In this delicious Agnar Sverrisson recipe, duck legs are cooked sous vide to ensure perfectly cooked, tender meat. To contrast the rich flavour of the duck, the chef adds sweet and sour celeriac choucroute, bulgur wheat and fresh cherries
Beef cheek and fillet are cooked with expertise in this wintery dish from Great British Chef Agnar Sverrisson
Agnar Sverrisson combines a variety of interesting tastes and textures in this striking pigeon recipe. To make the pigeon, the chef first cooks the legs and breasts in a water bath before searing them with a blowtorch.