Serve with crackers and vegetable crudités of choice.

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 filling for pastries, doughnuts, cakes and biscuits, and for Maritozzi.

There’s no end to recipe options with this pesto! Stir through soups, or toss with vegetables, mashed potato or pasta. When using with pasta, we recommend loosening the pesto with some of your pasta boiling water.

Making this sauce in the Thermomix® means that you can rely on the result to be the same every time.

Béchamel sauce is a basic white sauce that can be used alone as a white sauce, or flavoured with other ingredients such as cheese, onions or paprika.

Béchamel sauce is a basic white sauce that can be used in lasagnes, gratins, mac 'n cheese, or flavoured with other ingredients to make it a serving sauce.

If you cannot find already roasted hazelnuts, you can toast them before preparation. Preheat the oven to 160°C. Spread the hazelnuts on the oven tray and toast them in a hot oven for 10 minutes (160°C). Allow them to cool slightly before using.

Serve with crackers and vegetable crudités of choice.

Mature white Cheddar or Emmental cheese can be used instead of Gruyère if desired.

You can store berry curd in the refrigerator for up to 4 weeks.

Cucumber can also be drained in a cheesecloth or a fine mesh sieve. Draining the liquid from the chopped cucumber will produce a thicker sauce.

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

Hollandaise sauce is a classic sauce that goes well with asparagus, salmon, white fish, and beef. It is a key component to the popular brunch dish Eggs Benedict; poached eggs are served on top of English muffins, with ham or bacon, then drizzled with hollandaise sauce.