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

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

The number of oranges needed in this recipe will vary depending on the size of your oranges (you need approx. 250 g juice).

Leftover dressing can be refrigerated up to 1 week.

The number of oranges needed in this recipe will vary depending on the size of your oranges (you need approx. 250 g juice).

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.

Serve with crackers and vegetable crudités of choice.

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.

You can freeze any leftover barbecue sauce in a freezable container for up to 1 month. This sauce doesn't freeze solid so you can scoop out only the amount you need.

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.

We used a monkfruit sweetener and erythritol blend in our recipes. There are many keto and low carb compliant sweeteners available, so feel free to choose the one which works best for you and adjust quantities accordingly.

Cooking times may vary according to the thickness of your salmon.

To prepare jars, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.

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

To serve as part of a cold lunch, allow ham to cool for 15-20 minutes, then transfer into the refrigerator to cool completely. Serve ham sliced on a cold meat platter.

To shred chicken for a salad or pasta dish, after cooking chop 3-4 sec//speed 4 .

Thanks to Thermomix® it’s easier than ever to make your own nut milks. The powerful blending results in richly flavoured milk, in this case almond, although the method works equally well for other nut varieties.

Monkfruit sweetener is a no-calorie sweetener often used as a sugar alternative. Feel free to swap it out for sugar or sweetener of choice.

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.

First cut or flat cut brisket is separated by a very thin layer of fat. Second or point cut has more fat and is therefore more flavorful.

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).