New Year’s Eve Feast

This meal feeds four people and in your box you will find:

• 2x packs of French Onion Soup
• 1x 22oz Côte de Boeuf with Côte Festive Salt ​
• 12x King Prawns ​
• 2x portion of Frites ​
• 2x pack of French Beans in Wild Garlic Butter
• 2x 300g Apricot & Mustard Chantenay Carrots​
• 2x 300g Truffle Jus ​
• 2x packs of Chocolate Cherry Crêpes

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

French Onion Soup - 363kcals per portion
Côte de Bœuf (650g) - 486kcal per 313g serving Côte Festive Salt (50g) - 9kcal per 25g serving
Gratin Dauphinois - 486kcal per 313g serving
French Beans - 166kcal per serving
Apricot & Mustard Chantenay Carrots (300g) - 72kcal per 100g serving
Truffle Jus - 43kcal per 150g serving
Chocolate Crêpes with cherry compote - 766kcal per serving

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.

New Years Eve Feast​ 

• French Onion Soup with Comté Croutons (Cook time: 15 min) 
• 625g Côte de Boeuf (Cook time: 20-40 minutes) 
• Côte Festive Salt 
• 12 King Prawns (Cook time: 10 min) 
• French Beans in Wild Garlic Butter (Cook time: 3 min microwave / 5 min on the hob) 
• Apricot & Mustard Chantenay Carrots (Cook time: 3 min microwave / 30min oven) 
• Frites (Cook time: 25 min) 
• Truffle Jus (Cook time: 2 min microwave / 5 min on the hob) 
• Chocolate Cherry Crepes (Prep time: 2min) 

Total prep & cooking time: 2 hours 10 minutes (from start to finish) - For best results oven cook. 

Starter 

French Onion Soup 

Served with Comté croutons. 

Cooking time: 15 minutes – For best results oven cook   

1. Pre-heat your oven fan 180°C / electric 200°C / gas mark 6. 
2. Slice the baguette at an angle into 6 pieces and place them onto a baking tray. Sprinkle with the grated Comté cheese. 
3. Place in the centre of the oven for 15 minutes. 
4. Once the 15 minutes is up, the cheese on the croutons should have melted. Remove from the oven and finish. 
5. Heat up the soup according to the instructions below: 

• On the Hob:

Decant into a saucepan and reheat over a medium heat to simmering point.  

• Microwave:

Transfer the soup into a microwavable container, cover, and heat up for 4 minutes, stirring half-way through. 

King Prawns 

Served with Sourdough Demi Baguette 

Total cooking time: 10 minutes  

1. Preheat your oven to fan 180°C / electric 200°C / gas mark 6.  
2. Lightly sprinkle the baguette with water and place it in the oven. Set a timer for 10 minutes.  
3. Remove the prawns and butter from the packaging.  
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.  
5. 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. 

Main 

Côte de Boeuf 

• 625g Côte de Boeuf (Cook time: 20-40 min) 
• Côte Festive Salt 
• Frites (Cook time: 25 min) 
• Apricot & Mustard Chantenay Carrots (Cook time: 3 min microwave / 30 min oven) 
• French Beans in Wild Garlic Butter (Cook time: 3 min microwave / 5 min on the hob) 
• Truffle Jus (Cook time: 2 min microwave / 5 min on the hob) 

Total prep & cooking time: 1hr 30 minutes - For best results oven cook. 

1. Remove the Côte de Boeuf from its packaging at least half an hour before cooking to allow it to reach room temperature. 
2. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6. 
3. Remove the carrots and frites from their packaging. Empty the frites onto a non-stick baking tray and spread them out evenly. Place the carrots in an oven proof dish. 
4. Place the carrots in the oven for 30 minutes. 
5. Place the frites in the centre of the oven for 25 minutes or until golden.  
6. Whilst the sides are cooking, cook the beef in a pan. You shouldn’t need any oil as the natural fats from the meat will help you out here. Season with Côte Festive Salt, and some pepper. Sear in a hot pan to desired temperature. Avoid turning too often. We recommend 10 minutes on each side for medium rare to medium and 20 minutes on each side for well done. 
7. Remove from the pan and rest your steak for 10-20mins (depending on how long you cooked it for) under a layer of foil. 
8. Meanwhile, remove sleeve from the French beans and pierce film several times. Place the beans on a microwaveable plate and heat on full power (750w - 3 minutes / 850w - 2 minutes 30 seconds /1000w 2 minutes). Carefully remove the film and stir. Ensure beans are piping hot then allow to stand 1 minute before serving. Alternatively, to heat on the hob, warm the beans on a very low heat, stirring occasionally. Make sure it’s fully heated before serving. 
9. Decant the jus into a microwavable container. Place it in the microwave on full power for 1.5-2mins (900w). Stir halfway through the cooking time. Allow to stand for 1 minute before serving. Alternatively, warm on a low heat in a saucepan, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve. 
10. After the beef has rested, use your sharpest knife to slice even, thick slices of the beef to add to plates in the kitchen or carefully transfer to your best serving plate and take to the table to carve there. Season with Côte Festive Salt and serve alongside the sides and sauce. 
11. Bon Appétit! 

Dessert 

Chocolate Cherry Crêpes 

Served with Cherry Compote 

Ready to eat! 

1. Remove the sleeve and film from the crêpes and place them on a microwave-safe plate 
2. Heat in the microwave on medium power for 30–40 seconds, until the crêpes are slightly warm. 
3. 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.