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

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Chicken and brown rice salad bowl with pickled red cabbage and fennel and a peanut, tamari dressing – CHICBOWL

Heating Instructions: Microwave the chicken and sweet potato in its current container with the lid off for 80 sec on high. Mix salad and chicken together, drizzle with peanut and tamari dressing and enjoy!

Ingredients : Chicken, cucumbers, cherry tomatoes, red capsicum, shallot, peanut oil, soy sauce, roasted peanuts, pickled red cabbage, sweet potato, brown basmati rice, radish, fennel, curly kale, sunflower seeds

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