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.

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.

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.