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.
We’d recommend getting all your dishes out of the fridge and
reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!
STARTERS
Leek & Potato Soup
With herb oil & sourdough demi baguette
- Leek & potato soup (cook time: 3-4 minutes)
- Herb oil (ready to eat)
- Sourdough demi baguette (cook time: 10 minutes)
Total cooking time: 10 minutes
- Preheat your oven to fan 180°C / electric 200°C / gas mark 6.
- Lightly sprinkle the baguette with water and place it in the oven. Bake for 10 minutes.
- Remove the sleeve and film from the soup packaging.
- Hob: Decant the soup into a saucepan and reheat over a medium heat until simmering. Microwave: Transfer the soup to a microwave-safe container, cover, and heat for 4 minutes, stirring halfway through.
- Divide the soup between two serving bowls, drizzle with the herb oil, and serve alongside the baguette.
Baked Camembert with Honey
Served with a warm sourdough baguette and cornichons
- Camembert (cook time: 15-20 minutes)
- Sourdough demi baguette (cook time: 10 minutes)
- Cornichons (ready to eat)
Total cooking time: 20 minutes
- Preheat your oven to fan 180°C / electric 200°C / gas mark 6.
- Remove the cheese from its packaging. Using a small knife, score the top of the cheese and place in a baking dish and drizzle with honey.
- Place onto a baking tray and place in the preheated oven, cook for 15-20 minutes until the top is golden brown.
- Once the cheese has had 5 minutes, lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes.
- Once the cheese and baguette are done, remove from the oven and rest the cheese for 1 minute. Slice the baguette and serve alongside the cheese and cornichons.
MAIN
Chestnut Mushroom Risotto
With French beans
- Chestnut mushroom risotto (cook time: 4 minutes)
- French beans (cook time: 2 minutes)
Total cooking time: 4 minutes
- Remove the sleeve and pierce the film several times.
- Place the tray on a microwave-safe plate and heat on full
power for 4 minutes, stirring halfway through. Alternatively, decant the risotto into a saucepan and warm over a low heat until fully reheated. If the risotto looks a little dry, add a few spoonfuls of water and mix well. - Remove the sleeve from the French beans and pierce the film
several times. Place the tray on a microwave-safe plate and heat on full power for 2 minutes. Leave to stand for 1 minute. - Once everything is ready, stir the risotto well and divide
between two plates, serving alongside the French beans.
Chef’s Tip: Risotto already contains cheese (which is what makes it so creamy), but if you have some in the fridge, you can add extra on top, alongside sharp salad leaves such as rocket.
DESSERTS
Chocolate Brownie
With vanilla ganache
- Chocolate brownie (cook time: 30 sec – 1 minute)
- Vanilla ganache (ready to eat)
Total cooking time: 1 minute
- Remove the sleeve and film.
- Place the brownie on a plate and heat in the microwave on full power for 30 seconds–1 minute.
- To serve, spoon the vanilla ganache over the top of the brownie.
Chef’s tip - If you have any berries or fresh fruit at home, their tartness pairs wonderfully with the decadent brownie, so feel free to add some.
Chocolate Crêpes
With cherry compote
- 2 x chocolate-filled crêpes (cook time: 2 minutes)
- Cherry compote (ready to eat)
Total cooking time: 2 minutes
- Remove the sleeve and film from the crêpes and place them on a microwave-safe plate.
- Heat in the microwave on medium power for 30–40 seconds, until the crêpes are slightly warm.
- To finish, drizzle with the cherry compote and serve.
Chef’s tip - If you have any ice cream or cream, serve it alongside the crêpes.
Chestnut Mushroom Risotto Set Menu
£29.95
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