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The batter may settle to the bottom of the bowl if left for a while. If this happens, scoop up mixture from the bottom of the bowl ensuring each fritter has some batter.

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®

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

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.

You can source wakame salad from your Asian grocer.

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.

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.

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.

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

In Nigeria and many parts of Africa, tilapia fish is used in this recipe. Sea bass, sea bream or other types of white fish are all good substitutes for tilapia.

You may add enoki mushroom and meat or seafood in step 4.