Use Low Heat:Start with low heat when cooking the confit. This helps gently infuse the flavors without overcooking. Cook ...

Bake for 55 to 60 minutes, or until golden brown. Remove and cool slightly. Cut into slices while still warm and serve with the Parmesan ice cream and lemon confit. 4. To make the Parmesan ice cream, ...

Making the confit involves slow-roasting tomatoes in oil and seasonings. Then, there’s the zesty coriander drizzle that tops off the traybake. The sauce includes coriander, lemon juice, and roasted ...