Inspired by the pairing of lamb and cumin, this dish is a combination of Middle Eastern flavours and classic French technique. Sous-vide cooking ensures this lamb rump is stress-free and beautifully cooked every time.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly then it has not risen sufficiently. If the indentation remains, the dough has over-proved. The baguettes won’t rise as much in the oven but they will still taste good.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly, more proving time is needed. If the indentation remains, the dough has been left to prove too long. The baguette will not rise as much during baking but the end result will taste the same.

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Please refer to The Basic Cookbook for the Chicken Stock Paste recipe.

This is a good dish for entertaining guests as it can be prepared ahead of time and baked when guests arrive.

The duck breasts in this recipe are gently steamed and then pan-seared, resulting in tender meat that is beautifully infused with spices. The sweet and sour glaze, together with the vegetables and rice, make this a complete main dish. And do try the vegetarian version with tofu – an excellent alternative to duck.

The duck breasts in this recipe are gently steamed and then pan-seared, resulting in tender meat that is beautifully infused with spices. The sweet and sour glaze and the vegetables and rice make this a complete and festive main dish. And do try the vegetarian version with tofu – an excellent alternative to duck.

The lemon juice prevents the crystallization of sugar without changing the taste of the caramel.

A perfectly cooked fillet of beef, encased in flaky, buttery puff pastry. Accompanied by fluffy mashed potato and delicately steamed carrots, this is the ultimate dinner party centrepiece.

The lemon juice prevents crystallization as well as the sugar from burning. It does not alter the taste of caramel.

Please refer to The Basic Cookbook for the Chicken Stock Paste recipe.

To prepare jars, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.