Chop up Oreo biscuits using the Herb Chopper.

Place vanilla ice cream and milk in the Quick Shake (500ml) and mix together.

Add the chopped Oreo biscuits to the Quick Shake ingredients and shake together.

Pour into a glass and enjoy!

Cream butter and sugar together in a That's A® Bowl 7L. Add condensed milk and combine, before adding flour.

Seal bowl and shake, alternating between circular movements then backwards and forwards to combine. Keep shaking until you hear a ‘thud’ as this will indicate the dough is forming into a ball. Unseal and lightly knead on a floured surface.

Divide the dough into 4 and add your preferred variations*.

Place onion and ginger into an Extra Chef fitted with blade attachment. Lock in cover and pull cord several times until finely chopped.

Place into a Microwave Fast Cooker. Add spices, chickpeas, pumpkin, tomatoes and coconut milk. Lock in cover and cook in microwave on high/100%/900 watts for 15 minutes.

Let the Fast Cooker stand while pressure indicator drops. Remove cover and add spinach to wilt. Season with a good pinch of salt. Serve with rice and

Pre-heat the oven to 200°C.

Soak the bread roll in water. Peel the onion and garlic and chop finely in the Herb Chopper with the washed parsley. Fry everything in butter until translucent.

Press out the bread using the Potato Masher and mix with lean beef mince, the onion mixture and the remaining ingredients.

Shape the minced meat mixture into about 24 small balls, place these in the UltraPro

Using the Speedy Mando Grater grate the dark chocolate.

In the That’s A Bowl 3L, mix the chocolate with the remaining ingredients using the Silicone Spatula. Continue to knead by hand, until the chocolate starts to melt and the mixture starts to stick together.

Form 18-20 bite-sized balls and chill in the fridge for at least 2 hours.

Store in the fridge in a Modular Bowl 1L,

Remove the rack from the oven and preheat to 200°C/400°F with convection.

Cut the baby marrow into pieces, roughly 6 cm in size.

Using the Speedy Mando Grater, secure the food guider into the body and place on top of a That's a Bowl (1,5L). Place a piece of baby marrow into the food guider, position plunger on top and grate. Repeat with remaining baby marrow.

Place the grated baby marrow in a clean Microfiber

Place your lamb in the MicroGourmet Steamer and fill the base with water (400ml). Place the cover and place in the microwave for 30 min. Allow to stand for 5 min.

Whilst your lamb is in the microwave, prepare the following: in the Extra Chef place your onion (quartered), jalapeno/chilli, garlic, ginger and half of the coriander and finely chop.

In your MicroCook (2,25L) place the content from the Extra Chef, steamed lamb, add your curry past, masala curry powder,

Wash and drain all vegetables in a Double Colander, peel carrots using the Click Series Peeler and cut into pieces.

Use a paring knife to cut the baby marrow, tomatoes and fennel into quarters.

Combine carrots, baby marrow, tomatoes and fennel in the Extra Chef and chop well using the blades attachment.

Garnish with the remaining coriander and serve with rice.