Step 1
Pour the olive oil in the Ingenio wok.

Step 2
Set the Thermo-Coach, select the fish mode and start heating. When the Thermo-Coach starts beeping, place the shrimp inside.

Step 3
Set the timer for 3 min. Mix from time to time.

Step 4
Then, add the rest of the ingredients and set the timer again for 3 min.

Step 1
Make some incisions with a knife on the skin side. Add some salt and pepper to the breast.

Step 2
Set the Thermo-Coach, select the meat mode and start heating. When the Thermo-Coach starts beeping, put the duck breast into the pan, skin side down.

Step 3
Set the timer for 7 min. Let the duck breast cook on the skin side. Remove some fat from the pan time to time. When it beeps, set the timer again for 7 minutes and flip the duck breast onto the meat side. Let it cook.

Step 4
2 to 3 minutes before the end add the figs. When the dish is ready, sprinkle some Port wine over it. Check the seasoning.

Step 1
Add some salt and pepper to the veal medallions. Pour the butter in the Ingenio pan.

Step 2
Set the Thermo-Coach, select the butter mode and start heating. When the Thermo-Coach starts beeping, place the veal pieces inside.

Step 3
Set the timer for 11 min. Turn over the meat from time to time.

Step 4
Then, add the rest of the ingredients and set the timer again for 5 min.Check the seasoning.

Step 1
Cut the potatoes into wedges, wash and dry them. Pour the oil into the Ingenio pan.

Step 2
Set the Thermo-Coach, select the fried potatoes mode and start heating.

Step 3
When the Thermo-Coach is bipping, pour the potato wedges and set the timer for 25 mn. Stir the potatoes from time to time.

Step 4
Then, add the rest of the ingredients and set the timer again for 5 mn. At the end of the cooking, check the seasoning.

Step 1
Preheat the oven to 220°C. Make your own the pastry for more pleasure.

Step 2
For the caramel: bring a large unstick Ingenio pan and incorpore the water and sugar. Boil until a golden straw colour.Don’t get it too clark or it will be bitter – this is very important

Step 3
When the caramel is ready (pale), take the saucepan off the heat and add the butter. Peel, seed and quarter the apples and ad it in the saucepan in a rosette shape. Use half-quarter pieces to create a second layer to fill the spaces. Add the remaining 25g butter in pieces over the apples

Step 4
Remove the shortcrust pastry from the fridge and roll it out in a circle slightly larger than the frying pan. Cover the apples with the pastry.

Step 5
Tuck the edges of the pastry between the frying pan and the apples, sprinkle over 20g icing sugar. Use the handle to place the tart in the oven. Bake in the oven for around 40 minutes to 220°C.

Step 6
The tart is ready when the caramel rises up the sides and the pastry is cooked. When it is cooked, use the handle to remove the tart from the oven. Use the handle to rotate the frying pan to unstick the pastry from the pan. Leave to cool for around 15 minutes. Place a plate over the tarte tatin and tip slightly to drain off some of the juice. Set aside in the saucepan. Use the handle to turn the tart onto the plate.

Step 1
Combine the chicken drumsticks together with all of the ingredients for the barbecue marinade in the saute pan, cover with the hermetic lid and set aside for a few hours in the refrigerator.

Step 2
Preheat the oven to 180°C. De-seed and slice the pepper. Add the whole in the saucepan. Use the handle to put in the oven. Cook for 30 minutes.

Step 3
Heat the oil and butter in the wok. Saute the onions without allowing them to brown. Add the rice, and stir it gently (until slightly translucent). Add the liquid (600cl water or chicken stock), bring to a simmer and allow to cook gently (without covering) for around 20 to 25 minutes.

Step 4
When the rice is cooked, check that the barbecue chicken is cooked too and serve with the rice and a basil leaf.

Step 1
Preheat the oven to 180°C.

Step 2
Peel and roughly chop the potatoes, place them in the saucepan and cover with water. Turn on the heat and cover with the Ingenio glass lid. In the saute pan, the onions, carrots and celery without allowing them to brown. Add the minced beef, season with salt and pepper.

Step 3
Saute well and then add the tomato puree and crushed garlic for two to three minutes. Add the bouillon, thyme and bay leaves then leave to cook on a low heat for 25 to 30 minutes.

Step 4
Add the butter, milk and nutmeg to the saucepan. When the meat is well cooked, spread the mash over the meat, dot with butter.

Step 5
Use the detachable handle to place the saute pan in the oven. Bake for 15 minutes to 180°C .

Step 6
Use the handle to remove the saute pan from the oven and serve immediately.

Step 1
Wash the carrots and the courgette. Peel the carrots. Cut the carrots and courgette into julienne.

Step 2
Select the butter mode on your Thermo-coach handle, wait for the alert and add the butter to a wok. Add the carrots, allow them to simmer for a few minutes then add the courgette and the chopped shallots. Sauté until the vegetables are crispy. Add the garlic, salt and pepper.

Step 3
Select the fish mode on your Thermo-coach handle, wait for the alert and then place the salmon filets into a frying pan. Brown both sides of each salmon filet. Remove.

Step 4
For the sauce, cut chives and dill. In a bowl, add the white cheese and herbs. Add a drizzle of lemon juice, then season with salt and pepper.

Step 1
Preheat the oven to 180°C.

Step 2
In the saucepan, boil the potatoes with salt and cover with the Ingenio glass lid. Heat the oil and butter in the frying pan to add the meat and shallots. Sear the meat on each side (around 5 minutes on each side). Use the straining lid to strain the potatoes. Add them to the frying pan.

Step 3
Use the detachable handle to place the frying pan in the oven. Cook the beef and potatoes in the oven for around 15 minutes to 180°C.

Step 4
In the 16cm saucepan, reduce the vinegar, tarragon and crushed pepper by around 3/4 (less than one minute). Take off the heat, add the egg yolks and beat with a whisk in a figure 8. When the sabayon has thickened and foamed add butter, little by little.

Step 5
Use the detachable handle to remove the beef and potatoes from the oven.

Step 6
Slice the beef and mix the potatoes with the cooking fat. Serve it all with the bearnaise sauce.