1. Cook the spaghetti until 'al dente', drain, and immediately stir in 2 tablespoons of olive oil.

2. Let the porcini mushrooms soften in lukewarm water.

3. Rinse the button mushrooms, trim them and finely dice them. Peel and finely dice the shallot. Drain the porcini mushrooms and cut into small pieces.

4. Heat the butter in the frying pan. Add and sweat the shallot and crushed garlic. Add the button mushrooms and porcini mushrooms to the pan and sweat. After cooking, allow to cool

Method

1. Preheat oven to 130°C steam bake.

2. In a large roasting dish, heat 1tbs olive oil over medium high heat.

3. Brown the skin side of the lamb till deep golden.

4. Set aside.

5. Add the French shallots flesh side down, along with the rosemary and fry for 3 mins.

6. Deglaze the pan with the red wine, then turn off heat.

7. Add the stock and tomatoes and nestle the lamb shoulders back in skin side down.

8. Season well with salt and pepper

9. Place into the steam oven and steam roast for 2 hrs.

10. After 2 hrs, remove the pan and turn the lamb to skin side up. Change setting to 150°C steam roast and cook for a further 1 hr.

11. For the last half an hour, add the mushrooms around the meat to cook in the pan.

12. The meat should be tender enough to pull from the bone with a fork.

Garlic Mash

1. Boil potatoes and garlic in heavily salted water for 20 mins and then drain.

2. Mash with the garlic (skin now removed and the milk and butter).

Gravy

1. In a small saucepan, melt the butter over medium heat and add the four.

2. Fry softly to make a paste, then add the pan juices, whisking till smooth.

Gremolata

1. Combine the ingredients and sprinkle over dish before serving

Method

Brine

1. Dissolve the sea salt and sugar in cold water. Cover salmon with the brine and leave at room temperature for 1 hour. Remove and pat dry.

2. Orange mustard glaze

3. Place ingredients into a small saucepan and bring to the boil on high heat, induction setting 8. Turn down the heat to induction setting 5 and reduce by half. Allow to cool completely.

Salmon

1. Preheat oven on Fan Grill at 240°C.

2. Place a grilling and roasting insert into a multi-purpose tray. Place a square of foil on the insert and brush lightly with grapeseed oil.

3. Place the salmon on the foil and lightly brush with the orange mustard glaze. Place into the oven on shelf position 4 and cook for 6 minutes.

4. Lightly glaze again, place on shelf position 5 and cook for a further 6 minutes.

To serve

1. Place the fennel in cold water for 10 minutes, then drain and dry. Toss the fennel in lemon juice, olive oil and sea salt. Mix with watercress and grapefruit.

2. Place the salmon on a warm serving platter, scatter with fennel and watercress salad and sprinkle over chives.

Hints and tips

1. Ginger can be replaced with either horseradish or wasabi for alternative flavours.

2. Extend or decrease the cooking time of the salmon, depending on degree of doneness. Being careful, as an extended cooking time may lead to the glaze burning

1. Set combi-steam oven to steam + static + fan and pre-heat to 220°C with 70% steam.

2. Stuff chicken cavity with onion, lemon and sage and place on a baking tray with new potatoes. Drizzle chicken and potatoes with olive oil and season to taste with salt and pepper. Roast for 50 minutes.

3. Carve chicken and serve with pan juices and roast potatoes.

Methods

1. Cut the dark chocolate into small pieces, and place them in a heat-resistant bowl. Add butter and milk, then melt in the water bath. Pour in the espresso and stir well.

2. Finely sieve the cocoa. Add the ground spices and vanilla sugar.

3. Stir the eggs and sugar together till the mixture turns light and fluffy. Carefully stir in the chocolate mixture. Fold the almonds into the cocoa mixture. Pour the mixture into the springform cake tin, place it on the level 2 wire rack and bake for 25-35 minutes. (Option after preheating: Select 'Added Steam, Setting 03’).

4. Line the base of the springform cake tin (Diameter 26cm) with greaseproof paper. Pour in the mixture and bake as indicated. Let the tart cool down in the tin a little, then remove and leave to cool down completely.

5. Whip the cream until stiff and then spread over the tart. Mix the sugar and ground spices together, then scatter over the spices over the cream.

Tip: You can also melt the chocolate in the microwave or a warming drawer.

Methods

1. Combine coffee, caster sugar and liqueur in a bowl. Cool.

2. Place cream, icing sugar and vanilla in a mixing bowl. Using an electric whisk, whip on very high speed until soft peaks form.

3. 3. Dip one sponge finger into cooled coffee mixture. Remove from liquid and spread one side with a little cream.

4. Place sideways in an 8-cup capacity serving dish. Dip a second sponge finger in coffee mixture, spread with a little cream and lay next to the first. Repeat with remaining sponge fingers, coffee mixture and cream. If there is any remaining coffee mixture once all the biscuits have been dipped, pour this over the biscuits. Spread top with remaining cream and smooth surface. Sprinkle with chocolate; cover and refrigerate overnight.

5. Recipe can be made in an 8-cup capacity dish or 8 individual cup size glasses..