COOKING INSTRUCTIONS

COOKING INSTRUCTIONS FOR READY TO COOK MEALS

Our ready to cook gourmet meals are designed to be cooked very simply. Most don't take much more than putting in the oven and setting the timer.

Be aware that times may differ depending on your oven so it's a good idea to keep an eye on things. Feedback is always appreciated.

All meal instructions below ...


SLOW ROASTED SHOULDER

  1. Pre heat oven to 220c (200c fan assisted) 
  2. Remove lid from lamb and place in the oven for 50-60 minutes in aluminium tray.
  3. Lamb should be crispy on top and hot in the middle
  4. Carve and serve with any juices still in the tray.

READY TO BAKE PIES

  1. Pre heat oven to 220c (200c fan assisted) 
  2. Brush pie with egg
  3. Place the pie, in the oven for 30-35 minutes in aluminium tray
  4. Pastry will be golden around 20 minutes but filling will needs 30 min to heat through
  5. Leave to cool slightly before slicing and serving


THE HERITAGE BEEF WELLINGTON

  1. Pre heat oven to 220 (200 fan assisted)
  2. Cook the Wellington for around 20-25 minutes. Less for medium rare. More for medium well
  3. Leave the Wellington to rest for 8-10 minutes
  4. Slice and serve

 

ROAST PANCETTA CHICKEN STUFFED WITH PORK & SAGE (BONELESS)

  1. Pre heat the oven to 220c (200c fan assisted)
  2. Place the chicken with baking paper on a baking tray and cook for 45 minutes
  3. Remove from the oven and rest for 5 minutes
  4. Slice and serve. Checking that’s the juices have run clear on the chicken

 

 LAMB RACK STUFFED WITH MERGUEZ SAUSAGE & LEEK

  1. Pre heat the oven to 220c (200c fan assisted)
  2. Season the outside of the lamb with salt
  3. Heat a pan large enough to fit the lamb over a medium to high heat with a little oil
  4. Carefully sear the meat, skin side down for at least five minutes. Then sear all parts of the lamb until golden brown. Carefully baste the meat with the pan juices and oil in the pan.
  5. Place the lamb roast in the oven for 20-25 minutes.
  6. Leave to rest for 5 minutes.
  7. Carve and serve

 

     SEXY MASHED POTATO

    1. Empty the contents of the container into a sauce pan.
    2. Gently warm over a low-medium heat while constantly stirring to make sure the mash doesn’t stick to the bottom of the pan.
    3. When the mash is piping hot, give it a good whip with your wooden spoon or spatula.
    4. Don’t worry about adding salt, butter or cream. We’ve already done that for you ;)

     

    ROAST HEIRLOOM VEGETABLES

    1. Pre heat oven to 220c (200c fan assisted)
    2. Place the vegetables onto a baking tray lined with baking paper, making sure that they are on one single layer
    3. Add a tablespoon of water and place into your oven
    4. Roast for 30 minutes until sticky and caramelised

     

    POTATO GRATIN

    1. Preheat oven to 220c (200c fan assisted)
    2. Remove any plastic or card packaging from the foil container
    3. Place the into the oven covered with foil and bake for 30 minutes
    4. Uncover and bake for a further 15 minutes

    BBQ SAVOY

    1. Preheat oven to 220c (200c fan assisted)
    2. Remove any plastic or card packaging from the foil container
    3. Place the into the oven and warm for 8-10 minutes 

     

    STICKY SALTED CARAMEL & PEAR TARTE TATIN

    1. Pre heat oven to 220c (200c fan assisted oven)
    2. Place the pie in the oven and cook for 25 minutes, until the pastry is golden brown.
    3. It will be very hot, leave to cool until able to handle.
    4. Place a large plate upside down on top of the tarte tatin (the plate must be upside down, touching the pastry)
    5. Hold the plate securely with one hand, and hold the bottom of the tart firmly with the other and flip the contents over so that the pastry is now on the plate and the filling oozes out.
    6. Add your favourite ice cream.