To make your own Cajun spice blend: place 2 tbsp paprika, 1 tbsp salt, 1½ tsp black pepper, 1½ tsp garlic powder, 1½ tsp onion powder, 1 tsp dried thyme leaves and 1 tsp cayenne into mixing bowl and mix 5 sec/speed 4 . Transfer to an airtight jar.

Try additional toppings like diced red onion, black beans, sliced radishes, queso fresco, grilled zucchini, chopped cilantro and lime wedges.

A non-stick coating develops over time while using the Rockstars® stoneware. When using the first few times, grease as described in the recipe, but after that, no additional greasing should be necessary.

You can substitute 4 cardamom pods with 1 tsp ground cardamom

The avocado tuna boats can also be placed under a broiler for 4-5 minutes to heat and melt cheese.

Nigella or kolonji seeds are available from health food stores and delis. They are the dark seeds you commonly see on Turkish bread. Swap with black or white sesame seeds if unavailable.

Harissa is a spicy chilli paste originating from North Africa. You can find it in the international aisle of most major supermarkets. To make your own harissa, please refer to the recipe on Cookidoo®.

Great for your brain and heart - the salmon and broccoli combo provides the perfect nutritional boost for the middle of your week.

To make your own Indian curry paste, see Cookidoo® for recipe.

Please refer to Cookidoo® for the Vegetable stock paste recipe.

For best results and to avoid crushing ingredients or getting the spirals tangled in the blade, the vegetables and fruit pieces should be at least 4 cm long and maximum 10-11 cm long. Keep this in mind when shopping and preparing your ingredients so as to choose and cut them accordingly.

You can use any white fish of choice for this recipe. Cooking time will depend on the variety, size and thickness of the fish fillets used.

Prawns are high in protein, omega 3 fatty acids and selenium whilst being low in saturated fats and calories.

You can find dried soy bean curd and dried anchovies at most Asian food stores.

The cooking time for the lobster will result in just-cooked meat with a slightly opaque centre, cook to your preference. The lobster will continue to firm up in the marinade.