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


Ras el hanout spiced lamb neck, tomato, red onion and kale broth, black rice and green pea pilaf – LAMRASEL

Heating Instructions: Preheat the oven to 160°C. Bake the lamb in its current container with the lid on for 25 min. When the lamb is almost ready, microwave the pilaf for 90 sec on high. To plate up, sprinkle over the snow pea sprouts and enjoy!

Ingredients : Lamb, mange-tout (snow pea), vegetable stock, celery, peas, organic black rice, onions, butter, mint, parsley, pink salt. Ras el hanout: bone broth, chicken, onions, tomato, curly kale, olive oil, lemon juice, garlic, curry powder.

Hours &

left to order for next Monday