48 hour sous vide lamb shank, cooked low and slow. Finished with a rich, savoury onion gravy. Served with mashed potatoes, garlic and rosemary roasties, stuffing, Yorkshire pudding, rich meat gravy and seasonal vegetables
Beef ragu, spicy nduja, cream, basil
Ravioli filled with sheep ricotta and spinach cooked in a rich tomato sauce
