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French onion soup built on deeply caramelised, sous-vide-cooked onions, topped with toasted baguette and melted gruyère.

Sous vide-brined chips finished with a deep fry for a crisp shell and fluffy centre.

A slow-brewed coffee concentrate made by steeping coarsely-ground coffee in water in a sous vide bath, delicious served over ice.

Sous vide chicken finished with a hot pan sear for perfectly crisp skin.

Wholewheat spaghetti and wilted spinach tossed through a creamy sun-dried tomato and Parmesan sauce.

Golden garlic and silky olive oil tossed through spaghetti — a classic Italian dish ready in the time it takes to boil the pasta.

A simple midweek supper — mushrooms fried until deeply savoury, tossed with spaghetti and a silky soft cheese and parmesan sauce.

A smoky, freezer-friendly stew of chicken thighs, chorizo, butter beans and spinach in a smoked paprika tomato sauce.

A butterflied whole chicken marinated in a chilli, garlic and paprika piri-piri paste, then barbecued or roasted until charred and juicy.

Delicious pink lamb with a smoky, crunchy crust from a lemongrass and lime leaf marinade, served with minty lemon yoghurt.