• ENTREE: Traditional marinated herring

    Preparation and cooking time: 15 min

    Chilling time: 1 h

    © StockFood


    1. 4 tbsp vegetable oil

    2. 200 g tomato purée

    3. 200 g caster sugar

    4. 80 ml water

    5. 120 ml white vinegar

    6. 1/2 tsp salt

    7. 1/4 tsp dried dill

    8. 1/4 tsp freshly ground black pepper

    9. 4 herring fillets, pin-boned and diced

    Preparation method:

    1. Heat the oil in a large iCook pan, set over a moderate heat until hot.

    2. Stir in the tomato purée and bring to the boil, stirring constantly. Reduce the heat to low and stir in sugar.

    3. Cook until sugar has dissolved before removing from the heat. Stir in the water, vinegar, salt, dill and pepper.

    4. Place the herring in a large mason jar. Pour the tomato sauce on top.

    5. Allow to cool to room temperature before sealing well with a lid. Refrigerate for 1 day before serving.

    MAIN COURSE: Roast chicken with herbs stuffed under the skin

    Preparation and cooking time: 1 h 45

    © StockFood


    1. 120 g unsalted butter, softened

    2. 1 handful flat-leaf parsley, roughly chopped

    3. 1 small handful thyme, roughly torn

    4. 1 small handful rosemary, roughly torn

    5. 1 whole chicken, ~1.5 kg, trimmed with giblets removed

    6. 2-3 large carrots, peeled and cut into batons

    7. 2-3 large parsnips, peeled and split in half

    8. 2 tbsp olive oil

    9. Salt and freshly ground black pepper

    Preparation method:

    1. Preheat the oven to 180°C (160° fan) | 350F | gas 4.

    2. Mash butter with parsley and about half of the thyme and rosemary in the iCook Blender. Season with salt and pepper.

    3. Carefully pry the skin away from the crown of the chicken with fingertips.

    4. Carefully pack the herbed butter between the separated skin and chicken breasts. Sit the chicken on a bed of carrots, parsnips, and remaining herbs on a roasting tray.

    5. Rub outside of chicken with olive oil. Season with salt and pepper.

    6. Place in the iCook 4-litre Stock Pot and roast for about 1 hour 20 minutes (the juices must run clear when the thickest part of the thigh is pierced).

    7. Remove from oven. Cover with aluminium foil for 10 minutes before serving.

    DESSERT: Chocolate mousse with blackberries and cream

    Preparation and cooking time: 30 min

    Chilling time: 4 h

    © StockFood


    1. 200 g dark chocolate, chopped, plus 50 g extra to serve

    2. 100 g milk chocolate, chopped

    3. 3 tbsp unsalted butter, cubed

    4. 500 ml double cream

    5. 3 tbsp caster sugar

    6. 4 large egg yolks

    7. 1 1/2 tsp vanilla extract

    8. 150 g blackberries

    Preparation method:

    1. Combine both chocolates, the butter, and 60 ml cream in an iCook mixing bowl set over a half-filled iCook 3-litre pan of simmering water.

    2. Stir until smooth and evenly melted before removing from the heat and leaving to cool.

    3. In the meantime, whip remaining cream in a larger iCook mixing bowl until firm. Beat the egg yolks with the sugar and vanilla extract in a separate bowl until pale and thick (2–3 minutes)

    4. Gradually whisk the melted chocolate mixture into the egg yolk mixture until smooth and even.

    5. Whisk about one-third of the whipped cream into the chocolate mixture and then fold through most of the remainder until there are no visible streaks of cream left; keep about 2–3 tbsp whipped cream reserved to garnish.

    6. Divide mousse between four serving glasses. Cover and chill for at least 4 hours; chill the reserved whipped cream as well.

    7. When ready to serve, top each mousse with the reserved whipped cream and some blackberries. Grate over more dark chocolate before serving.