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The batter may settle to the bottom of the bowl if left for a while. If this happens, scoop up mixture from the bottom of the bowl ensuring each fritter has some batter.

Here we use the butterfly whisk lying flat in the Varoma dish to ensure good steam circulation around a baking paper parcel - a good trick to remember for your own recipes. Serve this easy meal with naans or soft bread to soak up the tasty green paste and sauce, and feel free to use our tip to make a spicy dinner for two if you prefer.

For best results with this recipe, remove the salmon you will use from the refrigerator 20-30 minutes before baking and bring it to room temperature.

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.

To ensure this recipe is gluten free, be sure to read the label of your fish sauce.

To ensure this recipe is gluten free, be sure to read the label of your fish sauce.

To make your own Sweet Chilli Sauce or Ketchup, find recipes on Cookidoo®.

This is a great dish for a Friday night dinner! Crispy breadcrumbed fish paired with extra crispy potatoes and our dill mayonnaise, this is sure to satisfy your takeaway cravings whilst being healthier for being homemade.

Check salmon is cooked through by making a cut with a knife in the centre of the fish - it should be light pink and no longer translucent.

This recipe is also great with hapuka, snapper, salmon or tuna.

To ensure your bird's eye chillies weigh accurately, we recommend placing larger quantities into the bowl at once rather than weighing each individual chilli.

Replace fish tail with fish fillet slices or fish head.

The combination of beans and seafood is common in many Mediterranean countries. In this recipe the small black-eyed beans serve as a bed for the pleasant firmness of the squid, giving this dish an interesting balance of flavour and texture. Packed with nutrients, this recipe feeds many and can be adapted to your ingredients and preferences.

Don’t confuse wheaten flour with plain flour. You will need to buy this low-protein flour from a good Asian grocer.

As the fish marinade is served as a sauce, it is important to choose high quality, fresh fish.

Check your fish for doneness after 25 minutes. Cooking time will depend on the thickness of your fillet.

It is recommended that you drain the courgettes after cooking to avoid excess liquid in the pastry.

Dry brining the salmon before cooking sous-vide helps to firm up the texture and prevent it turning watery and mushy.

When steaming in step 2 is finished, check whether potatoes are fully cooked. If not, remove Varoma with salmon and set aside to keep warm, then cook potatoes longer until tender.

Any variation in the size and thickness of salmon fillets will result in a different degree of doneness (i.e. larger fillets may require a few more minutes of cooking time).