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_Chicken_Dahl_ 1

Seared chicken breast, dahl lentil sauce, seasonal greens, fresh chili and corriander – CHICDAHL

Heating Instructions: Preheat oven to 190°C Transfer the chicken to a pizza tray and put the tomatoes and veg aside for the moment. Bake the chicken for 14 min. After 6 min add the tomatoes and veg to the tray. While the Snapper is cooking microwave the Dahl for 1:30 min, give it a stir then microwave for a further 45 seconds. To plate up, pour the dahl onto the plate and top with the chicken and garnishes. Enjoy!

Ingredients : Chicken, broccolini, cherry tomatoes, green beans, red onions, coriander, red chilli, water, urad dal, passata, onions, celery, butter, kidney beans, cream, garlic, ginger, chilli powder, chaat masala spice blend 

Hours &

left to order for next Monday