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We used thick-cut ling fillets in this recipe. Soak skewers in cold water for at least an hour before using, to prevent scorching during cooking. Note

A bright, colourful and fragrant saffron vegetable tagine with cinnamon and preserved lemon.

Lighten up a take-away favourite with this delicious coconut batter fish and chips. We've used unrefined coconut oil to provide good fats, and kumara for the chips for lower GI, complex carbs.

Seafood curry