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Heat in a frypan over FlameSelect® level 8 or Induction level 8. Add the oil and bacon and cook for 2 minutes. Add the onion and garlic and cook until onion is softened and golden. Add the thyme leaves and cook for a further minute. Allow to cool. Preheat oven on CircoRoast to 180⁰C with a medium level of steam. Top enamel tray with wire rack. In a medium bowl, combine the cranberries, pistachio nuts, parsley, zest, breadcrumbs, egg, orange juice and cooled bacon mixture. Season well with salt and pepper. Mix until well combined, then press the stuffing into a large sausage the length of the chicken. Lay the chicken out flat and even out the meat. Place the stuffing in the centre of the chicken, roll up the chicken over the stuffing and tie the roll firmly at 2cm intervals with string. Carefully lift the chicken on to the prepared wire rack. Brush with extra oil and season with salt and pepper. Insert MultiPoint MeatProbe fully at one end of chicken, horizontally into the centre of the stuffing. Place chicken into the oven on shelf level 2 and connect probe. Adjust internal core temperature to 70⁰C and press Start. Cook until core temperature is reached. If a probe is unavailable, cook chicken for approximately 1 hour or until chicken cooked and golden. While the chicken is cooking, make the cranberry sauce. Combine all of the sauce ingredients into a medium saucepan. Heat sauce over Flame Select level 7 or Induction level 7. Cook sauce for 10-15 or until the cranberries have softened and the sauce is syrupy. Turn off heat, pour in brandy, cover with a lid and allow the stand. Serve warm or at room temperature. When chicken is cooked wrap in aluminium foil and allow to rest for 15 minutes or refrigerate if eating cold. Cut the chicken into 1 cm slices, arrange on a serving platter and serve with cranberry sauce.

To the make the pastry, place the flour and butter in a medium bowl. Rub the butter into the flour until it resembles breadcrumbs. Add the egg and mix to form a dough. Place the dough between 2 sheets of baking paper and roll out until 2-4mm thick. Place rolled pastry in the fridge and chill for 30 minutes. To make the lemon curd, place the cornflour, sugar, lemon zest and juices into a medium sized saucepan. Stir over a medium heat until the mixture is thick and smooth. Remove from the heat, add the butter and stir until well combined. Whisk the egg yolks and whole egg together, and stir into the lemon curd. Return the saucepan to the heat and stir until the mixture is once again thick and bubbling. Cover with plastic wrap and allow to stand for 10 minutes. While lemon curd filling is cooling, grease a 24 cm flan tin (with high sides) and line with the pastry. Set aside. Measure meringue ingredients in readiness. Preheat oven on CircoTherm® Intensive to 180⁰C and place wire rack in shelf position 1. Fill pastry shell with lemon curd filling and cook for 10 minutes. While pie is cooking make the meringue. Place the egg whites into a large mixing bowl and whisk until soft peaks form. While the mixer is running, slowly add the sugar and then the cornflour. Keep whisking until the meringue is firm and stiff. After the pie has cooked for 10 minutes spoon the meringue on top of the lemon curd, starting from the edges and working your way into the centre. Use a spatula to shape the meringue and ensure the meringue touches the pastry shell. Alternatively, pipe on the meringue for a different effect. Reduce the oven temperature to 160⁰C. Return the pie to the oven and cook for 20 minutes. Allow to cool completely at room temperature before cutting.

Sift the flour and baking powder into a bowl. Add the salt and small flakes of butter and rub together with the flour mixture until it resembles breadcrumbs. Add the sugar and milk. Stir in with a spoon and then knead carefully. Grease the baking tray and preheat the oven on Top/bottom heating, 210 °C. On a lightly flour covered work surface, roll out the pastry to a thickness of approx. 2 cm. Cut out circles 6 cm in diameter and place on the baking tray. Whisk the egg yolk and milk together and brush the top of the pastry with the mixture. Bake on for 15-25 minutes and voilà, your traditional scones are ready to be served.

Place prepared pumpkin on the small perforated stainless steel tray and put in oven. Select Full Steam 100⁰C and cook for 10 minutes or until pumpkin is cooked. If a Full Steam oven is not available steam pumpkin on cooktop or microwave until cooked. Allow pumpkin to cool uncovered and then mash. Preheat oven on CircoTherm® to 200⁰C and line the universal enamel tray with baking paper. Sift flour, baking powder, sugar, salt and spices into a bowl. Add the butter and rub into flour until the mixture resembles fine breadcrumbs. Make a well in the centre of the flour. Using a butter knife, add the mashed pumpkin and enough milk to make a sticky dough. Turn the dough out on to a floured surface and gently knead until smooth. Roll out the dough until 2 cm thick. Using a 6 cm scone cutter, cut out scones and place on prepared tray. Gently reform leftover dough to make 12 scones in total. Brush tops of scones with extra milk. Bake the scones for 12 minutes or until golden. While scones are baking, make the maple butter. Combine butter, salt and maple syrup in a small bowl and with a hand held electric beater mix until well combined. Place maple butter into a small serving dish and place in the refrigerator until required. Serve warm scones spread with maple butter.

Preheat oven on CircoTherm® to 180⁰C. Place hazelnuts and almonds on the universal enamel tray and roast almonds for 10 minutes. Allow to cool. When cool, place nuts in a food processor and process until coarsely chopped. Transfer nut mixture to a bowl. Place the sesame seeds in a heavy based frying pan and toast over a medium heat until golden. Add to the bowl with the nuts. Add the coriander, cumin and chilli to the frying pan and cook over a medium heat until aromatic, about 2 minutes. Place the spices in a mortar and pestle and pound until finely crushed. Add the spices, pepper and salt to the nut mixture and mix well. Place dukkah in a flat dish to serve. Dip pieces of crusty bread into extra virgin olive oil and then press into the dukkah to coat. Dukkah can be kept for 1 month in an air tight container. Three ways to use dukkah in your cooking: While the traditional way of enjoying dukkah with crusty bread is delicious, it’s definitely not the only use for this delicious mixture. Here are three of our favourite ways to use leftover dukkah: Sprinkled over roasted vegetables Serve your salads or vegetables with a sprinkling of dukkah on the top for extra flavour and crunch. Roasted cauliflower in particular pairs beautifully with this recipe. Folded through dips Give your hummus an extra hit of flavour and texture with dukkah. You can either fold it through the dip as a surprise flavour hit, or sprinkle it on top to add more colourful, textural interest to your table. As a coating for fish or chicken Combine your dukkah with panko bread crumbs and use as a crispy coating for your favourite proteins. Fish and chicken pair beautifully with this recipe, with the flavour from the nuts adding a great earthy element to classic recipes.

Combine the Neuchatel cheese, oil, garlic, herbs, zest, salt and pepper in a bowl of a food processor and process until smooth. Place in a container and refrigerate until required. Mix together the tomato, garlic, basil and oil in a medium bowl. Season to taste with salt and pepper. Let stand at room temperature while preparing the toast. Preheat oven on Grill, large area to 275⁰C. Place the bread on the wire rack place over an enamel tray. Insert tray in the oven on shelf position 4. Toast the bread on both sides until golden brown, about 5 minutes. Spread each piece of bread with the garlic and herb cream cheese. Top generously with the prepared tomato mixture. Place bruschetta on serving plates or platter and garnish with balsamic glaze and extra olive oil.

In a large ceramic or glass baking dish place the butter, onion and garlic. Place the dish in the oven, select FullSteam 100°C and cook for 3 minutes. Remove the dish from the oven. Add macaroni, cream, milk, stock, cheeses, nutmeg, cayenne pepper, salt and pepper. Stir carefully to combine all ingredients. Return the dish to the oven, select FullSteam 100°C and cook uncovered for 25 minutes. Remove the dish from oven and stir the macaroni well. Check the pasta is cooked, the macaroni may require more cooking time, see note. All liquid should be absorbed by the pasta, with some moisture still present. Flatten out the macaroni with the back of a spoon. Remove excess moisture from the oven and then select Grill large area 275°C. Mix extra cheese and breadcrumbs and sprinkle on top of the macaroni cheese. Return the macaroni cheese to the oven and grill until macaroni cheese is golden brown.

Place the yeast and sugar in a small bowl with a pinch of the flour and 2 tablespoons of the water, let it stand for 10 minutes or until it starts to bubble. In the bowl of an electric mixer, combine the yeast mixture, flour, remaining water, coffee, salt, baking powder, oil and Nutella. Using a dough hook, knead the dough on medium speed for 15 minutes. Hand knead the dough into a ball and place in a greased medium plastic or stainless steel bowl. Place in oven, select Dough Prove 1 and allow dough to prove for 30 minutes. Line the universal tray with baking paper. After the first prove, knock the air out of the dough and on a lightly floured surface roll the dough into a large rectangle 1cm thick. Brush the dough with half of the melted butter. Combine the sugar and five spice powder and sprinkle the dough with 2/3 of the mixture. Top with chopped hazelnuts. Roll the dough up starting from the longest edge, cut into 8 scrolls and place on the prepared tray. Brush with the remaining butter and sprinkle the remaining sugar and five spice powder. Select Dough Prove 1 and prove the scrolls for a further 15 minutes. Wipe the base of the oven to remove excess moisture and select BreadBaking 210°C and Rapid Heat. Place the scrolls in the cold oven and cook for 20 minutes or until golden. Allow the scrolls to cool on a wire rack. For the icing, if using instant coffee dissolve it in the water. Place the coffee, cream and Nutella in a bowl and whisk to combine. Pour the icing over the top of the scrolls.

Place the whole potatoes on the solid stainless steel tray. Select Full Steam 100°C and steam potatoes for 30 minutes. Check the potatoes are cooked by inserting a knife into the potatoes. Allow the potatoes to cool for 10 minutes before continuing. Start the tomato sauce while potatoes are cooling. Preheat oven on CircoRoast at 190°C. Line the universal tray with baking paper. Place the tomatoes and garlic on the tray and sprinkle with sugar and vinegar. Add butter, oil, salt and pepper and toss to combine. Place tray on shelf level 3 and roast for about 20 minutes. When ready to serve stir through basil leaves. Taste the sauce and add more sugar, salt and pepper if desired. Cut the potatoes in half and remove the potato flesh, mash the potato or put through a ricer or mouli. Add the parmesan, egg, salt and plain flour and gently press and squeeze mixture together to make a soft dough. Turn out dough on to a lightly floured bench and divide into four. Roll each piece into a long sausage approx. 1cm diameter. Cut sausages into 3cm long pieces. Line the large perforated stainless steel tray with baking paper. Place the gnocchi on the baking paper without them touching. Use small perforated stainless steel tray also if required. Preheat oven on Full Steam 100°C. Cook gnocchi for 10-12 minutes. Toss the gnocchi through the roasted tomatoes and basil and serve. Serve with extra parmesan cheese and crusty bread. For popular gnocchi recipes and tips visit: How to make gnocchi the Italian way Beetroot gnocchi with walnut-sage butter