Make your own roasted walnuts before starting the recipe. Line a rimmed baking sheet with parchment. Arrange 4 oz walnuts in a single layer onto prepared baking sheet. Bake 10-15 minutes at 350°F, or until fragrant and starting to brown, stirring every few minutes until golden brown. Remove and let cool completely.

Make your own roasted walnuts before starting the recipe. Line a rimmed baking sheet with parchment. Arrange 115 g walnuts in a single layer onto prepared baking sheet. Bake 10-15 minutes at 176°/350°F, or until fragrant and starting to brown, stirring every few minutes until golden brown. Remove and let cool completely.

For best results, cut vegetables into pieces about the length of the spiralizer pusher. Use vegetables and fruits with a maximum diameter of 2 inches or cut with knife to fit through cutter feeder. Trim ends so the 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 2 inches. The minimum length for ingredients processed with Spiralizer should measure about 2 inches, while the maximum length should be about 4 inches. 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).

Excess liquid from the cooked beef mixture need to be fully drained to prevent breakage during frying.

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.

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®.

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

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

This recipe produces a result somewhere between a fried and a poached egg, using neither a pan nor a stove, and very little fat. Choose the freshest eggs you can find to showcase their flavour, as the gentle steaming cooks them to a delicate texture. Given the size of the Varoma tray, we recommend cooking six eggs at a time, but feel free to experiment with as many or few eggs as you like.

You can replace the canned cannelini beans with dried beans that have been soaked overnight, then cooked until soft.

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 serve White Bean Salad as a dip, serve with tortilla chips.

Double lemon juice from 1 oz to 2 oz for a sharper lemon flavor.

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

For a lighter mash, substitute 125 g of the milk for water or, for a dairy free option, replace milk with water and butter with olive oil.

For a lighter mash, substitute 125 g of the milk for water or, for a dairy free option, replace milk with water and butter with olive oil.

Serve stir-fried vegetables with cooked rice, noodles or as a side to your favourite Chinese dishes.