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This recipe is a vegetarian alternative to the classic Sausage Rolls.

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

You can use frozen monkfish and prawns, allowing them to defrost first.

These Chocolate volcanos, so called because they spill with chocolate 'lava' when broken, are based on a classic French recipe that may (or may not) have been invented by Michel Bras. He tried to patent the recipe in 1981, but it's been copied and developed by countless famous chefs over the years, including Jean-George Vongerichten (who also claims it as his own), Raymond Blanc and Gordon Ramsay. This recipe borrows from the classic, with a little Nigella inspiration too.

There is nothing more quintessentially British than a good old-fashioned sticky toffee pudding. With your Thermomix®, it’s easy to make and steam the puddings and it only takes a few minutes to make a gorgeous sticky toffee sauce.

The cooking time required to melt the butter in step 1 will depend on the temperature of the butter.

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.

There is nothing more quintessentially British than a good old-fashioned sticky toffee pudding. With your Thermomix®, it's easy to make and steam the puddings and it only takes a few minutes to make a gorgeous sticky toffee sauce. If you can find dark brown sugar, soft brown sugar and golden syrup, they will give you the most authentic flavours. However any type of brown sugar can be used and honey or maple syrup make a nice substitute for golden syrup.

Depending on the fattiness of your bacon you may need to add the olive oil in step 5 before sautéing.

You can make extra dried porcini powder, then store it in a sealable storage container in the pantry for up to 3 months.

These dumplings are typically served with a dipping sauce of 1 tablespoon black rice vinegar, 1 tablespoon light soy sauce and 20 g grated ginger.

Bacon is salty, therefore use salt sparingly or to your taste.

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 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.

The courgettes for this recipe need to be sweet so this is best made in the early summer when courgettes are at their smallest. Otherwise choose small baby courgettes.

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.

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.