Spread on toast or bread, use in smoothies or with yoghurt or muesli.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 min/110°C/speed 3 , then test again.

Setting point test: place a small plate into the freezer (5-10 minutes). Place 1 teaspoon marmalade onto the chilled plate. When marmalade is cool, push it with your finger. If the marmalade wrinkles, it is ready. If not, cook marmalade for a further 2 minutes then test again.

Sweet Coconut Filling can be used as filling for sweet buns, pulut inti and kuih ketayap.

Cashew cream will last up to 1 week in the refrigerator.

Setting point test: place a saucer in freezer ( 5-10 minutes ). Place 1 tsp jam on the chilled saucer. After 10-15 seconds , push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 minutes then test again.

To remove almond skin, soak almonds in hot water for 10 minutes.

The high temperatures of Thermomix® caramelise the red onions for a fuller flavour in this tasty chutney. Serve with goat’s cheese on crackers or crostini for a great canapé, or add to a cheese board.

Use as a filling for pastries, doughnuts, cakes and biscuits, and for Maritozzi.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 min/110°C/speed 3 , then test again.

You can find coconut flesh (fresh and/or frozen) at most Asian grocers. If using frozen coconut flesh, defrost and drain before using.

Prune jam is delicious served on a slice of sourdough bread.

If some caramelised onion sticks to the bottom of the mixing bowl, in the next step, the vinegar will dissolve it almost completely.

Be sure to use clean utensils and sterilised jars for best results.

You can store this jam in the refrigerator for up to 1 month.

You need 500 g fruit in total for this recipe. Be sure to record the total weight of your kiwifruit and apple when adding to the mixing bowl.

Only use fresh, ripe fruit, not frozen, in this recipe.

Replace vanilla sugar with ½ tsp natural vanilla extract, adding it in step 5.

Setting point test: place a saucer into the freezer (5-10 minutes). Place 1 tsp of jam onto the chilled saucer. If set, the jam will quickly form a gel consistency.

For TM31 users: when blending gradually increase from speed 4 to speed 7.

If you cannot find already roasted hazelnuts, you can toast them before preparation. Preheat the oven to 160°C. Spread the hazelnuts on the oven tray and toast them in a hot oven for 10 minutes (160°C). Allow them to cool slightly before using.

When in season, use ripe black figs and reduce sugar to 350 g.

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 with 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.

Best served with steamed wholemeal bread and a cup of aromatic coffee or tea.