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Turmeric stains easily, so we suggest wearing gloves when peeling turmeric.

Ras el hanout is a spice blend that originated in the Maghreb and combines many different ingredients. The composition differs regionally and from shop to shop. Usually around 25 different spices are used.

Use as a base for a tasty curry: combine Nyonya spice paste with curry powder, coconut milk and tamarind juice and add chicken, seafood, meat or vegetables as preferred.

Store Madras curry powder in a sealable storage container in a cool, dark place for up to 6 months.

If the specific herbal tea is unavailable use one that has similar ingredients.

You can replace milk with breast milk or a dairy-free alternative.

For TM31 users: when blending gradually increase from speed 5 to speed 9.

You can store lemon curd in the refrigerator for up to 4 weeks.

Serve with crackers and vegetable crudités of choice.

If you’re having friends over for a Hawaiian party, prepare this colourful salad as an accompaniment. It goes especially well with our Huli Huli Chicken with Macaroni Salad , and Teriyaki Salmon Burgers .

Smaller amounts of rice can be cooked in the Thermomix®, use 32 oz of water adjust the cooking time according to time indicated on rice package.

To make your own Pumpkin Spice Mix: search Cookidoo® for the recipe in our Pumpkin and Spice collection.

Cooking times may vary according to the thickness of your salmon.

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.

You can replace dates with soft dried apricots, if desired.

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

To shred chicken for a salad or pasta dish, after cooking chop 3-4 sec//speed 4 .

Serve with rice pudding, pancakes, potato cakes or with roasted or grilled pork.

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.

Harissa is a spicy paste often used in North African and Middle Eastern cooking. However, you can reduce the heat by deseeding some of the chillies before soaking in step 1.