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What's in the Box?

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What's in the Box? What’s in the Box? Directions – Please also see the video at www.csons.uk/csonsathome/ 1. Lamb kofta 1. Take numbers 7, 8, 10, 12, 14, 15 & 16 out of the fridge an hour before cooking, so they come to room temperature. (Veg/Vegan is vegetable falafel) 2. Preheat the oven to 190c. 2. Chicken shawarma 3. Begin by placing the lamb kofta (1) or falafel and the chicken shawarma (2) or cauliflower shawarma on the oven (Veg/Vegan is cauliflower shawarma) tray and popping them into the oven for around 15 minutes or until piping hot throughout. 4. Empty the fava bean bissara (3) into one of the saucepans and the carlin pea stew (4) into the other and place them 3. Fava bean bisarra 4. Carlin pea stew both over a low heat stirring occasionally and adding a splash of water if beginning to stick. 5. Couscous 6. CSONS flat bread 5. Bring some water to a simmer in the 3rd pan and place a mixing bowl over the top to create a bain marie. Empty 7. Marinated kale 8. Marinated peppers the cous cous (5) into the bowl and gently warm through stirring occasionally. 9. Lane cottage leaves 6. About 3 minutes before everything is ready place the flatbread (6) on the oven tray with the chicken & lamb. 10. Pomegranate vinaigrette 7. Ensuring everything is piping hot it’s time to plate. This is up to you really. We had an idea to place everything on 11. Cardamom & mint yoghurt a large grazing board but felt the individual dishes looked better for the filming. (Vegan is with coconut yoghurt) 8. The kale (7) and peppers (8) are ready to go straight into their serving dishes. 12. CSONS harissa 9. Empty the lane cottage leaves (9) into the spare mixing bowl and toss together with the pomegranate vinaigerette 13. Shropshire microgreens (10) until all the leaves are coated and pile up high in the serving dish. 14. Tahini dressing 10. The bisarra and carlin pea stew should both now be good and hot so can be spooned into their serving dishes. 15. Dukkah 16. Za’atar 11. For the chicken or cauliflower slice it up using the board and knife and use the cous cous as a base to pile high the chicken or cauliflower. Spoon over half of the yoghurt (11), half of the harissa (12) and half of the dukkah (15) What do you need at home? 12. For the kofta or falafel place the balls around the serving plate and drizzle with half the tahini dressing (14) and 3 x sauce pan, 1 x oven tray, sprinkle with half the za’atar (16). 2 x mixing bowls, 1 x chopping board, 13. Now you have half of all the garnishes left which you can either use to decorate the other dishes or place in small ramekins so you can add to your plate as and when. 1 x knife, A selection of serving dishes. 14. You also have a bag of Shropshire microgreens (13) which you can use to decorate all of your dishes. ENJOY! Allergy advice: Contains GLUTEN (kofta, couscous & flatbread), MILK (kofta & yoghurt - not in veg/vegan), CELERY (couscous & microgreens), MUSTARD (couscous, vinaigrette & microgreens), SULPHITES (trace from vinegar in peppers, vinaigrette, yoghurt & harissa), SESAME (tahini, dukkah & za'atar), NUTS (dukkah), PEANUTS (dukkah). Lamb from Perrywood farm, Leominster, perrywood.farm Chicken from Springfield poultry, springfieldpoultry.co.uk Beans & peas from Hodmedods, hodmedods.co.uk Spices & cous cous from Suma, suma.coop Yoghurt from Ludlow farm shop, ludlowfarmshop.co.uk Leaves from Lane cottage produce, lanecottageproduce.co.uk Kale from B & G Nurseries, Pershore Flour from Shipton Mill, shiptonmill.co.uk What’s in the Box? What do you need at home? Shropshire microgreens from Shropshire microfarm, 1. Filo nest. 2. Rose labneh Just serving plates theshropshiremicrofarm.wordpress.com (Vegan is coconut & rose labneh) Full instruction video at 3. Poached rhubarb 4. Sweet pistachio dukkah Nuts & seeds from Ludlow Nut Company, ludlownut.co.uk 5. Saffron honey (Vegan is saffron agave) www.csons.uk/csonsathome/ Directions Rhubarb from Wye valley produce, wyevalleyproduce.co.uk 1. Begin by placing the filo nest (1) in the centre of your plate. Honey from Phil and Chloe Evans, Richards castle 2. Spoon the quenelle of labneh (2) in the middle of the filo nest. 3. Dot around the poached rhubarb (3). Whilst we list all allergens present in our CSONS at HOME dishes, 4. Sprinkle with the pistachio dukkah (4). 5. Drizzle with saffron honey (5) or agave. we do use multiple allergens in our kitchen and A delicious finish to the feast. Middle Eastern tastes and smells aplenty as such cannot guarantee any dish is 100% allergen free. here. You could imagine an egg in a nest for the nod to Easter too. Enjoy! Mill on the Green - Ludlow - Shropshire - SY8 1EG - 01584 879872 Allergy advice: contains GLUTEN (filo nest), 8 Milk Street - Shrewsbury - Shropshire - SY1 1SZ - 01743 272709 MILK (filo nest and labneh - not in vegan), NUTS (dukkah). If there is no reply at the restaurants please try 01584 841328 .
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