Simple yet salivating recipes from us
Dead Easy Crème BrûléeMix, Pour, Done. Crème brûlée can be tricky but it's made easy with sous-vide and our original recipe.
Foolproof Spaghetti CarbonaraBlow everyone's pasta recipe out of the water with this original Roman favourite.
The Easiest Way to Authentic Kaya JamKaya is an amazing coconut jam that usually takes hours to make. Our recipe makes it a set-and-forget affair.
Momofuku Pork BunsMade famous by Momofuku's David Chang, these buns are easy to make and a guaranteed hit.
Sesame-Crusted Tuna TeriyakiHealthy and delicious, this is tuna like you've never had it - as moist and soft as sushi.
The Ultimate CheeseburgerThe killer cheeseburger recipe to end all debates.
Red Wine Rack of LambGet your roasted lamb right every time with our sous-vide lamb recipe.
The Perfectly Done SteakAlways wanted to do steak well, consistently? You can now. Easily.
Chicken & Pea RisottoAfter tasting sous-vide chicken breast, you'll never go back to regular again.
Short Ribs Tagliata SaladCheap-but-traditionally-hard short ribs made meltingly tender for a hearty salad.
Hainanese Chicken RiceThe jewel of the East - glistening poached chicken served with flavour-infused rice.
Salmon with Broccoli & Parsley SauceSalmon carries the whole dish when perfectly cooked: no flakiness, no raw taste.
Skirt Steak FajitasReplace the usual chewy fajita meat with these tender skirt steak slices. Cheap, healthy and amazing.
Lamb Steak with Butternut Squash MashSous-vide's steak-making prowess doesn't just apply to beef.
Eggs Benedict & Eggs RoyaleA breakfast fit for kings, with minimal prep time for those lazy mornings.
Duck Leg Confit with SpinachSous-vide cooking breeds innovations like this guilt-free confit with just a tablespoon of oil.
Slow Cooked Egg with Caviar & AsparagusA great dinner party secret weapon: an easy starter that looks and tastes amazing.
Five Spice Duck with Garlicky Pak ChoyIf you love Peking duck, you'll love our easy duck breast favourite.
Jerk Chicken with Rice & Beans SaladThe Carribbean spices and sous-vide textures make the flavour intensity almost too pleasurable to bear.