Note that this recipe contains raw or not fully cooked eggs.

Junket tablets contain rennet, which helps form milk curds to make cheese. You can buy junket tablets at most major supermarkets.

Do not leave the barbecue unattended, as seafood is a delicate protein and requires attention. Depending on the seafood quality, thickness and type of barbecue used, grilling time may differ.

To consume raw fish, use only fresh fish that has been frozen at -18°C for at least 12 hours.

Make up to the end of step 7 then wrap individually in cling film. Keep chilled for up to 24 hours or freeze for up to 1 month. Defrost in the fridge overnight. When ready to serve, continue with recipe.

Goat's cheese can be substituted with blue or Gruyère cheese.

Make sure steam can circulate when placing chicken in the Varoma. Ensure some holes remain unobstructed for steam to circulate and allow for even cooking.

Sweet and spicy at the same time, these moreish prawns are bursting with flavour, and the citrus mustard dip elevates them into something truly special. Pile onto a platter, freshly fried, and invite everyone to help themselves!

Most nori available in supermarkets measures 20 cm x 20 cm . Cut the nori sheets in half with a sharp knife or scissors to create rolls for Temaki Sushi.

Quinoa is another fantastic source of protein. Try this dish with healthy omega-3 rich salmon, or our Goat’s Cheese and Caramelised Onion Quinoa Tart on Cookidoo® for a vegetarian option.

Traditionally served as a snack in India (‘bhajia’), often with a cup of chai, this spiced onion fritter is a popular starter dish on Indian menus in the UK and Ireland. This recipe will ensure you have crispy, flavourful results every time.

To make Worcestershire sauce, refer to recipe on Cookidoo®.

Serve on its own as a starter or with a green salad.

If ground fennel is unavailable: place nutmeg, fennel seeds, paprika, salt and pepper and grind 1 min/ speed 10 before starting meatball recipe and omit adding these ingredients when asked in recipe.

Serve with a simple mixed green salad, if preferred.

If the plum tomatoes are too acidic, adding a small amount of caster sugar will balance the flavour of the topping.

Part of traditional southern Italian cuisine for centuries, arancini are large rice balls that are stuffed with a savoury filling then coated in breadcrumbs and deep fried. Fillings vary from region to region but one of the most popular is a rich meat ragù with peas. Arancini that are formed with mozzarella in the centre are called arancini di riso al telefono due to the mozzarella forming a long string like a telephone line when broken apart.

The oil that remains after frying cherry tomatoes is delicious drizzled on toasted sourdough and topped with fresh cheese or avocado, or to season a salad.

Malfatti, literally ‘badly made’ in Italian, are small finger-shaped dumplings made from spinach and cheese. This humble dish is believed to have been invented by mistake, when leftover ravioli filling was reformed into dumplings by a resourceful chef. With spinach giving them a distinctive green colouring, the dumplings are served coated in a sage butter and eaten as part of an antipasti spread, or covered with a rich tomato sauce and enjoyed as a hearty main meal.

Basic Dipping Sauce: in a small serving bowl, mix together 1 tbsp chili oil, 1 tbsp soy sauce, 1 tsp rice vinegar and a drizzle of sesame oil, adjusting proportions to taste. Store in a sealed container and refrigerate until ready to use. Use within 3-4 days.

If you don't have a disposable piping bag, pour the béchamel sauce into a moistened baking dish (to prevent it from sticking) and leave to cool. Then shape the croquettes using 2 spoons and dip them in the beaten egg and breadcrumbs.