Use as a marinade for vegetables, chicken or pork (see Variation).

Fresh, full of flavour, and ready in under 10 minutes, you’ll never need to buy shop-bought again. Serve with pasta, use to fill chicken breasts or add flavour to fish fillets, then store the remainder in the fridge for up to 1 week.

For a thicker version drain red peppers onto paper towels before using in recipe.

To prepare jar, place 17.5 oz water into mixing bowl. Place jar and lid upside down in the center of the Varoma and steam 20 min/Varoma/speed 1 . Leave to drain - do not dry or touch the inside surfaces. Alternatively, 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 pan and heating in the oven at (212˚F) until required. Pour pesto into jar while jar is still warm.

To marinate chicken, use a sharp knife to cut slits 1 cm deep into the chicken pieces- 3 slits per drumstick and 4 to 5 per thigh. Place the chicken in a large dish. Spread the marinade all over the chicken and leave to marinate for at least 12 hours in the fridge, but not more than 2 days . Bring chicken to room temperature before grilling on a BBQ or using the grill setting on high in your oven. Turn the chicken as often as needed to prevent burning but allow it to develop a dark char for maximum flavour.

Serve with spaghetti or other types of pasta. If you prefer a thinner sauce, add 1-2 tablespoons of cooking water from the pasta and mix before serving.

To make your own mayonnaise, refer to the recipe on Cookidoo®.

Pour marinade over prepared meat and place into refrigerator to marinate for at least 4 hours or overnight.

Fresh chillies come in different strengths. Removing the seeds will tone down the spiciness.

To prepare jar, place 500 g water in mixing bowl. Place jar and lid upside down in center of the Varoma and steam 20 min/Varoma/speed 1 . Leave to drain - do not dry or touch the inside surfaces. Alternatively, thoroughly wash jar and lid in hot, soapy water. Rinse by pouring boiling water over. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C/212°F until required.

If not serving dip immediately, place in an airtight container and store in the fridge for up to 1 week. Remove from the fridge 10 minutes before serving to soften then stir.

Serve Avocado and Hemp Pesto on baguette slices, use as a substitute for mayonnaise or toss with pasta.

Nutritional yeast is not to be confused with brewer's yeast or baking yeast. It is a natural flavor booster that lends a cheesy, nutty or savory flavor to many dishes. Available in the natural food section of your supermarket or in health food stores.

Serve this tangy Asian sauce with cold meats (e.g. beef, pork, lamb, seafood).

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

Fresh chilies come in different strengths. Removing the seeds will tone down the spiciness.

Serve with spaghetti or other types of pasta. If you prefer a thinner sauce, add 1-2 tbsp cooking water from the pasta and mix before serving.

Serve with bagels, bagel chips, toasted bread, crackers and/or crudités.

For best results, all ingredients and mixing bowl should be at room temperature.

Dulse is a type of sea vegetable (red algae) that is high in vitamins and minerals, including iodine, magnesium and zinc, and it adds an umami flavour boost. You can find it in most health food stores.