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


Black pepper tofu buddha bowl with pickled ginger, miso and tahini dressing – TOFUBOWL

Heating Instructions: Dress your salad and enjoy!

Ingredients : Tofu, black rice, cucumber, tomato, radish, bean sprouts, mange-tout (snow pea), edamame beans, soy sauce, wine, spring onions, garlic, peanut oil, white pepper, coconut palm sugar, mild chilli paste, pink salt, tahini, lemon juice, miso, maple syrup, soy sauce, pickled ginger, sesame seeds

Hours &

left to order for next Monday