Family

  • Chicken liver pate is nutritious and inexpensive - we should all be eating more of it! And now we all can because we have this super simple and delicious recipe from chef Charlie Carrington. Traditionally, pate is tricky and time-consuming. This method is fast, simple and foolproof. I know you're going to love it.
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    Harissa is a delicious north African roasted pepper and spice paste. It's the flavoursome dollop that can also be served as a dip, a condiment for grilled meats or baked eggs, or a delicious drizzle for roast potatoes.  Thin your harissa with olive oil and you’ve got a wonderful salad dressing or marinade too.
  • Clafoutis (say 'clah-foo-tee') is a classic French dessert that is more or less a baked custard with fruit. It's so easy! Saffron farmer Gamila MacRury shows us a version with saffron. It takes this simple dessert to the next level, but you can leave the saffron out if you don't have it.
  • As soon as I ate this cheesecake in the Spanish Basque country, I knew my mission: get the recipe and adapt it for Thermomix. Now that I've done so, my life is pretty much complete. Witness my bliss and create your own!
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    Dulce de leche translates from the Spanish to 'sweet milk'. It's a milk caramel that you can make on the stove for three to four hours with a LOT of stirring, or in the Thermomix, where it still takes some time but very little labour.
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    It's time to let genfo into your life! This outstandingly simple, nourishing Ethiopian porridge starts off pretty porridge-y and plain until we add the spicy kapow of berbere butter. It's wonderful for breakfast or an anytime snack.
  • An essential spice mix in Ethiopia and Eritrea, berbere is a brilliant addition to your repertoire, whether you're stirring it into a stew, using it to flavour butter, or adding it to a marinade or dry rub. Kapow!
  • I love chlorophyll because it's fun to make and really good to drink - or eat! Learn how to use the heating and stirring properties of the Thermomix to make chlorophyll paste, then enjoy it in a healthy smoothie.
  • 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.