To make your own Ras el Hanout , find recipe on Cookidoo®

Pineau is a speciality of western France, it is a rich golden fortified wine, approx 17% ABV, made from grape must.

This recipe freezes well. Allow to cool to room temperature, then transfer to a suitable container and place in freezer.

Seafood variation can be adjusted according to personal preference. For example, replace clams with fish or squids.

You can source wakame salad from your Asian grocer.

Discard any mussels which are open before cooking and those that are still closed after cooking.

While the fish is in the oven, cook rice or couscous to serve with it.

The fish can marinate for about 15-20 minutes at room temperature, but any longer would require refrigeration. Fish and shellfish should marinate for only 30 minutes to an hour; any longer and the flesh might start to “cook” and become mushy.

Discard any mussels which are open before cooking and those that are still closed after cooking.

Cooking time will depend on thickness of fish fillets. Place thicker/larger fillets in Varoma dish and thinner/smaller fillets onto Varoma tray.

Discard any mussels which are open before cooking and those that are still closed after cooking.

In Nigeria and many parts of Africa, tilapia fish is used in this recipe. Sea bass, sea bream or other types of white fish are all good substitutes for tilapia.

You may add enoki mushroom and meat or seafood in step 4.

When steaming the mussels, you may need to divide them between the Varoma dish and tray.

You can cut filo sheets into halves and make 16 smaller briks if desired.

Discard any clams that are open before cooking and those that do not open up after steaming.

Transport yourself to a beautiful, sun-drenched Greek island with this prawn dish that’s bursting with flavour. Plump, juicy prawns are grilled in a rich tomato sauce and topped with crumbled feta, fresh parsley and plenty of freshly-squeezed lemon juice. The only thing needed is some crusty bread to soak it all up.

Please refer to laksa paste label instructions and either add more or less laksa paste based on recommended quantities on the label (we used 1 jar (220 g) to approx. 800 g liquid).

You can find dried limes at specialty food stores, Middle Eastern food stores or online. Alternatively, you can replace the dried limes with 4 pieces of lime zest.