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Preheat the oven to CircoTherm® 190°C. Place all of the tabbouleh ingredients in a bowl and toss together. Leave to stand so that the flavors infuse while you prepare the vegetables. Place the red onion, sweet potato and cauliflower in a roasting tray. Lightly bash the garlic, in the skin using a wooden spoon, and place the garlic in the tray too. Drizzle on the olive oil and sprinkle on the salt, pepper, paprika and cumin. Toss it all together using your hands, then place in the oven for 10 minutes. After 10 minutes, add the broccoli and toss everything together again. Cook for a further 15 minutes. After 15 minutes add the kale, toss everything together again and place back in the oven for 3-4 minutes with low added steam if available. Meanwhile, make the lemon sumac dressing by mixing all of the dressing ingredients together in a small bowl. Serve the tabbouleh with the roasted vegetables and a sprinkling of feta cheese and pomegranate arils. Serve with the lemon sumac dressing.

Preheat the oven to CircoTherm® 170°C. Line a large baking tray with baking paper. Slice the butternut pumpkin in half, lengthways and discard the seeds. Place the butternut pumpkin halves, cut side down, in the baking tray and roast for 45 minutes. Meanwhile, start on the risotto. Heat the oil and butter in a large frying pan, over a medium heat. Add the onion and cook, stirring often, for about 5 minutes until the onion softens. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Continue to stir regularly. After about 20 minutes, you should have used all of the stock, and the rice should have softened, but still have a slight bite to it. If the rice is still too hard, you can add in a ladle or so of hot water from the kettle and cook for a minute or two longer. Once the risotto is cooked, turn the heat down to very low. Add in the cheddar and stir to melt, then add in the lemon juice, salt, pepper and chestnuts. Give everything a good stir and cook for a further minute or two. Turn off the heat. Remove the pumpkin from the oven and carefully (use a tea towel to protect your hands) scoop out the flesh, leaving a 1-2 cm border all the way around. Stir the pumpkin into the risotto. Line the insides of the pumpkin halves with two-thirds of the kale leaves and spoon the risotto into the two halves. Top one of the halves with the cranberries and walnuts, and the other half with the remaining kale. Put the two halves of the pumpkin carefully back together again, and secure into place using kitchen twine. Do not pull the twine too tight, or it will cut through the pumpkin. Place back on the baking tray and cook on CircoTherm 170°C with low added steam (if available) for a further 15-20 minutes until lightly golden. Serve decorated with fresh herbs, and more cranberries and walnuts if you like.

Cut the frozen cherries into quarters and place half into a small bowl and the remainder into a medium saucepan. Add the water, sugar, cornflour, lemon zest and juice and the spices to the saucepan and mix well to combine. Place over a medium heat, Induction level 6 and cook, stirring constantly until the mixture boils and thickens. Remove from the heat and stir in the remaining cherries, including any juice, then allow the mixture to cool completely. Preheat oven on CircoTherm to 200˚C and select low steam. Place one sheet of pastry onto a board lined with a piece of baking paper. Using the back of a knife mark out the pastry into three equal sections. Place one third of the cooled cherry mixture down the centre third of the pastry leaving a 2cm border at each end of the pastry. Using a sharp knife, cut the pastry on either side of the filling on a 45 degree angle at 1cm intervals from the filling to the edge of the pastry. Starting at one end, fold one strip of pastry over the filling, then fold another strip from the opposite side over the filling. Continue to fold the pastry over the filling alternating from side to side until the filling is enclosed. Pinch each end of the strudel to seal. Brush the strudel with the egg. Repeat to make 3 strudels. Keeping the strudel on the baking paper, transfer two strudels onto the universal pan (trim the baking paper if necessary) and one onto a separate tray. Bake on shelf positions 1 and 3 for 30 to 35 minutes or until golden.

Layer the nectarine slices and strawberries into 6 x 185ml greased ramekins. Combine in a large bowl the maple syrup, vanilla, cream, eggs and flour and whisk until smooth. Pour the custard mixture over the fruit in each ramekin. Place the ramekins into the large perforated tray and cook on FullSteam 80°C for 40-45 minutes or until just set. Allow to cool at room temperature then chill. In a small saucepan combine the butter and brown sugar and cook over a medium heat/setting 5 for 3-4 minutes, stirring until the butter and sugar become syrupy and slightly thickened. Cool slightly. Decorate the custards with the reserved nectarine slices then drizzle each with a little of the syrup. Serve immediately.

Combine the flour, yeast, salt, sugar and chopped rosemary in a bowl. Add the warm water and olive oil and mix to form a soft dough. Knead the dough on a lightly floured surface until smooth and elastic. Line the multipurpose pan with baking paper & drizzle with olive oil. Put the dough into the pan and place into the oven. Select Dough Proving function level 1. Allow the dough to prove for 40 - 45 minutes or until doubled in size. Using the palm of your hand, spread the dough into an oval shape approximately 1 -1.5cm in thickness. Using your fingers “dimple” the dough, being careful not to push through to the base. Arrange the olives over the dough and sprinkle with rosemary leaves. Drizzle with olive oil and sprinkle with salt flakes. Place the dough back in the oven on shelf position 2 to prove for a further 30minutes or until doubled in size. Leaving the dough in the oven, change the oven function to Bread Baking 210˚C with high steam. Bake for 20 – 25 minutes or until golden and crusty.

Rub the chicken with 2 tablespoons of olive oil and the garlic. Season well. Slice fillet length wise, half way to form a pocket. Insert cheese and fresh herbs. Wrap fillet with prosciutto to encase filling and tie with kitchen string if desired. This can be prepared earlier and left to marinate or freeze for later use. Place fillet onto greased universal tray. Layer vegetables around circumference of the chicken. Drizzle with the remaining olive oil and lemon juice and seasoning as desired. Insert MultiPoint Meat Probe into thickest part of chicken and place in oven on Shelf Level 3. Select oven function CircoRoasting® at 180°C with a medium level of steam. Plug Meat Probe into oven and select core temperature 75°C for the chicken. Allow the chicken to rest before slicing the chicken diagonally. While the chicken is resting the vegetables can stay on the tray. Simply return the vegetables on the universal tray to the oven for a further 5 minutes to crisp by turning the steam off and continuing on CircoRoast to achieve desired result. Serve with a sprinkle of fresh herbs.

Chicken Tenders To begin making your Coconut and Sesame Chicken Tenders, preheat the oven on CircoTherm at 200˚c with medium steam. Combine the breadcrumbs, coconut and sesame seeds in a medium bowl. Dip the chicken tenderloins in egg then toss in the crumb mixture pressing firmly to coat well. Place chicken onto the multipurpose pan that has been lined with baking paper. Brush chicken lightly with olive oil or melted coconut oil. Cook on shelf position 3 for 12 to 15 minutes or until chicken is cooked and golden. Serve with Mango Salsa. Mango Salsa Combine all ingredients in a medium bowl.

Heat the oven to 250 degrees on CircoRoast. Coat the capsicum with 2 tbsp of the olive oil and place on the universal tray and bake for 10 minutes turning halfway through. Once cooked remove from the oven place into a container with a lid or wrap with cling film then set aside. Place the rice into a non-perforated steamer tray add the rest of the olive oil and coat. Add all the other ingredients and place into an oven set to FullSteam at 100 degrees for 20 minutes. Once cooked remove from the oven and using a fork, fluff the rice by running it through to separate the grains of rice. Set aside. For the sauce heat the oven on CircoTherm® at 180 degrees. Roughly chop the tomato and place on the universal tray with all the other ingredients and bake for 25 minutes. Remove from the oven and pour into a medium mixing bowl. Use a spoon and mash the tomatoes until a saucy consistency. Cut the top off the capsicum and peel off the skin. Clean out the inside then stuff with the rice, place onto a universal tray and put the tops back onto the capsicums. Heat on CircoTherm® at 160 degrees for 10 minutes then serve with the sauce underneath.

Preheat oven on CircoTherm® to 200°C with a high level of steam (see notes). Remove leaves and hard stalks from the cauliflower. Slice cauliflower into small pieces and arrange in a lightly greased shallow casserole dish. Mix all remaining ingredients together until well combined and season with salt and pepper. Spoon over the top of the cauliflower wedges and cook for 15 to 18 minutes or until cauliflower is just tender and cheese topping is golden brown. Notes If you do not have added steam functionality in your oven, parboil the cauliflower using your cooktop first.