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.

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.

Replace fish tail with fish fillet slices or fish head.

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.

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.

While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet many chefs find that it's best enjoyed when cooked to medium – 125°F.

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.

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.

Use Hollandaise sauce recipe from the Basics chapter.

The cooking time may need altering depending on the type and thickness of the fish used.

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.

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 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.

When salmon has finished steaming, check whether potatoes are fully cooked. If not, remove Varoma with salmon and set aside to keep warm, then cook potatoes further until tender.

Please refer to The Basic Cookbook for the Vegetable Stock Paste recipe.