Cooking times may vary according to the thickness of your salmon.

To serve as part of a cold lunch, allow ham to cool for 15-20 minutes, then transfer into the refrigerator to cool completely. Serve ham sliced on a cold meat platter.

Flavour your rice with fresh herbs or spices. Try mustard seeds, cardamom pods, curry leaves, sliced ginger, rehydrated dried mushrooms or simply a slice of lemon.

Clean and scrape down the roots of your coriander with a spoon to remove the tougher, more fibrous bits on the outside of the roots, before adding to the mixing bowl.

Discard any mussels which are open before cooking and those that are still closed after cooking.

Top pizza with 3-5 tablespoons pizza sauce, sliced pepperoni, red onions and 4 oz grated mozzarella and bake as directed per recipe.

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 shape. Lay parchment flat onto Varoma tray, keeping the side vents clear for steam to circulate.

Use coconut yoghurt for a dairy-free alternative to plain yoghurt.

Use a naturally sweet and fragrant gin in this recipe to balance the tomatoes. Think olives or red grapes and warm licorice.

To make prawns crunchy and bouncy, marinate with 2 tbsp of sugar for 1-2 hours in refrigerator. Rinse away sugar before use.

Serve quiche topped with fresh flat-leaf parsley sprigs and accompanied by a rocket and avocado salad. Dress the salad with a little lemon juice and extra virgin olive oil, and season with salt and ground black pepper.

Quiche has to be one of the most versatile savoury dishes we have. It can be served hot or cold, it can contain pretty much any filling you like, and can serve everything from a lunch centrepiece to picnic fare. We’ve created this one with Lancashire cheese, from the north of England and leeks which are the national emblem of Wales.

To make your own Cajun spice blend: place 2 tbsp paprika, 1 tbsp salt, 1½ tsp black pepper, 1½ tsp garlic powder, 1½ tsp onion powder, 1 tsp dried thyme leaves and 1 tsp cayenne into mixing bowl and mix 5 sec/speed 4 . Transfer to an airtight jar.

Discard any mussels which are open before cooking and those that are still closed after cooking.

Traditionally this dish requires pork belly to be deep fried before cooking and some oil to sauté fermented bean curd. With Thermomix®, no additional oil is required as the fat from pork belly is sufficient to prepare this dish.

A great recipe for when you have guests over as the ribs can be cooking in the oven in advance and then finished off on the barbecue just before you are ready to sit down to eat.

Our take on this traditional Christmas recipe involves boiling the ham in a flavourful broth brimming with festive flavours, then brushing it with a sweet, sticky marmalade glaze. Baked in the oven until golden brown and caramelised, this ham is delicious served warm or cold.

For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free.

Cooking time will depend on thickness of fish fillets. Place thicker/larger fillets in Varoma dish and thinner/smaller fillets onto Varoma tray.

You can replace the Madeira with dry sherry in this recipe, if desired.