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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.

Turkey is done when cooked to a minimum internal temperature of 165°F. Insert a meat thermometer into the thickest part of the turkey's thigh.

Use remaining Herb Butter to season broccoli and potatoes or refrigerate for another use.

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

Save remaining two layers of dough for another use.

To cut parchment to fit Varoma tray: tear off a piece of parchment paper wide enough to cover Varoma tray. Place Varoma tray on top of parchment and cut around the tray to shape. Lay parchment flat onto Varoma tray, keeping the side vents clear for steam to circulate.

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

To press tofu: Place 2-3 sheets paper towels on a large plate or baking tray then place block of tofu on top. Place another 2-3 sheets paper towels on top of tofu, then place another plate or baking tray on top. Top with 2-3 heavy books and leave for at least 30 minutes before continuing with 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.

Our take on this traditional Christmas recipe involves boiling the ham in a flavourful broth brimming with festive flavours, then brushing it with a sweet, sticky marmalade glaze. Baked in the oven until golden brown and caramelised, this ham is delicious served warm or cold.

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.

If using only the white part of the leek you will need approximately 10 leeks. If using the white and green parts of the leek you'll need approximately 3 leeks.

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.

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.

To make your own Vegetable stock paste, see Cookidoo® for the recipe.

Like pizza, calzone originated in Naples, where they are believed to have been created as a more portable form of pizza that could be eaten without utensils. They are essentially a circle of pizza dough stuffed with fillings then folded in half before being baked in a pizza oven. Fillings vary from meats, cheeses and vegetables, and traditionally do not contain tomato sauce. Instead, a small dish of tomato sauce is served on the side. Our recipe makes calzones with two different fillings. The ingredients can be doubled for either filling to make four calzones the same.

To prepare coriander roots for use in the curry paste, remove all the fibrous small brown off-shoots from the main root by scraping with a teaspoon.