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Saturday Set Menu Heating instructions

Sunday Starters & Mains Heating Instructions
1 Warm through in the oven for a couple of minutes
Pheasant, pork and prune terrine, pickled squash, pumpkin seed bread
1 Take terrine out of fridge 10 mins before eating.
2  Toast bread & serve pickles on side.
Beetroot, Yorkshire blue cheese, walnut, orange
1 Remove lid from tin & warm beets in 180c oven for 5-6 mins until hot.
2 Dress with ½ the  orange dressing & arrange beets on the plate
3 Crumble nuggets of blue cheese over the beets.
4 Add slices of pickled walnut and orange segments.
5 Top with watercress and the remaining dressing.
Spinach and ricotta malfatti dumplings, red pepper, basil
1 Bring a pan of water to the simmer, drop in the dumplings for 3-4 mins until they float to the surface.
2 Microwave red pepper sauce for a minute, stir, & pour onto bottom of plate. 
3 Arrange dumplings on top of the sauce.
4 Drizzle with basil oil and finish with torn basil leaves.
Lamb shoulder, borlotti beans, salsa verde
1 Pre heat oven to 180c, remove the lid from the lamb & beans & heat for 15-20 mins until piping hot.
2 Spoon beans into bowl & place the lamb on top.
3 Spoon the salsa verde over the lamb
Treacle tart, pouring cream
1 Warm in the oven for 5-6 minutes
2 Serve with cream as you wish
Honey madeleines, plum compote, custard
1 Warm madelienines in the oven for 2-3 mins until warm
2 Spoon the chilled custard to one side of the dish & the compote on the other
3 Arrange the Madeleines on top
4 You can warm the custard if you wish, very gently, in the microwave, stirring every 5 secs until warm.