The Spiraliser Express comes with two interchangeable blades for producing different sized spirals. One blade for creating Spaghetti and the other for ribbons, great for Courgetti and Sweet Potato Ribbons. Easy Clean Electric spiralizers form a relatively new category and, as the manual type come in a variety of shapes, there was little precedent in terms of design. Resembling a downsized coffee percolator, the Spiralizer Express requires fruit and vegetables to be fed from the top towards the blades, so there’s little pressure needed. The ribbons collect in a beaker below, compacting in swirls – no need to constantly empty it if you’re prepping a large batch. It’d be good to see a slower speed to help it handle vegetables that require a bit of practice to get right, such as sweet potato, and a wider feed tube to reduce prep time. Beyond that, it’s a smart idea that’s been executed well. Easy to clean, simply rinse under running water. For easy storage the cutter blades can be fitted inside each other and placed in the Spiraliser beaker. Features: Simply choose your vegetable or fruit, ensuring it will fit down the feeder shoot. Guide the vegetable down the feeder chute using the plunger and watch the perfect spirals collect in the dedicated container. Spaghetti and Ribbons

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Spiraliser Express is great for health-conscious chefs, as you can fill your meals with nutrient rich vegetables. You can enjoy spiralised vegetables and fruit either raw or cooked within a dish of your choice. Create a simple Courgetti bolognese by swapping pasta for courgette spaghetti, using the dedicated spaghetti blade. Spirals In Seconds Assembling the machine was simple; it’s pretty intuitive to put together and we were ready to spiralize in seconds. We started by making courgetti using the finer of the two blades. After topping and tailing a courgette – it can be peeled for a greater similarity to spaghetti – I halved it and attached the plunger. Gently pushing it towards the blade, it produced consistent swirls of vegetable that collected in the beaker below. There were a few scraps of skin that had been peeled off during the spiralizing and seeds to remove, but otherwise I was left with long runs of courgetti and a cone-shaped end piece of courgette that could be sliced up and used in another dish.