Chop all ingredients except olive oil together using the Herb Chopper.

Remove cover and add oil.  Mix again to smooth.

Peel the carrots, then grate them using the Grate N Measure.

Peel the ginger and cut it into pieces.

Using the Herb Chopper, chop the ginger and the coriander. Add the lemon juice, mustard, honey, olive oil, salt and pepper and blend again.

Using the Utility Knife, peel the oranges, cut them in quarters, then in slices.

Pour the contents of the Herb Chopper on the carrots. Add the orange slices, the cumin seeds and the raisins and mix gently. Allow to stand for at least 15 min.

Roast the sliced almonds in a frying pan.

Just before

In the Freezer Mates 1L, mix all ingredients of the marinade and the diced tuna. Allow to marinate for 20 min. in the refrigerator.

Boil the eggs - time will be dependent on whether you want soft or hard yolk.

Pour 400 ml water into the MicroGourmet Steamer Water Tray. Trim the green beans, peel and dice the potato, place them into the MicroGourmet Steamer Base then stack on the Tray. Cover and microwave for approx. 10 min. at 900 watts.

Slide the marinated tuna onto the wooden skewers then roll them in the sesame seeds. Place the lettuce leaves into the MicroGourmet Steamer Shallow Colander and set the skewers on top.

Whisk together eggs, salt and water. Pour into base of Micro Delight, cover and microwave at 70% power 3–4 minutes or until eggs are cooked through.

Cut egg patty in half and place each half on an English muffin topped with cheese, tomato, spinach and bacon (if desired).

In base of the Quick Shaker (500 ml) combine all ingredients, cover and shake until blended.

Pour over ice and serve.

Add apple juice to the Inspirations Pitcher 2.0L.

Break cinnamon sticks into pieces then add to the Inspirations Pitcher.

Add cloves and all-spice. Stir to combine. Place in the fridge to infuse overnight.

Prepare cinnamon sugar rim: Combine sugar and cinnamon together then pour onto a plate. Fill a small bowl with water and dip the rim of your serving glass into the water. Place rim of serving glass on the plate and coat with cinnamon sugar. Repeat with the remaining glasses.

Add soda water to the Inspirations Pitcher and serve in a cinnamon sugar rimmed Inspirations

Pre-heat the oven to 250°C.

Prepare the mayonnaise using the Extra Chef with the Whisk attachment (see recipe below). Set aside.

Using your hands, crush the corn flakes roughly in the That's a Bowl 3L.

Spread two-thirds of the mayonnaise over the chicken strips using a Basting Brush and place in the That's a Bowl 3L with the crushed corn flakes. Close and shake the bowl so that the chicken is fully covered.

Place the coated chicken strips side by side in the cover of the UltraPro.

Place blackberries, blueberries and sugar into Extra Chef and chop roughly.

Pour into the Modular Jug, cover, then place in the fridge overnight.

Just before serving, add soda water and serve over ice.