I'm having my family round tomorrow, and will be doing something to eat. Not cooking a roast, as there's 16 of us and I don't want to be in the kitchen all day! So, I'm doing nice big granary rolls...
Having watched Masterchef the Professionals, where they used the sous vide method of cooking. It got me thinking as I have a vacuum sealer whether I could seal a whole fresh salmon (on special offer...
What's the best variety of potato for roast potatoes - crispy on the outside and light and fluffy on the inside....... anyone any tips for the perfect roast spud?? Many thanks