You can substitute the ricotta cheese with quark cheese.

For a sweeter roll: add 80 g honey instead of sugar and reduce salt by ½ tsp.

Replace pitted Kalamata olives with pitted olives of choice in this recipe.

Sub rolls are best on day of making but will keep in an airtight container for up to 2 days or can be frozen for up to 1 month.

If crimping with a fork, press down hard to ensure crimp detail can be seen in the pastry after cooking.

We used the 730 g recipe for Quick puff pastry. Find the recipe on Cookidoo® and select 730 g as the serving size. The success of this recipe depends on keeping the pastry dough chilled, so the layers of butter do not melt. A cold work surface (marble or stone) and a cool room temperature are helpful. If at any time during the process the dough feels warm, place into the freezer for 5 minutes before rolling out again.

Instead of discarding cooking liquid from mushrooms, drain over a bowl and reserve for use as stock in a soup.

Fish is cooked in a tasty poaching liquor that is then added to the sauce. Paired with leeks and full-flavoured Stilton then topped with beautifully flaky puff pastry, this is a delicious take on the popular fish pie. Bake in individual portions for quick and easy serving.

Pan de sal is traditionally served with a cup of coffee, but is also delicious with butter or Pimento cheese spread, see Cookidoo® for the recipes.

If using only the white part of the leek you will need approximately 10 leeks. If using the white and green parts of the leek you'll need approximately 3 leeks.

In step 3, the plastic wrap can be lightly oiled to prevent it from sticking to the proving dough.

To speed up the process when making multiple pizzas, roll the dough out into rough circles, about 0.5 cm thick, at step 6, then place them on slightly larger pieces of flour-dusted baking paper. Stack them, cover with plastic wrap and refrigerate until ready to top and cook. Bring to room temperature before finalising shaping and topping.

Prepare pizza rolls in advance for a picnic or a party and store in refrigerator.

Will serve 6 large portions if served as a starter or lunch. If part of a sharing table or eaten at the same time as the cheese course, will serve 8.

The cheese cracker dough can be prepared a day or two in advance, or frozen for several weeks, and sliced and baked shortly before serving.

Children can assist with this recipe, weighing ingredients in and setting the controls. Never leave them unattended with Thermomix® while it is running or between steps.

We served our pretzel bites with Taleggio cheese sauce, for dipping. See Cookidoo® for the recipe.

A twist on mini pizzas, the kids will love helping to make these pizza muffins. Stuffed with tomato sauce, chicken, sweetcorn and mozzarella, then baked in the oven until golden and bubbling, they’re delicious while still warm as an after-school snack or supper. They also make a good lunchbox option instead of a sandwich.

Like pizza, calzone originated in Naples, where they are believed to have been created as a more portable form of pizza that could be eaten without utensils. They are essentially a circle of pizza dough stuffed with fillings then folded in half before being baked in a pizza oven. Fillings vary from meats, cheeses and vegetables, and traditionally do not contain tomato sauce. Instead, a small dish of tomato sauce is served on the side. Our recipe makes calzones with two different fillings. The ingredients can be doubled for either filling to make four calzones the same.

Make in advance method: dough can be made in advance and stored in a refrigerator for up to 2 days. Remove dough from refrigerator and allow it to rise (approx. 1 hr.) before proceeding with the filling.

Wondering what to serve your veggie guests this Christmas? A meat-free option perfect for any festive feast, this hearty kale and potato pie is packed with flavour thanks to the addition of Stilton cheese. Serve in thick slices with a spoonful of sweet cranberry sauce for a delicious contrast of flavours.

This dough will be quite wet which gives the characteristic soft crumb, so don't be tempted to add extra flour.

Please refer to The Basic Cookbook or Everyday Cookbook for the Vegetable stock paste recipe.