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_CottageCheese 1

Grilled chicken breast, spring vegetables, brown rice, whipped cottage cheese, preserved lemon dressing – CHICSPR

Heating Instructions: Preheat the oven to 180°C  Bake the chicken and rice in its current container with the lid on for 17min. While the chicken is cooking bring a saucepan of water to the boil. 5 minutes before the chicken 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 chicken, vegetables and ricotta with preserved lemon dressing and garnish with chervil. Enjoy!

Ingredients : Chicken, brown rice, mange-tout (snow pea), broccolini, asparagus, carrots, green beans, ricotta cheese, lemon juice, pink salt, white pepper, olive oil, cider vinegar, lemon juice, preserved lemon (rind only), mixed herbs

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