PREPARATION & COOKING
Here you can find all the instructions you'll need to prepare our Specialty Chef meals...if you have any questions please feel free to get in touch!
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Brown crab butter, fennel, apple
(Allergens: dairy, gluten, shellfish, eggs)
To Cook: heat pan and add knob of butter, once butter is sizzling add crumpet and cook each side until crispy. Remove from pan allow to cool slightly then butter with brown crab butter.
Build white crab salad and garnish with pickled fennel and chives. Enjoy!
PORK BAO BUN
Char sui, pickled vegetables
(Allergens: dairy, gluten, eggs, soy, sesame)
To Cook: place bao buns in steamer until soft (about 5 mins.) Place pork in oven on greaseproof paper and cook until crisp.
To Serve: gently half the bun place pork and char Sui in bun and finish with pickles. Enjoy!
MISO MUSHROOM SOUP
Pak choi, vermicelli, wild mushrooms
(Allergens: soy, sesame, celery)
To Cook: add soup to pan bring to boil, add noodles, mushrooms and chives.
Serve pipping hot! Enjoy!
Beetroot, cherry, crispy leg, jus
(Allergens: celery, gluten, sulphites)
To Prepare: preheat oven to 200C
To Cook: in cold pan place duck skin side down and heat slowly until fat is released.
In a separate pan add a splash of oil and brown the duck croquet until golden.
Add duck, duck croquet, beetroot and potato fondant to the oven and cook for about 6 mins.
In a pan add jus and heat through until piping hot.
To Serve: place duck, croquet, beetroot and potato on a plate drizzle jus over meal and serve with cherries on the side. Enjoy!
Whole stuffed bass, cavalo nero, charred hispi
(Allergens: fish, sulphites, celery, dairy)
To Prepare: Preheat the oven to 200C
To Cook: place bass on non stick paper and bake for 15 mins during the final 5 mins add hips to pan and gently sauté cavolo nero until wilted.
To Serve: place bass and vegetables on a plate. Enjoy!
THAI GREEN CURRY
Cauliflower, cavolo nero, coconut rice
(Allergens: nuts, gluten, sulphites)
To Cook: empty curry into a pan, cook until piping hot, heat rice through in a pan or in a microwave until hot
To Serve: add rice and curry to a bowl. Enjoy!
Honeycombe, clotted cream.
(Allergens: dairy, eggs, gluten)
To Serve: Remove from box, onto plate, place honeycomb on top clotted cream aside.
CIASTO Z RABARBAREM
Textures of rhubarb, clotted cream
(Allergens: gluten, eggs, dairy)
To Serve: dress rhubarb with pickles and puree and serve with clotted cream.
DARK CHOCOLATE MOUSSE
Passion fruit and almonds.
To serve: Garnish with passion fruit and almonds.
To prepare: Place all ingredients in a large salad bowl, adding herbs and croutons last. Serve. Enjoy!
OUR SPECIALITY CHEF MARINATED MEATS
IOW lamb chop with homemade ras el hanout dry rub; soy and sesame IOW beef kebab; and IOW pork sausage.
To prepare: Place all ingredients in a large salad bowl. Serve. Enjoy!
VEGAN MAIN OPTION:
THAI SPICED AUBERGINE
To Cook: Barbecue all meats/aubergine on your BBQ as you would normally – being careful to cook through, as ever. Serve with potato salad on the side. Enjoy!
Preheat oven to 200C. Place lamb on a baking tray put in oven at 200C for 15 minutes, depending on your oven and size of the cut. Meanwhile, in a separate saucepan, heat the braised red cabbage, over medium heat, stirring occasionally; careful not to burn on the bottom. Place a generous knob of butter in a saucepan or skillet on medium high heat until lentils are hot. Once hot, fold the vegetables through the hot lentils and serve immediately. Enjoy all piping hot!
Pineapple juice, coconut milk, fresh mint, fresh lime. Garnished with honey toasted coconut, fresh pineapple and lime wedge
Cocktail conversion: add your own white rum to taste…we recommend 50ml Bacardi or 50ml Malibu rum
Fresh raspberries, fresh peaches, fresh basil, fresh mint, fresh lemon, sugar, water. Garnished with fresh peach wedge and fresh raspberries skewer
Cocktail conversion: add your own white rum to taste…we recommend 50ml Caña Brava rum
Fresh blueberries, fresh lemon, fresh mint, fresh lemon thyme, raw Isle of Wight honey, water. Garnished with blueberries and a lemon slice on a skewer
Cocktail conversion: add your own vodka to taste…we recommend 50ml Stolichnaya vodka. Not Vegan
Fresh strawberries, fresh lime, fresh mint, sugar, water. Garnished with strawberry and mint skewer.
Cocktail conversion: add your own white rum to taste…we recommend 50ml Banks 5 Island rum
PEACH & BASIL NECTAR
Fresh peach, fresh basil, fresh lemon, fresh ginger, sugar, water. Garnished with peach, lemon, and basil straws.
For extra fizz: add your own ginger ale or lemonade.
Cocktail conversion: add your own vodka and/or peach schnapps…we recommend 25ml Grey Goose vodka and 25ml Archers schnapps.
STRAWBERRY & MINT LEMONADE
Fresh strawberries, fresh mint, fresh lemon, sugar, water. Garnished with strawberry and lemon on cocktail sticks and fresh mint.
Add your own lemonade
Cocktail conversion: add your own vodka or gin…we recommend 50ml Belvedere vodka or 50ml Bombay gin
Fresh raspberries, fresh lime, fresh mint, sugar, water. Garnished with raspberries, lime and mint
Add your own soda water and ice.
Cocktail conversion: add your own white rum…we recommend 50ml Mount Gay Silver Rum.
Fresh cucumber, celery salt, white ground pepper, sugar water, fresh lime, fresh mint
Garnished with cucumber ribbons and fresh mint.
Add your own tonic water and ice.
Cocktail conversion: add your own gin… we recommend 50ml Hendricks gin.
Sell By Date: TODAY. Whilst our food is made fresh daily and from high quality suppliers, we advise our customers
to refrigerate the meals and drinks delivered immediately and to consume them on the delivery date.
Allergens: Our food MAY contain one of the following allergens. If you have ANY allergies, including to any of these,
please let us know at the time of ordering so that we may determine if ANY of our dishes and drinks are suitable for
you. The 14 allergens are: celery, cereals containing gluten (such as wheat, barley and oats), crustaceans (such as
prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts,
sesame, soybeans, sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million)
and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).