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To clean clams: Examine all clams for cracks, chips or broken shells. Discard any clams with broken shells as the clam may be dead or unhealthy. Completely submerge clams in a bowl of cool, fresh water, then cover with a damp kitchen towel and refrigerate for approx. 20 minutes. As the clams are soaking they will naturally purge any salt, sand and particles. Drain clams, refresh water and submerge clams again. You can repeat this process 2-3 times if desired to ensure the clams are thoroughly purged. Once purged, scrub off any barnacles, sand or other debris which may be on clam shells.

You can find cedar planks at barbecue retail stores, hardware stores or online.

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.

To make your own Ras el Hanout , find recipe on Cookidoo®

Before starting to cook, make sure the fish used in the recipe plus Thermomix® Sensor fits inside the air-fryer frying basket.

This recipe freezes well. Allow to cool to room temperature, then transfer to a suitable container and place in freezer.

Seafood variation can be adjusted according to personal preference. For example, replace clams with fish or squids.

For best results, use good quality chorizo. For a spicy version, choose a spicy type of chorizo.

Cooking times may vary according to the thickness of your salmon.

You can find cedar planks at barbecue retail stores, hardware stores or online.

While the fish is in the oven, cook rice or couscous to serve with it.

Replace sugar snap peas with fresh or frozen green beans, previously thawed. Weigh the beans into Varoma dish and steam together with the rice and salmon 20 min/Varoma/speed 4 .

Search Cookidoo® for our Chicken Stock Paste recipe in The Basic Cookbook.

If using fresh octopus, freeze beforehand to ensure it is tender.

King prawns to medium-sized prawns will take approximately 8-10 minutes to steam.

The fish can marinate for about 15-20 minutes at room temperature, but any longer would require refrigeration. Fish and shellfish should marinate for only 30 minutes to an hour; any longer and the flesh might start to “cook” and become mushy.

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.

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.