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For the vanilla sauce, mix together all the ingredients except the bay leaf and refrigerate for 2 hours. Add the bay leaf to the vanilla sauce and pour into a vacuum sealed bag. Cook using FullSteam at 80°C for 20 minutes. Leave the sauce to cool, remove the bay leaf. Core and peel apples. Cut into 4 – 5mm thick rings. Line two trays with baking paper and spread the apple across two trays. Set the oven to grill, 250 ° C. Dust the apple rings with the powdered sugar. Insert one tray at level 4, grill for 3 minutes. Remove immediately and insert the second tray. Place the caramelised apple rings in a small tower and pour over the cold vanilla sauce. Sprinkle with roasted pistachios and almonds, serve.

Peel the potatoes and cut into small cubes. Wash the eggplants, halve and cut into half-moons. Peel the onions and the clove of garlic and chop finely. Place all chopped ingredients into a bowl. Add the olive oil, raisins, honey, cumin and ras el hanout. Season to taste with salt. Line the universal pan with greaseproof paper, distribute the potato mixture on it and cook on CircoTherm, 190 °C, Added steam, high for 30-35 minutes. Rinse the parsley and peppermint, shake dry and chop coarsely. Sprinkle the herbs over the cooked potato bake. - For other popular potato recipes and more tips visit: How to make baked potato chips How to make crispy potatoes How to make Dauphinoise potato

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

Preheat oven to 160°C CircoTherm, low steam. Line a 12cm x 26cm rectangular loaf tin with baking paper and spray with non-stick cooking spray. Sprinkle 2 tablespoons caster sugar over the base of the tin and add 2 tablespoons of orange juice. Cut rhubarb into 12cm lengths and line the base of the tin, packing tightly. In a medium bowl, whisk the flour and baking powder together. Set aside. In the bowl of a stand mixer, combine the sugar, lemon and orange zests. Add the eggs and salt. Beat on medium-high speed for about 5 minutes, or until pale and thick. Beat in the milk. Gradually beat in the oil. Using a wooden spoon, fold in the flour mixture until blended. Let the batter rest, covered, for about 10 minutes. Spread the batter over the rhubarb in the cake tin. Bake for 35 minutes, or until a wooden toothpick inserted into the centre of the cake comes out with moist crumbs attached. Cool in the pan on a wire cake rack for 10 to 15 minutes, and then invert the cake onto a cake plate. Scatter over the orange segments and serve.

Preheat the oven on CircoTherm® at 160°C. Grease and line the base of a deep sided 23cm springform cake tin. Mix the crushed biscuits with the melted butter, stir to combine and then press evenly into the base of the prepared cake tin. Bake in the oven for 10 minutes until golden. Remove from the oven and allow the base to cool while you prepare the filling. In a large electric mixing bowl, beat the softened cream cheese for 2 minutes. Continue beating on a low speed and add the sugar, salt and cornflour. Add the vanilla, lemon rind, lemon juice, eggs, egg yolk and sour cream and beat until smooth and creamy. Remember not to use a whisk as this will incorporate too much air. Pour the mixture onto the prepared base and cover the cheesecake with a piece of aluminium foil. Place the cheesecake into the oven, select FullSteam 100°C and cook cheesecake for 1 hour. Remove foil and check the cheesecake has just set. Allow cheesecake to stand at room temperature for 20 minutes, cover and then refrigerate for 2 hours before serving. For further inspiration here are 5 ways to decorate your cheesecake. For other popular lemon recipes and tips try: Classic lemon tart recipe How to preserve lemons Growing a lemon tree at home A fully functioning steamer and oven in one, our FullSteam oven allows you to cook with VarioSteam® added moisture. Watch this video for more on how to use FullSteam:

Heat a large saucepan on Induction level 8 or medium to high on a gas cooktop. Add the oil, onion and garlic and cook until the onion is translucent. Add the tomatoes, sugar and balsamic vinegar, bring to the boil and then reduce to level 5 or a medium heat and simmer for 30 minutes or until sauce thickens. Then add the basil, butter and salt and pepper to taste. While the sauce is simmering place the mince in a medium bowl, add the remaining meatball ingredients, salt and pepper to taste. Using gloved hands combine the ingredients well. Preheat oven on CircoRoast 200°C with VarioSteam® high intensity. Roll the mince mixture into balls about 5cm round and place on the universal pan lined with a sheet of baking paper. Cook meatballs for 15 – 20 minutes or until golden. When the meatballs are cooked add to the tomato sauce. To cook the pasta, use the boost setting on Induction or a high heat on gas to bring a large saucepan of water to the boil. Once the water has boiled, select Induction level 9 or a high heat on gas, add the pasta and cook for the time recommended on the packet. Once the pasta is cooked, drain and stir through the meatballs and tomato sauce.

Combine mustard, olive oil, garlic, thyme, rosemary, salt and pepper and rub into the meat. Cover and leave to marinate in the fridge for 2 hours or overnight. Take the meat out of the fridge 1 hour before cooking to allow it to reach room temperature. Preheat the oven on CircoRoast to 190°C. Line the universal tray with baking paper and place wire rack on top. Sit the beef on the rack and insert the MultiPoint MeatProbe making sure not to touch the bone. Place the meat in the oven on shelf level 2, select VarioSteam® intensity Medium and set MultiPoint MeatProbe temperature to 45-50°C for rare, 55-60°C for medium and 65-70°C for well done. When internal temperature is reached, remove the roast from the oven, cover with foil and rest for at least 20 minutes. To make the gravy, place the onions, garlic, butter and olive oil in a heavy based saucepan and cook over a medium heat, for about 20 minutes. Stir onions frequently to ensure they do not burn and that the onions caramelise. Stir in the flour and cook for 2 minutes. Add the red wine, stirring well to combine. Add the beef stock and thyme and continue to stir over a medium heat for about 10-15 minutes or until gravy thickens. Season the gravy with black pepper to taste. Carve the beef and serve with the caramelised onion gravy.

Preheat oven to 180°C CircoTherm®, high steam. Place porcini in small heatproof bowl and pour over boiling water. Soak for 5 minutes, then drain and set aside. Melt butter in a large heavy based saucepan over medium high heat. Add mushrooms and porcini. Cook for 15 minutes, stirring constantly, until the mushrooms have softened and released their juices. Remove from heat, add parsley and season with salt and pepper. Set aside. Meanwhile, make the béchamel. Melt butter in a medium saucepan over medium to high heat, add the flour and stir to make a smooth paste. Slowly add the milk and keep stirring until the sauce is smooth and thickened. This will take about 10 minutes. Remove from heat and set aside. To assemble the lasagna, lightly butter a large rectangular ovenproof dish, approximately 23cm x 30cm. Spread some of the béchamel sauce over the base of the dish. Cover with lasagne sheets. Scatter over a quarter of the ricotta and feta. Spoon over a quarter of the mushrooms. Add a quarter of the remaining béchamel sauce. Scatter over scamorza. Place a layer of lasagne on top and repeat the layers three more times. Finish by grating over the ricotta. Bake in oven for 30-40 minutes, until golden. Remove from oven and rest for 10 minutes before serving.

Place onion, garlic and butter in the solid stainless steel tray. Put the tray in the oven, select Full Steam 100 °C and cook for 3 minutes. Add rice, water, mushrooms and herbs and cook on FullSteam 100°C for 25 minutes. Remove the risotto from the oven and stir through the extra butter, parmesan and truffle oil. Season the risotto with salt and pepper and serve with extra parmesan cheese.