For a grilled version, preheat grill to 300°F (low-med heat). Carefully unwrap steamed ribs, tightly wrap in foil and place racks onto grill. Cover grill with lid and cook 1 hour, flipping foil packet every 20 minutes to make sure the ribs are cooking evenly. Then carefully unwrap ribs and place directly onto grill and brush ribs with Stout Beer BBQ Sauce. Increase heat to medium and cook a further 15-20 minutes, uncovered, basting every 5 minutes with reserved BBQ Sauce. Remove from grill and tent or loosely cover with foil and let rest 5-10 minutes before slicing. Serve hot with additional BBQ Sauce.

Adapt this recipe by using any leftover vegetables or herbs in your fridge. Use the same quantities as indicated in the recipe.

To make your own Chicken stock paste, search Cookidoo® for the recipe.

This is not your ordinary meatloaf. Carefully rolled around a Gruyère-spinach filling, gently steamed to preserve a tender and moist interior and served with a fruity tomato and yellow pepper sauce, it’s excellent both hot and cold. Great for a lunchbox or a picnic, or can also be served at a dinner party or family supper.

Please refer to The Basic Cookbook or Everyday Cookbook for the vegetable stock paste recipe.

Oats are naturally gluten free, but some brands may not be able to guarantee that they are packaged in a gluten-free environment. To be sure, check the label before use.

Please refer to Cookidoo® for the Chicken stock paste recipe.

Traditionally the chicken in this recipe is cooked in a tandoor (traditional clay oven), where the temperature can get higher than conventional ovens, to keep the meat tender and impart a smoky flavour. By grilling or barbecuing your chicken before adding to the sauce, you can achieve a similar result without the clay oven.

Gochujang can be found in Asian grocers under the English name of Korean chilli paste or hot pepper paste.

For a vegetarian version replace chicken with potatoes, cut into 5 cm cubes, increase vegetable stock to 225 g and reduce tomato paste to 30 g.

You can purchase fresh coconut at most supermarkets or fruit and vegetable stores.

Try to buy the liquid tahini variety for this recipe rather than the more solid variety.

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

Make sure steam can circulate when placing chicken in the Varoma. Ensure some holes remain unobstructed for steam to circulate and allow for even cooking.

Replace orange blossom water with 1 tsp vanilla extract.

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.

Quinoa is another fantastic source of protein. Try this dish with healthy omega-3 rich salmon, or our Goat’s Cheese and Caramelised Onion Quinoa Tart on Cookidoo® for a vegetarian option.

For a vegetarian version replace chicken with potatoes, cut into 2 inch cubes, increase vegetable stock to 8 oz and reduce tomato paste to 1 oz.

Please refer to Cookidoo for the Meat stock paste recipe.

Please refer to Cookidoo® for the Vegetable stock paste recipe.

Use other vegetables such as broccoli, green beans, peppers or squash.