Instructions:

Collection and refrigeration

Your meal is designed to be eaten on the day of collection or the following day at the latest.

Your box is collected refrigerated and we recommend having your box home and refrigerated within 2 hours of collection for safety purposes.

Pre-meal preparation:

• Separate meal components into courses by looking at the stickers
• Get a medium pan of water coming up to simmer for later.
• Get your plates ready and warm for the main course.

Starter

• Stir the taramasalata dressing and decorate the plate with it using a spoon as in the picture.
• Remove the cured salmon from the sous vide bag, split into portions and plate
• Dress the top of the salmon with the carrot hearts, blood orange, pine nuts and finally the rocket
• Finish the plate with a little Aleppo chilli powder.
• Enjoy!

Main 

• Put the sous vide bag of beef cheek (still in the bag) into the hot water you put on earlier. The water should not be boiling but steaming hot approx 80’c. (approx 20 mins)
• Place the potato on a baking tray with a drizzle of oil for 18 mins or until crisp and hot.
• Put the celeriac puree in a small pan and make hot.
• Put the beef jus in a small pan and make hot. 
• Once the beef is hot (A good way to check is to gently squeeze the beef in the bag and it should be completely soft) empty all the contents of the bag into a frying pan.  
• Gently reduce the liquid around the beef cheeks and baste the liquid over the cheeks until shiny and glazed.
• Just before plating drain the water off the parsley and celery salad and lightly dress with the salad dressing provided.
• Spread the truffle pesto evenly on top of the beef cheeks and place the dressed parsley salad on top. You are now ready to plate. 
• Place the dressed beef cheek on the left of your plate, the potato terrine in the middle and a spoon of the celeriac puree on the right as in the picture below.
• Finally, finish the plate with the jus and tuck in!

Dessert.

• Open the pot of panna cotta. 
• pour the hibiscus syrup on top followed by the rhubarb pieces.
• Finally finish with the fresh basil and grab your spoon!

Instructions:

 Collection and refrigeration

Your meal is designed to be eaten on the day of collection or the following day at the latest.

Your box is collected refrigerated and we recommend having your box home and refrigerated within 2 hours of collection for safety purposes.

Pre-meal preparation:

• Separate meal components into courses by looking at the stickers.
• Get a medium pan of salted water coming up to the boil for later.
• Get your pasta bowls ready and warm for the main course.

Starter

• Heat the soup until steaming hot.
• Blanch the gnocchi for 30 seconds in boiling salted water and keep the water on the hob for your main course.
• whisk the hot soup till frothy and pour into warm soup bowl.
• Place the blanched gnocchi on top of the soup, followed by the carrot hearts, blood orange, pine nuts and rocket.
• Get eating!

Main 

• Put the celeriac sauce into a wide pan and bring to the boil.
• Place the pasta into boiling water for approx 90 seconds or until cooked
• Once cooked, remove the pasta gently with a slotted spoon into the pan of celeriac sauce.
• Remove the pan from the heat immediately, gently stir and arrange the pasta evenly between your pasta bowls.
• Spoon the room temperature pesto randomly over the top followed by the parmesan (pangrattato if you are having the vegan menu), the cep powder and finally the rocket.
• Get fork and spoon and tuck in!

Dessert.

• Open the pot of panna cotta (jelly if you are having the vegan menu). 
• pour the hibiscus syrup on top followed by the rhubarb pieces.
• Finally finish with the fresh basil and grab your spoon!