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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.

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

You can replace dates with soft dried apricots, if desired.

Use as a filling for pastries, doughnuts, cakes and biscuits, and for Maritozzi.

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.

When buying fish, try to source a fish that is both sustainable and lower in mercury. Try to avoid fish that's typically high in mercury, such as shark (flake) or billfish (swordfish, marlin).

There’s no end to recipe options with this pesto! Stir through soups, or toss with vegetables, mashed potato or pasta. When using with pasta, we recommend loosening the pesto with some of your pasta boiling water.

You can replace apples with pears in this recipe, if desired. Cooking time may vary.

You can find coconut flesh (fresh and/or frozen) at most Asian grocers. If using frozen coconut flesh, defrost and drain before using.

To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

Bursting with a spectrum of rainbow-coloured veggies lightly coated in a tangy, Asian dressing, this quick chopped salad makes healthy eating easy. If you’re prepping it in advance, simply store the dressing separately from the salad and stir through before serving.

To make your own Cajun spice blend: place 2 tbsp paprika, 1 tbsp salt, 1½ tsp black pepper, 1½ tsp garlic powder, 1½ tsp onion powder, 1 tsp dried thyme leaves and 1 tsp cayenne into mixing bowl and mix 5 sec/speed 4 . Transfer to an airtight jar.

This creamy dhal is packed with nutrients and is a deliciously wholesome meal for babies and parents alike when paired with freshly baked naan bread or some basmati rice.

Store any remaining vinaigrette in the refrigerator for up to 2 weeks.

To save time, cook the bacon and scallops while the peas are cooking.

Top oatmeal with raw pepitas, sunflower seeds or milled flaxseeds.

To make your own Vegan cheese and Refried beans, refer to the recipes on this recipe chip.

This dish is a popular coastal dish from the West Coast of India.

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

For Vegetable stock paste, please refer to recipe on Cookidoo®.