Sealing the lamb rib lets ready to be braised


Just a reminder..

Pan cooking my fresh duck, instead of sous vide everything. Iam finding that pan cooking them is great, it renders out the fat, and it makes the breast puff out, instead of shrinking. The flavours are more instense I’ve found and great roasted.

Fresh hand cut chips, simple, easy, tasty and chrunchy. Triple cooked, boiled, fried at 150 degrees let rest then fry again at 180 degrees. The secret is salt, lots of salt!!