Pork rack can be tricky to cook, as it can dry out quickly, but cooking it sous vide with precise time and temperatures will ensure perfect results. The finished loin can then be quickly seared in a pan for extra flavour and a crisp exterior. Here we use a three-bone rack which would serve two people as a main course.

Try adding herbs to the bag for extra flavour; thyme, sage and rosemary all work well and whole garlic cloves are also good.

You could try flavouring the pork with a dry spice rub (as hot or mild as you like) before cooking for a barbecue-style twist.

Graham Campbell stuffs his Pork loin with herbs and serves with spring greens and Jersey Royals while Matthew Tomkinson serves his pork with apples and green beans.