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1 tablespoon of stock paste is roughly equivalent to 1 shop-bought stock cube.

For a fluffier texture, steam in the Varoma after cooking. Transfer cooked bulgur into Varoma dish. Place 9 oz water into mixing bowl, set Varoma into position, secure Varoma lid and steam 10 min/Varoma/speed 1 . Transfer steamed bulgur to a serving dish and fluff with a fork. Use as desired.

For a frozen treat in summer, pour juice into icy pole moulds and freeze.

The amount of water for cooking potatoes should be sufficient to cover the weight of potatoes used, and at the same time it should not exceed the maximum capacity of the mixing bowl (2.2 l).

To roast pumpkin seeds from a pumpkin: scoop out seeds from pumpkin, place seeds in a large bowl of water, seeds will float to top and pulp will sink. Discard pulp, pat seeds dry and proceed with recipe.

Enjoy this salad as is or as a side to grilled meat, fish or poultry, poached eggs, or protein of choice.

Don't be tempted to add salt to the cooking water as it will toughen the texture of your octopus.

Vegetable fritters, or bakwan, is the Indonesian version of tempura and a popular food during the Ramadan period in Indonesia.

Steam any kind of mushrooms, e.g. oyster mushrooms, porcini mushrooms.

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.

To make your own chickpea flour, place 100 g dried chickpeas in mixing bowl and grind 40 sec/speed 10 .

Jackfruit is popular throughout Southeast Asia and India, and has a distinct sweet aroma. The fruit can be starchy and fibrous, but when cooked has a texture similar to pulled meat (making it a great option for vegetarians and vegans).

This cocktail mixer gets its characteristic colour from the pomegranate juice that is reduced with sugar. It is a simple syrup commonly used in many cocktails. Store-bought versions are often full of food colouring and flavourings, but when it's this easy, why wouldn't you make your own?

The syrup can be made up to 1 week ahead and stored in the refrigerator.

- For 4 portions, the pineapple should weigh 650-800 g (approx. 1500-1700 g unpeeled). - Serve warm with a scoop of lime sorbet or an ice cream of your choice (e.g. vanilla, coconut, rum and raisin).

To serve, dilute 3-4 tablespoons of cordial in 250 g cold water or adjust to taste.

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

To prepare jars, thoroughly wash jars and lids 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 tin and heating in the oven at 100˚C until required.

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.

For a sweet version of this bread, mix 2 tbsp sugar with 1 tsp water in a small bowl, then sprinkle the surface of the bread just before baking.