The heat of the pepper lives in the ribs and seeds, remove as desired for less heat.

If canning for long-term storage, seal filled jars with lids and rims and prepare a boiling water bath. Boil jars for 10 minutes. Carefully remove jars and allow to sit undistrubed for 24 hours before moving or packaging. Best if consumed within 6 months.

Only stuff the neck end of the turkey, just before cooking, and seal it by tucking in the skin. Make sure to allow enough room for stuffing to expand during cooking. Do not stuff the body cavity. Make sure you calculate the correct cooking time - as a guide, for every 500 g stuffing used, add an additional 10 minutes to the unstuffed turkey cooking time.

Enjoy this salad as is or as a side to grilled meat, fish or poultry, poached eggs, or protein of choice.

Cut thick white parts of bok choy into smaller pieces (5 cm) and green leafy parts into larger pieces (10-15 cm).

You can make your own 3-booster powder by mixing nutritional yeast, wheatgerm and lecithin in the weight ratio of 1:2:2. Store remaining 3-booster powder in an airtight container.

In step 5, potatoes should be cooked through but still firm enough that a knife can pass easily through without mashing.

If making ahead, cover and chill in the refrigerator for up to 4 hours. Stir well and adjust seasonings before serving.

Corn drizzled in melted butter: place cooked corn on a serving dish then place 3 oz of diced butter onto hot corn. Sprinkle with freshly ground black pepper and fine sea salt and rotate corn a few times making sure all corn pieces are covered with butter.

Roast potatoes are an essential accompaniment to any roast meal. In this version, we steam the potatoes in the Varoma before finishing them off in the oven with a couple of garlic cloves and a few sprigs of rosemary. Serve them to your guests and watch them fight over who gets the crispiest ones!

Cut thick white parts of pak choi into smaller pieces (5 cm) and green leafy parts into larger pieces (10-15 cm).

Black Tahini can be stored up to one month refrigerated in a sealable container.

- Serve with fish or grilled meat. - Allow to marinate longer to intensify the flavour. - You can store the capsicums in a clean, sterilised glass jar in the refrigerator for up to 1 week.

You can store any leftovers in a sealable container in the refrigerator for up to 3 days.

To use your blade cover and peeler refer to the user manual for instructions on inserting and removing.

Different kinds of vegetables will require different cooking times. For vegetables that require more cooking, place simmering basket onto mixing bowl lid and stir-fry a further 2-3 min /250°F//speed .

To make your own mayonnaise, please refer to Cookidoo®. Making your own mayonnaise will increase the total time of recipe.

Replace dried herbs with equal amounts of Italian seasoning.

Replace dried herbs with equal amounts of Italian seasoning.

Enjoy this salad as is or as a side to grilled meat, fish or poultry, poached eggs, or protein of choice.