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.

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.

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.

Replace raclette cheese with any type of blue cheese, Manchego cheese or easy-to-melt processed cheese (e.g. Laughing Cow®).

Make dressing ahead of time and set aside until serving.

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

Leftover roasted vegetables can be added to omelets, stir-fry, salad or soups.

For those who prefer raw onion, chop some at the start of preparation and add at the end with the parsley.

This makes a great side dish for roasted or grilled meats and is delicious paired with red wine.

Best served with cranberry jam and mashed potatoes.

Roasted parsnips are always a favourite at the Christmas table, and we've added a twist to make this popular dish even better. The herby Parmesan and polenta coating makes them extra crunchy, and the honey dressing helps the natural sweetness of the vegetable shine through.

An essential part of a curry feast, this is a rice dish that is flavoured and fragrant, adding that special touch to an Indian feast. It is made really easily in your Thermomix®, requiring only a few store cupboard ingredients.

If using Fajita Seasoning, search Cookidoo® for our recipe in the Tex-Mex Cookbook or use a store-bought version.

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

For homemade Vegetable stock paste, refer to The Basic Cookbook or find the recipe on Cookidoo®.