Make up a batch of chermoula and you'll find a million ways to use it. This paste of middle eastern herbs and spices is wonderfully fragrant and goes well in a variety of dishes whether they be roasted, baked, steamed pan fried or barbecued. Use chermoula as a marinade, a stuffing, curry paste, as a filling for bread scrolls or as a pasta sauce, it is versatile and completely delicious. This steamed fish is based on a Neil Perry recipe in 'The Food I Love' and is an impressive way to start steaming. If you haven't started using the Varoma you are really missing out, so get going with it. You don't have access to good fish" Use chicken breast fillets bashed flat with a rolling pin instead. For vegetarians, do warm chermoula  poured over steamed or roasted vegetables and rice. You need to steam this fish in a bowl of marinade inside the varoma, so make sure you select a bowl or flat dish that can sit securely inside the varoma without rocking or wobbling. The bowl can go either on the tray (up the top) or on the bottom with the tray removed. ChermoulaIngredientsRind of a lemon peeled with a vegetable peeler10g cumin seeds10g turmeric (ground)1 tablespoon of chilli flakes5 grams sweet paprika1 teaspoon of seasalt1 red onion3 garlic cloves70gram flat leaf parsley40g coriander leaves stems and roots (washed well)150g extra virgin olive oil 20g lemon juice

MethodPlace lemon rind in the Thermomix bowl and grind for 20 seconds on speed 9Empty the bowl and put the lemon ri...