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_Chicken_Eggplant_OH_ 2

Roast chicken breast, eggplant filled with Moroccan spiced lentils, unhulled tahini dressing – CHICMORO

Heating Instructions: Preheat oven to 180°C. Bake the chicken and eggplant in its current container with the lid off for 20 min. After the chicken and eggplant has been cooking for 15min, bring a pot of water to the boil and cook the snow peas for 1 min. To plate up, drizzle over the dressing and enjoy!

Ingredients : Chicken, eggplant, lentils, tomatoes, red chilli peppers, red capsicum, green beans, onions, tomato puree, cider vinegar, coconut palm sugar, coriander, parsley, garlic, Moroccan spice, paprika, cumin seeds, turmeric, coriander seeds, ground ginger, white pepper, green beans, tahini, Greek yogurt, lemon juice, mange-tout (snow pea), broccolini, almonds, sesame seeds

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