I'm not sure how authentic this recipe is but it's my TMX version of what my Mum used to cook.

Put the kettle on with a litre of water. Put basmati or long grain rice (enough for up to 4 adults) in the steamer basket. Pour boiling water into TMX with a good pinch of salt, then do that thing where you spin it at 5 for 5 seconds to rinse the rice. Then push an egg per person into the rice.  Cook for 8 minutes at Varoma temp on speed 2.5 - 4, depending on if you can hear the water bubbling out of the lid.

Immediately, take a piece of smoked haddock and slap it onto the top layer of the Varoma (chopped into pieces if it won't fit). Put that on top of the TMX.

Now chop 1 or 2 small onions into small pieces and fry them in olive oil and/butter until at least softened. My family like them well browned so they sweeten up. When cooked to your preference, add a teaspoon or two of curry powder and warm it through. Then add about 75 ml of milk and take it off the heat.  It will bubble up and turn yellow.

By now, your TMX is probably singing at you.  Carefully lift the eggs out, stand them in cold water. Check the fish to see if it is cooked, in which case take it off the TMX. Also check your rice. Since you started with boiling water, it should be almost cooked. If it is totally cooked, remove the steamer basket

Now add some frozen peas (and maybe some spinach) to either the steaming basket or the Varoma. Cook at Varoma temp for another couple of minutes, until rice and vegetables are all cooked.

While that is happening, peel and chop the eggs and place in serving bowl. Flake the fish off the skin and add to bowl. Then when they are cooked, add rice and vegetables, pour the milky onions over it all and gently fold it all together.

As you can see, it all seems to fit in together into about 20 minutes, but if you are less slick about it, you can add hot ingredients to a thermoserver as they are ready.  I don't think it needs to be served hot anyway. We eat leftovers cold.

AnneUK. I don't think that there is any perfect method and yours sounds pretty good to me. I mostly don't get oven spring but a little rise when in the oven.  I try to prove it to max in tin before I place it in the oven.  I think the cracking on the top is due to a higher proportion of water in the dough.
If I could make a suggestion. With the overnight rise, do it in a lined bowl which is about the same size as the pot that you are heating in the oven. ( don't do a second rise). Lift the dough carefully from the bowl after overnight rise and carefully place it, liner and all, into heated pot and bake.
You could add more water to the mix as you are not going to knead it by hand.  I give my dough 4 minutes in the TMX.
Hope this helps.

That's a good suggestion. I just had it in my head that I needed to do it in 2 stages...  Will have a go tonight.

I don't have this book, so can't comment on the recipe but just want to respond to people saying that they make short pastry but buy flaky as it's too much trouble.

Here's my method for rough puff pastry - it's close to flaky but really easy:

Take half a dozen ice cubes and some water, and whizz them to a snow on a fast speed. Set aside in a measuring jug.

Put equal quantities of butter from the fridge and flour in your now cold TMX - the bit of water in there doesn't matter. Whizz on about 5 until you can see pretty big lumps of butter. Then make up your ice to the amount of water it says in the recipe. Add that to butter/flour mix, and mix on 4/5. Stop while you still have a lumpy mess and turn it out onto a board. Squash it together with your hands, but mainly with the rolling pin.

Now you start doing that turning the pastry in thirds thing. I find the pastry is so cold that I can do it about 10 times, and it's still cold/firm. Then wrap in cling film and rest it for about half an hour if you can.

That's it - a bit of mixing in the TMX, a bit of rolling out, a bit of resting and it's done.

I'm always on the lookout for a good glass storage system....

One thing in response to original question - my undertanding is that you are best storing open packets of nuts and seeds in the fridge (in your container of choice). Their polyunsaturated fats are 'fragile' and go rancid relatively quickly/easily. Rancid polyunsaturated fats taste worse than fresh, but also contain nasty free radicals!

This is great timing for me. I'm in the process of investigating Speculoos Spread recipes.... You can buy the spread from a cafe in the us and now the uk, and my eldest daughter desperately wants some. But she is gluten-free so can't eat the commercial one.

I will have a go at your recipe, with GF flour, and then use some of the biscuits for spread....

I used to make something like this years ago, but lost the recipe, so thanks very much.  My then toddler daughter used to love them as finger food, chopped up after cooking.

She's 20 this summer!

I do a very similar pud to this. Can't remember where I got the recipe from, but it has been on here. The order in which you make the recipe is slightly different and slightly easier in terms of washing up:
Whizz chocolate until ground up. Add butter and sugar, cook to 60 degrees until sugar dissolved ( cant remember how long, sorry). Leave to cool for a bit, then add eggs and flour and whizz for a minute total, scraping down at least once.
Put into buttered, floured ramekins ( though using cocoa instead of flour looks and tastes better)
Freeze for at least 90 minutes, then bake to taste. Some of my kids love these almost raw, but the freezing certainly helps ensure a runny middle.
This takes about 5 minutes and dirties only the TMX, so I make them during the day practically as I'm making a cup of tea. Fantastic for an incredibly impressive pud!

I was watching a program me over here where 2 Hairy Bikers compete with a chef. He made what he called 60 degree duck eggs in a thermomix. It's a bit of a no-brained: put duck egg yolks in the thermomix with a dash of buttermilk, salt and white pepper. Set to 60degrees and cook until thickened. Sorry can't tell you if it needs the beater or speed or time. It looked a bit like a hollandaise sauce and he served it with a fish called Zander in a very cheffy dish.

Good luck