Course Sous Vide: Beef and Lamb Shoulder Stuffed with Roasted Peppers, White Asparagus Puree and Fried Onion Rings See recipe
Course Sous Vide: Beef and Lamb Traditional Roast Shoulder of Lamb with Potato Rosti and a Green Salad See recipe
Course Sous Vide: Beef and Lamb Stuffed Oxtail in it Juices, Trinxat Puree and Fresh Salad See recipe
