This last fortnight has been filled with culinary experimentation.

The arrival of our sous vide kit from SousVideTools.com has brought with it much excitement mixed with a little bit of fear. It’s a scientific way of cooking but my brain doesn’t work in a particularly scientific way, so I’ve been venturing into unfamiliar territory where my kitchen instincts have all but left me. With my hob and oven I know what’s what – how long things take and at what temperature, but with the sous vide it’s a totally new ball game.