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Store candied walnuts in an airtight container and enjoy as a very moreish snack!

For TM31 users: when blending gradually increase from speed 1 to speed 9.

Soy flour is available in health food shops. A vegan egg replacement can alternatively be used.

To test for proofing: place a small ball of dough in a glass of water and when it rises to the top the dough has finished proofing.

Lollipops start with the simple combination of sugar and water, which is made into a syrup then heated to a specific temperature to reach the hard-crack stage. They can be made with different shapes, using moulds or simply pouring the syrup on to an oiled or lined surface to set.

To make your own vanilla sugar find recipe on Cookidoo.

If the chilli is too mild, season with more cayenne pepper during step 5 to taste.

Lollipops start with the simple combination of sugar and water, which is made into a syrup, heated to a specific temperature to reach the hard-crack stage. They can be made with different shapes, using moulds or simply pouring the syrup on to an oiled or lined surface to set.

This recipe is a favorite of Diamond Club Member, Isaac Huang .

You can use raw, roasted or activated nuts in this recipe.

The oil that remains after frying cherry tomatoes is delicious drizzled on toasted sourdough and topped with fresh cheese or avocado, or to season a salad.

This recipe is a favorite of Diamond Club Member, Isaac Huang .

For a crispy potsticker pan-fry steamed potstickers in 1-2 tbsp oil until golden brown.

Pasta will float to the surface of water once cooked.

Vegan Bolognese goes very well with vegan pasta and can also be made into a lasagne.

Lollipops start with the simple combination of sugar and water, which is made into a syrup, heated to a specific temperature to reach the hard-crack stage. They can be made with different shapes, using molds or simply pouring the syrup on to an oiled or lined surface to set.

Bring a large pot of water to boil. Add ramen noodles and immediately reduce stove temperature to avoid overboiling while keeping the water boiling then cook for 5 minutes. Drain noodles using Varoma dish. Rinse under cool water.

For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free.

Please refer to the Mushroom stock paste recipe on this recipe chip or The Basic Cookbook for the Vegetable stock paste recipe.

Storage and Reheating : everything will keep in the fridge for 5 days. Reheat in a preheated oven at 350°F for 10 minutes. If microwaving, cover the container with a wet paper towel to help keep the food moist.

Use Hollandaise sauce recipe from the Basics chapter.