There aren’t many chefs who do modern simplicity as well as Daniel Puskas. From his earliest days at Tetsuya’s to his Sixpenny restaurant, we’ve watched his star rise and rise. This Selector recipe from Daniel is an absolutely stellar match with a fuller-

Lamb rump with burnt onion

Serves 2

Prep time: 20 mins

Cook time: 1 hr 30 mins

Burnt onion sauce

6 brown onions, peeled and sliced 3 cups water

1.2L chicken stock

300ml veal stock

200g cold butter, diced

Red wine vinegar, to taste

1. In a medium fry pan, caramelise onions over medium heat.

2. Deglaze the pan with one cup of water, and reduce until water has nearly evaporated.

3. Repeat twice, using all of the water.

4. Add the chicken stock and the veal stock.

5. Reduce the stock by half, and pass sauce through a fine sieve.

6. Put the sauce back into a saucepan without the onions, reduce further until desired consistency.

7. Whisk the cold butter into the hot sauce, until it has dissolved.

8. Season to taste with red wine vinegar.

Caramelised onions

10 cocktail onions, peeled, halved 12g bonito flakes

1 tbsp butter

1. Pre-heat oven to 85ºC.

2. In a sous vide bag, combine onions and bonito.

3. Cook at 85ºC for 30 minutes.

4. Once ready, caramelise the onions in a pan, deglazing with the cooking liquid from the onions.

5. Whisk cold butter into hot sauce, until it has dissolved into the sauce.

Lamb rump

300g lamb rump, trimmed

1. Pre-heat oven to 120ºC.

2. Heat a medium fry pan over medium-high heat. Lightly sear the rump on both sides in a pan for about 1 minute on each side.

3. On a greased and lined oven tray, place the seared rump into the oven.

4. Cook until the internal temperature is 52ºC (approx. 25 minutes).

5. Remove from oven and rest, loosely covered with foil, for 15 minutes.

6. When ready to serve, sear in a pre-heated hot fry pan. Transfer from pan to a chopping board and slice into 1cm slices.

To serve

Divide the rump amongst plates, serve with caramelised onions, burnt onion sauce and garden salad.