• ENTREE: Festive kale, roasted sweet potato and parsnip salad with feta, pecans and pomegranate

    Preparation and cooking time: 1 h

    © StockFood


    1. 2 large sweet potatoes, peeled and cubed

    2. 100 ml olive oil, plus 2 tbsp extra

    3. 2 tbsp white wine vinegar

    4. 1 pinch sugar

    5. 1 tsp Dijon mustard

    6. 450 g curly kale, chopped, with thick stems discarded

    7. 1 white flatbread, cut into wide strips

    8. 125 g feta, drained and roughly cubed

    9. 4 tbsp pomegranate seeds

    10. 3 tbsp pecans

    11. Salt and freshly ground black pepper

    Preparation method:

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

    2. Toss the sweet potatoes with 2 tbsp olive oil and some salt and pepper to taste in a roasting tray.

    3. Roast for 30–40 minutes, tossing and turning them halfway through, until tender to the tip of a knife and coloured at the edges.

    4. Meanwhile, whisk together vinegar, sugar and mustard with some salt and pepper in a large iCook bowl until the sugar and salt have dissolved.

    5. Gradually whisk in 100 ml olive oil until the dressing is thickened and emulsified. Add the kale and massage it into dressing with your hands.

    6. Toast the flatbread strips in a dry iCook Sauté pan, set over a moderate heat, turning occasionally. Remove from heat.

    7. Remove the sweet potato from the oven when ready. Allow to cool briefly then add kale with the feta, pomegranate seeds and pecans, tossing well.

    8. Divide between plates and top with the toasted flatbread strips before serving.

    MAIN COURSE: Oven-baked risotto with pumpkin

    Preparation and cooking time: 1 h 45 min

    © StockFood


    1. 2 tbsp olive oil

    2. 2 shallots, finely chopped

    3. 2 cloves garlic, finely chopped

    4. 175 g Arborio rice

    5. 150 ml dry white wine

    6. 1 l vegetable stock, kept hot on the stove

    7. 80 ml double cream

    8. 1/4 small pumpkin, seeded, cut into thin wedges

    9. Salt and freshly ground black pepper

    10. To serve: 3–4 tbsp crème fraîche and 2-3 tbsp grated Parmesan

    Preparation method:

    1. For the risotto: Heat olive oil in a large, shallow iCook pan (for instance, the senior Sauté pan from the Family Set). Set over a medium heat until hot. Add the shallots, garlic and pinch of salt. Sweat for 5–6 minutes until softened.

    2. Add the rice and cook for 2–3 minutes, stirring frequently, until translucent in appearance. Add the wine, bring to the boil, then reduce to a simmer for a further 2 minutes.

    3. Incorporate the stock by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.

    4. Continue until the rice has absorbed all the stock and is tender to the bite and creamy; about 25–30 minutes. You may not need to use all the stock.

    5. Preheat the oven to 190°C (170° fan) | 375F | gas 5.

    6. Once the rice is ready, stir in the double cream and adjust the seasoning to taste. Spoon into a baking dish and top with the pumpkin wedges.

    7. Bake for about 30–40 minutes until the risotto is browned on top and the pumpkin is tender to the tip of a knife.

    8. To serve: Remove from oven and leave to stand for 5 minutes before serving with dollops of crème fraîche. Sprinkle on grated Parmesan.

    DESSERT: Baked apples and pears with cranberries and sage

    Preparation and cooking time: 1 h 10 min

    © StockFood


    1. 4 medium apples, e. g. Gala or Cox

    2. 2 medium pears, e. g. Comice or Rocha, quartered

    3. 2 tbsp fresh cranberries

    4. 2 tbsp butter, cubed

    5. sage leaves to garnish

    Preparation method:

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

    2. Arrange whole apples, pears quarters and cranberries on a roasting tray. Dot the top of apples and pears with the cubed butter.

    3. Roast for about 1 hour until very tender to the tip of a knife; the apples should appear wrinkled.

    4. Remove from oven and allow to cool briefly. Garnish with sage leaves and serve.