To ensure success with this recipe the butter must be cold and added as much as possible in one piece. Cut butter in large chunks (approx. 2.5 cm/1 in.).

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.

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.

To peel off garlic skin, place garlic cloves in mixing bowl, chop 5 sec//speed 5. Remove garlic skin.

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.

A good quality mayonnaise will make a big difference in this dip. We recommend making your own Mayonnaise in the Thermomix to use in this recipe (see Cookidoo® for recipe).

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 a lighter version with a finer texture, replace pork belly with 1000 g minced meat in step 3.

There are few things that can’t be made better with bacon, and this gorgeous, salty-sweet jam is no exception. It makes a lovely gift; simply place in jars with a handwritten label suggesting the recipient enjoys the jam on toast, with crackers or simply by the spoonful!

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.

If jars are sterilised, the ketchup will keep for up to 3 months in the fridge.

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

This Middle Eastern dip is deliciously smoky, the creamy aubergine flesh is so flavourful that only a handful of simple ingredients are required to finish off this moreish dip.

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

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

To ensure success with this recipe the butter must be cold and added as much as possible in one piece. Cut butter in large chunks (approx. 1 in. x 1 in. x 1 in.).

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.

Add 1-2 heaping tablespoons sweet smoked paprika, to taste.