Lemon–Ginger

• 40 g (1½ oz) piece ginger
• 260 ml (9¼

Peel and finely dice the ginger. Place in a vacuum pouch with the lemon juice and vacuum-pack on 100 per cent in a chamber vacuum sealer*. Place the bag in a circulating water bath (or a saucepan filled with water) heated to 60°C (140°F) and leave for 30 minutes