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

Step 2
For the caramel: heat a large non-stick Ingenio pan until the Thermo-Spot® changes to solid red. Add the water and sugar. Boil until a golden straw colour. Don’t get it too dark or it will be bitter – this is very important!

Step 3
When the caramel is ready and a pale golden colour, take the saucepan off the heat and add the butter. Peel, seed and quarter the apples and add the apples to the saucepan in a rosette shape. Use half-quarter pieces to create a second layer to fill any of the spaces. Chop the remaining 25g butter into small pieces and scatter 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 of the pan and the pastry is cooked. When it is cooked, use the patented Ingenio ® removable handle to remove the tart from the oven. Use the handle to rotate the frying pan and to help unstick the pastry from the pan. Leave the tart 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. Bon app´tit!

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

Step 2
Preheat the oven to 180°C. Remove the seeds and slice the capsicum. Add to the saucepan. Use the patented Ingenio® handle to put into the oven. Cook for 30 minutes * (individual cooking times may vary – please consult your oven’s instructions).

Step 3
Heat the oil and butter in the wok. Sauté the onions over a gentle heat so they do not brown. Add the rice, and stir it gently (until slightly translucent). Add the liquid (600ml water or chicken stock), bring to a simmer and allow to cook gently (without covering) for approximately 20 to 25 minutes.

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

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 the potatoes to the frying pan.

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

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

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

Step 6
Slice the beef and mix the potatoes with a little of the leftover meat fat to add extra flavour. Serve it with the bearnaise sauce.