Duck confit, but without the fuss of dealing with all the fat. We'll just be dealing with the duck part first, and I'll include the recipe for the accompaniments below. Ingredients 2 Duck Legs A tablespoon of Duck Fat A sprig of Rosemary 3-4 Sprigs of Thyme 3-4 Fresh Bay Leaves 6-7 Juniper Berries 4 Cloves of Garlic Sea Salt Pepper Method Preheat sous vide machine to 69°C. Dry off your duck legs with a paper towel. Mince together the juniper, garlic, and three good pinches of

A delicious fish dish that you can pump out in under an hour. Hearty, punchy flavours, but simultaneously light. Ingredients (for two) 2 Trout Fillet 2 Medium White Potatoes 100g Enoki Mushrooms 2 Leeks, roughly chopped. Big Bunch of Dill Lemon Butter 1 Egg Cornflour Arugula/Rocket 1 Sweet Apple Cream Cheese Salt/Pepper Olive Oil Method Take the trout of the fridge at least 20 mins before cooking. Chop the potatoes into medium sized chunks. In a large pot with really salty wa

A simple but delicious dish comprising of a purple potato rosti, rosemary rolled, sous vide pork fillet and a salt pickled fennel and carrot slaw, with a delicious vinaigrette. Ingredients For the Rosti 500g peeled waxy potatoes (any colour is fine) 25g Butter 2 Cloves of garlic, grated Salt/Pepper Rosemary flavoured oil (optional) For the Pork 500g Pork Fillet (or other pork steak cut) 2 sprigs of Rosemary, stalks removed Salt Pepper For the slaw 1 Fennel Bulb 1 Large Carrot