Place the cutter shaft onto the mixing knife in the mixing bowl and ensure it is correctly placed. The base of the shaft should be fitted on the centre of the mixing knife with arms positioned between the high and low blades allowing the shaft to stay vertical.

For best results and to avoid crushing ingredients or getting the spirals tangled in the blade, the vegetables and fruit pieces should be at least 4 cm long and maximum 10-11 cm long. Keep this in mind when shopping and preparing your ingredients so as to choose and cut them accordingly.

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

For best results, cut vegetables into pieces about the length of the spiralizer pusher. Use vegetables and fruits with a maximum diameter of 2 inches or cut with knife to fit through cutter feeder. Trim ends so vegetables sit flat on the disc. To avoid crushing ingredients, or getting ingredient spirals tangled in the blade, it is recommended to use fruit and vegetables with a diameter of 2 inches. The minimum length for ingredients processed with Spiralizer should measure approximately 2 inches, while the maximum length should measure approximately 4 inches. Keep these lengths in mind when shopping (e.g. look for longer beets or ensure long squash or cucumbers are cut in half before using).

The roasting time and heat setting illustrated here are general guidelines. Make necessary adjustments on the time and heat setting to suit your oven.

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

Double the Chimichurri Sauce recipe and use half to marinate the flank steak for 30-60 minutes.

Loomi is a lime that has lost its water content, usually after spending a majority of their drying time in the sun. They are used whole, sliced or ground as a spice in Middle Eastern dishes. Loomi can be replaced with regular lime or lemon.

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.

Traditionally this dish requires pork belly to be deep fried before cooking and some oil to sauté fermented bean curd. With Thermomix®, no additional oil is required as the fat from pork belly is sufficient to prepare this dish.

You can replace the Madeira with dry sherry in this recipe, if desired.

Serve with potatoes, vegetables or rice. You can cook the diced potatoes or vegetables (e.g. broccoli florets) along with the chicken or cook rice in the mixing bowl while baking the chicken.

To remove the smell from raw pork, before cooking place pork spare ribs and 600 g water into mixing bowl, blanch 30 min/45°C//speed . This will also remove impurities and blood within the meat.

To make this recipe gluten free, replace the cornflour and soy sauce with gluten free versions.

This dish is popular with fans of milder curries. As the name indicates, it is made with butter or ghee. This simplified Thermomix® version is quick to make so ideal for a weekday meal, served with rice or naan.

After a long day at work when the takeaway menus are calling, give this quick and tasty Thai dish a go. Steamed chicken and veggies are served in a gorgeously creamy peanut sauce accompanied by fragrant coconut rice - the perfect family fakeaway!

To make your own Worcestershire sauce and Meat stock paste, refer to the recipes on Cookidoo®.

We used our Dairy and grain free wraps in this recipe, search Cookidoo® for the recipe. Please be mindful these wraps are not egg free. Choose a different option if you are following an egg free diet.