Double or triple onion quantities to make enough for burger and hot dog toppings.

Store candied walnuts in an airtight container and enjoy as a very moreish snack!

For a sweet version of this bread, mix 2 tbsp sugar with 1 tsp water in a small bowl, then sprinkle the surface of the bread just before baking.

Dough loves a humid environment to prove. Achieve great results by spraying lightly with water, then place in a warm location. You don't want the dough to dry out.

Dip your fingertips in a little oil before making indentations in the dough in step 6.

To make your own tandoori paste, please refer to the recipe on Cookidoo®.

This recipe is a favorite of Diamond Club Member, Vanessa Musi .

Replace pitted Kalamata olives with pitted olives of choice in this recipe.

You can shape the dough into a single free-form loaf, just be sure to extend baking time by about 10 minutes.

This impressive French bread is named for its striking resemblance to a wheat stalk. While it looks complex, the unique pattern is made with scissors using a simple cutting technique. This is a great sharing bread for a dinner party. Alternatively, leave as a log shape and slice to serve.

Many different varieties of pizza can be made. Top with your choosen ingredients at step 5, finishing with a scattering of grated mozzarella: ham and mushroom or ham and pineapple, olives, goat's cheese, peperoni or fresh basil leaves are examples of great additions to the cheese and tomato pizza in the recipe.

If a Thermomix® bread pan is unavailable, the recipe can be baked in three loaf pans (8 in. x 4 in.).

Fry some red onion in a little olive oil and spread on top before baking. Use or omit cherry tomatoes as desired.

Cooked tortillas can be stored in the refrigerator for up to 3 days and reheated in a low oven (100°C) for approx. 5 minutes.

Making homemade bread will save you money on your weekly food bill. This easy pitta bread recipe is fun to make – just watch the breads puff up in the oven as they bake!

This dough will be quite wet which gives the characteristic soft crumb, so don't be tempted to add extra flour.

Grease stoneware dishes prior to first use (see instructions). The stoneware forms a natural non-stick layer with use, ensuring food can be easily released.

Recipe developed by Jenny Tschiesche BSc(Hons) Dip(ION) FdSc BANT. For more information see www.jennytschiesche.com.

Using a poolish (pre-ferment) improves the keeping time of baked bread and creates greater complexities of flavour. Although pre-ferments have declined in popularity in recent years, due to the accessibility of store-bought yeast, they are still widely used in artisan bread recipes.

The recipe works well with only 15 minutes rising in step 5. If you wish, you can decrease the yeast amount and increase the rising time.

Once cooled, wrap tortillas in cling wrap and store in the refrigerator for up to one week.