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_Fritatta_Cabbage_Salad_OH_

Zucchini, sundried tomato, pecorino frittata, with fennel, cabbage salad, lemon aioli and caper dressing – FENNELFRIT

Heating Instructions: Preheat the oven to 170°C Bake the frittata in its current container with the lid on for 18 min. Or microwave in its container with the lid off for 2 min on high. To plate up, dress your salad and enjoy!

Ingredients : Eggs, zucchini, cream, cherry tomatoes, sun dried tomatoes, pecorino cheese, parsley, pink salt, basil, dried thyme, white pepper, white cabbage, mayonnaise, lemon juice, capers, garlic, parsley, fennel, rocket, mange-tout (snow pea), capers

Days,
Hours &
Minutes

left to order for next Monday