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.

For ease, use a lightweight chopping board, preferably with a handle.

Mix all the ingredients for this stuffing together in a matter of minutes before shaping into balls and baking in the oven. For this and other Christmas staples, visit Cookidoo®.

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.

To prepare artichokes for steaming: pull off outermost leaves/petals until you reach the lighter yellow leaves (approx. 2-3 layers). Cut off the tip of each leaf/petal to remove the thorny part, with kitchen shears. Cut off top third of the artichoke. Cut off stem right at the base of the artichoke. Please note that the stem is also edible. Trim with knife, then peel it with potato peeler. Use a teaspoon to remove the fibrous 'choke' buried in the center and discard. Now the artichokes are ready for steaming.

It is not necessary to peel acorn squash; the skin is full of fiber and antioxidants. Clean squash thoroughly and leave the skin intact.

A gratin dish is the traditional French casserole dish, however any rectangular casserole dish can also be used.

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!

This is a glammed-up version of that British classic you get with your fish and chip takeaway. The mint and crème fraîche give it a beautifully fresh flavour. Would go perfectly with homemade fish and chips (you could use the battered fish recipe).

A simple rice dish lightly spiced with cumin. Adding ingredients during the cooking of the rice enhances the taste of the finished dish. This is made easy with the Thermomix® as the infusion of flavours happens during the steaming process. Also try other ingredients such as lemon peel, onion seeds, cinnamon or curry leaves.

To make your own ghee, please refer to the recipe on Cookidoo®.

Grease stoneware dishes prior to first use (see instructions). The stoneware forms a natural non-stick layer with use, ensuring food can be easily released.

Serve Holiday Stuffing as a side dish or use to stuff beef tenderloin or turkey.

To make your own Vegetable stock paste, search Cookidoo® for the recipe.

Sausage is a popular stuffing for turkey, and in this recipe the contrast between the herby meat and the sweet apple is delicious. This dish is incredibly versatile; it works equally well as a stuffing for your roast bird, or if preferred, as a separate loaf that can be served in thick slices.

This recipe was contributed by Thermomix® Consultants, Cale and Matt Byrne-McLean, also known as Thermodudes.

This makes a great side dish for roasted or grilled meats.

Tarka is a flavoured oil that is used to season Indian dishes.

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

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

These potatoes have been grown in Jersey for over 130 years! A true British vegetable with a unique and recognisable flavour due to the rich fertile soil they are grown in. This makes a great picnic dish, or a lovely accompaniment at a barbecue.