A lot of wine consumed by time of third photo Pete? 
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Yep it’s certainly looks like it , maybe I should remove it in the morning. 
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Well done, you are owed a rather nice bottle of Langmeil (or two)
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M & S have nothing on you. Looks nice and I’m sure tasty.
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My adult kids are laughing
With the other half away they’ll be no preparaing tonight. Pub grub the best solution l, no fuss no cleaning up
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some spanish tapas serrano ham croquettes and a cold spanish tomato soup called gazpacho these one not self made.
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Pork Stroganoff. Will update with picture if I remember before I eat it😁
Update
Sorry folks, got eaten before I remembered to snap a pic🤷🏻♂️
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love stroganoff but had only Beef stroganoff in 2 variations one with mushrooms the other with red bell peppers
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Duck breast in orange sauce with green asparagus and potato dumplings. Cooked sous vide at 62 degrees for 3 hours and then fried in clarified butter.
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Boil in the bag done right has to be the most difficult.
I would just save time and stress and pan fry.
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I find otherwise. Sous vide avoids over/undercooking, yet allows flexibility in timing to prioritise side items or other courses.
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In my opinion sous vide saves stress but not time. Over all I love the intense taste of boiled meat in a bag…
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I’m guessing you have the correct devices and gadgets to shrink wrap items and to hold water at a set temperature for some length of time ?
What are you using ? If you don’t mind me asking out of interest.
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That looks fantastic and perfectly cooked
Now using anova pro together with anova pro-vac sealer and even their 12l container with cover and grid. The breville joule is also good but not as durable.
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The other thing I like about sous vide is the cconvenience of direct from freezer to cooked.
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Yes and so did many of Gordon Ramsay’s chains of restaurants. 
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