The lemonade : choose small lemons with a smooth shiny peel, as these are juicier and have less white pith. For a sweeter or tarter lemonade, adjust the quantity of sugar to taste.

A quick, healthy meal with bright flavours and colours, starting with a vibrant green pea soup with zingy ginger, followed by lemon-marinated salmon with steamed broccoli: this recipe can turn a weeknight dinner into a special treat.

If you do not have a Blade Cover & Peeler, use peeled new potatoes. Omit step 4.

For a rare cooked fillet program 20-26 min/Varoma/speed 2 .

Tomatoes can be either peeled or left unpeeled. Tomato peels are a great source of antioxidants.

Tomatoes can be either peeled or left unpeeled. Tomato peels are a great source of antioxidants.

- If the celery stalks have leaves, place a few leaves on top of salmon fillets before steaming to add extra flavour. - For a milder flavour, omit marinade in step 3. - After serving the soup, set mixing bowl and covered Varoma back in position so the main course stays warm.

A quick, healthy meal with bright flavors and colors, starting with a vibrant green pea soup with zingy ginger, followed by lemon-marinated salmon with steamed potatoes and broccoli: this recipe can turn a weeknight dinner into a special treat.

A quick, healthy meal with bright flavours and colours, starting with a vibrant green pea soup with zingy ginger, followed by lemon-marinated salmon with steamed potatoes and broccoli: this recipe can turn a weeknight dinner into a special treat.

Tomatoes can be either peeled or left unpeeled. Tomato peels are a great source of antioxidants.

Tomatoes can be either peeled or left unpeeled. Tomato peels are a great source of antioxidants.

- To keep the main course warm while soup is served, insert simmering basket with rice back into empty but still warm mixing bowl and set covered Varoma containing fish parcel and vegetables in position on mixing bowl lid.

Lamb’s lettuce is more commonly served in a salad, but also makes a vivid green, velvety smooth, slightly nutty-flavoured soup. The tangy black olive sauce, similar to a tapenade, gives steamed broccoli a whole new dimension, making it a flavourful side dish to be served with the main dish of your choice.

For a rare cooked fillet program 20-26 min/Varoma/speed 2 .

If you do not have a Blade Cover & Peeler, use peeled carrots, sliced (2-3 mm), instead. Omit step 2.

To cut parchment to fit Varoma tray: tear off a piece of parchment wide enough to cover Varoma tray. Place Varoma tray on top of parchment and cut around the tray to form an oval shape.

Tonkatsu is a Japanese breaded, deep-fried pork cutlet. Instead of the usual Japanese tonkatsu sauce (a type of thick brown sauce), we serve ours with a zingy wasabi dill dressing.

A nutritious and complete menu for two, you can serve this meal on weekdays, weekends, or even for a special occasion. The colourful soup and vegetables and the mouth-watering crumble are excellent companions for the healthy and delicious fish parcel.

- Instead of lamb’s lettuce, use butterhead lettuce or baby spinach. - Garnish the soup with crisp fried bacon. - Some of the black olive sauce can also be served as a condiment to flavour the soup. - Add an additional 20-30 g extra virgin olive oil to the black olive sauce to use it as a salad dressing or pasta sauce.

For a rare cooked fillet program 20-26 min/Varoma/speed 2 .

To cut parchment to fit Varoma tray: tear off a piece of parchment wide enough to cover Varoma tray. Place Varoma tray on top of parchment and cut around the tray to form an oval shape.