Chicken

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    Oh what a comforting dish! Buttermilk-marinated chicken is juicy and tender, with a slight tang from the buttermilk. You'll often see fried chicken marinated in buttermilk but in this case, I steam chicken over rice, creating a deeply flavoured pilaf.
  • My version of this curry classic pays homage to the original 1950s Delhi version but it's super easy and quick. The flavour of the curry powder is key to this dish - its worth making my vadouvan curry powder but any good blend will do the trick.
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    Rendang is a typical Malaysian curry, an absolute favourite that's loved all around the world. There are countless variations - today's is cooked by Malay cookbook author Suriya Abdullah, who I was delighted to spend time with in Kuala Lumpur.
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    Yum! I love this big, flavoursome salad. It’s Thai-inspired with lots of fresh herbs and lime, and the spark of green chilli. Of course, you can leave the chilli out if you like!
  • I visited Thermomix Mexico HQ to ask them which key Mexican dish I needed to cook when I got home. They told me pozole! This rich and satisfying soup is a meal in itself, with the hearty goodness of corn, black beans and chicken.
  • A turkey buffe (often called ‘buffet’ in poultry shops) is turkey on the bone with the drumsticks removed. It’s much easier to cook evenly than a whole bird. The turkey is first brined to add moisture and flavour, and its skin given some butter-loving before being stuffed with festive tri-coloured quinoa.
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    A flavourful marinade takes these juicy chicken chops to next-level deliciousness, plus we get great grilling tips from chicken expert Marty Dixon.
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    Everybody needs a simple chicken soup in their repertoire: this one is warming, sustaining, nurturing and nourishing. Steaming a whole chicken in the Varoma is brilliant for all kinds of reasons. Firstly, the chicken juices drip over the vegetables and into the mixing bowl, flavouring everything and forming a healthy broth at the same time. Steamed chicken also remains incredibly juicy. It’s a really clean way to cook too, with very little mess to deal with at the end – love you, Thermomix!
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    A good matzo ball (in my opinion) is fluffy and has some texture. That's why I make my own matzo meal so I can keep some larger crumbs, and I beat my egg whites separately. My radical intervention is to add a few Vietnamese flavours, inspired by pho noodle soup