Serve this sauce with salmon (e.g. gravlax, a Scandinavian dish of dry-cured salmon marinated in herbs) or boiled eggs.

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.

Thermomix® Pita recipe adapted from Tartine Bakery.

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.

For a smoother sauce, allow to cool slightly and blend 1 min/speed 8 .

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.

For a smoother sauce, allow to cool slightly and blend 1 min/speed 8 .

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.

Serve with plain crackers, crudités or sweet peppers.

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

Serve this sauce with salmon (e.g. gravlax) or boiled eggs.

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.

Caramel ganache will keep in an airtight container in the fridge for up to 1 week. Remove from the fridge a few hours before required, to allow it to soften.

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.