Pork loin can be tricky to cook; it is all too often dry and unappealing but cooking it sous vide allows for precise time and temperatures to ensure even cooking and a perfect finish. The finished loin can then be quickly pan-seared for extra flavour.

Try adding flavours to the bag such as thyme, sage, rosemary and garlic.

You could also try flavouring the pork with a dry rub 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 recipe with apple and green beans.