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

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.

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.

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

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.

Banana leaves can be substituted with baking paper. In step 5, brush each fish fillet with marinade, place each fillet on a piece of baking paper (approx. 30 cm x 40 cm), fold in the 4 sides to create a parcel then tie with butcher's string. Repeat with remaining fish fillets, then place 4 parcels in 'Ben' stoneware baking dish. Continue with recipe.

Use Hollandaise sauce recipe from the Basics chapter.

For a more generous accompaniment, add some wheat semolina which you can cook in the Varoma dish.

For best results ensure zucchini are at least 4 cm long but no longer than 10-11 cm and between 4-5 cm in width. This will prevent crushing and tangled noodles. Keep this in mind when shopping to choose smaller zucchini.

Red mullet has thick bones, which can be easily removed with tweezers before cooking.

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.

For best results ensure zucchini are at least 4 cm long but no longer than 10-11 cm and between 4-5 cm in width. This will prevent crushing and tangled noodles. Keep this in mind when shopping to choose smaller zucchini.

You can find dried mung beans at most Asian food stores.

Depending on the size of your calamari tubes, portion size may vary.

Homemade fishcakes taste so much better than the shop-bought ones – and of course you know exactly what’s going in them, unlike many packaged ones where the fish content is very low. These make a lovely lunch or light supper with a crisp green salad and a wedge of lemon.

Thermomix® recipe for Jalapeño XO Sauce is by Chef Thomas Lim from Goldie’s Restaurant Los Angeles, California.