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_Salmon_Beetroot_Salad_ 4

Grilled salmon Urfa chili, roast beetroot, sweet potato, pepitas and watercress salad, tahini dressing- SALMURFA

Heating Instructions: Preheat the oven to 200°C Transfer the salmon to a small baking tray and bake for 10 min. At the same time bake the beetroot and sweet potato in its current container with the lid on. To plate up, drizzle with the tahini first and follow with the pepitas and ufra chili flakes. Enjoy!

Ingredients : Salmon, beetroot, sweet potatoes, curly kale, tahini, lemon juice, pink salt, watercress, pumpkin seeds, chilli flakes

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