Hi Rachel

I am far from a guru of the SC, I've only just really begun to get the hang of it myself. I know I was first really turned off it as things seemed to end up watery. As Lucy said, once it's cooked you'll still need to do something to it probably, most of the time I need to thicken the sauce with flour/water paste as taking the lid off and blasting it on high for a while isn't enough if ykwim?

As far as the recipe with the liquid, I'd reduce it down to probably a third of what you would normally use ( I think???!!!) I know my SC seems to create extra liquid as the heat condenses into water which runs down the sides.

Oooh, I'm really no expert, I'm still learning and I'm the same as you, I'd love to convert my most used recipes into SC ones. I am doing a lamb casserole tonight that I was going to try in the SC but I just don't have the money this week to stuff it up at all so I'm playing it safe and doing it in the oven the old way

Check out the SC chatter thread, it might help.