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To make the caramel sauce, place caster sugar and water in a saucepan and stir on Induction level 5 until sugar dissolves. If needed use a wet pastry brush to remove sugar crystals from the side of the saucepan. Increase the Induction level to 6/7 to bring mixture to the boil. Continue to boil, uncovered and without stirring until the mixture turns golden. This will take about 10 minutes. Remove the saucepan from the heat and with a wooden spoon, mix in the brown sugar. Carefully stir in the cream until well combined. Return to Induction level 6 and cook for 2 minutes until caramel is smooth. Remove from heat and stir through the salt. Allow to cool. Butter the bread, cut slices into quarters and arrange in a 2 litre baking dish. Combine fig slices with 5 tablespoons of the cooled caramel, gently toss to coat the figs and then press the fig slices between the bread. Add the milk, cream, eggs, vanilla, nutmeg and cinnamon to the same bowl and whisk together. Pour the mixture over the bread and leave to soak for 30 minutes. Preheat the oven on CircoTherm® 160°C with VarioSteam® level 2. Drizzle another 2 tablespoon of the caramel sauce over the bread and butter pudding. Cook the pudding for 50 minutes or until golden and puffed. Serve with extra sliced figs, remaining caramel sauce and double cream.

Grease a 23cm round cake pan and line the base with baking paper. Combine espresso, sugar, cinnamon quills, chilli flakes, chilli powder and vanilla in a saucepan. Heat saucepan over medium-low heat for 20 minutes to infuse the flavours and dissolve the sugar. Strain mixture through a fine sieve, discarding the chilli and cinnamon quills; return coffee mixture to a clean saucepan; add butter and chocolate; stir over low heat until melted and mixture is smooth; remove from heat. Add eggs, mixing until well combined. Strain through a fine sieve into the prepared cake pan; loosely cover with foil. Place on a wire rack in the steam oven. Set oven to 80°C FullSteam and cook for 55 minutes. The cake should have a slight wobble once baked. Remove cake from steamer and allow to cool down in the pan, before placing in the fridge for 6-8 hours until chilled. Turn out onto a plate for serving and sprinkle a thin layer of cocoa powder over the top. Garnish with berries of your choice.

For the chicken cakes, combine mince, chilli, ginger, shallots, coriander, chestnuts and fish sauce in a medium mixing bowl; mix until well combined. Using wetted hands shape the mixture into 20 round flat patties. Place a coriander leaf on each patty. Place onto perforated steamer tray that has been lined with baking paper. Cook on 100°C FullSteam for 10 minutes or until cooked through. Meanwhile, make the dipping sauce by mixing together all the ingredients in a small bowl. For other popular chilli recipes and tips visit: How to preserve chillies Mexican chillies Chocolate macarons with chocolate chilli ganache recipe

Pre-heat oven to 200°C CircoTherm®. Place washed beetroots in a ovenproof dish and cover with the lid. Alternatively you can use aluminium foil to cover the dish. Bake for 1 hour, then turn the oven off and leave the dish in the remaining heat for another 15 minutes. Peel beetroots under running water. Use a scale to measure 200 g beetroot. Grind finely. Mix with ricotta, egg, parmesan, salt, pepper and spices. Add flour. Cover a baking tray with soft butter. Place around 80 g flour in a mixing bowl. Use two teaspoons to extract just enough dough for each gnocchi – in total it’ll be 90 gnocchi you roll in the mixing bowl with your hands. Place on the baking tray. Dip a fork first into flour and then into the gnocchi to create lines. Roast the walnuts in a pan until you can smell them. Add butter and sage leaves and sauté for three minutes until the butter turns lightly brown. Steam cook gnocchi at 100°C for ten minutes. Add pepper and serve with walnut-sage butter and parmesan. For popular gnocchi recipes and tips visit: How to make gnocchi the Italian way Potato gnocchi with roasted tomato sauce

Place pork into a glass dish; pour over combined oils, garlic, shallots, ginger, spices, tamari and cider. Add plums; cover with plastic wrap and marinate several hours (or overnight, if time allows) in the fridge. Drain pork and plums from marinade, reserving marinade; place onto a NEFF lightly greased enamel dish. Insert meatprobe horizontally into flesh of pork. Place tray on shelf 3, select 180˚C CircoRoasting® with medium steam. Set core temperature to 68˚C and the oven sets the right amount of time for you. If you don’t have a meatprobe, cook for 20 to 25 minutes, depending on the thickness of the meat. Meanwhile pour reserved marinade in a saucepan; bring to the boil, then turn heat down to medium and reduce marinade; season if needed. Strain and pour over rested pork and plums. Sprinkle with sesame seeds and top with coriander. Serve with rice and greens.

Preheat oven on 100°C CircoTherm®. Line an enamel tray with baking paper. Place egg whites in the bowl of an electric mixer; using the whisk attachment, whisk egg whites and cream of tartar on a low speed until frothy; increase the speed to high, whisking until soft peaks form. Gradually add caster sugar and pepper, beating well after each addition, to ensure sugar has dissolved before adding more; continue beating for 3 – 4 minutes. Evenly spoon into 6 individual rounds onto prepared tray and cook for 1 hour. Allow to cool in the oven. Meanwhile, prepare the cherries. Put water, sugar, vanilla bean pod and seeds, peppercorns and cherries in a small solid stainless tray. Preheat oven on 100°C FullSteam. Steam the cherries for 5-10 minutes, or until tender. Time will depend on firmness of cherries. Transfer cherries to a bowl with half of the poaching liquid; cover with plastic wrap and chill in the refrigerator. Remember to remove peppercorns before serving. Combine mascarpone, cream, vanilla and icing sugar in a bowl. Whisk until thick and soft peaks form. Cover and refrigerate. To make chocolate and pistachio crumble, place sugar and water into a small saucepan; cook over a low heat (Induction level 4), stirring continuously, until sugar dissolves. Increase the heat (Induction level 5-7) and bring to the boil. Cook without stirring until a golden edge forms (sugar syrup in the centre will still be clear with no colour) and there is a smell of toffee. Remove immediately from the heat and with a whisk, quickly stir in the chocolate. Keep stirring until a fine crumble forms. Stir through the pistachio nuts. To serve, sprinkle chocolate and pistachio crumble on individual serving plates. Place a teaspoon of mascarpone in the centre of the plate to secure the meringue. Top the meringues with a dollop of whipped mascarpone cream and poached cherries. Drizzle with a little of the sugar syrup and garnish with a few fresh cherries.

Place eggs in small steam oven tray. Follow the instructions on the control panel for soft boiled eggs. Place eggs on second shelf and cook. Meanwhile, make the fennel pickle. Place the fennel in a medium heatproof bowl and set aside. Bring the water and vinegar to the boil in a small pot over high heat. Remove from heat and pour over fennel. Add turmeric and stir well. Set aside and allow to cool. When eggs are cooked, remove from oven. Plunge eggs into cold water and gently crack the shells (this will help with peeling). Allow to cool. Set oven to 100°C FullSteam. Place the potatoes in a perforated tray. Place in the oven on the third shelf and cook for 12 minutes. When the cooking time has finished, set oven to 80°C FullSteam. Place fish in lightly oiled tray, skin side down. Place in the oven on the third shelf next to potatoes and cook for 8 minutes. After 5 minutes, place asparagus in oven and continue to steam along with the fish and potatoes. Meanwhile, place the kale in a serving dish and massage lightly with some lemon juice to help soften the leaves. Use the remaining lemon juice to make a quick dressing with the olive oil. Season with salt and pepper. Add orange segments. Drain the fennel pickle and add. Peel the eggs and cut in half. When the fish, potatoes and asparagus are cooked, remove from oven. Gently flake the fish into pieces and place in the salad along with the potatoes. Cut asparagus into bite size pieces and scatter over salad. Finish with dressing, herbs, capers, lemon and orange zest, eggs and toss gently to combine. Garnish with smoked almonds and serve.

For the Lime and Ginger Glaze, place marmalade, lime juice, sugar, soy sauce, garlic, ginger, chilli and lemongrass into a small saucepan; cook, stirring over a low heat until ingredients are well combined and marmalade has dissolved. Increase heat to medium and simmer, stirring occasionally, for 8 to 10 minutes or until glaze has thickened. Remove from the heat and stir in coriander. Set aside to cool for 5 minutes. Pre-heat oven to 220°C CircoRoasting® with medium added steam. Brush salmon liberally with prepared glaze; place on a wire rack over the universal tray or roasting dish. Slide tray into level 2 and cook for 4 minutes. Brush with more glaze and cook for a further 3 to 4 minutes until salmon is cooked to your liking glazed, golden and charred. Serve salmon with steamed coriander rice and steamed Asian Greens.