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For a grilled version, preheat grill to 300°F (low-med heat). Carefully unwrap steamed ribs, tightly wrap in foil and place racks onto grill. Cover grill with lid and cook 1 hour, flipping foil packet every 20 minutes to make sure the ribs are cooking evenly. Then carefully unwrap ribs and place directly onto grill and brush ribs with Stout Beer BBQ Sauce. Increase heat to medium and cook a further 15-20 minutes, uncovered, basting every 5 minutes with reserved BBQ Sauce. Remove from grill and tent or loosely cover with foil and let rest 5-10 minutes before slicing. Serve hot with additional BBQ Sauce.

We used a monkfruit sweetener and erythritol blend in our recipes. There are many keto and low carb compliant sweeteners available, so feel free to choose the one which works best for you and adjust quantities accordingly.

Monkfruit sweetener is a no-calorie sweetener often used as a sugar alternative. Feel free to swap it out for sugar or sweetener of choice.

You can find cedar planks at barbecue retail stores, hardware stores or online.

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.

Pomegranate arils can be found in the freezer section of most supermarkets when not in season.

Early potatoes are in season at the same time as asparagus, and are a perfect choice to eat with asparagus. They differ in starch content from later potatoes and tend to cause cooking water to foam up. To prevent this from happening, add 1 knob of butter to cooking water.

Use coconut yoghurt for a dairy-free alternative to plain yoghurt.

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

This curry can also be served with a coconut chilli salad or coconut roti.

Vegetarian chilli is delicious served with rice, jacket potatoes, traditional Mexican sides (such as guacamole, sour cream, grated cheese) or to fill tortillas and tacos.

Replace turkey with tempeh. Heat 1 oz olive oil in a large frying pan on high heat. Fry 16 oz tempeh cut into ½ inch strips until golden brown and crispy on each side.

To make your own Cajun spice blend: place 2 tbsp paprika, 1 tbsp salt, 1½ tsp black pepper, 1½ tsp garlic powder, 1½ tsp onion powder, 1 tsp dried thyme leaves and 1 tsp cayenne into mixing bowl and mix 5 sec/speed 4 . Transfer to an airtight jar.

This creamy dhal is packed with nutrients and is a deliciously wholesome meal for babies and parents alike when paired with freshly baked naan bread or some basmati rice.

Did you know you can use your Thermomix to easily remove the pomegranate arils? Go to the Thermomix Australia YouTube channel to watch the video.

This is not your ordinary meatloaf. Carefully rolled around a Gruyère-spinach filling, gently steamed to preserve a tender and moist interior and served with a fruity tomato and yellow pepper sauce, it’s excellent both hot and cold. Great for a lunchbox or a picnic, or can also be served at a dinner party or family supper.

Serve Florentine Meatballs with rice, pasta or steamed potatoes.

Pomegranate arils can be found in the freezer section of most supermarkets when not in season.

The recipe for korma paste makes 700-800 g. The remaining paste can be frozen.

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

For a smoky flavor, barbecue marinated chicken breast on a grill.