Slow cooked pork shoulder, brown rice and spring vegetable salad, ponzu dressing – PORKSPR

Heating Instructions: Preheat the oven to 180°C Bake the pork and rice in its current container with the lid on for 17min. While the pork is cooking bring a saucepan of water to the boil. 5 minutes before the pork is ready remove the chervil from the container of vegetables and set aside. Add the remaining vegetables to the boiling water and cook for 90 sec. Remove vegetables from the heat and strain. To plate up, drizzle the pork and vegetables with ponzu dressing and garnish with chervil. Enjoy!

Ingredients : Pork, brown rice, mange-tout (snow pea), broccolini, soy sauce, lemon juice, olive oil, ginger, red chillies, carrots, green beans, asparagus, mixed herbs

YesChef_Egg_Ramen_OH_

Ramen curry noodle soup with spring onion, unhulled sesame seeds & ginger – VERAMEN

Heating Instructions: Microwave broth in its current container for 2 min on high. Transfer the cabbage and ramen to a serving bowl and pour over the heated broth. Microwave for a further min, or until heated to your liking. To finish, top with beansprouts and aromatics and slurp it all up!

Ingredients : Ramen noodles, eggs, collard greens, vegetable stock, coconut oil, olive oil, roasted peanuts, tomato, curry powder, all spice, nutritional yeast flakes, Chinese cabbage, bean sprouts, soy sauce, spring onions, ginger, sesame oil, chilli paste

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left to order for next Monday