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_Palak_Lamb_OH 3

Palak lamb, cauliflower quinoa rice, cucumber, red onion & coriander – LAMPALAK

Heating Instructions: Preheat oven to 160°C Bake Palak lamb in its current container with the lid on for 30 min. After the lamb has been cooking for 10 min, add the cauliflower rice to the oven in its container with the lid on. Take the lamb and rice out of the oven together and serve with the cucumber, coriander and red onion salsa. Enjoy!

Ingredients : Lamb, spinach, vegetable stock, passata, mustard oil, cream, garlic, ginger, green chilli, cardamom, bay leaves, fenugreek, cauliflower, quinoa, Greek yoghurt, lemon juice, ground coriander, curry powder, cucumbers, red onion, lime, cumin

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