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_Ling_Ravagothe_ 3

Baked ling, baby fennel, grilled lemon, quinoa pilaf, cauliflower, broccolini, kale, ravigote sauce – LINGRAVI

Heating Instructions: Preheat the oven to 190°C Bake the ling in its current container with the lid on for 15 min. When you remove the ling from the oven leave the lid on for a further 3 minutes. Remove the lid and check the fish is cooked to your liking. When the ling is almost ready microwave the pilaf in its container with the lid on for 90 sec on high. To plate up, drizzle the ravagot sauce over the ling and enjoy!

Ingredients : Ling, cauliflower, quinoa, broccolini, olive oil, wine vinegar, parsley, French grain mustard, grapes, capers, lemon juice, shallot, garlic, pink salt, white pepper, fennel, curly kale, white wine, butter, dill

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