Find a recipe.

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.

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

Pineau is a speciality of western France, it is a rich golden fortified wine, approx 17% ABV, made from grape must.

Soak the dried abalone in cold water for 24 hours. The next day, clean and brush thoroughly cover with boiling water for 15 minutes. Let cool completely before step 5.

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.

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.

You can source wakame salad from your Asian grocer.

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

Discard any mussels which are open before cooking and those that are still closed after cooking.

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

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 prawns crunchy and bouncy, marinate with 2 tbsp of sugar for 1-2 hours in refrigerator. Rinse away sugar before use.

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.

Discard any mussels which are open before cooking and those that are still closed after cooking.

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.

Cooking time will depend on thickness of fish fillets. Place thicker/larger fillets in Varoma dish and thinner/smaller fillets onto Varoma tray.