Mother’s Day Box for two

This box serves two and contains:

MAIN​ - your choice of either:
2x Roast Half Breton Chicken
OR
400g Chateaubriand

Both served with Yorkshire puddings, roast potatoes​, butternut squash au gratin​, braised red cabbage​ and shallot & thyme jus

DESSERT ​- your choice of either:
Pain Perdu, a sweet brioche bread pudding with vanilla crème fraîche
OR​
Chocolate Financier, a buttery baked sponge cake with sour cherry compote and vanilla crème fraîche

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix.

For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

Roast Half Chicken - 481kcal per half chicken
Chateaubriand 310kcal per 200g portion
Yorkshire Puddings 117kcal per 55g pudding
Roast Potatoes 260kcal per 250g portion
Braised Red Cabbage 180kcal per 150g portion
Shallot & Thyme Jus 29kcal per 150g portion
Butternut squash Gratin 192kcal per 130g portion

Pain Perdu 350kcal per 125g pudding
Chocolate Financier 403 kcal per 100g portion
Vanilla Creme Fraiche 305 kcal per 75g portion
Cherry Compote 157kcal per 75g portion

Please note that all ovens are different. These are the
recommended cooking instructions but please make sure that all food is piping hot before serving.

Roast Half Breton Chicken

Prep time 2 minutes, cooking time 45 minutes

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6
2. Remove the roast potatoes from their packaging and decant into a baking dish with 2 tbsp of vegetable oil. Lay flat side down for extra crispiness. Place in the oven and set a timer for 15 minutes.
3. While the roast potatoes cook, prepare the following items:

• Breton chicken – remove from packaging and place onto a non-stick baking tray
• Yorkshire puddings – remove from the packaging & place them onto a baking tray lined with baking parchment.
• Braised red cabbage - remove the sleeve and pierce film several times.
• Butternut squash au gratin - remove the sleeve and pierce film several times.
• Shallot & thyme jus – remove the packaging and decant into a saucepan or microwavable container.

1.  Once the timer has gone, place the chicken, and butternut squash into the oven for 25 minutes.
2. Once the timer has gone off place the Yorkshire puddings inside the oven and put a timer on for 5 minutes.
3. Place the braised red cabbage and shallot & thyme jus in the microwave on full power for 2-3mins (900w). Allow to stand for 1 minute and stir well before serving. Alternatively, warm on a low heat in separate saucepans, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve.
4. Remove all of the items from the oven and proceed to plate up or serve on platters in the middle of the table.

Chateaubriand

 Prep time 2 minutes, cooking time 45 minutes

1. Remove the chateaubriand from the fridge 1 hour before cooking (keeping it in its packaging).
2. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6
3. Remove the roast potatoes from their packaging and decant into a baking dish with 2 tbsp of vegetable oil. Lay flat side down for extra crispiness. Place in the oven and set a timer for 15 minutes.
4. While the roast potatoes cook, prepare the following items:

• Yorkshire puddings – remove from the packaging & place them onto a baking tray lined with baking parchment.
• Braised red cabbage - remove the sleeve and pierce film several times.
• Butternut squash au gratin - remove the sleeve and pierce film several times.
• Shallot & thyme jus – remove the packaging and decant into a saucepan or microwavable container.

1. Remove the chateaubriand from the bag, drizzle with olive oil and season with salt and pepper.
2. In a hot non-stick pan sear all sides of the chateaubriand until it starts to caramelise on the outside.
3. Place the chateaubriand back onto the baking tray and put the tray in the oven for the following times depending on your preference:

• Medium rare: 15 minutes
• Medium: 20 minutes
• Well done: 30 minutes

1. Once the timer has gone for the potatoes, place the butternut squash into the oven for 25 minutes.
2. Once the timer has gone off place the Yorkshire puddings inside the oven and put a timer on for 5 minutes.
3. Place the braised red cabbage and shallot & thyme jus in the microwave on full power for 2-3mins (900w). Allow to stand for 1 minute and stir well before serving. Alternatively, warm on a low heat in separate saucepans, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve.
4. Remove all of the items from the oven and proceed to plate up or serve on platters in the middle of the table.

Chef’s tip – Make sure you properly rest your steak (about 5 minutes); this keeps the meat tender and juicier

DESSERTS

Chocolate Financier

 Prep time 2 minutes, cooking time 25-30 minutes

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6
2. Remove the plastic lid and place the financiers on a baking tray in their pots.
3. Bake for 20–25 minutes, until golden brown and risen.
4. Once cooked, remove from the oven and allow to stand for 5 minutes before serving. Be careful, as the pot will be hot to touch!
5. Once cooled for 5 minutes, place on a plate and eat directly from the pot with the cherry compote and vanilla crème fraîche on top. You could also decant the financier onto a plate, just be very careful of the pot.

Pain Perdu

Prep time 2 minutes, cooking time 15 minutes

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6.
2. Remove all packaging and set the caramel sauce to one side. Place the Pain Perdu onto a baking tray and place in the centre of the oven for 15 minutes.
3. Warm up the caramel sauce for 10 seconds in microwave. Alternatively, decant into a small saucepan and bring to a simmer on a low heat.
4. Once the Pain Perdu is cooked, plate it up, drizzle with the salted caramel sauce and top with the vanilla crème fraîche.