Bouillabaisse, Dijon Potatoes Items Garlic, Celery, Bay

AT HOME

BOUILLABAISSE, DIJON POTATOES

ITEMS GARLIC, CELERY, BAY LEAF, THYME, CARROTS, FISH STOCK, PARSLEY (CELERY, FISH) FISH – COD, PRAWN, HADDOCK, RAPESEED, LEMON, SALT (FISH, CRUSTACEAN) DIJON POTATOES – NEW POTATOES, DIJON MUSTARD (MUSTARD)

INSTRUCTIONS Pre heat your oven to 190 degrees and place a pan of simmering water on the heat. Place your potatoes onto a roasting tray and empty in your Dijon butter as well and place in the oven for 15 minutes. Whilst they are in the oven drop your bouillabaisse sauce and ﬁsh into the simmering water for 6 minutes, then after the 6 minutes empty into a saucepan to incorporate all together. To plate, empty your bouillabaisse into a bowl and serve the potatoes on the side. AT HOME

TOULOUSE SAUSAGE AND HARICOT BEAN CASSOULET, BAGUETTE

ITEMS CASSOULET – PORK, ONION, GARLIC, CELERY, CARROT, THYME, BAY LEAF, TOMATO, VEAL STOCK, PARSLEY, VEAL STOCK, RED WINE (CELERY, SULPHITES) BAGUETTE – FLOUR, WATER, YEAST (WHEAT)

INSTRUCTIONS Empty contents of stew into a saucepan and heat through thoroughly, whilst heating the stew, place your baguette into oven at 180 degrees to heat through. To plate, place the stew into a bowl and serve the baguette on the side. AT HOME

ROAST HERITAGE CARROTS, WET POLENTA, GREMOLATA

ITEMS CARROTS – CARROTS, RAPESEED OIL, GARLIC, THYME (NIL) POLENTA – POLENTA, VEG STOCK, PARMESAN, SALT, BLACK PEPPER (CELERY, DAIRY) GREMOLATA – BASIL, PARSLEY, MINT, GARLIC, RAPESEED OIL, WHITE WINE VINEGAR (SULPHITES)

INSTRUCTIONS Pre heat your oven to 180 degrees and place a pan of simmering water on the heat. Place your carrots on a roasting tray and place in the oven for 20 minutes. Whilst they are in the oven place your polenta into the water for 6 minutes. To plate, pour the polenta out of the bag into the middle of your plate and place the carrots on top, then dress with the gremolata. AT HOME

TOMATO AND SAGE BUTTERBEANS

ITEMS

BUTTERBEANS – BUTTERBEANS, TOMATO, SAGE, SALT, BLACK PEPPER (NIL)

INSTRUCTIONS

Place a pan of simmering water on heat and drop the bag of butterbeans into the water for 5 minutes. To serve pour the beans into a side bowl. AT HOME

PROVENÇAL VEG

ITEMS

PROVENCAL VEG – COURGETTE, RED ONION, AUBERGINE, PEPPERS, BASIL, GARLIC, RAPESEED OIL (NIL))

INSTRUCTIONS

Pre heat your oven to 180 degrees and empty your veg onto a roasting tray and place into the oven for 20 minutes. To serve place into a side bowl/plate AT HOME

POMME ANNA

ITEMS

POMME ANNA – POTATOES, GARLIC, ROSEMARY, BUTTER (DAIRY)

INSTRUCTIONS

Pre heat your oven to 190 degrees and place your Pomme Anna onto a roasting tray and place into the oven for 25 minutes. To plate place the pomme Anna onto a side plate. AT HOME

CARROT CAKE AND MISO BUTTERSCOTCH

ITEMS

CARROT CAKE – FLOUR, SUGAR, CARROT, CINNAMON, GINGER, ORANGE JUICE, RAPESEED OIL (WHEAT) MISO BUTTERSCOTCH – MISO, BUTTER, SUGAR, CREAM (SOYA, DAIRY)

INSTRUCTIONS

PRE HEAT YOUR OVEN TO 180 DEGREES AND PLACE THE OVEN READY TAY IN FOR 10/15 MIN- UTES. TO SERVE PLACE INTO A BOWL. AT HOME

HONEY PANNA COTTA, PISTACHIOS

ITEMS

Panna cotta – milk, cream, honey, sugar, gelatine (dairy) Pistachios – pistachios (nuts)

INSTRUCTIONS

Eat and enjoy as it is, that simple.