From the Oven

The oven: my underrated all-rounder. As a starred chef we pulled every trick in the book when it came to cooking methods, to put seriously great food on the table. But one method is completely underrated: the oven. Beetroot in a salt crust. Slow braising at 85 degrees. Sauces with incredible roasted aromas. That’s what these blends are for. Vegetables with real flavour. Gratins with a crust that cracks. Roasts and fish cooked to the point. Season, into the oven, done.