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COOKING INSTRUCTIONS

 

BRIOCHE

  1. Remove the cling film, place on a non-stick tray, and bake in the oven at 180°C for 3 minutes.
  2. Allow your butter to come to room temperature.

 

OLIVES

  1. Serve your olives at room temperature.
  2. Please be aware that the olives do contain stones.

 

PATE

  1. Serve the pâté and chutney at room temperature.
  2. Toast your bread.
  3. Spread away!

 

 

ISLE OF WHIGHT TOMATO SALAD

  1. Have all your ingredients at room temp.
  2. Place your burrata in the middle of the plate.
  3. Take out your tomatoes from the bag and arrange around the burrata.
  4. Drizzle over the pesto & juice that are in the bag.
  5. Pipe nice dots of your tomato sauce.
  6. Then toast your focaccia

 

    BEEF WELLINGTON

    1. Pre-heat your oven at 240°C (Cook the Wellington from fridge temperature)
    2. Remove packaging and place the Wellington in the oven on a non-stick baking tray and bake for 15-20 minutes. (time needs increasing if your oven doesn’t reach 240°C)
    3. Rest for 5 minutes. Slice the edges off and then slice in half.
    4. Open the peppercorn sauce bag, pour into a saucepan and bring the sauce to the boil.
    5. Remove broccoli from bag and blanch in boiling water or microwave for 1 minute.
    6. Arrange on the plate.

     

    LAMB SHOULDER

    1. Pre heat your oven to 180C°
    2. and place in your lamb shoulder for 15-20 minutes. 
    3. To heat up your mash place in a saucepan and gently heat up.
    4. Make sure it doesn’t stick to the bottom.
    5. In another saucepan heat together the marmite mushrooms and shallots.

     

     

      HALF ROASTED BUTTERMILK YORKSHIRE CHICKEN

      1. Pre heat the oven to 210℃
      2. Take the chicken out of the bag and place on a baking tray.
      3. Roast for 15-20 minutes.
      4. Bring a pan of water to a simmer.
      5. Place the spring onions and lettuce still in their bag for 2-4 minutes in the saucepan.
      6. Open the bag and arrange on the plate.
      7. Place your chicken next to the lettuce and onions.
      8. Dress the lettuce and onions with the sour cream and Furikake.

       

       

        H&A BURGER

        1. There are many ways for you to cook the burger, pan seared or grilled is the best (bbq even better) 1min flip over and repeat this process for a total of 8 minutes then rest for 4 minutes, finish under the grill to melt the cheese. 
        2. Slice and toast your brioche bun
        3. Have all your garnish at room temp
        4. Burger layers should be: Brioche base, red pepper relish, burger cucumber pickles mayonnaise and bun on top.
        5. You can also add in any other garnish you might like. Lettuce, tomato, avocado, spring onions.
        6. FOR THE CHIPS, pre heat your oven to 200 ℃ lay them out on a baking tray and roast for 20-25 minutes or until golden. 

           

          STICKY STEM GINGER

          1. Open the lid slightly,
          2. Microwave the sponge for 1 minute.
          3. Microwave the custard bag for 30 sec to 1minute and pour around or on top of your pudding.
          4. Place the poached rhubarb pieces on top.

           

          BREAD & BUTTER PUDDING

          1. Open the plastic bag and place the bread-and-butter pudding on a plate.
          2. Then microwave for 1 minute.
          3. Sprinkle your own sugar (ideally brown) on top of your pudding.
          4. Place under the grill or place in the oven until the sugar on the top has melted (or caramelised to your liking).
          5. Dollop the clotted cream on top of the Bread-and-butter-pudding.

           

           

          TAHITIAN VANILLA PANNA COTTA

          1.  Just keep refrigerated until ready to eat

           

          POMME PUREE

          1. Place the bag in the microwave and heat the mash for 1-2 minutes.

           

           RED CABBAGE

          1. Place the bag in the microwave and heat the red cabbage for 1-2 minutes.

           

          SPRING ONIONS AND LETTUCE

          1. Bring a pan of water to a simmer.
          2. Place the spring onions and lettuce still in their bag for 2-4 minutes in the saucepan.
          3. Then drizzle over the wild garlic pesto.
            

                          

               SUNDAY ROASTS GARNISH & MEAT

                  1. Pre- heat your oven to 180C° - 190°C.
                  2. Take your roasties out of the bag and place on one side of a baking tray.
                  3. Roast for 10 minutes.
                  4. Take your carrots out of the bag and place on the same tray and roast for a further 10-15 minutes.
                  5. Take the red cabbage out of the bag and heat up in a saucepan (or microwave) until hot.
                  6. Pour the gravy into another saucepan (or microwave) and heat it up.
                  7. For the BEEF:
                  8. Take the beef slices out of the bag and lay on a roasting tray for 3-5 minutes (or cook it to your liking).
                  9. For the CHICKEN:
                  10. Take the half roasted chicken out of the bag, lay on the roasting tray skin side up for 10 - 15 minutes or until hot.
                  11. For the LAMB:
                  12. Take the lamb out of the bag, lay on the roasting tray skin side up for 10 - 15 minutes or until hot.
                  13. For the YORKSHIRE PUDDING
                  14. Remove the cling film and place on a non stick tray
                  15. Reheat at 180C° for 1-2 minutes

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