Enjoy this salad as is or as a side to grilled meat, fish or poultry, poached eggs, or protein of choice.

To peel off tomatoes skin, score an X on the bottom of tomatoes and put in a bowl of hot water for 1 minute. Transfer to a bowl of cold water and peel the skin with a knife or your fingers.

Moi Moi is a popular Nigerian steamed bean pudding made from blended black-eyed peas, peppers, onions, and spices. It is typically served as a side dish or main course, offering a flavourful and protein-rich accompaniment to rice dishes or enjoyed on its own.

To make your own Creole Seasoning, refer to the recipe on Cookidoo®.

Make dressing ahead of time and set aside until serving.

Jamon is a Spanish cured ham; proscuitto can be used if jamon is not available.

Mix for a longer time in step 4 to achieve a smoother final result.

You can store any leftovers in a sealable container in the refrigerator for up to 3 days.

Instead of grilling corn, spring onions/shallots and chillies, you can steam them in your Varoma. Place 500 g water into mixing bowl. Place Varoma into position and place corn cobs, spring onions/shallots and chillies into it. Secure Varoma lid and steam 18 min/Varoma/speed 4 or until tender. Proceed as per recipe.

Enjoy this salad as is or as a side to grilled meat, fish or poultry, poached eggs, or protein of choice.

To make your own curry powder and garam masala, refer to the recipes on Cookidoo®.

We recommend making the Peri peri spice mix in a well-ventilated area, as the finely chopped chillies may cause eye, nose or throat irritation. You can store spice mix in the pantry for up to 6 months.

When buying Brussels sprouts, look for those that are bright and intense in color. They should also be compact, round and smooth, tight and heavy for their size. The stem area should be clean and must be white. For large Brussels sprouts, cut into quarters.

For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free.

Replace blood oranges with any sweet winter citrus.

Quinoa can be steamed in advance and stored in the refrigerator, ready for use. Just omit the quinoa cooking step and continue as directed.

To make your own Creole Seasoning, refer to the recipe on Cookidoo®.

To view Chef Tim Hollingsworth prepare this dish: https://vimeo.com/251745356