Easter Box for two

This box serves two and contains:

MAIN​ - your choice of either:
2x Braised Lamb Shanks in a white wine sauce
OR
2x Roast Half Breton Chicken with shallot & thyme jus

Both served with honey lemon & herb roasted vegetables, new potatoes, peas à la Française

DESSERT ​- your choice of either:
2x Pistachio Paris Brest, a baked choux pastry with hot chocolate sauce, pistachio ganache, cherry compote and mini easter eggs
OR
2x Pain Perdu, a sweet brioche bread pudding with berry 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.
Braised Lamb shank - 648kcals per 450g portion
Roast Half Breton Chicken - 481kcals per portion
Garlic Butter - 156kcals per 30g portion
Shallot & Thyme Jus - 29kcals per 150g portion
Lemon & Honey Roasted Vegetables - 413kcals per 384g portion
Peas a la Francaise - 281kcals per 200g portion

Pistachio Paris Brest
Paris Brest Shell - 80kcals per portion
Pistachio Ganache - 213kcals per 50g portion
Cherry Compote - 105kcals per 50g portion
Chocolate Sauce - 178kcals per 50g portion
Mini Easter Eggs - 125kcals per 25g portion

Pain Perdu - 350kcals per portion
Cherry Compote - 105kcals per 50g portion
Vanilla Creme Fraiche - 305kcals 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.

MAINS

Roast Half Breton Chicken

Prep time – 2 minutes, cook time 45 minutes

1. Preheat the oven to fan 180°C / electric 200°C / gas mark 6.
2. Remove the film of the lemon & honey roast vegetables and new potatoes. Place on a baking tray and cook for 10 minutes.

While these cook:

1. Remove the chicken from its packaging and place on a non-stick baking tray with the garlic butter on top of the chicken. 
2. Decant the shallot & thyme jus into a saucepan or microwavable container.
3. After the first 10 minutes, add the chicken to the oven and cook for 25 minutes.
4. Once the chicken and vegetables have finished cooking, remove from the oven.
5. Warm the peas in a saucepan on a very low heat, stirring occasionally, until piping hot.
6. Place the 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.
7. Proceed to plate up or serve on platters in the middle of the table.
   

Braised Lamb Shanks

Prep time – 5 minutes, cook time 40 minutes

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6.
2. Remove all packaging from the lamb. Place the lamb and its jus into an ovenproof dish and cover with foil.
3. Remove the film from the roasted vegetables and new potatoes. Place on a baking tray.
4. Place both the lamb and vegetables into the oven and cook for 30 minutes.
5. While they cook, place the peas in a saucepan with a lid.
6. Once the lamb and vegetables are cooked, remove from the oven.
7. Warm the peas over a very low heat, stirring occasionally, until piping hot.
8. Plate up or serve on platters in the centre of the table.

DESSERTS

Pistachio Paris Brest

Prep time – 10 minutes

1. With a bread knife, slice the Paris-Brest shells horizontally through the centre, creating two rings.
2. Place the bottom half on a plate and spoon cherry compote over the entire ring.
3. Place the pistachio ganache in a mixing bowl and briefly whisk either until thickened. Spoon the whipped ganache on top of the cherry compote.
4. Place the top of the Paris-Brest shell back on and repeat with the second half.
5. Decant the chocolate into a microwavable container or jug and heat on full power for 45 seconds (900w), 1 minutes (800w) or 1 minutes 15 seconds (700w). Mix halfway through cooking. Alternatively, to heat on the hob, decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving.
6. Drizzle the chocolate sauce over the Paris-Brest, scatter mini eggs around the plate, and serve
   immediately.

Pain Perdu

Prep time – 2 minutes, cook time 15 minutes

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6.
2. Remove all packaging and set place the pain perdu onto a baking tray and place in the centre of the oven for 15 minutes.
3. Once the pain perdu is cooked, plate it up, drizzle with the cherry compote and top with the vanilla crème fraîche.