If you decide to use fresh tomatoes, crush them first for 15 sec/speed 5. Then add rest of the ingredients and sauté 30 min/Varoma/speed 2.

Preheat broiler. Place bread onto a baking sheet and lightly brush with olive oil. Place under broiler and toast, watching carefully to avoid burning.

This is beautiiful spicy condiment used in North West African and Middle eastern cuisine.

Short profile: Mechthild Hellermann, nickname: Mechthild Hellermann Head of a health education centre; four grown-up children, four grandchildren. I have rediscovered my passion for cooking and baking thanks to the Thermomix. Full profile: Mechthild Hellermann Germany The recipe for the chocolate sauce variations came about as I have a lot to do with allergy sufferers professionally. A great many people tolerate cocoa, but have an adverse reaction to other ingredients in industrially-produced chocolate products. I developed this recipe so that these people do not have to go without chocolate sauce or chocolate spread. It is so nice to see how delighted the patients are – particularly the younger ones – when they realise they can enjoy this recipe without any adverse effects on their health.

For Vegetable stock paste recipe, please refer to the recipe on Cookidoo®.

This apple sauce is so quick and easy to make, you won’t want to buy a jar of it again. Lovely with ham or roast pork – or our pulled pork and cider rolls. This sauce keeps well, and can also be frozen, so is a great one to make in the autumn when apples are in season.

Transfer leftover sambal oelek into a sealable container; you can store it in the refrigerator for up to 1 month. Serve it as a condiment with meat or vegetable dishes, or stir it through stews, soups or curries for added heat and flavour.

For a mild salsa simply remove seeds from chili before using.

Serve tzatziki with pitta bread, crusty bread, grilled meat or baked potatoes.

For sweetened sunflower butter: while adding the oil, add 1-2 tbsp honey, to taste, plus a total of 2 oz sunflower oil and proceed as per recipe.

You can make this raita up to 3 days before serving; it's best served chilled.

You can store leftover Chimichurri and leftover dip in the refrigerator for up to 3 days.

To prepare jar, thoroughly wash jar and lid in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.

A wonderful alternative to the more usual dips and crudités, this smoky flavoured version, whipped up in seconds then baked and served warm, will soon become a firm favourite. Works well served with toasted pitta bread or puffed pitta chips.

Use sauce to marinate, grill or baste your protein of choice.

If tomatoes are really juicy, strain first using simmering basket before adding to recipe.

You can replace fresh cranberries with frozen cranberries. Adjust sugar according to tartness of cranberries.

Vegetables can be charred on a grill over high heat. If a grill is unavailable, char vegetables in the oven, preheat broiler and line a baking sheet with foil. Place tomatoes, onions, garlic and serrano or habanero onto a prepared baking sheet. Place under broiler and cook until charred, 3-5 minutes, turning to prevent burning. Set aside to cool slightly.

The heat of the pepper lives in the ribs and seeds, remove as desired for less heat.