Setting point test: place a small plate into the freezer (5-10 minutes). Place 1 teaspoon marmalade onto the chilled plate. When marmalade is cool, push it with your finger. If the marmalade wrinkles, it is ready. If not, cook marmalade for a further 2 minutes then test again.

If you don't have time to soak/activate your cashews, soak nuts in boiling water for 30 minutes, then drain and use as directed.

Using good-quality vinegars is important to the outcome and quality of the finished product.

To make your own vegan mayonnaise, please refer to the recipe on this recipe chip.

Serve with nasi lemak, fried rice or as base for any stir fry dish.

Traditional Sriracha sauce is made with red jalapeño chillies; they aren't easy to find, so we used long red chillies.

The high temperatures of Thermomix® caramelise the red onions for a fuller flavour in this tasty chutney. Serve with goat’s cheese on crackers or crostini for a great canapé, or add to a cheese board.

Serve with cheese or as a condiment for meat or fish or with an Indian curry meal.

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.

Slightly unripe fruit has higher pectin levels, so will assist your paste in setting.

If some caramelised onion sticks to the bottom of the mixing bowl, in the next step, the vinegar will dissolve it almost completely.

When filling the jar, make sure both the jar and the jam are hot to prevent cracking.

After opening, store chutney in the refrigerator for up to 6 months.

You can store this jam in the refrigerator for up to 1 month.

You need 500 g fruit in total for this recipe. Be sure to record the total weight of your kiwifruit and apple when adding to the mixing bowl.

Traditional jam-making relies on pectin with the addition of sugar to help it set. With this recipe the chia seeds will absorb the fruit juices and thicken the fruit to a jam-like consistency. It will be slightly looser in consistency than jam cooked with sugar but is still perfect for spreading on toast or enjoying with yoghurt.

Dip can be stored in the refrigerator for up to 1 week.

An English interpretation of Indian chopped, pickled vegetables with spices. This homemade version is so much better than that you buy ready-made in a jar, and the best thing about it is you can use whatever vegetables you have to hand. Lovely served with a ploughman’s, cheese or cold meats, or a meat pie (try it with our game pie).

Clean jam jar and lid thoroughly in hot soapy water, then dry in a low oven (100°C) or run it through the dishwasher. Pour chutney into jar while jar is still warm.

If plums are not in season, use 3 pitted prunes instead.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam on the chilled saucer. When jam on saucer is cool, push it with your finger. If the jam wrinkles, it is ready. If not, boil jam for a further 2 minutes, then test again.

To cook rice: Place 32 oz water into mixing bowl, insert simmering basket and weigh in 1½ oz black rice. Remove simmering basket with spatula and rinse rice under cool water until water runs clear. Place simmering basket with rinsed rice into mixing bowl and cook 35 min/212°F/speed 4 .