That looks fcking magnificent.
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It was. It put 6 into a meat coma, and could have fed 8 or 9, maybe even 10 with more sides - I knew there was going to be a lot of food so I only did half a boiled egg for each person.
I also possibly could have scaled up the lamb base and frozen half to get two biryanis for not much more work at the sous vide stage.
The dried black lime worked really well in the rice. I added it to the water when parboiling the rice and then covered it with the rice when cooking in the oven. The rice around the lime had a really nice flavour. Might add a second one next time.
I also used fish sauce instead of salt in the lamb curry.
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Highlights from a lovely lunch with our very own @Gyroscope at one of the St John offshoots yesterday:
They also very kindly gave me the recipe for their incredible brown sauce (it’s in one of the books but they weren’t quite sure which). I will likely be making a scaled down batch at some point, it was divine.
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There was something else but I think we inhaled it before I thought to get my phone out 
The crumbed goose with brown sauce 
Mini duck spring rolls with a hoisin dip. Whoops bargain only 42p as part of last night’s weekly shop, one more pack in date until tomorrow.
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Thick cut high welfare Yorkshire bred pork loin steak with dry rub seasoning, grilled. Served with bacon & cheese potato skins, beer battered onion rings & (fairly posh) tendersweet carrots finished in butter Rosemary and cracked black pepper with a balsamic glaze + Bramley apple 
sauce.
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scallops.
Whoops bargain starter snack only 90p fer t’ pack.
Veg wontons & spring rolls, prawn toast & a sweet chilli dip. 
Couple of wontons & spring rolls for later.
A new one for me, a stab at making Chicken Shawarma.
Recipe called for chicken thighs which I didn’t have so used breasts instead.
Delicious, I’l certainly make it again.
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It’s even better with thigh 
I dare say it is, but in the absence of a magic wand, it was breasts or nowt
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