If you choose vegetables with a high water content, such as courgettes, tomatoes, pumpkin or cucumbers, reduce milk to 150-200 g.

Recipe inspired by Denia Matias, Thermomix® Independent Consultant, Florida.

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

Grate Pecorino cheese prior to starting recipe. Place 100 g Pecorino cheese, cut into pieces into mixing bowl and grate 15 sec/speed 10 . Transfer grated cheese to a resealable bag or airtight container and refrigerate until ready to serve or store up to 5-7 days.

Depending on the kind of potatoes used, it may be necessary to remove excess moisture from the grated potatoes. Use a spoon or drain in simmering basket placed in bowl, discard liquid.

Precook beef lungs in boiling water for 10 minutes.

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

Use a waxy variety of potato, such as Nadine, or an all-rounder, such as Desiree or Royal blue. If you use baby potatoes, you may need to add more flour to get the right consistency.

To make your own Creole Seasoning, refer to the recipe on Cookidoo®.

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.

Place the cutter shaft onto the mixing knife in the mixing bowl and ensure it is correctly placed. The base of the shaft should be fitted on the center of the mixing knife with arms positioned between the high and low blades allowing the shaft to stay vertical.

For best results, cut vegetables into pieces about the length of the spiralizer pusher. Use vegetables and fruit with a maximum diameter of 5 cm or cut with knife to fit through cutter feeder. Trim ends so vegetables sit flat on the disc. To avoid crushing ingredients, or getting ingredient spirals tangled in the blade, it is recommended to use fruit and vegetables with a diameter of 5 cm. The minimum length for ingredients processed with Spiralizer should measure approximately 5 cm, while the maximum length should measure approximately 10 cm. Keep these lengths in mind when shopping (e.g. look for longer beets or ensure long squash or cucumbers are cut in half before using).

Make dressing ahead of time and set aside until serving.

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

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.

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

Place the cutter shaft onto the mixing knife in the mixing bowl and ensure it is correctly placed. The base of the shaft should be fitted on the center of the mixing knife with arms positioned between the high and low blades allowing the shaft to stay vertical.

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

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

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

Before frying the pancakes, the mixture may be drained again, either by using a sieve or collecting it with a spoon.