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

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

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

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

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

Cauliflower rice is excellent served as a substitution with any recipe that you would usually serve rice with.

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

Serve coleslaw at a barbecue or as a side to fish and chips, pork cutlets or chicken.

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

Chutney in an Indian recipe is usually a fresh condiment, unlike a western chutney which is a preserved dish. Coriander, lemon and chilli give this beautifully fresh accompaniment a lovely zing. Serve alongside a variety of curries including chicken tikka or aloo gobi (see recipes).

There are dozens of variations of this dish that have developed over time. In India, chutney is usually made immediately before a meal, using local ingredients, to optimize the nutritional benefits.

You can purchase spiralisers at most kitchenware stores or at The Mix Shop™ (www.thermomix.com.au/shop or www.thermomix.co.nz/shop).

Use leftover Zhoug as a marinade, stir through mashed potatoes, soup, curries or serve over barbecued meats.

Try adding diced or crumbled feta cheese before serving.

Another ready in seconds fresh accompaniment. Serve with poppadoms or alongside starters and curries.