Preserves are really easy to make in the Thermomix®, and save you standing over a stove stirring for hours. Use this recipe in the butterfly cakes recipe. Also delicious served with croissants.

Use the cooked chicken to make chicken salad, in soups and casseroles or search Cookidoo® for Acadian Chicken Fricot in our O Canada collection.

1 tablespoon of stock paste is roughly equivalent to 1 shop-bought stock cube.

For a fluffier texture, steam in the Varoma after cooking. Transfer cooked bulgur into Varoma dish. Place 9 oz water into mixing bowl, set Varoma into position, secure Varoma lid and steam 10 min/Varoma/speed 1 . Transfer steamed bulgur to a serving dish and fluff with a fork. Use as desired.

The amount of water for cooking potatoes should be sufficient to cover the weight of potatoes used, and at the same time it should not exceed the maximum capacity of the mixing bowl (2.2 l).

Use as a basic spice paste for Balinese Pelalah Shredded Chicken, Menadonese Rica-Rica Chicken or Balado Eggplant.

To prepare bottles, place 17.5 oz water into mixing bowl. Place bottles and lids upside down in the center of the Varoma and steam 20 min/Varoma/speed 1 . Leave to drain—do not dry or touch the inside surfaces. Alternatively, thoroughly wash bottles and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, by placing on a clean tea towel in a roasting pan and heating in the oven at 212˚F until required.

Steam any kind of mushrooms, e.g. oyster mushrooms, porcini mushrooms.

Serve barbecue onions over burgers, hot dogs, steaks or sandwiches. Store any leftover onions in a sealable container and refrigerate for up to 2 days.

Replace 625 g water and 1 tbsp chicken stock paste with 625 g chicken stock. Adjust salt to taste.

This cocktail mixer gets its characteristic colour from the pomegranate juice that is reduced with sugar. It is a simple syrup commonly used in many cocktails. Store-bought versions are often full of food colouring and flavourings, but when it's this easy, why wouldn't you make your own?

Bison is very lean, so the addition of fat is necessary for flavour. Pork fat must be completely frozen as it has a soft texture. However, make sure bison meat is only partially frozen.

To prepare jars, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.

Use as a spice paste for Sous-vide duck breast with green chilli.

A flavoured oil can help elevate a dish in terms of both presentation and flavour. This versatile oil is as good on a salad as it is in a cocktail – mix lemon or lime oil with some balsamic vinegar for a delicate bread dip or add some orange oil to a cocktail to impress your party guests.

The sharpness of your horseradish can differ greatly between brands. Adjust quantity to taste.

In step 2, the plastic wrap can be lightly oiled to prevent it from sticking to the proving dough.

If vegetables are very fresh (and therefore have a high water content), cook for 30 minutes in step 3.

A very popular recipe, this paste can be used to make a quick curry with the meat of your choice. It is a must-have ingredient to keep in your kitchen and this recipe makes plenty - will store for up to a month in the fridge, or frozen in small batches for up to three months.

The salt in this recipe is used as the preserving agent. When mixed with water, the stock does not taste too salty. If you wish to decrease the salt in the recipe, you must store the stock paste in the freezer.

Freeze cooked wraps in single layers, in between sheets of baking paper.

The cling wrap can be lightly oiled to prevent it from sticking to the rising dough.

Cut the potatoes into any size pieces or slices you wish and adjust steaming time accordingly.