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Try making your own Hazelnut dukkah with fennel and/or Sauerkraut (please refer to the recipes on Cookidoo®).

One of the best ways to start the morning, this recipe will have you wondering why you don’t make it more often. Flaky smoked haddock and tangy crème fraîche, accompanied by a soft-boiled egg and asparagus is a filling breakfast that is also full in flavour.

Don’t let anything go to waste! The kale stems are ideal to add to your Salt-free vegetable stock paste, see Cookidoo® for the recipe. Find heaps of recipes on Cookidoo® to use up your egg yolks.

Partially freeze pork for up to 1 hour before grinding to ensure an even grind and to optimize texture.

To make your own gluten free Worcestershire sauce, please refer to the recipe on this recipe chip.

Recipe for Holiday Stuffing can be found in the Christmas Dinner collection.

You can use fresh or frozen peas for this recipe. If using fresh peas, increase cooking time.

For more flavour, gently toast your sesame seeds while eggs are steaming.

To make your own apple sauce, refer to the recipe on Cookidoo®.

To save time, prepare your batter through step 4 the night before and store in the refrigerator until ready to use.

If using eggs at room temperature, reduce the cooking time to 8 minutes. Depending on the temperature of the eggs, the cooking time can vary by 1 minute.

To make your own Ricotta, see Cookidoo® for the recipe.

This is a great breakfast casserole to take to your next brunch or picnic. It can be refrigerated and served cold or room temperature so it travels well and combines the best of breakky ingredients.

After making and removing the fragrant butter in step 8, toast bread slices in the hot frying pan for extra flavour.

Use leftover rice or search Cookidoo® for your favorite steamed rice or Rice Cooker mode recipe and make ahead.

Any condensation can be removed with a paper towel before serving.

Use a hot frying pan to toast bread slices until golden brown after making chilli butter in step 8.

A twist on the classic three-egg omelette, here we have jazzed it up a bit by incorporating whisked egg whites to the mix. This creates a light, soufflé-like omelette, with a wonderful flavour of two very English cheeses.

To cut parchment to fit Varoma tray: tear off a piece of parchment paper wide enough to cover Varoma tray. Place Varoma tray on top of parchment and cut around the tray to form an oval shape.

For a spicier version, add ½ tsp chili powder, to taste when adding tomatoes to Ranchero Sauce.