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_FennelMustard_Crumbed_Lamb_OH 3

Fennel, mustard crumbed lamb loin, quinoa, grilled asparagus, sweet potato, spinach salad, salsa verde – CRUMLAM

Heating Instructions: Preheat the oven to 180°C. Bake the lamb in it’s current container with the lid on for 12 min. A minute before the lamb in ready, take the lid off and add the asparagus on top. Bake for a further min. To plate up, squeeze the lemon in to the salsa Verde and drizzle over the chicken and vegetables. Enjoy!

Ingredients : Lamb, sweet potatoes, asparagus, spinach, quinoa, salsa verde, parsley, capers, shallot, mint, garlic, white pepper, wholegrain mustard, coriander seeds, parsley, garlic, white pepper, lemons

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