New Venue

As from today 5th April all new postings will be at TheThermalCook.com so please go there for the latest recipes and stories including how we catered for for around 70 guests on Easter Sunday at a post wedding celebration for some very good friends of ours.


Better late than never. You still have time to make this before Sunday. I made mine yesterday, it took about 20 minutes to put together 30 minutes simmering and 4 to 6 hours power free thermal cooking. This is a saving of 1 hour 30 minutes oven time. The recipe is based on a Waitrose recipe and uses their products. These can be substituted with similar.



  1. Line a cake/pudding tin (that will fit in your inner pot) with greaseproof paper.
  2. Place the fruit into a bowl with the grated zest and lemon juice and set aside.
  3. Beat the eggs until they are fluffy and set to one side.
  4. Add the butter and sugar to a large bowl and beat together until pale.
  5. Add the whisked eggs gradually mixing well as you between each addition – if the mixture begins to curdle, add a little flour.
  6. Sieve the flour and mixed spice over the mixture, then fold in until combined.
  7. Cut 200g marzipan into cubes and fold into the mixture with the reserved fruit and almonds, until evenly distributed.
  8. Spoon the mixture into the prepared cake tin and level the top.
  9. Cover the top of the cake/pudding tin either with he lid if you are using Mr D’s Cake Tin or eco-friendly foil. This is to stop water dripping on the top of the cake.
  10. Place the cake/pudding tin inside the inner pot on a trivet.
  11. Add enough boiling water to come ¾ the way up the side of the cake/pudding tin. If you are using a Mr D’s Thermal Cooker and trivet you need the water 2 cm above the trivet.
  12. Bring back to the boil and then turn down the heat to a low simmer. Simmer gently with the lid on for 30 minutes.
  13. Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
  14. Close the lid and thermal cook without power for a minimum of 5 hours. It can be left overnight.
  15. Once cooked, allow to cool in the tin before removing.
  16. Remove from the cake/pudding tin and place on a wire rack.
  17. To decorate, remove the baking parchment from the cake. Roll half the remaining marzipan into a round the size of the top of the cake.
  18. Brush the top of the cake with the apricot jam and place the rolled marzipan on top.
  19. Roll the remaining marzipan into 11 balls and position around the edge.
  20. Place under a preheated high grill for 1-2 minutes or until golden and finish with a ribbon decoration.

Happy Easter


I am sorry that there has not been any recipes for the last couple of days. The reason is that I have not had an Internet connection due to a burst mains that caused a BT exchange to flood. This brought down thousands of Internet connections, including mine.

Anyway we are now back up and running allowing me to post the two Easter recipes. These recipes will also appear on my new site http://www.TheThermalCook.com.

Hi All,
Over the next few weeks I will be migrating this site to www.TheThermalCook.com.  The main reason for this is that I will be able to include things such as a forum which will allow you to exchange ideas, recipes and just “Thermal Cooking Talk”. Everything that is on this site has already been copied across so all those recipes you still want to try will still be available.
 Those who use www.TheThermalCook.co.uk to reach this site do not need to do anything, as you will be redirect automatically but those who use https://thethermalcook.wordpress.com  will need to change to the new address.

I do hope you will keep coming to the site as over the next few months I have some great new recipes to publish and lots more general information on thermal cooking.

If you want to have a look at the new site it is up and running but does need a little work before it is 100%.
All the best

For Easter I decided to do two lamb shanks recipes this one and a second that I will publish later in the week. There are other versions of Rogan Josh Lamb Shanks but this is my version.

To get the best from this recipe you need to slash the lamb shanks a few times to allow the spices to penetrate.

Like all lamb shanks meals this one needs a long cooking time to tenderise the meat.


  • 2″ piece of ginger, chopped
  • 6 garlic cloves
  • 4 tbsp water
  • vegetable oil
  • 12 cardamom pods
  • 2 bay leaves
  • 6 cloves
  • ½tsp of peppercorns
  • 2 onions, chopped
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 4 tsp paprika
  • 1 tsp cayenne pepper
  • 1½ tsp salt
  • 250 g plain yogurt
  • 400g tin chopped tomatoes
  • 2 to 4 lamb shanks, depending on how many you are cooking for


  1. Blend together the ginger, garlic and the 4 tablespoons of water.
  2. Put the inner pot on a medium heat and add 4 tablespoons of vegetable oil.
  3. Add the lamb shanks and brown all over 2 at a time. Then put them to one side while you prepare the sauce to cook them in.
  4. Put the cardamom, bay leaves, cloves, peppercorn and cinnamon in the inner pot and stir for 30 seconds.
  5. Add the chopped onions and cook for 5 minutes.
  6. Add the ginger and garlic mixture and stir for 30 seconds.
  7. Stir in 1 tablespoon of the yogurt and mix well.
  8. Slowly add the rest of the yogurt and the tin of tomatoes  stirring as it is added. Cook for 3 minutes.
  9. Place the shanks into the sauce making sure that they are cover. If the sauce does not cover them add a little water.
  10. Bring to the boil before turning down to a simmer.
  11. Put on the lid and simmer for 10 minutes before placing the inner pot into the insulated outer container.
  12. Shut the lid and thermal cook without power until the shanks are tender. This will be 5 to 6 hours.
  13. Serve with rice and nan bread.

I have today been experimenting in making mash potatoes in a thermal cooker.

I have often cooked potatoes my thermal cooker (normally in the top pot) but have found that they tend to become a bit watery due to the extended cooking time.

Bearing this in mind I decided to try cooking them in a roasting bag  and found that even after cooking them for 4 hours they turned out great when mashed with some butter and a little milk.



  • 900kg floury potatoes such as King Edwards, Maris Piper or
  • 4 tbsp butter
  • 3 tbsp hot milk
  • salt and pepper

You will also need a roasting bag which are available from supermarkets. Do not use a plastic bag as they are not suitable for cooking in.


  1. Peel the potatoes and cut them into similar size pieces.
  2. Put the potatoes into a roasting bag, remove as much air as possible and seal with the tags supplied with the bags.
  3. Place the bag into the inner pot and fill the pot with water. The potatoes in the bag will float but as long as the lid will go on that will be fine.
  4. Bring to the boil and then turn down to a simmer.
  5. Put the lid on and simmer for 3 minutes.
  6. Place the inner pot into the insulated outer pot and shut the lid.
  7. Leave to thermal cook without power for at least 1 hour.
  8. Carefully remove the roasting bag from the inner pot. Use something to protect your hand as it will be hot.
  9. Empty the potatoes into a bowl and mash until smooth.
  10. Add the butter and continue to mash until it is all mixed in.
  11. Add the milk (it is better hot because the potatoes will absorb it more quickly).
  12. Season with salt and pepper and serve great mashed potatoes.

I just love Thai food so tonight I thought that I would make a yellow curry.

I would normally use prawns for this dish but as I had bought some beef meatballs I thought that I would give them a try.

I used a ready made paste for the curry. Blue Elephant Yellow Curry Paste is one of my favourites so I used that make.





  • 2 tbsp vegetable oil
  • 12 ready made beef meatballs
  • 1 onion, sliced
  • 70g of yellow curry paste
  • 400 ml coconut milk
  • 1 tbsp fish sauce
  • 1 tsp of sugar
  • 6 – 8 small potatoes, cut in half
  • 1 big red chilli, cut in half
  • 30 g cherry tomatoes. I used tined ones but fresh are probably better
  • Salt


  1. Add the oil to the inner pot over a medium heat.
  2. Brown the beef meatballs in the oil.
  3. Add the onions and let them cook for a few minutes until they start to soften.
  4. Stir in the yellow curry sauce and cook for 1 minute.
  5. Pour in the coconut milk.
  6. Add he fish sauce and sugar and stir gently to avoid breaking up the meatballs.
  7. Add the potatoes, tomatoes and the chilli. Stir very gently, you are trying to keep the tomatoes whole.
  8. Bring to the boil and put on the lid.
  9. Put the inner pot into the insulated outer container and shut the lid.
  10. Thermal cook without power for a minimum of 1 hour.
  11. Check and adjust seasoning if necessary and serve with Thai sticky rice which you can cook in the top pot if you have one.