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_GrilledPolenta_FieldMushroom_OH_ 1

Roast field mushroom, grilled polenta, tomato and caper ragu, baby spinach, fennel and parmesan salad – MUSHPOL

Heating Instructions: Preheat the oven to 180°C. Bake the mushroom and polenta in its current container with the lid on for 17 min. When the mushrooms are almost ready microwave the tomato stew for 50 sec on high. To plate up, spoon the tomato stew on to the plate and top with polenta and mushrooms. To finish, dress the salad and enjoy!

Ingredients : Mushrooms, butter, dried thyme, polenta, olive oil, pink salt, baby spinach, watercress, fennel, olive oil, sherry vinegar, shallot, Dijon mustard, pink salt, parmesan cheese. tomato and caper ragu: tomatoes, basil, olive oil, garlic, capers, parsley

Hours &

left to order for next Monday