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To make the garlic paste and ginger paste, please refer to the recipes on Cookidoo®.

Spread on toast or bread, use in smoothies or with yoghurt or muesli.

This fragrant blend is similar to a traditional Madras curry powder, perfect to enhance flavours in curries or when you are looking to add warmth to a meal.

Recipe developed by Jenny Tschiesche BSc(Hons) Dip(ION) FdSc BANT. For more information see www.jennytschiesche.com.

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.

Refreshing and fragrant, homemade elderflower cordial is so much better and more pleasing than anything you can buy in the shops. The elderflower season is short, and falls in early summer, but makes a great excuse for long walks spent collecting flowers.

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

To make your own vegan butter, pouring cream and custard, refer to the recipes on this recipe chip.

Leftover dressing can be refrigerated up to 1 week.

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.

You can replace the deboned lamb shoulder with a deboned lamb leg.

For TM31 users: when blending gradually increase from speed 4 to speed 8.

Bonito flakes and dried shrimp can be purchased from Asian food stores.

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.

We decorated our bark with pepitas, goji berries and dried cranberries.

Garam Masala is best when added at the end of cooking and can even be sprinkled on a dish when serving. This mix can then be used in curries, lentils, soups or sprinkled on scrambled eggs

Use as a basic spice paste for Balinese Pelalah Shredded Chicken, Menadonese Rica-Rica Chicken or Balado Eggplant.

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.

Be sure to use clean utensils and sterilised jars for best results.

Monkfruit sweetener is low-calorie, zero-carb sweetener and can be found in most supermarkets.

Setting point test: place a small plate into the freezer (5-10 minutes). Place 1 teaspoon marmalade onto the chilled plate. When marmalade is cool, push it with your finger. If the marmalade wrinkles, it is ready. If not, cook marmalade for a further 2 minutes then test again.