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


Asparagus and ricotta frittata, cucumber, radish salad with a black garlic and lime dressing – RICFRITT

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, asparagus, ricotta, cream, cheese, parsley, radish, beetroot

dried thyme, white pepper, cucumbers, mesculin mix, olive oil, lime juice,

garlic, maple syrup, pink salt, basil

Hours &

left to order for next Monday