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_Chicken_Greens_Broth_OH_ 3

Master stock braised organic chicken, noodle salad with Asian greens, roast peanuts and crispy eschalots- CHICMAST

Heating Instructions: Transfer the chicken and master stock to a small saucepan. Bring slowly to a simmer with the lid on. Once the broth is at simmering point, turn off the heat and leave to stand for 5 min for the ingredients to heat through. Bring a small pot of water to the boil, cook the greens for 1 min, strain and serve. To plate up, dress the salad and enjoy.

Ingredients : Chicken, mixed vegetables, bok choy. Master stock: beef stock, spring onions, soy sauce, Shaoxing rice wine, ginger, garlic, ground cinnamon, star anise, mandarins. Thai salad: sweet potato noodles, bean sprouts, cucumbers, papayas, mint, basil, red chillies, lime juice, fish sauce, shallot, coconut palm sugar, coriander, green chilli peppers, ginger, garlic, unsalted peanuts, fried shallots

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left to order for next Monday