A rich, creamy risotto topped with a salmon fillet cooked sous vide. Farmed salmon is quite cheap these days, but it is cheaper still to by a side (half a salmon) or a whole fish and portion it yourself. My freezer is well-stocked with fillets vacuum packed and ready for the water bath. The salad in the background is from one of Riverford Organic's salad packs. These always provide a really tasty selection of salad greens - some bitter and pungent, others hot and mustardy. The flavour is fantastic, and it's impossible to go back to regular lettuce after discovering these. I really ought to find out what it is I'm eating. Here's a close-up:
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