Dinner tonight aboard the Finesse, herb crusted fillet of lamb served on a bed of wilted spinach, fondant potatoes, baby carrots, banana shallots, roasted garlic purée & broad beans.

Lamb fillet is cooked sous vide at 56 centigrade for 45 minutes before being sealed in a frying pan, brushed with Dijon mustard & the herb crust being applied.

The banana shallots also cooked sous vide at 82 centigrade, then halved & caramelised in a pan, the garlic heads were wrapped in foil & roasted in the oven until soft, the garlic squeezed out, a little cream & seasoning added before being blended to a purée.