To serve, I add some oat cream (0.56g CO2e per kg). Alas, I am forced to skip the usual custom of setting it aflame – with emissions of 8.22g CO2e per kg, the brandy this trick requires comes out higher than some fish. The result is eminently edible, particularly if you haven't really just eaten a whole roast – sweet, rich, and buttery, perhaps even more so than intended because I accidentally slow-cooked it for *slightly* longer than the suggested time.
