Lamb Ragu Set Menu

This box contains:

Cooked Prawns in Café de Paris Butter with Sourdough Baguette
Lamb Ragu Pasta with crumbled Chèvre Goat’s Cheese
Crumble Tart or Canelés (your choice)

Pair this rich lamb ragu with our inky old-vine Carignan, Les Archeres. The supple tannins and hint of spice will resonate perfectly with this savoury, saucy, pasta.

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Cooked Prawns- 170 kcal per half pack
Cafe De Paris Butter- 170 kcal per 30g serving
Sourdough Baguette- 171kcal per 70g serving
Lamb Mafalde Pasta 575kcal per 388g serving
Chèvre cheese- 103kcal per quater of pack
Crumble Tart 326kcal per 110g serving
Canelés 316kcal per 81g serving (x3 canelés and sauce)

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.

Total cooking time: 20 minutes – For best results oven cook.

Starter

King Prawns
Cooked in Café de Paris Butter with Sourdough Demi Baguette

Total cooking time: 10 minutes – For best results oven cook.

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6.
2. Lightly sprinkle the baguette with water and add to the oven. Set the timer for 10 minutes.
3. Remove packaging from the prawns and butter.
4. Melt the butter in a pan until it’s nice and golden, then add the cooked prawns. Toss through to make sure the butter coats the prawns, then sauté on a low heat for 5-8 minutes. Alternatively decant prawns into a baking dish, place the butter on the top, cover with foil and place in the oven alongside the baguette for 5-8 minutes.
5. Once done, mix well to make sure the butter is evenly spread then serve the prawns alongside the sourdough demi baguette.

Chef’s Tip – As the prawns are shell on, you may want to prepare a finger bowl to serve alongside your meal. Pour warm water into a small bowl, adding a few slices of lemon if you would like. Place this on the table so you can rinse your fingers during the meal.

Main

Lamb Mafalde
Ragu with crumbled Chèvre goat’s cheese

Total cooking time: 10 minutes.

1. Remove sleeve and film from the ragu, then remove the bag from the tray and decant into a large saucepan with around 250ml of water.
2. Gently bring the sauce to a boil and once simmering add the pasta and gently mix. Continue to cook for a few minutes. If the sauce looks a bit dry, add a splash more water to loosen.
3. When it’s ready, divide the pasta between two plates and crumble the chèvre cheese on top (as much or as little as you like!).

Dessert

Canelés​
With salted caramel sauce

Total cooking time: 5 minutes.

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6.
2. Remove the sleeve and film from the canelés, keeping the salted caramel sauce to one side.
3. Place the canelés on baking tray lined with baking parchment (so they don’t stick!). Place in the centre of the oven for 5 minutes.
4. Once cooked, remove from the oven. Allow to stand for 2 minutes before serving.
5. Plate the canelés and drizzle with salted caramel sauce

Chef’s tip – If you have any ice cream, cream or crème fraiche, we’d recommend serving this on top, but it’s not essential.

Crumble Tart

Total cooking time: 10-15 minutes.

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6.
2. Remove the sleeve, film and cases from the tarts. Place on baking tray in the centre of the oven for 10-15 minutes.
3. Once cooked, remove from the oven. Allow to stand for 2 minutes before serving.

Chef’s tip – If you have any ice cream, cream or crème fraiche, we’d recommend serving this on top, but it’s not essential.