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.

You can replace the deboned lamb shoulder with a deboned lamb leg.

If you forget to soak your beans overnight, place them in water (enough to let them expand at least double) and bring them to a boil for 2 minutes. Then let them sit covered for at least 1 hour. Rinse and use.

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.

If you are using Thermomix® TM6, you can prepare toasted peanuts using Toasted Peanuts recipe in Cookidoo®.

Use leftover trimmed chicken in Chicken Flu fighting soup.

Before starting to cook, make sure the meat used in the recipe plus Thermomix® Sensor fits inside the air-fryer frying basket.

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

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.

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 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.

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.

To grill corn: shuck and clean corn. Place corn directly over hot fire and grill, turning occasionally, until charred and cooked through (approx. 10 min.). Serve immediately with butter.

To make your own Mayonnaise, see Cookidoo® for the recipe.

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

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

The sweet and spicy flavour combinations in this main course dish make it a treat for a weeknight or a special occasion. Steamed apples and sweet potatoes accompany the cheese and bacon-filled chicken roll, and the apple flavour is echoed in the curry sauce. Beef extract gives colour and umami flavour to the juicy, tender meat, and if you wish, you can add even more colour by browning the meat rolls briefly in a hot pan before serving.

If papaya is not in season, swap for tomato (skin removed and diced).

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