To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

For a gluten-free version, use a gluten-free, self-raising flour and gluten-free baking powder.

Works well as an alternative brunch or lunch option served with fried or poached eggs.

Scones are traditional throughout Britain and Ireland. They are quick to make anytime, and plain or fruited scones are popular for afternoon tea. These cheese scones are delicious with soups - make the scones and put them in the oven, and while they bake you can make a soup in your Thermomix®.

If you want a high protein cracker with antioxidants and ‘good’ fats for all-round positive health benefits to an athlete, these crackers are ideal. They’re very simple to make and taste great.

This recipes uses strong or mature/aged cheddar. For children, use medium or mild cheddar.