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Turmeric stains easily, so we suggest wearing gloves when peeling turmeric.

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.

If the specific herbal tea is unavailable use one that has similar ingredients.

You can replace milk with breast milk or a dairy-free alternative.

Roasted Garlic can be frozen in ice cube trays for up to 3 months.

We recommend using a sweet white wine in this recipe.

For added flavor and thickness, use 4 oz masa harina instead of 2 oz.

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

For a spicy alternative, replace Mexican chocolate with artisanal Oaxacan chocolate.

Add 1 tsp fenugreek and 1 stalk lemongrass for a more fragrant rice.

Reserve pears to serve with cream or ice cream. They also make a lovely topping for rice pudding.

To allow your ginger cakes to become tastier and stickier, leave to cool completely in step 6, then turn out, wrap in foil and store in the pantry for 24 hours to 1 week.

This dish is best served immediately, however you can cut out the watermelon rounds in advance and store in the refrigerator for 1-2 hours before making the salmon ceviche. We don't advise making the ceviche component in advance as the citric acid in the fruit will continue to "cook" the salmon the longer it sits.

For best results, cut vegetables into pieces about the length of the spiralizer pusher. Use vegetables and fruits with a maximum diameter of 5 cm or cut with knife to fit through cutter feeder. To avoid crushing ingredients or getting the spirals tangled in the blade, the vegetables and fruit pieces should be at least 4 cm long and maximum 10-11 cm long. Keep this in mind when shopping and preparing your ingredients so as to choose and cut them accordingly.

If you decide to use fresh tomatoes, crush them first for 15 sec/speed 5. Then add rest of the ingredients and sauté 30 min/Varoma/speed 2.

Air-chilled chicken is recommended for best sautéing results. Natural juices are not diluted in air-chilled chicken, so the meat is more tender and flavorful.

This vibrant salad makes the most of leftover roast chicken, paired with the digestive benefits of kimchi. The fermented kimchi is packed with probiotics that support gut health, while Chinese cabbage provides fibre to keep digestion on track. Soy sauce adds a savoury depth, and sesame seeds bring healthy fats and extra crunch.

Wakame gomasio (or gomashio) is a Japanese condiment that is popular in macrobiotic diets. It is a healthier alternative to salt and contains calcium, iron, magnesium, iodine and B vitamins.

Try making your own Hazelnut dukkah with fennel and/or Sauerkraut (please refer to the recipes on Cookidoo®).

Season with salt and enjoy as a snack, starter or side dish, or add to a warm salad. Also works well served garnished with toasted sesame seeds and chopped parsley.

Use sauce to marinate, grill or baste your protein of choice.