Roulade stuffed with Spanish Chorizo, garlic, herbs and paprika. Cooked SV @ 66 C for 4.5 hours and crisped in oil. Onions baked with butter, garlic thyme and browned after. Tomato gravy recipe from Brock's Heritage includes bacon drippings and cornmeal. Served this with crispy roasted potatoes (from Blumenthal, really best roasted potatoes ever!)
