For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 100°C/212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free

Here we use the butterfly whisk lying flat in the Varoma dish to ensure good steam circulation around a baking paper parcel - a good trick to remember for your own recipes. Serve this easy meal with naans or soft bread to soak up the tasty green paste and sauce, and feel free to use our tip to make a spicy dinner for two if you prefer.

Cooking the turkey in a cast iron dish, which is a great conductor of heat and distributes it evenly, will slow the evaporation of water in the dish, resulting in more roasting juices for the gravy and more moisture in the turkey.

We have revisited a classic Polish dish to include millet as well as mushrooms. When you taste it, the first thought on your mind won’t be that this is a nutrient-rich, vegetarian alternative to meat - which it undoubtedly is. Our guess is your thoughts will be closer to “yum!” and “may I have some more?”

Lotus leaf buns are Asian fluffy white steamed buns. They are delicious and can be used as sandwich to fill with meat, vegetables, seafood and sauces.

To cut parchment to fit Varoma tray: tear off a piece of parchment paper wide enough to cover Varoma tray. Place Varoma tray on top of parchment and cut around the tray to shape. Lay parchment flat onto Varoma tray, keeping the side vents clear for steam to circulate.

Our version of this traditional recipe involves boiling the ham in a savoury broth bursting with festive flavours, then brushing it with a spicy, sweet Maple Syrup Glaze. Baked until golden and caramelized, this ham is delicious served hot or cold.

Quiche has to be one of the most versatile savoury dishes we have. It can be served hot or cold, it can contain pretty much any filling you like, and can serve everything from a lunch centrepiece to picnic fare. We’ve created this one with Lancashire cheese, from the north of England and leeks which are the national emblem of Wales.

Our take on this traditional Christmas recipe involves boiling the ham in a flavourful broth brimming with festive flavours, then brushing it with a sweet, sticky marmalade glaze. Baked in the oven until golden brown and caramelised, this ham is delicious served warm or cold.

For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free.

Please refer to The Basic Cookbook or Everyday Cookbook for the vegetable stock paste recipe.

Dosa are fermented lentil and rice crepes originating from southern India, now found throughout South Asia. They can be served plain or stuffed, rolled or folded, with spicy potatoes (marsala potatoes) and a large variety of chutneys. Spicy potatoes, coconut chutney as well as other types of chutney recipes can be found on Cookidoo®.

Replace bacon or back bacon with 100 g ham steaks, cubed.

To make your own meat stock paste , find recipe on Cookidoo®.

If the zucchini you are using are too thick to fit through the feeder, cut them in half lengthwise. If they are thin, feed two or more zucchini vertically through the feeder.

To make your own Sweet Chilli Sauce or Ketchup, find recipes on Cookidoo®.

Depending on the fattiness of your bacon you may need to add the olive oil in step 5 before sautéing.

You can make extra dried porcini powder, then store it in a sealable storage container in the pantry for up to 3 months.

Check salmon is cooked through by making a cut with a knife in the centre of the fish - it should be light pink and no longer translucent.

Make up to three days ahead: prepare crepes as per recipe, fill and sprinkled with cheese, cover and refrigerate. When ready to eat, bake 25 minutes at 350°F.