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Recipes

Name: Free Range Roast Chicken Box
Prep time: 30 min
Total time: 30 min
Yield: 2-4 people
Ingredients: 1 Free Range Roast Chicken: (cooking time & weight will be on chicken label); 1 Lemon; 1 Sprig Rosemary; 0 Salt & Pepper To Season; 0 100ml Good Splash Of Olive Oil; 1 Carrot; 1 Onion; 2 Sticks Celery; 2 Sprig Rosemary; 3 Garlic Cloves; 2 Tablespoons Flour; 50 g butter; 1 kilo Potatoes (washed, peeled and cut into pieces for roasting); 250 ml Olive Oil For Cooking; 2 Sprigs Rosemary; 3 Garlic Cloves; 0 Salt & Pepper to Season; 0 Heritage Carrots; 50 ml Splash of Olive Oil; 1 Tablespoon Butter; 1 50g Parsley; 0 Salt & Pepper to Season; 3 Parsnips; 1 Tabelspoon Honey; 20 g toasted almond flakes; 50 ml Splash of olive oil; 0 Salt & Pepper to Season; 200 g Banana Shallots; 10 ml Olive Oil; 20 g Butter

We work closely with our resturant chefs to privide you with some easy home cooking straight out of you box.

[[ recipeID=recipe-8kmbxao81, title=Steak Night Box ]]

[[ recipeID=recipe-8kmbqxr5o, title=Roast Chicken Box ]]

[[ recipeID=recipe-8ki46eijd, title=SALT & PEPPER CHICKEN WINGS ]]

[[ recipeID=recipe-7kdtxjfrm, title=Beer Braised Beef Brisket ]]

[[ recipeID=recipe-8ki49c8fn, title=Chicken Cacciatore ]]

[[ recipeID=recipe-8kmbqxr5o, title=Roast Chicken Box ]]

Ingredients

Instructions

Ingredients

2 x350g Rib-Eye Steaks
200 g Banana Shallots
1 Garlic Bulb
25 g Thyme
1 kg Handcut Chips
250 g Mix Wild Mushrooms
200 g Tenderstem Broccoli
2 Tablespoon Olive Oil
80 g Butter

Prep

1. Take Fillet steaks out of fridge and remove packaging 30 minutes before cooking. Pat dry with paper towel and season generously with salt and pepper.
2. Handcut chips: remove packaging and rinse thoroughly. Put the chips in a pot of cold water and bring to the boil. Once boiled leave the chips in the boiling water for a further 4 mins. Drain the chips into a colander and let them sit until completely cool. Once cooled, season the chips with salt.
3. Peel banana shallots and cut in two down the length of the shallot.
4. Peel garlic cloves, place on chopping board and lightly crush (clove should still be intact).
5. Wash Thyme.
6. Wash Tenderstem Broccoli.
7. Remove mushrooms from packaging.

Instructions

Cooking Guide Lines

Chips: Set fan oven at 200°C. Put a slight drizzle of light olive oil on a baking tray and pre-heat the baking tray. Take baking tray from oven, make sure oil has lightly covered the baking tray, place chips on the tray and lightly drizzle them with oil. Cook for 30mins or until golden.
Steaks: Rub olive oil over your steaks. Lightly oil pan so it’s coated and heat pan, add all thyme & as many garlic cloves as you require. Cook steaks on hight heat, one side for 2 mins. Reduce heat to medium and turn steaks over, add in 80g butter and begin to baste steaks with butter. Continue to baste until cooked. Serve steaks with some garlic and a drizzle of the foamed butter from the pan. -Medium rare 6 mins -Medium 8-10mins -Medium/ Well 10-12mins
Please note cooking guide lines for steaks are not set in stone, we know people have their own individual methods and times for cooking their steaks.
Shallots: cook in a pan with oil on a high heat, face down. Wait until the side of the shallot facing downs on the pan is lightly charred, reduced heat add butter and cook till soft, turning every so often.
Wild mushrooms: once banana shallots are almost cooked add the mushrooms to the pan and cook for 4/5 mins, then serve.
Tenderstem broccoli: add to a pot of salted, boiling water and cook for 4/5 minutes, drain and serve.

Free Range Roast Chicken Box

Our Roast Chicken Box is jam pakced with flavour!

A Lemon and Rosemary Roast Chicken, coupled with with roast potatoes, heritage carrots, charred banana shallots, honey & almond parsnips finished with a rich gravy to top it off.

Servings: 2-4 people

Keywords:

Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

Chicken

1 Free Range Roast Chicken: (cooking time & weight will be on chicken label)
1 Lemon
1 Sprig Rosemary
Salt & Pepper To Season
100ml Good Splash Of Olive Oil

Gravy

1 Carrot
1 Onion
2 Sticks Celery
2 Sprig Rosemary
3 Garlic Cloves
2 Tablespoons Flour
50 g butter

Roast Potatoes

1 kilo Potatoes (washed, peeled and cut into pieces for roasting)
250 ml Olive Oil For Cooking
2 Sprigs Rosemary
3 Garlic Cloves
Salt & Pepper to Season

Heritage Carrots

Heritage Carrots
50 ml Splash of Olive Oil
1 Tablespoon Butter
1 50g Parsley
Salt & Pepper to Season

Honey & Almond Parsnips

3 Parsnips
1 Tabelspoon Honey
20 g toasted almond flakes
50 ml Splash of olive oil
Salt & Pepper to Season

Charred Banana Shallots

200 g Banana Shallots
10 ml Olive Oil
20 g Butter
Salt & Pepper to Season

Cavolo Nero/ Kale

Cavolo Nero
1 Tablespoon Butter
Salt & Pepper To Season

Tenderstem Broccoli & Fennel

Tenderstem Broccoli
1 Tablespoon Butter
1 Fennel
½ Stock Cube Chicken or Veg
60 g Parmesan (optional for fennel)

Instructions

For the perfect roast potatoes, preheat the oven to 200° and add your favourite baking dish with the oil to the oven. Boil the potatoes in a pan of heavily salted water for about 10 minutes until outside becomes soft but still hard enough to push a knife through the middle. Strain the potatoes and put them back into the pan for a minute or two to steam dry. Fluff the potatoes up by shaking them in the pan and transfer them to the baking dish of hot oil with the garlic, rosemary a pinch of salt and pepper. Bake on the top shelf of the oven and baste every 15 minutes until the potatoes are crispy and golden.
Zest the lemon with a fine grater then rub the chicken all over with oil, lemon zest, then season with salt and pepper. Carefully stab the lemon all over with a knife and stuff inside the cavity of the chicken with a sprig of rosemary, this will give true depth of flavour to the chicken while helping to keep it moist. Roughly chop all the gravy ingredients and sit the chicken on top of them. (we’ll make the gravy out of all that roast veg later). Bake on the bottom shelf of the oven for about 90 minutes, as a general rule it's 45 minutes per kilo plus 20 minutes, so for a 1.5kg chicken, it's about 90 minutes. Don't forget to baste your chicken every half hour!
Wash the carrots but don't peel them, there’s some great nutrients in that skin! Slice the carrots on an angle about 5mm thick. Bring a pan of salted water to the boil and add the carrots. Cook until ‘al dente’ then strain. Finish the carrots in a hot pan of foaming butter. Make sure you get a nice golden colour on those carrots in the pan. Remove from the heat and shake in the chopped parsley to serve.
For the parsnips first wash them, there’s also no need to peel these. Chop them lengthways into 6 or 7 pieces and mix in a baking tray with the honey, oil, salt & pepper. Bake for 20-25 minutes of the chicken cook time, until they are golden brown. Sprinkle with toasted almonds to finish.
Peel the banana shallots and cut in half length ways, through the middle. Make sure you keep the root intact because this will hold the banana shallots together while they cook. Get a frying pan over a high heat and add a splash of oil. Char the banana shallots flat side down until blackened. Add to the oven to finish cooking.
For the tenderstem broccoli, add to a pot of salted, boiling water and cook for 4/5 minutes, drain season and serve.
For the cavolo nero/kale, roughly chop half the and wash in a colander. Boil for 3 minutes in salted water and drain (reserving the water for the gravy). Toss the cabbage in butter to finish.
Slice the fennel and keep the green fronds aside to add at the end. Dissolve 1/2 a chicken or veg stock cube in 100ml of boiling water. Use a small pan, braise fennel in touch of olive oil both sides, cover in the hot stock and simmer till al dente, test with fork. Serve the fennel with green fronds ( sprinkle with parmesan if you want, for some added flavour)
Finally, the homemade gravy! Once the chicken is cooked, remove from the oven and cover with tin foil and a wet tea towel to rest. All the lovely chicken and lemon juices will have dripped down onto that bed of roasted vegetables left in the tray. Add the tray to the hob over a low heat and mash everything up with a potato masher. Break the chicken wings off and add them too for extra flavour. Sprinkle over the flour and cook for a minute or two. Cook for 5 minutes until the gravy thickens. You may need to add some extra water depending on how thick you like your gravy. Stir in 50g or butter till melted. Season with salt, pepper to taste then squeeze the roasted lemon from the cavity into the gravy too!

SALT & PEPPER CHICKEN WINGS

These salt and pepper chicken wings are a perfect addition to your menu this week. This easy to bake version makes them healthier than traditional fried wings, the light seasoning keeps them perfect for the whole family to enjoy.

Chicken wings are always great and easy to make, they pair well with any sides. Another great part of this recipe is how it works for lunch, dinner, and appetizers!

Servings: 4

Keywords:

Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hours 10 mins

Ingredients

Instructions

Ingredients

1 Kg Chicken Wings
2 Tablespoon Sea Salt (ground)
2 Tablespoon Black or Rainbow Pepper (ground)
2 Tablespoon Lemon Juice
4 Tablespoon Olive Oil
4 Garlic Cloves (pressed)
3 Tablespoons Paprika
2 Teaspoon Chilli Flakes

Instructions

Put all of the recipe ingredients into a large freezer bag, add the chicken wings and shake to let the mixture coat the chicken wings. Put the bag into a bowl and place this in the fridge for at least 2 hours, the longer the better!
Heat the oven to 200 degrees.Line a baking tray with foil and pour the wings and all the marinade onto the baking tray. Spread the chicken wings out evenly and bake for 50 minutes (turn 1/2 way through) then bake until the chicken skin goes brown and crispy.

Amount Per Serving
Calories 150
% Daily Value*
Total Fat 10g		15%
Saturated Fat 3g		15%
Trans Fat 0g
Sodium 600mg		25%
Total Carbohydrate 2g		0%
Dietary Fiber 1g		4%
Sugars 0g
Protein 15g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Beer Braised Beef Brisket

Beer Braised Beef Brisket is cooked low and slow for maximum deliciousness. The brisket is braised in a homemade stout beer barbecue sauce that cooks down and leaves behind a deep, rich flavor that mingles nicely with the natural flavor of the beef.

Servings: 6

Keywords:

Prep Time: 10 mins
Cook Time: 3 hours 30 mins
Total Time: 3 hours 40 mins

Ingredients

Instructions

Ingredients

2kg Beef Brisket
1 teaspoon Salt
1 teaspoon Garlic powder
1 teaspoon Sugar
1 teaspoon Freshly cracked pepper
1 medium Onion
5 Whole garlic cloves
440ml Beer of choice
355ml Chilli sauce
¾ cup Brown sugar

Instructions

Preheat the oven to 160 degrees and heat a cast-iron skillet over mid-high heat. Season the beef with a 1/2 teaspoon of salt, a 1/2 teaspoon of garlic powder, a 1/2 teaspoon of sugar and a 1/2 teaspoon of freshly cracked black pepper on both sides of the brisket. NOTE: The sugar helps to achieve a nice crust on the steak and enhances the flavor of the beef.
Place the brisket in the hot, dry pan and allow to sear for 5 minutes without moving. Use tongs to turn it over and sear the other side for 5 minutes or until a nice crust forms. The goal is to get a nice caramelized crust on both sides of the brisket. NOTE: We use a cast-iron pan for best results, but a stainless steel pan is fine. Avoid using a non-stick pan as you won't get as good of a sear on the beef.
When the brisket is nicely seared on both sides, transfer it to a foil lined roasting dish and cover with sliced onions and garlic cloves.
In a large measuring cup or mixing bowl, combine 1 (440ml) can of beer, 1 (355ml) bottle of chili sauce, and 3/4 cup packed brown sugar. Pour this mixture over the brisket and onions. Cover tightly with aluminum foil and place in the preheated oven for 3 hours.
After 3 hours, remove the foil and cook another 30 minutes. Then remove the brisket from the oven and transfer to a cutting board. Allow the brisket to rest for 20 minutes before slicing. Typically we would slice beef against the grain to shorten the fibers and make it more tender and easier to eat. Left over pulled beef will make amazing BBQ beef sandwiches!!
Pour the pan drippings through a fine mesh strainer into a serving dish and reserve to serve with the brisket. Toss the solids that remain after straining.
TIP: If you prefer a thicker sauce, put the strained pan drippings into a saucepan and bring to a boil over mid-high heat. Mix 2 tablespoons cornstarch and 3 tablespoons hot pan drippings. Mix to combine and pour into the saucepan. Simmer about 10 minutes until thickened. You'll have plenty of bbq sauce leftover, so be sure to save it for basting hamburgers or anything else you are cooking up!

Amount Per Serving
Calories 255
% Daily Value*
Total Fat 7g		10%
Saturated Fat 2g		10%
Trans Fat 0g
Sodium 108mg		4%
Total Carbohydrate 7g		2%
Dietary Fiber 2g		8%
Sugars 3g
Protein 38g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Chicken Cacciatore

A No-Fuss Italain Classic.

Authentic Chicken Cacciatore is an Italian classic, you’ll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family, Cacciatore aromas fill your entire house with comfort and warmth as it cooks itself on the stove or in the oven!

Servings: 4

Keywords:

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

4 Chicken Legs
3 Tablespoons Olive Oil
150 g Pancetta or Streaky Bacon (roughly chopped)
1 Brown Onion (chopped)
2 Sticks Celery (thinly sliced)
2 Cloves Garlic (crushed)
100 ml White Wine
2 x 400g Tins Chopped Tomatoes
2 Bay Leaves
3 Sprigs Thyme
400 g Baby Potatoes

Instructions

Season the Chicken with salt and freshly ground black pepper. Heat 2tbsp of oil in a large frying pan over a high heat and fry the chicken until golden on each side. Transfer to a large saucepan.
Heat the remaining oil in the frying pan over a medium heat. Add the pancetta and cook, stirring occasionally, for 2 minutes. Add the onion, garlic and cook, stirring from time to time, for 6-8 minutes, or until the onion is tender. Add the wine and stir with a wooden spoon to incorporate any bits stuck to the pan. Transfer to the saucepan with the chicken. Add the tomatoes with their juice, bay leaves and thyme.
Bring to the boil over a medium heat. Reduce the heat, cover and simmer, turning the chicken occasionally, for 25-30 minutes.
Check the sauce and add a little water if necessary or if it's too thin, remove the chicken, increase the heat and cook until the sauce has reduced and thickened. Season to taste with salt and freshly ground pepper and serve with boiled potatoes.

Amount Per Serving
Calories 223.6
% Daily Value*
Total Fat 15.6g		24%
Saturated Fat 2.3g		11%
Trans Fat 0g
Sodium 400mg		16%
Total Carbohydrate 13.1g		4%
Dietary Fiber 2.9g		11%
Sugars 18g
Protein 9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Your Order

Recipes

Steak Night Box

Ingredients

Instructions

Ingredients

Prep

Instructions

Cooking Guide Lines

Free Range Roast Chicken Box

Ingredients

Instructions

Ingredients

Chicken

Gravy

Roast Potatoes

Heritage Carrots

Honey & Almond Parsnips

Charred Banana Shallots

Cavolo Nero/ Kale

Tenderstem Broccoli & Fennel

Instructions

SALT & PEPPER CHICKEN WINGS

Ingredients

Instructions

Ingredients

Instructions

Nutrition Facts

Beer Braised Beef Brisket

Ingredients

Instructions

Ingredients

Instructions

Nutrition Facts

Chicken Cacciatore

Ingredients

Instructions

Ingredients

Instructions

Nutrition Facts