To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly then it has not risen sufficiently. If the indentation remains, the dough has over-proved. The baguettes won’t rise as much in the oven but they will still taste good.

Bake time will depend on size of pan used. If using a different size bundt pan, adjust baking time accordingly.

Keep your brown sugar soft by storing it in an air-tight container. You can also place a jumbo marshmallow or slice of white bread into the container.

Keep your brown sugar soft by storing it in an air-tight container. You can also place a jumbo marshmallow or slice of white bread into the container.

Add approximately 30 g chopped nuts or raisins in addition to reserved chopped chocolate.

Oats are naturally gluten free, but some brands may not be able to guarantee that they are packaged in a gluten-free environment. To be sure, check the label before use.

Grate one piece of lemon peel with the Parmesan cheese in step one.

If Thermomix® heart-shaped cake mold is unavailable, ensure the mold you're using fits into Varoma dish and Varoma lid closes properly.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly, more proving time is needed. If the indentation remains, the dough has been left to prove too long. The baguette will not rise as much during baking but the end result will taste the same.

Replace orange blossom water with 1 tsp vanilla extract.

To test for proofing: place a small ball of dough in a glass of water and when it rises to the top the dough has finished proofing.

Use tri-coloured quinoa to add more colour to your muffins.

Wrap your panforte in greaseproof paper and place into a gift box to give as a lovely, traditional festive gift for family and friends.

Batter will be thin, do not use removable bottom cake pans.

To ensure recipe results are truly gluten-free, always check your ingredient labels to ensure traces of wheat or gluten have not been used in the production process.

Brownies can be placed in the fridge for a firmer texture.

In this clever vegan take on a traditional quiche, blended tofu makes a fantastic replacement for eggs. With a filling that’s packed with rich sun-dried tomatoes and artichokes, and plenty of dried herbs in the crust, this quiche is a fantastic option for anyone following meat, dairy and gluten-free diets (and everyone else, too!).

When ready to make bread , feed the starter 4-8 hours before starting a recipe and leave at room temperature. Remove the amount required for the recipe and then repeat the feeding process with the remaining starter and either stand at room temperature to use again or transfer to the refrigerator to store.