Refreshing and fragrant, homemade elderflower cordial is so much better and more pleasing than anything you can buy in the shops. The elderflower season is short, and falls in early summer, but makes a great excuse for long walks spent collecting flowers.

This seasoning can be kept in a sealable container in the pantry for up to 6 months.

1 tsp homemade vanilla sugar is roughly equivalent to 3 tsp (0.5 oz) store-bought vanilla sugar.

Double or triple onion quantities to make enough for burger and hot dog toppings.

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

Stir 1 tablespoon into smoothies or juices, soups or stews, scrambled eggs, dressings, spreads, energy balls, oatmeal, or toss with roasted vegetables.

Sealed pickles will keep in the fridge for up to 1 month.

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.

If fresh figs are not in season, replace with dried figs cut into halves.

Recipe inspired by Margot Jett, Thermomix® Independent Consultant, Missouri.

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.

Aquafaba is the term referring to the liquid/water in chickpea cans which is often discarded.

The cinnamon stick can be replaced by 2-3 cloves, 2 crushed cardamom pods or 1 vanilla stick, cut lengthwise in half, each time obtaining a different flavour note.

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

Use a fluted pastry cutter when cutting out the pasta to create an attractive edge.

You can use a mix of macadamias and cashews (140 g nuts in total) in this recipe.

1 tsp homemade vanilla sugar is roughly equivalent to 3 tsp (15 g) shop-bought vanilla sugar.

If canning for long-term storage, seal filled jars with lids and rims and prepare a boiling water bath. Boil jars for 10 minutes. Carefully remove jars and allow to sit undistrubed for 24 hours before moving or packaging. Best if consumed within 6 months.

Only stuff the neck end of the turkey, just before cooking, and seal it by tucking in the skin. Make sure to allow enough room for stuffing to expand during cooking. Do not stuff the body cavity. Make sure you calculate the correct cooking time - as a guide, for every 500 g stuffing used, add an additional 10 minutes to the unstuffed turkey cooking time.

It is important this recipe is made with an active Mother sourdough starter, search Cookidoo® for the recipe.

This fresh and fun way to serve strawberries can be served on the side of a dessert, or as a dessert.

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