Hen’s Egg with Bravas Sauce, Fried Potatoes, Potato Espuma and Chorizo
Note: This Spanish Breakfast includes both sous vide and traditional cooking methods. Courtesy of Chef Nathan Green (22 Ships / Aberdeen Street Social) Serves 6 …
Interview: Chef Nathan Green
In our continuing series of interviews with some of the great chefs around the globe, who have embraced sous vide cooking, we bring you: Executive …