poly to a warm serving plate and carefully remove the foil then cut into thick slices and serve immediately with custard or cream. 


  1. miss irene shepherd March 22, 2010 at 3:21 pm -  Reply

    hi simon i recived my presure cooker from cooks essentials about 3yrs ago its fantastic only one problem it does scratch. the basket i recived with it. as you put it in and out it scratches it on the bottom and all round the edges i only use wood or plastic utencils sorry to give a bad review

  2. MILLIE MALCOLM March 22, 2010 at 10:24 pm -  Reply


  3. ludmila okorie March 29, 2010 at 2:16 pm -  Reply

    Hi Simon! Got my fast cooker ,brilliant,big size and deep enogh.
    One problem my husband borned robber on the lid,/he is a man after all /,unfortunately you dont supply spares.Can you advice me where I can purchase one.

  4. Julie August 10, 2010 at 8:59 pm -  Reply

    Hi Simon,
    could you tell me which knife sharpener would be suitable to sharpen my prepology sandwich knife please, as i notice that the prepology sharpener is not suitable for knives with serrated edges. Many thanks,

  5. Dean Robins January 29, 2013 at 5:40 pm -  Reply

    Hello Simon,my wife swears by your cooks essentials cookware,she has many of your products but wished you would bring out a recipe book regards Dean.

  6. Shelley February 3, 2013 at 4:39 pm -  Reply

    HI Simon
    I have just received the pressure cooker pick of the day from this week and was wondering if you have a recipe book for this, I am knew to pressure cooking and don’t know where to start , the recipes from that show would be great, to be honest I thought it might have come with a recipe book. Hope you can help.

    • David Anderson April 7, 2016 at 12:10 pm -  Reply

      Is there a recipe book for the 4l digital pressure cooker
      Or can we use recipes from all pressure books
      And what setting wood we use. Thank you.

  7. mrs nellie austin August 24, 2013 at 8:04 am -  Reply

    hi Simon. I have just got my mini ice cream maker
    can you tell me how much custard and cream I
    have to use as you said on TV I am all ready to have
    a go thanks n Austin

  8. penny holder April 15, 2015 at 9:34 pm -  Reply

    could you please tell me how to make the toasted cheese snadwich, you made in
    the airfryer, sounds stupid i know, how did you get crispy outer ??????.

    • Marguerita April 4, 2016 at 10:31 pm -  Reply

      Question. Can u show the back of the air fryer please. Need to know if it’s a flat back. Thank u.

  9. Marguerita April 4, 2016 at 10:22 pm -  Reply

    Question. Can u show the back of the air fryer please. Need to know if it’s a flat back. Thank u.

  10. Kathy September 13, 2016 at 6:27 pm -  Reply

    Hi Simon I have a Cook’s Essential stove top pressure cooker and no longer have the manual can you help. The code on the bottom is PC03.

    • admin September 14, 2016 at 9:00 am -  Reply

      Hi Kathy,
      Please give us a ring on 0800 514131 to see if we can help with you. Thanks, Amirah :)

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