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_Lamb_Ravagothe_ 2

Lamb leg in tomato and verjuice, quinoa pilaf, cauliflower, broccolini, kale, ravigote sauce – LAMBRAVI

Heating Instructions: Preheat the oven to 170°C. Bake the lamb in its current container with the lid on for 20 min. When the lamb is almost ready microwave the pilaf in its container with the lid on for 90 sec on high. To plate up, drizzle the ravigote sauce over the lamb and garnish with snow peas sprouts. Enjoy!

Ingredients : Lamb, cauliflower, quinoa, tomato, passata, verjuice, onions, curly kale, dried thyme, broccolini, olive oil, wine vinegar, parsley, French mustard, grapes, capers, lemon juice, shallot, garlic, pink salt, white pepper

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