Clean and scrape down the roots of your coriander with a spoon to remove the tougher, more fibrous bits on the outside of the roots, before adding to the mixing bowl

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

Serve with white rice and accompanied by fried and scrambled eggs.

To prep-ahead, freeze crumbed and uncooked mini kievs for up to 1 month. Defrost fully in the fridge before baking.

You can steam the corn and onion in the Varoma, instead of grilling it. Place 500 g water into mixing bowl. Place Varoma into position, add corn cobs and onion, secure Varoma lid and steam 20-25 min/Varoma/speed 2 , until corn and onion are tender. Proceed as per recipe.

A colourful and tasty canapé, these bites are super easy to put together. Consisting of a rich tomato layer topped with salty ham, these can be made ahead of time then chilled until needed.

This simple, unleavened, deep-fried bread is often eaten for breakfast, lunch or as a light snack. It would also work well served as a starter or canapé topped with prawn bhuna (see recipe).

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

Gyozas can be frozen. Place gyozas onto a baking tray at the end of step 7 and place into freezer for 2-3 hours, then transfer semi-frozen gyoza into a freezable container. Steam the first batch of frozen gyoza in step 8 for 15-17 minutes, or until cooked through. Top up water levels before steaming second batch of frozen gyozas.

Replace gemelli pasta with fusilli or strozzapetti pasta.

All components of the salad can be made in advance and stored in the refrigerator. Simply assemble and dress salad, as per step 7, just before serving.

Please refer to Cookidoo® for the Vegetable stock paste recipe.

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

Make sure steam can circulate when placing chicken in the Varoma. Ensure some holes remain unobstructed for steam to circulate and allow for even cooking.

Pasta that is cooked al dente is tender but still firm to the bite.

Sweet and spicy at the same time, these moreish prawns are bursting with flavour, and the citrus mustard dip elevates them into something truly special. Pile onto a platter, freshly fried, and invite everyone to help themselves!

Quinoa is another fantastic source of protein. Try this dish with healthy omega-3 rich salmon, or our Goat’s Cheese and Caramelised Onion Quinoa Tart on Cookidoo® for a vegetarian option.

Traditionally served as a snack in India (‘bhajia’), often with a cup of chai, this spiced onion fritter is a popular starter dish on Indian menus in the UK and Ireland. This recipe will ensure you have crispy, flavourful results every time.