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.

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

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

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.

To cut parchment to fit Varoma tray: tear off a piece of parchment wide enough to cover Varoma tray. Place Varoma tray on top of parchment and cut around the tray to shape.

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!

Scoring the thickest part of the fish with 3 bone-deep cuts allows more of the flavour to be absorbed by the flesh and reduces steaming time.

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

To make your own Chicken stock paste, refer to the recipe on Cookidoo®.

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

If using frozen shrimp, ensure to thaw and dry before using.

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®

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.

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

To make Chipotle Crema: place 1 clove garlic and ½ salt into mixing bowl and chop 3 sec/speed 8 . Scrape down sides of mixing bowl with spatula. Add 6 oz crema,1 oz lime juice, 2 chipotle chiles and 2 tsp adobo sauce and blend 10 sec/speed 5 . Transfer to squeeze bottle or serving bowl. Refrigerate until needed.