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.

Turkey is done when cooked to a minimum internal temperature of 165°F. Insert a meat thermometer into the thickest part of the turkey's thigh.

Use remaining Herb Butter to season broccoli and potatoes or refrigerate for another use.

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.

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

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.

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.

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

Traditionally the chicken in this recipe is cooked in a tandoor (traditional clay oven), where the temperature can get higher than conventional ovens, to keep the meat tender and impart a smoky flavour. By grilling or barbecuing your chicken before adding to the sauce, you can achieve a similar result without the clay oven.

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

For a vegetarian version replace chicken with potatoes, cut into 5 cm cubes, increase vegetable stock to 225 g and reduce tomato paste to 30 g.

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

You can purchase fresh coconut at most supermarkets or fruit and vegetable stores.

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.

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.

We recommend using high-quality ziplock bags. Look for bags made without BPA (Bisphenol A). They are widely available from major retailers. Polythene bags are not suitable for cooking food.

Try to buy the liquid tahini variety for this recipe rather than the more solid variety.

Place tortillas on top of each other on a plate and cover with a tea towel to keep them warm and prevent them from drying out.

To make your own ras el hanout: before starting recipe, place 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tbsp peppercorns, 1 tbsp paprika, 2 tsp salt, 1 tsp turmeric, 1 tsp cinnamon and 1 tsp allspice into mixing bowl and dry roast 5 min/250°F/speed 0.5 . Grind 30 sec/speed 10 . Use this homemade ras el hanout as a replacement in both the Spice Rub and Yogurt Sauce.

For a vegetarian version replace chicken with potatoes, cut into 2 inch cubes, increase vegetable stock to 8 oz and reduce tomato paste to 1 oz.