One of the currrent trends of culinary cooking is the slow, low-temperature preparation of dishes in a vacuum known as sous vide. Alas, this mode of cooking calls usually for very high-priced accoutrements.
Your Revered Chef will show you how to put this cooking style into practise without having to sell your house first.
Get some fresh rollmops from your local fishmonger. Put with finely sliced black truffles into a freezer bag and seal tightly. Let drift in lukewarm water for approx. 3 days and serve with sourdough bread.
A cool Manzanilla de Sanlucar de Barrameda goes nicely with this!
Your Revered Chef