Click on the picture for my recipe. When I started to develop this recipe I planned to make an alternative to the traditional ‘confit duck’ method. I wanted a cleaner, easier and less fatty version: partly because duck fat is expensive but also because the pandemic has meant that I’m more sedentary these days. What actually transpired was not a ‘healthy’ version of confit duck or a ‘quick’ version of confit duck but a dish in it's own right. It happens to be healthier and cheaper but I don’t think you can accuse it of being ‘quicker’, since it takes 36 hours - not exactly speedy. After a few ..read more

I was resistant to making this recipe at first as I was not convinced you could achieve the same ‘roast’ feel in the sous vide. I thought it was just one of those things that is better the traditional way (like roast lamb leg - I attempted a sous vide version that really paled in comparison to the one my father used to make on Sundays). However, I am happy to report that this recipe ticks a LOT of Roast Beef boxes: it has a satisfying caramelised crust, juicy pink interior and you can’t really fuck it up. I chose a cheap cut of meat here as this is always where the sous vide method excels. It ..read more

Click on the photo above for my soy-miso bavette recipe. I began my sous vide journey with a lot of research, and like many other home chefs started with some simple steak recipes. These recipes promised a ‘restaurant standard’ fantasy that seemed to be so entrenched in the sous vide brand. At first, the joy of having perfect pink, medium-rare steak was enough to convince me that the sous vide was worth the money & time spent. However, whilst dining out at one of my all time favourite London restaurants - The Modern Pantry - I realised that the steak I was making at home was NOTHING compar ..read more

Click the photo for my poached eggs recipe. Here’s the thing. I LOVE eggs. These little guys have been close to my heart for some time - I even started a food stall called The Little Yolk which exclusively sold duck egg brunches. So, when I got a sous vide it was all I wanted to try. To my dismay, I was sorely disappointed with my first attempt - they were these slimy eyeballs of goo and not at all what I had in mind for brunch. For some reason chefs and bloggers alike were content with the exterior of their poached eggs to be the consistency of runny snot. I was very discouraged and found my ..read more