Focaccia: Pour brine over focaccia and heat in oven on aluminum tray at 180° for 4-5 minutes, remove from oven and coat with herb oil provided. Stracciatella served on the side
Arancini: Warm in pre-heated oven for 6 mins at 180°, serve with truffle mayo
Prosciutto: Remove prosciutto from packaging and place onto serving dish. Drain mozzarella from brine & dress with olive oil + cracked pepper. Enjoy with grissini
Caprese Salad: Arrange tomato slices on plate, place mozzarella in the middle of tomatoes, drizzle with caper dressing and finish with olive crumb & basil
Zucchini: Place in pre-heated oven at 180 ̊ for 5 mins, pour rocket pesto on a flat plate
Prosciutto: Remove prosciutto from packaging and place onto serving dish. Drain mozzarella from brine & dress with olive oil + cracked pepper. Enjoy with grissini.
Prosciutto & Salami: Remove prosciutto and salami from packaging and place onto a serving dish. Enjoy with grissini
Bresaola: Place beetroot slices on plate. Drain liquid from burrata, place on top of beetroot. Open bresaola and place slices around the cheese, garnish with roasted peach and chive cress.
Scallop: Leave grain salad at room temp for 20-30 mins. Place salad into a medium bowl & dress with yoghurt dressing ensure you mix well. Place scallops on paper towel and pat dry, cook in seed or olive oil till caramelised on both sides (approx. 1.5 mins each side). Smear avocado puree on a dish, place grain salad then scallops & finish with sorrel oil.
Campari cured Salmon: Spread dressing across plate, garnish with orange segments. Place salmon slices over citrus segments. Garnish with water cress and capers.
Risotto: Pour stock into a medium size pot, bring to the boil and add risotto base. Stir for 3 mins, add napoli sauce (large bag), keep stirring for another 3 mins or until the rice has absorbed the liquid (no more than 5 mins.) Rice needs to remain al dente, then remove from stove. Add butter, oil, cheese and stir. Transfer to plate, drizzle with tomato coulis and dust tomato powder on top. Garnish with Stracciatella cheese.
Agnolotti: Bring a large pot of salted water to the boil. Once boiled add agnolotti and cook for 8 mins. In the meantime, warm up the sauce in a saucepan, once the sauce has simmered reduce the flame to a minimum. Drain agnolotti and add sauce, ensure to coat the pasta well. Transfer to a dish and garnish with crispy parmesan.
Gnocchi: Bring large pot of salted water to the boil. Once boiled add Gnocchi for 2-3 mins. Warm up rocket pesto in a sauce pan, add bugs. Drain Gnocchi, mix with pesto until fully coated. Transfer to plate and garnish with pecorino and pistachio nuts.
Pappardelle: Warm up ragu in a saucepan. Place pappardelle in separate pot of boiling salted water for 5 minutes, strain and gently toss through the warm ragu. Add a touch of cooking water and bring to a smooth velvet consistency, remove from heat and add some parmesan cheese, parsley & olive oil.
Lasagne alla Bolognese: Remove plastic from container, place tray into preheated oven at 160 ̊ for 15-20 mins.
Eggplant Parmigiana: Remove plastic from container, place tray into preheated oven at 160c for 15-20 mins.
Duck: Place duck into a preheated oven at 200° for 10-12 mins. Place cabbage on plate, warm up plum sauce in microwave for about 20 seconds. Garnish with sauce and toasted nuts.
Prawns: Heat prawns in a preheated oven at 180 ̊ for 8 mins. Dress radicchio with balsamic vinegar reduction and spread across plate. Place prawns on top.
Veal Cotoletta: Warm cotoletta in a pre-heated oven at 180°, preferably on a wire rack for 8 – 10 mins. Season with sea salt. Mix the apple and savoy cabbage together and dress, serve on side of Cotoletta
Carrots: Spread carrot puree at room temperature across the plate. Empty carrots from bag into a large pot of boiling water for 1 minute or in a preheated oven at 180 ̊ for 3 mins. Place carrots on top of puree, garnish with goat’s cheese, honey and almond flakes.
Seasonal Green Vegetables: Remove lid on packaging, either place in oven for 6 mins at 170° or heat in microwave for 2 mins on high (pls note packaging is both microwave & oven safe)
Mash Potato: Warm the mash in a saucepan at low heat, stir regularly until the mash is warmed through.
Cannoli: Fill the cannoli shell with the ricotta provided from one end to the other