For a grilled version, preheat grill to 300°F (low-med heat). Carefully unwrap steamed ribs, tightly wrap in foil and place racks onto grill. Cover grill with lid and cook 1 hour, flipping foil packet every 20 minutes to make sure the ribs are cooking evenly. Then carefully unwrap ribs and place directly onto grill and brush ribs with Stout Beer BBQ Sauce. Increase heat to medium and cook a further 15-20 minutes, uncovered, basting every 5 minutes with reserved BBQ Sauce. Remove from grill and tent or loosely cover with foil and let rest 5-10 minutes before slicing. Serve hot with additional BBQ Sauce.

Place the cutter shaft onto the mixing knife in the mixing bowl and ensure it is correctly placed. The base of the shaft should be fitted on the centre of the mixing knife with arms positioned between the high and low blades allowing the shaft to stay vertical.

The batter may settle to the bottom of the bowl if left for a while. If this happens, scoop up mixture from the bottom of the bowl ensuring each fritter has some batter.

If you do not have a vacuum sealer, use the water displacement method: Fill a large container or bowl with water. Place 2 beef cheeks, side by side, into a zip lock bag and seal, leaving a gap of approximately 1 inch open. Slowly submerge bag into the water (pressure from the water will force the air out), sealing bag closed just before it is completely submerged. Repeat with remaining 2 beef cheeks. We recommend using high quality zip lock bags. Look for bags made without BPA (Bisphenol A), which are widely available from major retailers. Polythene bags are not suitable for cooking food.

Use leftover trimmed chicken in Chicken Flu fighting soup.

We have revisited a classic Polish dish to include millet as well as mushrooms. When you taste it, the first thought on your mind won’t be that this is a nutrient-rich, vegetarian alternative to meat - which it undoubtedly is. Our guess is your thoughts will be closer to “yum!” and “may I have some more?”

Confit is a term used to cook and preserve duck or other meat in its own fat.

Kecap manis is a sweet soy sauce from Indonesia. If not available, substitute with 60 g soy sauce and 30 g brown sugar.

For best results ensure sweet potatoes are at least 4 cm long but no longer than 10-11 cm and between 4-5 cm in width. This will prevent crushing and tangled spirals. Keep this in mind when shopping to choose smaller potatoes.

If you peel the potatoes before cooking, cover with cold water to prevent them turning brown.

Flattening chicken breasts allows for ease of rolling and even cooking. Place chicken pieces, flat in a resealable freezer bag, or between two pieces of parchment, cling wrap or wax paper. Use a meat mallet, cast iron skillet, saucepan, rolling pin or cutting board to pound evenly to a 1/2 cm thickness.

If corn husks are too small/narrow, spread a thin layer of prepared masa to "glue" two smaller husks together.

Confit is a term used to cook and preserve duck or goose in its own fat.

The sweet and spicy flavour combinations in this main course dish make it a treat for a weeknight or a special occasion. Steamed apples and sweet potatoes accompany the cheese and bacon-filled chicken roll, and the apple flavour is echoed in the curry sauce. Beef extract gives colour and umami flavour to the juicy, tender meat, and if you wish, you can add even more colour by browning the meat rolls briefly in a hot pan before serving.

To make your own Chicken stock paste, search Cookidoo® for the recipe.

This is not your ordinary meatloaf. Carefully rolled around a Gruyère-spinach filling, gently steamed to preserve a tender and moist interior and served with a fruity tomato and yellow pepper sauce, it’s excellent both hot and cold. Great for a lunchbox or a picnic, or can also be served at a dinner party or family supper.

Please refer to The Basic Cookbook or Everyday Cookbook for the vegetable stock paste recipe.

To ensure this recipe is gluten free, be sure to read the label of your fish sauce.

To ensure this recipe is gluten free, be sure to read the label of your fish sauce.

For a grilled version, preheat grill to 150°C/300°F (low-med heat) . Carefully unwrap steamed ribs, tightly wrap in foil and place racks onto grill. Cover grill with lid and cook 1 hour, flipping foil packet every 20 minutes to make sure the ribs are cooking evenly. Then carefully unwrap ribs and place directly onto grill and brush ribs with Stout Beer BBQ Sauce. Increase heat to medium and cook a further 15-20 minutes, uncovered, basting every 5 minutes with reserved BBQ Sauce. Remove from grill and tent or loosely cover with foil and let rest 5-10 minutes before slicing. Serve hot with additional BBQ Sauce.

Please refer to Cookidoo® for the Chicken stock paste recipe.

Traditionally the chicken in this recipe is cooked in a tandoor (traditional clay oven), where the temperature can get higher than conventional ovens, to keep the meat tender and impart a smoky flavour. By grilling or barbecuing your chicken before adding to the sauce, you can achieve a similar result without the clay oven.

Gochujang can be found in Asian grocers under the English name of Korean chilli paste or hot pepper paste.