For TM31 users: when blending gradually increase from speed 4 to speed 6.

Inspired by the pairing of lamb and cumin, this dish is a combination of Middle Eastern flavours and classic French technique. Sous-vide cooking ensures this lamb rump is stress-free and beautifully cooked every time.

You can omit the ear step and just make round faces/buns to save time.

The duck breasts in this recipe are gently steamed and then pan-seared, resulting in tender meat that is beautifully infused with spices. The sweet and sour glaze, together with the vegetables and rice, make this a complete main dish. And do try the vegetarian version with tofu – an excellent alternative to duck.

Garnish Gorditas de Chicharróne with crumbled cotija cheese, Mexican crema, shredded lettuce and/or chopped cilantro.

The duck breasts in this recipe are gently steamed and then pan-seared, resulting in tender meat that is beautifully infused with spices. The sweet and sour glaze and the vegetables and rice make this a complete and festive main dish. And do try the vegetarian version with tofu – an excellent alternative to duck.

To pour the liquid jelly easily into the pastry, use a small funnel or make one from a small piece of greaseproof paper.

To make corn husks pliable, submerge in boiling water for 40-60 minutes before forming the tamales. Gently pat dry with paper towels before using.

A perfectly cooked fillet of beef, encased in flaky, buttery puff pastry. Accompanied by fluffy mashed potato and delicately steamed carrots, this is the ultimate dinner party centrepiece.

These bao buns are great fun to make. I like to prepare them when I have friends around, serve the steamed buns either pre-assembled in the centre of the table or place all the components in dishes and each person can assemble their own. Alternatively, they are fantastic for parties. The wasabi mayonnaise makes a bit more than needed; keep the remaining wasabi mayo in a container in the fridge for up to three days and use in sandwiches or as a dip with prawn crackers and crudités.

After straining the mushroom sauce, use the contents of the sieve to make a delicious mushroom soup. Blend the remaining, thicker mushroom liquid 1 min/70°C/speed 6 . Add 3 g salt and blend 10 sec/speed 4 . Garnish with leftover parsley oil, and serve with sourdough bread, for example.

The word Roulade originates from the French word rouler , which means "to roll". Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling such as cheese, vegetables, or other meats. This traditional Polish recipe is highly appreciated around the world. It is a different way to enjoy meat because it is carefully stuffed with ham, bacon, gherkins and mustard, and then served with a mushroom, wine and vegetable sauce.

To prepare jars, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.