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 breast with zucchini noodles, black rice, preserved lemon, tomato and parsley broth – CHICHBROTH

Heating Instructions: Preheat the oven to 180°C Bake the chicken in its current container for 15 min. 5 minutes before the chicken is ready transfer the broth to a saucepan over high heat. When the broth comes to a slow simmer add the zucchini noodles and black rice, then remove from the heat after 30sec. To plate up, pour the broth into a shallow bowl and top with the chicken and baby parsley. Enjoy!

Ingredients : Chicken, black rice, tomato, carrots, zucchini, cabbage, onions, leeks, celery, tomato puree, olive oil, garlic, green chilli peppers, preserved lemons, ginger, turmeric, parsley

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left to order for next Monday