Recipes
Roasted Rump Cap with Black Garlic Rub, Pre Seared & Cooked Sous Vide
Honey Balsamic Sous Vide Duck with Warm Radish & Peach Salad
Pork Fillet with Black Garlic Glaze
Crisp Roast Duck by Delia Smith
Short rib, salt-baked carrot By Adam Handling @ The Frog, London.
Haggis Wellington, Carrot & Mint By Adam Handling @ The Frog, London.
Roasted Dry Aged Duck by Emily Roux, Caractère Restaurant.
Wagyu beef, onions, ox tongue, black mustard By Adam Handling @ The Frog, London.
Roast Udale Pork Loin with Fennel Jam and Marmite Mayonnaise By Jamie May @ Hand and Flowers, Marlow.
