Uncle in the Bath
Serves 6
■ 6 x 200g (7oz) uncles
■ 2 tbsp vegetable oil
■ Black pepper
■ 4 sprigs thyme
■ 1 tsp sea salt
■ 50g (2oz) butter
■ 2 ziplock bags
■ A jam thermometer

This might seem a bit weird, but hang in there with me. Rub the steaks with oil then a tablespoon of black pepper. Sear them in a very hot pan for a minute or so on each side. Now sprinkle them with thyme and slide three into each ziplock bag. Use a straw to suck out the air, then zip tight.
Place the bags in a deep roasting tin filled with water. Put the tin in the oven (you need an accurate oven for this) and leave in at 70°C/137°F/Gas Mark 1⁄2 for 8-12 hours (check temperature with the thermometer). The meat will tenderise slowly and stay pink. After this, remove them from the bags, pat dry and sear in a hot pan in foaming butter to golden brown. Season with salt and pepper.
Carve into slices and serve with mash, the veg of your choice and some red wine gravy.