Preheat oven to 220°C/200°C fan forced. Grease an ovenproof baking dish. Cut onion. Place in the bowl fitted with the ultrablade knife. Mix on speed 12 for 10 s. Scrape the sides of the bowl with a spatula. Finely chop the carrot and celery. Replace ...

Place the celery, broccoli, garlic, peas, wine and stock in the Soup-Maker. Season. Choose the Creamed Soup setting. Uncover and stir in mint and season to taste. Meanwhile warm four soup bowls. Divide the soup between the bowls and top each with do ...

Check the mussels and throw away any that are broken or don’t close tightly when tapped hard with a knife. Remove any beards and scrap off barnacles. Rinse in cold water. Place in a bowl of water and set aside until ready to use. Meanwhile fit the bo ...

Place mango in the base of the Soup-Maker. Top with summer fruits, 25g of the sugar and 100ml of the water. Choose the Compote setting. Uncover and stir in remaining sugar until dissolved. Pour into a jug and allow to cool. Stir in Cointreau (optio ...

Place the celery, bacon, shallot, carrot, tomatoes, garlic, wine, stock, rosemary, thyme and maple syrup in the Soup-Maker. Season. Choose the Creamed Soup setting. Uncover and stir in parsley and cream. Season to taste. Meanwhile warm four soup bow ...

Fit the bowl with the Ultra Blade (F1). Add the shallots and garlic and set the cap to Max Steam and Speed 11 for 8 seconds, until roughly chopped. Using spatula scrap the onion down from the sides. Replace the Ultra Blade (F1) with Mixer (F2) and ad ...

Fit the bowl with the Ultra Blade and add strawberries, raspberries and 100g of the caster sugar. Set at Speed 12 for 2 minutes until well blended. Pour into a separate bowl and set aside. Replace the Ultra blade with Whisk (F3) and remove cap. Add ...

Whisk the hoisin with the honey, lime juice, soy sauce, sesame oil, ginger and garlic until well combined; transfer one half of the mixture to a microwave-safe bowl. Cook in the microwave, on high, for 60 to 90 seconds or until steaming; set aside an ...

Place the meatballs and peppers in the ActiFry pan. Whisk 250 ml apple juice with the tomato ketchup, mustard, maple syrup, cider vinegar, onion and garlic. Add to the ActiFry pan. Cook for 15 minutes. Whisk the cornflour with the remaining apple jui ...

Thin the cornflour with 100 ml of water and add the wine. Mix the saffron with 50 ml of warm water. Cut the lamb shoulder into cubes (each about 30 g). Peel and slice the gingerroot and the onion. Peel and mince the garlic. Cut the preserved lemons i ...