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


Grilled chicken, quinoa tabbouleh & broccolini Buddha bowl – CHICBUDD

Heating Instructions: Microwave the chicken and broccolini in its current container with the lid on for 1 min on high. To plate up, dress the tabbouleh and top with vegetables and chicken. Enjoy!

Ingredients : Chicken, quinoa, brown lentils, cucumber, tomato, pumpkin seeds, pomegranate, parsley, caper, shallot, mint, broccolini, olive oil, lemon juice

Hours &

left to order for next Monday