STEADY MEALS Why you need to start slow cooking, fast

We’ve been introduced to the concept of a deconstructed cheesecake. We’ve learned that a sprinkling of pomegranate makes even the most pathetic salad look polished. The next game-changer? Sous vide. Keen foodies will know it’s been around for years, but new technology is bringing the trend into our kitchens. Basically poaching with a twist, sous vide involves zip-locking your food, popping it in a pan of water and using a gadget to slowly raise the temperature, evenly cooking it, with no need for oils or fats. Our favourite devices include the ultralightweight Joule by ChefSteps (£189), Anova’s Precision Cooker (£139) – both of which connect to your phone via Wi-Fi/Bluetooth – and Lakeland’s Sous Vide Wand (£99.99). Pardon us while we fill in our MasterChef application forms.