The number of oranges needed in this recipe will vary depending on the size of your oranges (you need approx. 250 g juice).

The number of oranges needed in this recipe will vary depending on the size of your oranges (you need approx. 250 g juice).

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 freeze any leftover barbecue sauce in a freezable container for up to 1 month. This sauce doesn't freeze solid so you can scoop out only the amount you need.

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.

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.

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.

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.

First cut or flat cut brisket is separated by a very thin layer of fat. Second or point cut has more fat and is therefore more flavorful.

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

To spatchcock a whole chicken, place breast side down on a work surface and carefully cut along both sides of the backbone with kitchen shears. Remove and discard the backbone. Turn the bird breast side up; flatten by pressing down heavily with your palm to break the breastbone. Don't worry if the breastbone does not break, as long as the chicken lies flat, it will cook more quickly and evenly.

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

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.

If a deep fat fryer is not available, heat oil in a deep saucepan, using a food thermometer to check the temperature reaches 190°C.

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

Make your own Chicken stock paste in Thermomix®. See Cookidoo® for recipe.

To slice steak, find the direction of the grain (the lines of muscle fibre) and slice across the grain rather than parallel to it.

This curry can also be served with a coconut chilli salad or coconut roti.

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.

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