Search Cookidoo® for our Summer Southern BBQ collection to make your own BBQ Sauce and Seasonings.

All pans are shaped differently. Ensure the pan you're using fits into Varoma dish and Varoma lid closes properly.

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.

Burghul is a versatile Middle Eastern staple; it's a wheat that has been steamed or parboiled, dried and ground (meaning it requires very little preparation). It is available at some major supermarkets, gourmet food stores or online.

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

Spiral sliced hams are precooked. Allow approximately 10-12 minutes per pound or until the internal temperature, registered on an inserted meat thermometer, reaches 140°F. Alternatively, if using another type of ham, follow the cooking instructions listed on the packaging.

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.

If using two turkey breasts place one in the Varoma tray and one in the Varoma dish, half way through the cooking swap them around. You may need to increase the cooking time.

A great recipe for when you have guests over as the ribs can be cooking in the oven in advance and then finished off on the barbecue just before you are ready to sit down to eat.

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 serve as part of a cold lunch, allow ham to cool for 15-20 minutes, then transfer into the refrigerator to cool completely. Serve ham sliced on a cold meat platter.

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.

A great recipe for when you have guests over as the ribs can be cooking in the oven in advance and then finished off on the barbecue just before you are ready to sit down to eat.

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.

Recipe inspired by Eva Alcaraz-Arango, Thermomix® Independent Team Leader, Florida.

Use a meat thermometer and heat to an internal temperature of 140°F.

To make your own ginger paste and garlic paste, please refer to the recipes on Cookidoo®.

The leftover chicken, gravy and bones can be used in the abalone chicken porridge recipe.

Wear gloves when handling habaneros. Wash your hands with dish soap to help breakdown and remove any chili oil that may be left on your skin.

To make your own meat stock paste , find recipe on Cookidoo®.