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

If vegetables are very fresh (and therefore have a high water content), cook for 30 minutes in step 3.

A very popular recipe, this paste can be used to make a quick curry with the meat of your choice. It is a must-have ingredient to keep in your kitchen and this recipe makes plenty - will store for up to a month in the fridge, or frozen in small batches for up to three months.

The salt in this recipe is used as the preserving agent. When mixed with water, the stock does not taste too salty. If you wish to decrease the salt in the recipe, you must store the stock paste in the freezer.

Freeze cooked hash browns in single layers. Defrost fully in the fridge overnight before reheating.

For those with celiac disease, always look for products that are clearly labeled with a "gluten-free" certification to avoid any potential for cross-contamination during processing and packaging.

The cling wrap can be lightly oiled to prevent it from sticking to the rising dough.

Clean and scrape down the roots of your coriander with a spoon to remove the tougher, more fibrous bits on the outside of the roots, before adding to the mixing bowl.

Pomegranate arils can be found in the freezer section of most supermarkets when not in season.

Early potatoes are in season at the same time as asparagus, and are a perfect choice to eat with asparagus. They differ in starch content from later potatoes and tend to cause cooking water to foam up. To prevent this from happening, add 1 knob of butter to cooking water.

Use coconut yoghurt for a dairy-free alternative to plain yoghurt.

To make your own fish stock, please refer to the recipe on Cookidoo®.

Vegetarian chilli is delicious served with rice, jacket potatoes, traditional Mexican sides (such as guacamole, sour cream, grated cheese) or to fill tortillas and tacos.

Replace turkey with tempeh. Heat 1 oz olive oil in a large frying pan on high heat. Fry 16 oz tempeh cut into ½ inch strips until golden brown and crispy on each side.

Did you know you can use your Thermomix to easily remove the pomegranate arils? Go to the Thermomix Australia YouTube channel to watch the video.

You can steam the corn and onion in the Varoma, instead of grilling it. Place 500 g water into mixing bowl. Place Varoma into position, add corn cobs and onion, secure Varoma lid and steam 20-25 min/Varoma/speed 2 , until corn and onion are tender. Proceed as per recipe.

Pomegranate arils can be found in the freezer section of most supermarkets when not in season.

Fresh tomato sauce: instead of chopped tomatoes, use 800 g fresh plum tomatoes, quartered. After adding the ingredients in step 2, chop 15 sec/speed 5 and proceed with recipe, extending cooking time to 30 minutes .

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