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_Amaranth_Ceviche_ 2

Amaranth ‘ceviche’ salad with crispy gluten free flat bread and coconut lime dressing – AMARANTH

Heating Instructions:

Mix the coconut cream and lime juice to dress your salad with.

Season to taste and enjoy!

Ingredients :

Amaranth, cucumbers, tomato,

wheat & gluten free multigrain wraps, coconut cream,

lemon juice, lime juice, red onions, shizu, coriander, red chillies

Days,
Hours &
Minutes

left to order for next Monday