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


Paneer and spinach garam masala, tomato, onion, brown rice, red onion and mint salad, lime dressing – PANGAR

Heating Instructions: Preheat the oven to 180°C. Bake the paneer in its current container with the lid on for 20 min. Remove the herbs and lime wedge from the container with the rice. Either serve the rice cold or transfer to a small, covered bowl and microwave for 90 sec on high. To plate up, garnish with herbs and squeeze the lime over the top. Enjoy!

Ingredients : Paneer, brown basmati rice, red onions, limes, mint, olive oil, salt, white pepper, cauliflower, zucchini, okra, carrots, tomatoes, cream, onions, celery, butter, garlic, ginger, curry powder, cumin seeds, coriander seeds, chilli powder

Hours &

left to order for next Monday