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.

Serve 4 pieces per person or 3 pieces for a smaller portion.

Suet mix is a combination of beef suet and aerated flour. It's often used in puddings and dumplings, and can be found at most major supermarkets.

If you do not have a vacuum sealer, use the water displacement method: Fill a large container or bowl with water. Place 2 beef cheeks, side by side, into a zip lock bag and seal, leaving a gap of approximately 1 inch open. Slowly submerge bag into the water (pressure from the water will force the air out), sealing bag closed just before it is completely submerged. Repeat with remaining 2 beef cheeks. We recommend using high quality zip lock bags. Look for bags made without BPA (Bisphenol A), which are widely available from major retailers. Polythene bags are not suitable for cooking food.

Use leftover trimmed chicken in Chicken Flu fighting soup.

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

A twist on roast turkey, this recipe is steamed in the Varoma, freeing up oven space on Christmas Day. Wrapping the turkey in Parma ham keeps the meat deliciously moist, and the flavourful stuffing complements the traditional Christmas lunch trimmings.

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.

Confit is a term used to cook and preserve duck or other meat in its own fat.

Kecap manis is a sweet soy sauce from Indonesia. If not available, substitute with 60 g soy sauce and 30 g brown sugar.

If you do not have a vacuum sealer, use the water displacement method: Fill a large container or bowl with water. Place 2 steaks, side by side, into a snap lock bag and seal, leaving a gap of approx. 3 cm still open. Slowly submerge bag into the water (pressure from the water will force the air out), sealing bag closed just before it is completely submerged. We recommend using high quality snap lock bags. Look for bags made without BPA (Bisphenol A), which are widely available from major retailers. Polythene bags are not suitable for cooking food.

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 form an oval shape. Lay parchment flat onto Varoma tray, keeping the side vents clear for steam to circulate.

If you peel the potatoes before cooking, cover with cold water to prevent them turning brown.

Flattening chicken breasts allows for ease of rolling and even cooking. Place chicken pieces, flat in a resealable freezer bag, or between two pieces of parchment, cling wrap or wax paper. Use a meat mallet, cast iron skillet, saucepan, rolling pin or cutting board to pound evenly to a 1/2 cm thickness.

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.

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.

If corn husks are too small/narrow, spread a thin layer of prepared masa to "glue" two smaller husks together.