Gochujang can be found in Asian grocers under the English name of Korean chilli paste or hot pepper paste.

Be sure to use clean utensils and sterilized jars for best results. Wash all surfaces and containers that will be used with hot sudsy water and rinse well with very hot water before use. To ensure preservation, sterilize jars as directed in recipe and fill while jars are still warm.

The glaze will thicken as it cools. To test if your glaze is cooked, place a metal spoon into the mixture. The glaze should coat the back of the spoon in a nice thick syrup-consistency.

This recipe is a favorite of Diamond Club Member, Vanessa Musi . We make a gluten free lasagna using this tomato sauce recipe. We add the desired grated cheeses to make the lasagna and convert this simple sauce into a Bolognese. After sauteing, add tomatoes, sugar, salt and basil into mixing bowl. Insert simmering basket, weigh in 24 oz ground turkey and cook 15 min/212°F/speed 2 . Stir turkey with spatula to break up and ensure even cooking, then cook 15-20 min/212°F/speed 2 or until cooked through. Transfer cooked ground turkey and sauce into a large bowl and stir to combine, then use as desired.

This recipe is a favorite of Diamond Club Member, Jia Zheng . She recommends spooning the Sichuan Chili Oil over fresh vegetables and tossing gently.

You can purchase black garlic from supermarkets, delis and speciality food stores.

Be sure to use clean utensils and sterilised jars for best results. (Tara keep tips as is)

The glaze will thicken as it cools. To test if your glaze is cooked, place a metal spoon into the mixture. The glaze should coat the back of the spoon in a nice thick syrup-consistency.

This recipe is a favorite of Diamond Club Member, Vanessa Musi . We make a gluten free lasagna using this tomato sauce recipe. We add the desired grated cheeses to make the lasagna and convert this simple sauce into a Bolognese. After sauteing, add tomatoes, sugar, salt and basil into mixing bowl. Insert simmering basket, weigh in 24 oz ground turkey and cook 15 min/212°F/speed 2 . Stir turkey with spatula to break up and ensure even cooking, then cook 15-20 min/212°F/speed 2 or until cooked through. Transfer cooked ground turkey and sauce into a large bowl and stir to combine, then use as desired.

Fresh tomato sauce: instead of chopped tomatoes, use 800 g fresh plum tomatoes, quartered. After adding the ingredients in step 2, chop 15 sec/speed 5 and proceed with recipe, extending cooking time to 30 minutes .

A spoonful of Cranberry Sauce is the perfect finishing touch for roast turkey and all the trimmings. Our version, made with orange zest and port for even more festive flavour, can be made ahead of time and frozen until needed to make things easier on Christmas Day.

A spoonful of Cranberry Sauce is the perfect finishing touch for roast turkey and all the trimmings. Our version, made with orange zest and port for even more festive flavour, can be made ahead of time and frozen until needed to make things easier on Christmas Day.

For more complex flavor, add the zest from 1 orange when adding orange juice.

Top up with a little more oil after each use so the paste stays submerged; this helps to preserve it.

For a vegan stock paste, omit the Parmesan from the Vegetable Stock Paste in The Basic Cookbook .

Serve red onion relish on a cheese platter or with roast meats. Relish is also a delicious condiment in sandwiches.

“My daughter loved dipping vegetable sticks into houmous and it was another great way to work on developing her hand-eye coordination.” - Jade Brook

Tinned peaches and mangoes can be used in this recipe. They will not need to be steamed and can hold more liquid so you may need to cook the glaze a little longer (an extra 5 min/100°C/speed  ) in step 3. Check the texture of your fruit; you may not need to blend it in step 4 if it's broken down quite a bit.

For a smoother sauce blend 10 sec/speed 4 at end of step 3, before serving.

If not serving immediately, press cling wrap directly onto the surface of guacamole and keep on the counter for up to 1 hour or in the fridge overnight.

To make your own tamarind paste, please refer to the recipe on Cookidoo®.

Adjust the amount of water according to fermented soybean paste thickness. Reduce the water amount used if soybean paste texture is thin and watery.