Serve this sauce with salmon (e.g. gravlax, a Scandinavian dish of dry-cured salmon marinated in herbs) or boiled eggs.

Thermomix® Pita recipe adapted from Tartine Bakery.

To make your own vegan mayonnaise, please refer to the recipe on this recipe chip.

For a smoother sauce, allow to cool slightly and blend 1 min/speed 8 .

Traditional Sriracha sauce is made with red jalapeño chillies; they aren't easy to find, so we used long red chillies.

For a smoother sauce, allow to cool slightly and blend 1 min/speed 8 .

To prepare jars, thoroughly wash jars and lids 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.

Serve with plain crackers, crudités or sweet peppers.

Serve this sauce with salmon (e.g. gravlax) or boiled eggs.

When filling the jar, make sure both the jar and the jam are hot to prevent cracking.

Transfer leftover liquid stock into hot-rinsed storage jar or container to reserve for later use. This stock will make a great base for soups and stews.

Provided the bottles have been thoroughly washed and rinsed with boiling water, this sauce can be stored in the refrigerator for up to 3 months.

If plums are not in season, use 3 pitted prunes instead.

If you don't have time to soak/activate your cashews, soak nuts in boiling water for 30 minutes, then drain and use as directed.

Freeze bananas at least 2 hours prior to starting the recipe. Slice each banana into 1.5-2.5 cm rounds. Arrange slices in a single layer on a parchment lined baking sheet. Place the baking sheet in the freezer and freeze bananas for 2 hours or up to overnight. Transfer frozen banana slices to a freezer-safe bag labeled with the date. Seal the bag, removing as much air as possible, and store in the freezer for up to 3 months.

To cook rice: Place 32 oz water into mixing bowl, insert simmering basket and weigh in 1½ oz black rice. Remove simmering basket with spatula and rinse rice under cool water until water runs clear. Place simmering basket with rinsed rice into mixing bowl and cook 35 min/212°F/speed 4 .

Salt is used to draw the liquid out of the cabbage, and acts as a preservative.

One of the most traditional British sauces…and a Christmas retro classic. This savoury accompaniment to roast meat (usually poultry) is easy to make and uses readily available ingredients, making it a great economical recipe to have at hand.

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

The spread will keep covered in the fridge for 3-5 days.

Asian peanut sauce is delicious with chicken satay, fried or grilled meat, fish, and Thai rice dishes.