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.

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

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

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.

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

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.

If your shrimp are frozen, place in a colander and set over a bowl to catch any liquid and allow to thaw. After thawing, discard liquid and pat dry shrimp with paper towels.

Poke is the name given to diced, raw fish (often tuna) mixed with sesame oil and soy sauce. It’s an extremely popular dish in Hawaii, and is just as likely to be eaten for a quick lunch as it is served at a wedding. We’ve put a twist on the traditional poke with these flavourful nachos; trust us, you won’t be able to stop at just one!

A windy trip to the British seaside…and a nice, hot, paper-wrapped parcel of steaming hot chips, topped with a big fillet of fish in the crispiest batter, drizzled in vinegar. Now you can create your very own version at home!

Serve with crusty, toasted bread, plain white rice or pasta.

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

Freeze any leftover arrabiata sauce. Defrost and heat thoroughly to serve.

Discard any clams that are open before cooking and do not open up after steaming.

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

For Vegetable stock paste, please refer to recipe on Cookidoo®

For thick salmon fillets you may need to cook 3-4 minutes first without the vegetables in step 4 before adding the courgettes and broccoli and proceeding as per recipe.

Instead of fresh herbs, you can use 2-3 teaspoons dried mixed herbs in step 1.

Recipe inspired by Gina Pacheco, Thermomix® Independent Consultant, Connecticut.

Depending on the type of salmon fillets you use, you may be able to fit all the salmon in the Varoma dish, in which case arrange the mangetout on the Varoma tray and insert it in step 4.

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