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
Scallop: Leave grain salad at room temp for 20-30 mins. Place salad into a medium bowl & dress with yoghurt dressing, 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
Vitello Tonnato: Unwrap sliced veal and flip over onto a flat dish, peel back packaging. Open mayonnaise bag & cover the veal with desired amount. Place fried capers on top of the sauce. Garnish with fresh rocket
Salmon: Smear rocket pesto onto a dish. Place sliced salmon on top of pesto. Cut the piping bag with the orange sauce and form dots near the salmon slices. Dress with passion fruit pulp. Garnish with parsley cresses
Asparagus: Bring a pot of water to the boil, place the bag with asparagus in water, turn the heat off and leave for 2 mins.Place the burrata on top of asparagus, crack the top of the burrata to allow the creamy centre to melt down. Cut the quail eggs and place around the asparagus. If you like your eggs well done place them in the boiling water for a further 3 mins. Garnish with almonds
Pappardelle: Warm up ragu in a saucepan. Place pappardelle in separate saucepan 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.
Gnocchi: Warm up porcini ragu in a saucepan. In a separate saucepan of boiling salted water drop the gnocchi in. When the gnocchi start floating to the surface strain them and toss them through the ragu. Bring gnocchi & ragu to a smooth consistency and remove from heat. Add herb butter & parmesan cheese.
Tagliolini: In a pan heat the ragu; In a separate saucepan of boiling salted water drop the tagliolini in for around 4 mins, toss the pasta through the ragu and finish with olive oil & basil.
Risotto Pour stock into a medium size pot, bring to boil and add risotto base. Cook at medium heat for approx 3 mins, stir occasionally than add pea puree, cook for a further 3 mins. Turn off the heat, rest risotto in pot for 2 mins than add butter and parmesan. Stir well until your risotto comes together. Plate on a serving dish. Warm taleggio cream for 20 seconds in microwave, pour over risotto. Garnish with sugar snaps and pea shoots
Wagyu Brisket: In a medium sized saucepan bring water to the boil, place the bag with the brisket and jus in the saucepan for 10 mins to heat through. Heat the leek puree in the microwave for 40 sec with the lid off, then plate with pickled turnip and crispy leek garnish
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
Swordfish: Place swordfish into a preheated oven at 180° for 6 mins (cooked medium) or 10 mins (cooked well done). Warm tomato coulis for 20 seconds in microwave. Dress fennel & zucchini salad with provided dressing
Duck: Place duck into a preheated oven at 200° for 10-12 mins. Beetroot is best served warm – heat for 1 min in microwave or Place cryovac bag into a pot of boiling water for 1.5 mins. Once beets are warm, open beetroot bag and place into a bowl, add beet leaves, spring onion and dress with provided dressing. Warm beetroot puree and duck jus for 20 seconds in microwave. Smear puree on a dish, place beetroot salad on top and finish with crispy duck, pour jus around the dish
Spring 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)
Truffle Mash: Warm up in a saucepan at low heat, stir regularly until the mash is warmed through
Iceberg Salad: Open salad bag and place into a medium size bowl. Pour dressing over the salad and mix well, add avocado and half of shaved parmesan, mix thoroughly. Garnish with left over parmesan