Example Menu from Week 1*

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EXAMPLE MENU FROM WEEK 1* WEEK 1 BREAKFAST LUNCH DINNER DINNER VEGGIE PUDDING SUNDAY Tea, coffee, fruit juices, Roast beef, Yorkshire puds Roast chicken Sausage rolls Nut roast with Strawberry trifle Toast & cereals roast & mashed potatoes Roasted veg. soup all the vegetables Fresh fruit salad Cooked to order cauliflower cheese Homemade cakes Jelly & ice-cream carrots & parsnips MONDAY Tea, coffee, fruit juices, Corned beef hash Ham, egg & chips Poached fish with Veg. curry & rice Apple pie with custard Toast & cereals Broccoli & cheese soup parsley sauce, peas Strawberry mousse Cooked to order Homemade cakes & mashed swede Selection of sandwiches TUESDAY Tea, coffee, fruit juices, Quiche Lorraine Cottage pie with Chicken in a mustard Quorn mince Fruit pavlova Toast & cereals Butternut squash soup braised cabbage & honey sauce, cottage pie Semolina Cooked to order Selection of sandwiches & carrots duchesse potatoes Homemade cakes & vegetables WEDNESDAY Tea, coffee, fruit juices, Stuffed cheesy jackets Roast pork, apple Salmon & broccoli Butternut squash Treacle sponge & Toast & cereals Mushroom soup sauce, roast or mornay risotto custard Cooked to order Selection of sandwiches mashed potatoes Fruit fool Homemade cakes Creamed carrots & sprouts THURSDAY Tea, coffee, fruit juices, Homemade pizza Sausages in red onion Mediterranean chicken Courgette and Creamy rice pudding Toast & cereals Sweet potato and red gravy, mashed potatoes saute potatoes, sweetcorn Chocolate profiteroles Cooked to order pepper soup peas & buttered diced peas & buttered diced fritters Selection of sandwiches swede swede Homemade cakes FRIDAY Tea, coffee, fruit juices, Spanish omelette Battered fish, chips & Meatloaf, homemade Macoroni cheese Sticky toffee pudding Toast & cereals Tomato & basil soup mushy peas tomato sauce & peas with caramel sauce Cooked to order Selection of sandwiches & ice-cream Homemade cakes Chocolate delight SATURDAY Tea, coffee, fruit juices, Chicken goujons & Beef stew & dumplings Ham & potato cakes Homemade Queen of puddings Toast & cereals spaghetti Mashed potatoes with tomatoes vegetable tart Ice-cream Cooked to order French onion soup Savoy cabbage sauce & vegetables Selection of sandwiches Homemade cakes *FROM A FOUR WEEK ROLLING MENU www.cornwallcare.com Cornwall Care Ltd. A Company Limited by Guarantee. Registered in England No. 03079623. Registered Charity No. 1053486.

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Private Dining
PRIVATE DINING Please choose up to three options for each of the courses to create your menus. The vegetarian option is to be included within the three options. Menu choices for the group need to be sent to your event coordinator 14 days prior to the event. SPRING MENU 1 £21.95 MENU 2 £29.95 Pea and mint soup, parmesan croutons (v) Asparagus, Parma ham and poached egg Salmon and asparagus fishcakes, lemon mayonnaise Pistachio rolled goats cheese, orange and chicory salad (v) Ham hock and leek terrine, pea puree, pickled onions Gin and tonic cured salmon, lemon aioli, radish salad Garlic and thyme croquettes, asparagus and tomato salad (v) Confit chicken croquette, pickled onions, pesto Parmesan crusted chicken, spring vegetable bubble and squeak, Pressed lamb shoulder, roasted onion, shallot puree, confit cherry tomato, charred asparagus, lemon and thyme chicken jus lamb and mint sauce Lamb shoulder casserole, baby vegetables Chicken ballontine, spring onion potato cake, sautéed seasonal vegetables, Salmon fillet, pesto gnocchi, cherry tomatoes lemon thyme gravy Roast duck leg, rösti potato, peas, bacon baby gem lettuce Braised beef shin, cauliflower puree, roasted cauliflower, Spring vegetable casserole, wild garlic pesto (vegan) spring greens, red wine jus Baked sea trout, asparagus, minted jersey new potatoes, lemon hollandaise Four cheese ravioli, spring onion and pea dressing (v) Lemon posset, biscotti (v) Chocolate cheesecake, macerated strawberries Key lime pie Cherry and almond sponge, roasted apricot, meringue, apricot puree
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Marston's Menu Item Allergens and Intolerance Report
Marston’s Menu Item Allergens and Intolerance Report All food is prepared in kitchens where nuts, gluten and other allergens could be present. We cannot include all ingredients in our menu descriptions, so we have produced the table below to help you identify the allergens present in each dish. If you have a food allergy please let us know before ordering. 2018 Christmas Prancer Menu Dish Name Cereals containing Gluten : Spelt (Wheat) Kamut (Wheat) Barley Crustaceans Fish Peanuts Soybeans Almonds Hazelnut Walnut Pecan nut Pistachio nut Macadamia nut or Queensland Mustard Sesame Sulphur dioxide/sulphites Lupin Molluscs Suitable for Vegans Wheat Rye Oats Eggs Milk Nuts : Cashew nut Brazil nut Celery Suitable for Vegetarians Festive Starters XMS PRF Butternut & Spinach Soup Y Y Y Y Y Y Y Y Y Y XMS PRF Ham Hock Terrine Y Y Y Y Y Y Y Y Y Y XMS PRF NGCI Butternut & Spinach Soup Y Y Y Y XMS PRF NGCI Ham Hock Terrine Y Y Y Y XMS PRF NGCI Prawn Cocktail Y Y Y Y Y XMS PRF Prawn Cocktail Y Y Y Y Y Y Y Y Y Y Y Y XMS PRF Vegan Butternut & Spinach Soup Y Y Y Y Y Y Y Y Y Y Festive Mains XMS PRF Beef in Bone Marrow XMS PRF Candied Nut Roast Y Y Y Y Y Y Y Y XMS PRF Candied Nut Roast Vegan Y Y Y Y Y Y Y Y XMS PRF NGCI Roast Turkey Dinner Y XMS PRF Roast Turkey Dinner Y Y Y Y Y XMS PRF St Clements Kiln Roasted Salmon Tart Y Y Y All food is prepared in kitchens where nuts, gluten and other allergens could be present.
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Shakespearean Recipes
==================================================================== Language in India www.languageinindia.com ISSN 1930-2940 Vol. 19:1 January 2019 India’s Higher Education Authority UGC Approved List of Journals Serial Number 49042 ==================================================================== Shakespearean Recipes J. Gangapriyadarshini, Research Scholar ========================================================== Introduction The Elizabethans had three main meals a day like us. Breakfast was eaten earlier in the morning, usually between 6 to 7, dinner at midday, and supper between 5 to 8 evening. The kinds of food eaten depended very much on wealth and status. Poor people, in general, had humble and unvaried diets, whereas the rich of Elizabethan England ate well and enjoyed all kinds of meat, including beef, pork, lamb, mutton, bacon, veal, and deer, and fancy fowl such as peacock, swan, and goose. Their diet also included freshwater and sea fish, which included the varieties such as salmon, trout, eel, pike, and sturgeon, and shellfish such as crabs, lobsters, oysters, cockels and mussels. For the poor, bread was the ideal food and it would be eaten with butter, cheese, eggs, and pottage. Poor people could not afford much red meat, like beef or pork, so tended to eat white meat, like chicken, rabbit or hare, and birds they could catch like blackbirds or pigeons. As Queen Elizabeth made a law in 1563 that compelled everyone to eat fish on Wednesdays, Fridays and Saturdays, hence the poor also regularly ate fish. This law was made to support the fishing industry. Popular Recipes of Shakespearean Age As water was considered unsafe to drink, the Elizabethans drank ale instead. Even children drank ale as it was not very strong.
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I Can Cook It
How to cook healthy recipes in easy steps Notes for helpers or carers Ingredients Before making these recipes, please read this page of notes. Vegetable oil Recipes may list ‘vegetable oil’ as an ingredient but we recommend you use an unsaturated oil, such as rapeseed oil, corn oil or Recipes sunfl ower oil. Eggs All the recipes are listed in alphabetical order and have been coded with 1 to 3 chef’s Unless the recipe states otherwise, we recommend you use large eggs. hats to show the level of diffi culty. = very straight-forward recipe using basic food preparation skills; Salt = recipes requiring slightly more developed food preparation skills; Try to reduce your salt intake by using only small amounts of salt in = more complicated recipes and/or requiring a high level of food preparation cooking. If you want to add extra fl avour in a recipe, try to use garlic, skills or involving many more steps. pepper, herbs, spices, lemon or lime juice rather than salt. • Apple crumble • Cheesy garlic • Ham salad • Rainbow rice • Strawberry Pepper bread sandwich yogurt shake • Baked potatoes • Scones Freshly ground black pepper has been used in all savoury recipes; with a spicy • Chicken curry • Healthy fi sh and • Summer fruit fool • Smoked mackerel mushroom fi lling chips with peas this will give the best results, but you can use a small amount of • Chicken pâté • Ulster style pizza pre-prepared ground pepper. Do take care and use only a little as • Bread and apple drumsticks with • Homemade • Spaghetti • Vegetable soup pudding bacon burger it can be a strong fl avour.
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Marston's Menu Item Allergens and Intolerance Report
Marston’s Menu Item Allergens and Intolerance Report All food is prepared in kitchens where nuts, gluten and other allergens could be present. We cannot include all ingredients in our menu descriptions, so we have produced the table below to help you identify the allergens present in each dish. If you have a food allergy please let us know before ordering. 2017 Christmas Menu - Better - Dasher Dish Name Cereals containing Gluten : Spelt (Wheat) Kamut (Wheat) Barley Crustaceans Fish Peanuts Soybeans Almonds Hazelnut Walnut Pecan nut Pistachio nut Macadamia nut or Queensland Mustard Sesame Sulphur dioxide/sulphites Lupin Molluscs Suitable for Vegans Wheat Rye Oats Eggs Milk Nuts : Cashew nut Brazil nut Celery Suitable for Vegetarians Festive Starters XMS BTF Brie Cranberry & Ginger Jam Parcels Y Y Y Y Y Y XMS BTF Broccoli and Stilton Soup Y Y Y Y Y Y Y Y Y Y XMS BTF Chicken Liver Pate Y Y Y Y Y Y Y Y Y XMS BTF Prawn Cocktail Y Y Y Y Y Y Y Y Y Y Y Y XMS BTF Vegan Garlic Bread Bruschetta Y Y Y Y Festive Mains XMS BTF Beef in Brandy Y Y Y XMS BTF Candied Nut Roast Y Y Y Y Y Y Y Y Y XMS BTF Honey Roasted Root Veg Hot Pot Crumble Y Y Y Y XMS BTF Honey Roasted Root Veg Hot Pot Crumble - Under 5's Y Y Y Y XMS BTF Roast Turkey Dinner Y Y Y Y Y XMS BTF Roast Turkey Dinner Under 5's Y Y Y Y Y XMS BTF Seafood Pithivier Y Y Y Y Y Y Y Y XMS BTF Vegan Candied Nut Roast Y Y Y Y Y Y Y Y All food is prepared in kitchens where nuts, gluten and other allergens could be present.
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Marston's Menu Item Allergens and Intolerance Report
Marston’s Menu Item Allergens and Intolerance Report All food is prepared in kitchens where nuts, gluten and other allergens could be present. We cannot include all ingredients in our menu descriptions, so we have produced the table below to help you identify the allergens present in each dish. If you have a food allergy please let us know before ordering. 2018 Dasher Boxing Day Menu Dish Name Cereals containing Gluten : Spelt (Wheat) Kamut (Wheat) Barley Crustaceans Fish Peanuts Soybeans Almonds Hazelnut Walnut Pecan nut Pistachio nut Macadamia nut or Queensland Mustard Sesame Sulphur dioxide/sulphites Lupin Molluscs Suitable for Vegans Wheat Rye Oats Eggs Milk Nuts : Cashew nut Brazil nut Celery Suitable for Vegetarians Starters BXD DS Cheesy Garlic Mushrooms (V) Y Y Y Y Y Y Y Y Y Y BXD DS Ham Hock Terrine Y Y Y Y Y Y Y Y Y Y BXD DS NGCI Ham Hock Terrine Y Y Y Y BXD DS NGCI Prawn Cocktail Y Y Y Y Y BXD DS NGCI Vegan Soup (Ve) Y Y Y Y BXD DS Prawn Cocktail Y Y Y Y Y Y Y Y Y Y Y Y BXD DS Vegan Soup (Ve) Y Y Y Y Y Y Y Y Y Y Mains BXD DS 8oz Sirloin with Black & Blue Y Y Y BXD DS NGCI 8oz Sirloin with Black & Blue Y BXD DS Roast Turkey Dinner Y Y Y Y Y BXD DS Roast Turkey Dinner - NGCI Y BXD DS Sage & Onion Fish and Chips Y Y Y Y Y BXD DS Vegan Candied Nut Roast Y Y Y Y Y Y Y Y All food is prepared in kitchens where nuts, gluten and other allergens could be present.
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Brakes Food Specification
Specification No. 20065_v2 BRAKES FOOD SPECIFICATION Product Name Nut Roast Brakes Product Code F4294 (as declared on packaging) Product Descriptive (legal) Peanuts, almonds & walnuts with bulgar wheat, mature Cheddar cheese, carrots, onions Brand Brakes Name & herbs; 12 x 120g approximately (as declared on packaging) Sub-Brand Inner Pack Barcode 5024333114857 Outer Pack Barcode Storage Conditions FROZEN FOOD_STORAGE_RET_DIST_FROZEN Unit Net Weight Units Per Case No. Portions per Saleable Unit Pieces Per Saleable Unit Drained/ Deglazed Weight Recommended Portion size 12x120g 1 12 12 120 g Ingredients List (as declared on packaging) Water, Onion, Carrot, Breadcrumbs (Wheat Flour (with Calcium, Iron, Niacin, Thiamin), Water, Salt, Yeast), Mixed Nuts (7%)(Peanut, Walnuts, Almond), Bulgur Wheat, Sunflower Oil, White Mature Cheddar Cheese (Milk), Flat Leaf Parsley, Sugar, Brown Sugar, Vegetable Bouillon (Salt, Maltodextrin, Potato Starch, Yeast Extract, Sugar, Vegetables[Onion, Parsnip, Parsley], Sunflower Oil, Spices[Turmeric, Pepper, Garlic, Mace, Nutmeg, Lovage], Lovage Extract), Salt, Garlic, Bay Leaf, Parsley, Kibbled Onion, Black Pepper, Sage, Thyme, Lemon Juice, Rosemary. Allergy & Dietary Advice Contains Wheat, Gluten at or above 20 ppm, Milk, Nuts and Peanuts. May contain: Traces of Nuts and Sesame. Suitable for Vegetarians Yes True Suitable for Vegans No False Nutrition Typical values As Sold : per 100g per portion Salt Targets Energy(kJ) 944 1132 Energy(kcal) 226 271 Category 25.1 SALT_25.1 Fat(g) 13.0 15.6 Saturates(g) 2.2 2.6 Meets Target No False Carbohydrate(g) 19.4 23.3 Sugars(g) 2.3 2.8 Fibre(g) 3.0 3.6 Protein(g) 6.4 7.7 Salt(g) 1.0 1.2 Saleable Unit Dimensions 195 x 155 x 80 (mm) LxWxH Packaging Specification Component Type Bag Interleaves Fully Printed Case Tape Pallet-wrap PE/Polyamide Mix Parchment Corrugated Board PE/Polyamide Mix LDPE 14 1 186 2 140 Cases per Layer: 34 Layers per Pallet: 16 Palletisation Max.
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Our Menu WEEK 1
WEEK 1 MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Sausage Turkey, Ham & Roast Lamb with Beef Goulash Battered Fish Liver & Bacon Roast Beef & LUNCH Casserole Leak Pie with Roasted Med with Root with Chips & with Mash & Yorkshire Pud OPTION 1 Mash Mash & Vegetables & Vegetables Peas Vegetables with roast/ Steamed Greens Vegetables Potatoes mashed Potatoes with Veg & Gravy Poached Lemon Vegetable & Roast Vegetable Ploughmans Gammon with Chicken New Nut Roast with LUNCH & Pepper Salmon Roast Tomato Crumble Lunch Pineapple & Yorker with Veg roast/mashed OPTION 2 with Green Stew Mash Potatoes, Veg & Beans & Gravy Potatoes Faggots with Ham, Egg & Chips Mash & Peas Jam Sponge with Sticky Toffee Rice Pudding & Treacle Tart with Spotted Dick Caramelised Apple Crumble DESSERT Custard Pudding with Jam Custard with Custard Bananas with with Custard Custard Toffee Sauce or Bananas & Sponge & Ice cream & Choc Fudge Cake Lemon Sponge Mousse Custard Custard Cheesecake Wafer with ice cream with Custard Chicken Goujons SUPPER Mild Beef Chilli Quiche with Scampi with with Saute’ Chicken Stew Scampi, Chips & High Tea OPTION 1 with Rice Salad & New Chips & Peas Potatoes & with Dumplings Peas Potatoes Mushy Peas SUPPER Mac ‘N’ Cheese Jacket with Welsh Rarebit Ham & Cheese Beans on Toast Soup & Roll OPTION 2 with Garlic Bread Beans Salad High Tea Eton Mess Tiramisu Stewed Fruits Hazelnut Lemon Meringue Cheesecake Trifle DESSERT with Custard Brownie with Clotted Cream Ice Cream & Raspberry Stewed Apple Sauce Fruit Salad Jelly & Ice Cream Fruit Fool Mousse with Custard .
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Summer Strong Week 1 Meal Plan
SUMMER STRONG WEEK 1 MEAL PLAN 1 WEEK 1 MEAL PLAN MONDAY Breakfast Lunch Dinner Snacks Granola with Spicy Chicken Rice cake with chopped Fiery Spaghetti bananas; 3/4 squares of yoghurt & fruit Pitta dark chocolate TUESDAY Breakfast Lunch Dinner Snacks Yoghurt, fruit & Lemon Handful of granola with Fiery Spaghetti yoghurt; Peanut Butter nuts Chicken Stew Hummus with rice cakes WEDNESDAY Breakfast Lunch Dinner Snacks Muesli with Lemon Cous Cous with Peanut Butter Hummus with rice cakes; Fruit n fruit & milk Chicken Stew dollop of hummus Nut Bar. THURSDAY Breakfast Lunch Dinner Snacks Toast with 2 Pea & mint Butternut & Yoghurt & piece of fruit; toast with eggs soup bean stew toppings FRIDAY Breakfast Lunch Dinner Snacks Pea & mint Butternut & Apple & Cheddar Overnight Oats Stacks; Posh Nuts. soup bean stew SATURDAY Breakfast Lunch Dinner Snacks Oaty Breakfast Fit Foodie Nut Meditteranean Cocao & Hazelnut Muffins Roast Salmon Bombs; Posh Nuts. SUNDAY Breakfast Lunch Dinner Snacks Chilli Bacon Fit Foodie Nut Chicken Tagine Oaty Muffin; Orange Beans Roast & Date Energy Balls 2 WEEK 1 SHOPPING LIST: Fruit & Vegetables: • Carrot x 1 • 2 chillis • coriander leaves • Potato x 1 • ginger • rosemary • 3 leeks • 2 lemons • 30g frozen raspberries • 3 peppers • 1 courgette • basil leaves • 7 onions • 1 aubergine • 80g sultanas • 20 cloves garlic • 2 butternut squash • salad leaves • 800g frozen peas • 90g whole, dried goji berries • rocket leaves • 12 cherry tomatoes • 1 banana • 70g dried apricots • mint leaves • 1 apple • 190g dates • 1 orange •
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Adenoidectomy
Adenoidectomy Dietary advice for selective nut eating We have identified that your child can eat selected nuts, whilst still being allergic to other nuts. This leaflet is a practical guide to ensure that you take appropriate safety measures when feeding your child their selective nut(s) and to give you tips and suggestions of how these nuts can be included within your child’s diet. Information for patients, carers and family Please note only the circled nuts are recommended for your child to eat (clinician / dietitian to circle). Tree nuts - almonds, brazil, cashew, hazelnut, macadamia, pecan, pistachio, walnut Ground nuts - peanuts Almond Brazil Cashew Hazelnut Macadamia Pecan Pistachio Walnut Peanut 2 Below are some recommendations of safety measures to follow when introducing selective safe nut/s for the first time: l Make sure your child is well and free from illness. l Any other atopic conditions your child has (eczema, asthma, hay fever) must be well controlled. l Have your child’s emergency medication available and check that it is in date. Review your Allergy Action Plan so you know how to treat allergic reactions. l Buy the nut in its shell or a bag of the actual nut you have been told you can introduce. Check you cannot see visible contamination. l Introduce only one safe nut at a time in your own home. l Start in the morning with a very small portion (kernel of sweetcorn sized piece of nut, ground if necessary) and wait 20 mins before giving more. Double the portion every half an hour so that you increase the amount throughout the morning.
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Spring-Summer 2017 Week 1 Nutrition Plan
28-Apr-2017 Argyll & Bute Council 16:35 Nutrition Plan with Carbohydrates and Allergens [email protected] Nutrition Plan: SS2017WK1 Spring-Summer 2017 Week 1 Legend Contains May Contain Does Not Contain No Information Portion Group Menu Item Recipe Code Sub Recipe Codes Size (g) Celery Cereals containing Gluten Crustaceans Eggs Fish Lupin Milk Molluscs Mustard Nuts Peanuts Sesame Soya Sulphur Dioxide and Sulphites Carbohydrate Count Mains BBQ Chicken Fillet on a Bun R00062 R00042, R00062 158.75 25.88g Mains Breaded Fish R00012PS R00012PS 97.50 21.68g Mains Homemade Beef Mince Pie PS R00071PS R00071PS 191.90 12.68g Mains Homemade Chicken Curry PS R00069PS R00069PS 132.80 3.44g Mains Homemade Meatballs in Gravy PS R00033PS R00033PS 189.80 5.09g Mains Sausages in Gravy PS R00016PS R00016PS 151.00 7.38g VegMain Cheese and Pickle Salad Plate PS R00052PS R00050PS, R00051, R00052PS 74.05 0.90g VegMain Homemade Vegetable Curry R00070PS R00070PS 98.70 4.65g VegMain Macaroni Cheese PS R00028PS R00028PS 210.00 38.90g VegMain Tomato Pasta PS R00059PS R00059PS 143.15 18.64g VegMain Vegetable Frittata PS R00019PS R00019PS 89.20 2.50g Veg Portion of Brocolli R00066 R00066 60.00 1.08g Veg Portion of Carrots R00065 R00065 60.00 2.82g Veg Portion of Green Beans R00072 R00072 60.00 2.82g Veg Portion of Mixed Vegetables R00067 R00067 60.00 5.28g Veg Portion of Peas R00014PS R00014PS 80.00 7.44g Carb Baby Boiled Potatoes R00054 R00054 89.00 14.33g PlanCarbsAll: Nutrition Plan with Carbohydrates and Allergens Page 1 of 2 28-Apr-2017 Argyll
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COURSE Pork Roast/Nut Roast
SUNDAY - MAIN COURSE Pork Roast/Nut Roast Serves: 10 persons/5 persons Regular Vegetarian D e c 2 0 1 8 J . C . V1 P a g e 52 | 146 Cauliflower Cheese Vegetables D e c 2 0 1 8 J . C . V1 P a g e 53 | 146 Recipe Ingredients Meat 1 Shoulder of pork, average 2.5-3kg 2tbsp Chicken stock Mixed dry herbs Gravy Juices from the roasting tray Not suitable for V/VG(see page 3) 300ml Wine and water - equal amounts 1tbsp Beef or Vegetable stock Splash of gravy browning V/VG (see page 3) Pepper for seasoning Potatoes 10 Large potatoes (1 per person) Duck fat or vegetable oil 1tbsp Frozen garlic Mixed herbs, salt and pepper for seasoning Stuffing Not suitable for V/VG * (see page 3) 0.5kg Bacon lardons 1 small tin Chopped tomatoes 100ml Red wine 1tbsp Lemon juice 100g Frozen onion 1tsp Frozen garlic 1tsp Mixed herbs 0.33kg Breadcrumbs Cauliflower Cheese and Vegetables 1kg Frozen cauliflower 120g Butter Not suitable for LF/VG (see page 3) 100g Flour 1L Milk Not suitable for LF/VG(see page 3) 100g Grated Emmental cheese for sauce Not suitable for LF/VG (see page 3) D e c 2 0 1 8 J . C . V1 P a g e 54 | 146 100g Grated Emmental cheese for the topping Not suitable VG/LF 10 medium Carrots (1 per person) 0.5kg Frozen peas Nut roast 100g Frozen onions 1tsp Frozen garlic 1 large Carrot, peeled 1 Courgette 300g Hazelnuts (or walnuts) 1 Egg Not suitable for VG (see page 3) 100g Bread crumbs CHEF’S TIPS Pork must be in by 10am and turned off by 11am for slow cooking this particular joint.
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