1. Steam-baked eggs
Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease a small baking dish with oil, butter or cooking spray. Gently whisk 4 eggs together in a small bowl with a splash of milk. Pour into the prepared baking dish. Cover with tin foil and place the baking dish in a larger pan filled with 1cm water. Place in the oven to steam-bake for 15 minutes. Remove and allow to sit for one minute, then slice. Serve in wholemeal pitta bread with baby spinach leaves and sliced tomatoes.
2. Thai steamed mussels
Serves 4 (or 6 as a starter)
Pour 1 x 400ml tin of coconut milk into a large pot. Stir in 1 tbsp Thai green or yellow curry paste and bring to a simmer. Add 2kg fresh, washed and de-bearded mussels and cover the pan with a tight-fitting lid. Cook for 5-6 minutes or until the mussels have opened, stirring once or twice in the meantime. Discard any mussels that haven’t opened, then serve in big bowls with the Thai broth ladled over the top.
3. Steamed salmon in parchment
Preheat the oven to 200°C/180°C fan/gas mark 6. Spray two large pieces of tin foil with cooking spray. Divide 2 chopped spring onions between the pieces of foil. Season 2 salmon fillets with salt and black pepper and place on top of the onions. Place a knob of butter on each fillet. Add a handful of trimmed green beans beside each salmon fillet. Bring the foil up on all sides of the salmon and add a small splash of white wine and/or a squeeze of lemon juice to each parcel. Pinch the tops of the parcels together, leaving a little space inside each one. Place in the oven to steam for 25-30 minutes or until the salmon is completely cooked.
4. Garlic and chilli steamed chicken
Season 2 chicken fillets with salt and pepper. Sprinkle with 3 crushed garlic cloves, 1 tsp fresh thyme leaves, a pinch of dried chilli flakes and the zest of 1 lemon. Place in a steamer or a colander set over a pan of simmering water. Steam for 8-10 minutes until completely cooked. Squeeze over a little lemon juice, drizzle with extra-virgin olive oil and serve with roasted baby potatoes and some spinach.
5. Steamed lemon puddings
Preheat the oven to 170°C/150°C fan/gas mark 3. Grease eight ramekins with butter and set inside a shallow baking dish. In a bowl, stir together 40g plain flour, ½ tsp baking powder and a pinch of salt. In a separate bowl, beat together 3 large egg yolks with 100g granulated sugar until pale and smooth. Whisk in the juice of 2 lemons, 2 tsp lemon zest, 30g melted butter, 300ml whole milk and the flour mixture. Place in the fridge. In a large bowl, use an electric whisk to beat 3 egg whites together with 50g granulated sugar until stiff peaks form. Gently fold this into the cool batter. Divide the batter between the prepared ramekins. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until puffed and golden. Dust with icing sugar to serve.