The main difference between the Bosch ErgoMaster Series 4 and Bosch ErgoMaster hand blenders is the design. The Series 4 hand blender has a black design, made from plastic. However the Series 6 hand blender exterior is black plastic and stainless steel. The Series 6 models also features SoftTouch to further enhance your comfort when preparing food and a 10 year motor warranty for additional peace of mind.

The attachments and accessories included with the Bosch ErgoMaster hand blenders vary depending on the model and version. However, common attachments may include a blending wand, a chopper attachment for chopping nuts, herbs, or vegetables, a whisk attachment for whipping cream or eggs, and a measuring beaker for convenience.

Yes, most of the attachments and accessories for the Bosch ErgoMaster Series 4 and Bosch ErgoMaster Series 6 hand blenders are dishwasher safe. However, it's always recommended to refer to the user manual or product information for specific care and cleaning instructions.

The Bosch ErgoMaster is the first hand blender range where speed is controlled using your whole hand. Speed settings are infinitely variable as they are controlled by the amount of pressure you decide to give, as you squeeze the handle. You can either use your thumb or all of your fingers to control the speed, meaning you don’t have to stop to change speed settings. The multi-finger dynamic speed control offers a more comfortable experience for individuals who like to spend a lot of time preparing food.

Yes, most of the Bosch ErgoMaster hand blenders are equipped with powerful motors and durable stainless steel blades that are capable of crushing ice and frozen ingredients for making smoothies, shakes, or frozen desserts. However, it's always recommended to refer to the user manual or product information for specific guidelines and limitations.

Yes, there is a 2 year manufacturer’s warranty for their ErgoMaster Series 4 and Series 6 hand blenders as standard, which may vary depending on the specific model and region. In addition to that, the Series 6 hand blenders come with an additional 10 year motor warranty included.

Yes, Bosch ErgoMaster hand blenders have a stainless steel foot, designed to handle hot liquids and soups. However, it's important to follow the safety guidelines and recommendations provided in the user manual, such as avoiding overfilling the blending container and allowing the hot liquid to cool slightly before blending, for your own safety.

Yes, Bosch typically offers replacement parts and accessories for their ErgoMaster hand blenders such as replacement blades, blending wands, chopper attachments, whisk attachments, and measuring beaker. The replacement will either be covered under the manufacturer’s warranty or items can be purchased separately at the Bosch online shop.

Yes, besides blending, the Bosch ErgoMaster hand blenders can also be used for tasks such as chopping, whisking, mashing, vacuum sealing Bosch food boxes and bags and even processing food. Purchase the model that includes that attachments you require or purchase additional accessories for all your food preparation needs.

Chef James Strawbridge shares two fantastic autumn inspired recipes that will be a hit at any dinner party. He uses the new Bosch ErgoMaster to make Butternut Squash Gnocchi followed by Pumpkin Cookie S'mores.

See the recipe below for a delicious Butternut Squash Gnocchi:

Serves 4

Ingredients

For the Gnocchi

- 500g squash, peeled and roughly chopped

- Salt and pepper

- 2-4 Garlic cloves

- Plain flour

- between 250-300g depending on squash

- 1 egg and 1 egg yolk, beaten

- Pinch of grated nutmeg

- 1 tbsp grated parmesan

To serve:

- Handful of curly kale, roughly chopped

- 1 tbsp pine nuts or pumpkin seeds

- 2 tbsp olive oil

- 12 sage leaves

- 1/2 red chilli, sliced

- 2 cloves of garlic thinly sliced

1. Roast your squash for 35-40 mins with a few cloves of garlic in the tray and season with salt and pepper. Puree with the Bosch ErgoMaster until you have a smooth puree. You can heat in a small saucepan for 10-15 mins to reduce wetness and evaporate off some of the water.

2. Then change attachments and beat your eggs with the whisk. Mix your squash puree with flour, egg, parmesan and nutmeg. Add a little more flour if required until your dough is able to be shaped and doesn't feel too sticky.

3. Lightly knead the dough on a floured surface. Roll into 1 inch cylinders and chill in the fridge for 1-2 hours.

4. Cut your pasta into small pieces and use a fork dipped in flour to indent each piece of gnocchi. Cook in salted boiling water in batches until they float to the surface. Normally 2-3 mins for each set.

5. Fry your sage, chilli and garlic for 2-3 mins until crispy and drain off the excess oil on a sheet of kitchen roll. Cook your kale and pine nuts in the same infused oil for 3-4 mins and toss with the cooked gnocchi to brown. Serve with grated parmesan and top the plate with sizzling sage, chilli and garlic.

Cleaning the ErgoMaster in between recipes is hassle-free, with the easy to release, dishwasher-safe mixing foot, you can quickly and easily get the ErgoMaster ready to use for your next recipe. Once you've made your Butternut Squash Gnocchi, check out these Pumpkin S'mores for pudding.

Makes 6-8 S'mores

Ingredients:

For the pumpkin cookies

- 125g pumpkin, peeled and roughly chopped

- 350g Plain flour

- 220g light brown sugar

- 175g unsalted butter, softened

- 2 eggs

- 1 tsp vanilla extract

- 1 tbsp pumpkin spice - made with equal parts of ground cinnamon, ginger and grated nutmeg

- 1 tsp baking powder

- 1 tsp bicarbonate of soda

- Pinch of sea salt

For the S'mores

- Giant marshmallows

- 200g dark chocolate

1. Preheat your oven to 180C and roast the pumpkin in a roasting tray for 35-40 mins. then use the ErgoMaster Serie 4 and the measuring beaker to blend into a smooth puree. Allow to cool while you combine the dry ingredients of flour, spices, baking powder, bicarb and salt.

2. In another bowl cream together the butter and sugar and then beat the effs with the whisk attachment. Beat the sugar, egg, butter and pumpkin puree together with vanilla until smooth and fluffy. Then fold in the dry ingredients and mix until you have a cookie dough.

3. Allow to cool in the bowl over ice in the fridge for 1-2 hours. Then spoon out into equal sized small balls and shape on a floured surface. Arrange on a baking tray leaving at least 1-2 inches between each cookie and bake for 12-15 mins at 180C until golden.

4. Transfer the cookies onto a wire rack to cool and then slice your giant marshmallows in half and put a piece of dark chocolate in the middle of each. Skewer and blowtorch or toast over an open fire until the chocolate starts to melt and the marshmallow chars.

5. Sandwich the toast marshmallow and chocolate in between two cookies and serve. Eat carefully as the middle may be molten and very messy!

We've turned the clocks back, the nights are longer and the weather is colder. This can only mean one thing - it's officially soup season. With options for every taste, and utilising some of the best seasonal veg, there's nothing better than snuggling up with a warm, hearty and delicious bowl.

For those looking for inspiration and keen to explore new flavours. Bosch's chef partner, Clodagh McKenna's zingy Curried Parsnip and Apple soup is the perfect suggestion. With the last homegrown apples ready to be picked, and the Bosch ErgoMixx Hand Blender in hand, there's no time like the present to give it a go.

Serves 4

Ingredients

For the soup

• 50g butter
• 3 parsnips, peeled and roughly chopped
• 1 clove of garlic, crushed
• 1 onion, peeled and roughly chopped
• 1 potato, peeled and roughly chopped
• 1 cooking apple, peeled, cored and roughly chopped
• 1 tbsp flour
• 1 tbsp medium curry powder
• 1.2 litre of hot vegetable stock
• sea salt and freshly ground black pepper
• 100ml cream

To garnish

• 50g cooked pancetta (or smoked streaky bacon, finely chopped)
• 1/2 eating apple, cut into thin sticks
• 1 tbsp fresh coriander, finely chopped

Method:

1. Melt the butter in a saucepan over a low heat. Once the butter has melted stir in the onion, garlic, potato, parsnips and apple. Season with salt and pepper. Cover and cook for 10 minutes, stirring occasionally until the parsnips and apple are tender.

2. Remove the lid and stir in the flour and curry powder, stirring constantly to coat all the ingredients evenly and making sure that no lumps form.

3. Pour in the hot stock, stirring well, and bring to the boil. Reduce the heat and simmer for another 10 minutes.

4. Blend the soup with the Bosch ErgoMixx Hand Blender by pouring the soup into the handy measuring cup. With 12 speed settings and an incredible 1000-watt motor, whizzing up a soup like this takes no time at all.

5. Once you're happy with the texture, stir in the cream.

6. Pour back into the saucepan and gently warm through (the cream will have brought the temperature of the soup down).

7. To serve, pour the soup into bowls and garnish with either julienne of apple, crispy, bacon lardons, or finely chopped fresh coriander. I like to dress the soup with all three!

The best part of this recipe is the simplicity. For those looking to stock up, the recipe an easily be increased for batch cooking and the soup freezes well. Most of the attachments and accessories for the Bosch ErgoMixx are dishwasher safe too, making clean-up hassle-free.

Chef James Strawbridge shares his delicious pancake recipe that will be sure to wow at brunchtime, whatever the occasion. He whips up his foolproof banana pancakes with salt caramel sauce with the new Bosch ErgoMaster hand blender.

The infinitely variable speed settings and powerful motor with durable stainless steel blades will blitz anything from pancake batter to frozen fruits and ice. The Bosch ErgoMaster is your new secret gadget in the kitchen for summertime.

Serves 4

Ingredients

For the pancakes

• 350g self-raising flour
• 2 eggs, beaten
• 350ml whole milk
• 1 tsp baking powder
• 1 tsp vanilla paste
• 2 ripe bananas
• Pinch of salt
• Knob of unsalted butter, for greasing the frying pan

For the Salt Caramel sauce

• 50g butter
• 175g brown sugar
• 300ml double cream
• 1 tbs peanut butter
• Pinch of sea salt

To garnish

• 1 banana, sliced
• 150g blueberries
• 75g pecans

Method:

1. Beat your banana pancake batter by whisking the two eggs, adding milk and then the vanilla paste.

2. Make a well in your self-raising flour and add a teaspoon of baking powder. Add your chopped banana and change the ErgoMaster whisk to the Quattro Blade attachment to puree the banana and mix with the beaten egg, milk and vanilla. Keep blitzing the pancake mix until you have a smooth batter.

3. Preheat a frying pan and rub with butter. Drop a ladle of pancake batter and cook for 1-2 mins on each side. Store under a tea towel to keep warm while you cook the rest of the pancakes.

4. For your salt caramel sauce, melt the butter and add in brown sugar, double cream and a dollop of peanut butter. Mix with the ErgoMaster whisk attachment and once all the sugar has dissolved, season with a generous pinch of sea salt.

5. Build your pancake stack with layers of blueberries, sliced banana and pecans. Top with a good drizzle of peanut butter salt caramel and serve warm.