Meals

Microwave

1. Remove lids from the 2 pots containing meatballs & sauce (Italian meatball pot) , place lid back on loosely, microwave for 4 minutes.
2. Remove lid from pot of linguine, reserve Parmesan and Ricotta, place lid back on loosely. Microwave linguine with the two pots of meatballs for an additional 3 minutes or until everything is piping hot.
3. To serve share linguine between two bowls and pour a pot of meatballs and sauce onto each. Top with ricotta and parmesan.

 Microwave for best results

1. Remove lid from pot of beef in red wine stew & pot of root vegetable mash. Place both lids back on loosely.
2. Microwave pot of beef stew on full power for 4 minutes, remove, stir & place back in microwave along with pot of mash for a further 2 minutes. Ensure stew & mash are piping hot. Remove from microwave keeping lids on to keep hot. 
3. The Vegetables: For best results steam the vegetables over boiling water on the stove top or panfry in oil seasoning to taste. Alternatively microwave; empty bag of vegetables into a microwaveable bowl with 1 tablespoon water, microwave for 3-4 minutes or until cooked to your liking. Season to taste. 
4. Serve stew on a bed of mash with vegetables

For best results stovetop

1. Season salmon with salt and pepper. Heat oil in a pan, and cook the salmon to your liking
2. Remove film from tray of vegetables & rice, sprinkle vegetables with tablespoon of water, microwave tray of vegetables on full power for 4-5 minutes or until pipping hot.(Alternatively you can steam or pan fry the vegetables)
3. To serve, drizzle the soy, honey & ginger dressing on the salmon, vegetables, and rice

Microwave Instructions

1. Remove film from tray of vegetables & rice and add a tbsp of water. Remove salmon from skin pack, pat dry on paper towel and place into a bowl season with salt, pepper. 
2. Pour 1/2 soy, honey & ginger dressing over salmon and cover with plastic wrap.
3. Place tray of vegetables & rice and salmon into microwave together, cook on full power for 6-7 minutes or until salmon and is cooked through.
4. To serve place brown rice on a plate and top with vegetables and salmon, drizzle with remaining dressing.

Cooking tips 

For best results use a non-stick frying pan for the salmon stovetop instructions.

Our salmon fillets are hand-cut so cooking times may vary due to thickness. Cook salmon to your liking using the below temperatures as a guide;

Pink 125F, medium 135F, well done 145F

Bone warning: All our fish is filleted and deboned, however sometimes a bone can be missed. We apologise if you are the unlucky one who finds a bone.

For best results oven cook

1. Preheat oven to 375F. Remove film from Chicken potato gratin tray and place in centre of oven and bake for 40 minutes.
2. Place broccoli and collards greens into microwaveable bowl, season with salt and pepper and add tbsp of water. Microwave for 2 minutes or until piping hot. (Alternatively you can shallow fry them in a pan with a splash of oil or place them into a steamer for 2 minutes) 

Microwave instructions

1. Remove film from Chicken potato gratin tray and place into microwave. Microwave for 3 minutes.
2. Place broccoli and collards greens into microwaveable bowl, season with salt and pepper and add tbsp of water. Add to microwave with gratin and cook for an additional 2 minutes or until piping hot. (Alternatively you can shallow fry them in a pan with a splash of oil or place them into a steamer for 2 minutes) 

How to Cook

For best results stovetop

1. Add 2 tbsp of olive oil to pan, fry collard greens for 1-2 minutes, season with salt & pepper.
2. Reserve Pecorino, Hazelnuts, and Sage Butter. (Throw away parchment paper) 
3. Add butternut squash, mushrooms & pappardelle into pan with collard greens, cook for 3-4 minutes until piping hot. 
4. Take pan of heat, Squeeze over 1/2 lemon, make a well in the centre of ingredients, add sage butter, mix well until melted and everything is coated in butter.
5. Serve between two plates, season with salt & pepper to taste, top with grated pecorino, hazelnuts, and an additional squeeze of 1/4 lemon per plate. Drizzle with extra virgin olive oil to finish if you have.

Microwave instructions

1. Reserve Pecorino, Hazelnuts, and Sage Butter.
2. Place collard greens into a large microwavable bowl with 1 tbsp water, season with salt & pepper. Microwave for 2 minutes.
3. Remove parchment paper from wooden tray, empty sage butter into centre of tray on top of squash, mushrooms & pappardelle. Microwave for 3 - 4 minutes or until piping hot.
4. Leave collard greens in bowl but drain any excess liquid. Add squash, mushrooms & pappardelle to same bowl. Season with salt & pepper, add juice of 1/2 lemon & mix well.
5. Serve between two plates, top with grated pecorino, hazelnuts, and an additional squeeze of 1/4 lemon per plate. Finish with a drizzle of extra virgin olive oil if you have.

How to Cook

1. Transfer raw marinated General Tso’s chicken into a bowl. Season with JUST pepper add General Tso coating pot and mix until evenly coated. 
2. Heat 2 tbsp oil in a non stick frying pan on high heat. Add Chicken fry chicken for 4 minutes on each side.
3. Add Peppers, Broccoli and ¾ of General Tso sauce to frying pan with chicken. Fry for 2 minutes or until vegetables are cooked
4. Remove all pots but leave parchment paper ontop of Jasmine rice then microwave for 2-3 minutes or until piping hot.
5. Place chicken & vegetables on bed of rice, pour remaining sauce over the chicken. Garnish with pot of scallions, chili and cilantro and a squeeze of half a lime over the chicken.

Oven cook for best results & a golden brown topping

1. Preheat oven to 425F, remove sleeve & film. Remove foil from wooden tray. Place foil in oven, bake for 35-40 minutes or until golden brown
2. Remove from oven & stand for 10 minutes to firm up before serving.
3. Run fish spatula round the sides of the foil, pull sides of foil outwards to ease serving. Using fish spatula portion the lasagna onto two plates, guiding it with a knife.

For best results stovetop

1. Season turkey with salt & pepper on both sides. Transfer crumb to a large plate. Firmly press turkey into the crumb coating on both sides. 
2. Heat oil in a large frying pan on a medium heat and fry each side of turkey for 4-5 minutes until golden & turkey is cooked through
3. Remove film from wooden tray , lemon, aioli & pot of cranberries/almonds leaving the potatoes & broccoli. Sprinkle vegetables with 1 tablespoon of water, microwave on full power for 2-3 minutes or alternatively steam over a pot of boiling water or pan fry in oil on the stove top.&
4. Serve suggestion: Serve turkey on bed of potatoes & broccoli, squeeze over 1/4 lemon with aioli on the side. For the salad, dress arugula with your own olive oil, salt & pepper garnish with cranberries, toasted almonds, a squeeze of another 1/4 lemon.

• For best results use a non-stick frying pan for the herbed breadcrumb turkey.
• Our turkey breasts are hand-cut so cooking times may vary due to thickness. You can check your turkey is fully cooked by ensuring it reaches 165F.

 For best results stovetop

1. Season steak with salt & pepper. Heat 1 tbsp oil in a frying pan on medium - high heat, cook steak to your liking. Rest steak whilst you cook your vegetables.
2. Remove Film from tray, reserve chimichurri & remove seasonal greens and steam over a pot of boiling water on the stove top, or alternatively you can panfry in oil on the stove top in the steak pan, or you can microwave drizzled with 1 tbsp of water for 3 to 4 minutes.
3. Microwave the sweet potato mash for 2 minutes or until piping hot (leave the parchment paper on top)
4. Serve the steak sliced on a bed of seasonal greens drizzled with the chimichurri (mix chimichurri before serving)with the mash on the side.

Cooking tips:

• Our steaks are hand-cut so cooking times may vary due to thickness. Cook steak to your liking with the below temperature guides;
• Rare 120F, medium rare 130F, medium 140F, well-done 160F
• Rest your steak for 5 minutes before eating to maximise tenderness

How to Cook

 For Best results stovetop

1. Remove film from tray, reserve lime and scallion, chili, & cilantro pot. 
2. Heat 1 tbsp oil in a pan, fry broccoli for 2 minutes. Heat sticky ginger beef to a separate dry frying pan for 3 minutes 
3. Add other vegetables to broccoli pan and cook for a further 1 minute.
4. Add noodles to the vegetable pan with 1 tbsp of water, mix well & fry for a further 1 minute.
5. Plate vegetables & noodles, top with sticky ginger beef, garnish with scallion, cilantro, red chilis & squeeze of 1/4 of a  lime.

Spice warning (If you would prefer a less spicey dish please refrain from adding the chillies in the finishing pot)

 For best results stovetop

1. Tip sesame seeds into a plate. Spread ¼ of the miso marinade onto one side of one tuna steak. Press the tuna steak down into the sesame seeds, (miso marinade side down) to coat in sesame seeds. Repeat on other side of tuna and then replicate on 2nd piece of tuna.

2. Heat oil in a pan over medium heat. Sear tuna for 2 to 3 minutes on each side or to your liking.

3. Reserve cilantro, add radishes to the slaw & slice avocado.

4. Serve the tuna with the slaw, avocado, drizzling the soy, ginger & sesame dressing over all ingredients. Finish with reserved cilantro.

Cooking tips: 

• For best results use a non-stick frying pan for the tuna stovetop instructions.
• Our tuna fillets are hand-cut so cooking times may vary due to thickness. Cook to your liking using the below temperature guide: Rare (like photo) 90F, pink: 125F, medium: 135F, well done: 145F

Bone warning: All our fish is deboned, however sometimes a bone can be missed. We apologise if you are the unlucky one who finds a bone.

For best results stovetop

1. Place 2 non stick frying pans on medium heat on stove top, add 1 tbsp oil to each pan
2. Dry chicken breasts on paper towel & season. Fry chicken on one side for 4 minutes.
3. Season vegetables in tray, fry in 2nd pan for 8 minutes or until cooked
4. Turn chicken breasts over & fry for 3 additional minutes. Pour 3/4 of balsamic glaze over chicken, cook until glaze has reduced & coats chicken. 
5. Plate vegetables, top with arugula & parmesan. Finish with chicken, drizzled with remaining balsamic glaze.

For speedy results (stovetop & microwave)

1. Heat 1 non stick frying pan on medium heat on stove top, add 1 tbsp oil.
2. Dry chicken breasts dry on paper towel & season. Fry chicken on one side for 4 minutes
3. Remove pot of balsamic glaze. Season vegetables in tray, microwave tray for 3-4 minutes or until vegetables are cooked.
4. Turn chicken breasts over & fry for 3 additional minutes. Pour 3/4 of balsamic glaze over chicken, cook until glaze has reduced & coats the chicken
5. Plate vegetables, top with arugula and parmesan. Add glazed chicken & drizzle with remaining balsamic glaze.

Cooking tip: 

• Our chicken breasts are hand-cut so cooking times may vary due to thickness. You can check your chicken is fully cooked by ensuring it reaches 165F.

 For best results stovetop

1. Season Chicken breasts with salt & pepper. Transfer Parmesan crumb to large plate. Firmly press chicken into the crumb coating on both sides.
2. Heat 1 tbsp oil in large frying pan on a low to medium heat, fry each side of chicken for 4-5 minutes or as required until chicken is cooked and crumb is golden.
3. Remove lid from pot of creamy lemon sauce, place back on loosely. Remove parchment paper from on top of vegetables, drizzle with 1 tbsp water, microwave vegetables & sauce pot together for 5-6 minutes or until piping hot depending on your microwave. Mix sauce before serving. (Alternatively steam vegetables over a pot of boiling water or panfry in oil)
4. Serve the chicken on a bed of potatoes & vegetables drizzled with the creamy lemon sauce.

Cooking tips: 

• For best results use a non-stick frying pan for the parmesan breadcrumb chicken.
• Our chicken breasts are hand-cut so cooking times may vary due to thickness. You can check your chicken is fully cooked by ensuring it reaches 165F.

For best results stovetop

1. Place pot of Red Thai chicken curry into a pot on the stovetop with the sliced red and green peppers and a tbsp of water. Cook gradually on a medium heat stirring until pipping hot.
2. Add a tbsp of water to jasmine rice in tray. Microwave for 2-3 minutes until pipping hot.

Microwave instructions

1. Place red and green peppers into large microwaveable bowl. Pour pot of Red Thai chicken curry over vegetables. Microwave for 4 minutes, then stir well.
2. Sprinkle a tbsp of water to jasmine rice in tray. Add to microwave with bowl of curry and cook for a further 2-3 minutes until pipping hot.

For best results microwave

1. Remove lid from pot of rice and place peppers in a large microwaveable bowl and reserve toasted almonds for later. remove lid from  pot of chicken tikka & sauce, pour over the top of peppers. Place lid loosely on pot of rice.
2. Microwave the bowl of tikka & rice at the same time for 5 minutes or until piping hot.
3. Remove pot of rice and microwave tikka for an additional minute if needed. 
4. Serve the chicken tikka with the rice and garnish with the toasted almonds

To maximise freshness put the shrimps straight into the freezer on arrival. Defrost when needed in a couple of minutes in the microwave.

For best results stovetop 

1. Heat up 1 tbsp of oil in a pan on the stove top on a high heat, add shredded vegetables to the pan and fry for 2 minutes.
2. Add defrosted raw shrimps (drain liquid), & fry of for a further 2 minutes.
3. Add rice noodles, egg and Pad Thai dressing into the pan & cook for 2 minutes until sauce reduces & becomes sticky.
4. Portion into two bowls. Cut lime into quarters. Finish with garnish of crispy onions, peanuts, cilantro, chili rings, scallions & a squeeze of lime.

Microwave instructions

1. Drain defrosted raw shrimps and place in bowl with salt and pepper and a tbsp of oil. Plastic wrap. Place in microwave for 4 minutes.
2. remove film from large tray reserve Lime, pots of crispy onions & peanuts, scallion, red chili & cilantro and pad Thai dressing. Pour the shredded vegetables out of the clip lock bag into the tray and add to the microwave. Cook for an additional 2 minutes.
3. Pour pad Thai sauce over ingredients in tray and microwave for one more minute or until pipping hot and shrimp cooked through.
4. Serve the pad Thai dressed noodles and shredded vegetables between two bowls. Top with shrimp, crispy onions, peanuts, cilantro, chili rings, scallions and a squeeze of lime

Cooking tip: For best results use a non-stick frying pan or wok.

Spice warning (If you would prefer a less spicy dish please refrain from adding the chillies in the finishing pot)

 For best results stovetop 

1. Season steak with salt & pepper, Heat oil in a pan and cook steak to your liking, rest steak for 3-4 minutes before serving
2. Add 1/2 tbsp more oil to your empty used steak pan, tip vegetables & beans into pan, season with salt & pepper. Fry for 3-5 minutes until cooked to your liking. Alternatively you can microwave the vegetables & beans in the wooden tray by spooning over 1 tbsp water, seasoning with salt & pepper & then microwaving for 2-3 minutes depending on your microwave.
3. Serve steak sliced on a bed of the warm salad and dress with Romesco sauce.

Cooking tips:

• Our steaks are hand-cut so cooking times may vary due to thickness. Cook steak to your liking with the below temperature guides;
• Rare 120F, medium rare 130F, medium 140F, well-done 160F
• Rest steak for 5 minutes before eating to maximise tenderness

For best results cook on Stove top

1. Transfer ragu & spaghetti to a pot on the stove top with 1 tbsp water. Mix well and heat through on a medium heat for 5 – 6 minutes until piping hot
2. Slice the cherry tomatoes into 1/4's. Share spaghetti bolognese between 2 plates, top with parmesan and serve with arugula & cherry tomatoes dressed with the Italian dressing

To cook in the microwave

1. Remove lid from pot of ragu, place back on loosely. Remove the film from tray of spaghetti, reserve parmesan, arugula, tomatoes & Italian dressing.
2. Microwave the pot of ragu for 5 minutes, add the tray of spaghetti and microwave both together for a further 1-2 minutes or until piping hot.
3. Slice the cherry tomatoes into 1/4's, share spaghetti between 2 plates and top with the ragu. Top with parmesan and serve with the arugula & cherry tomatoes dressed with the Italian dressing

To maximise freshness put the shrimps straight into the freezer on arrival. Defrost when needed in a couple of minutes in the microwave.

 For Best results stovetop

1. Heat 1 tbsp of oil in a large frying pan over medium heat, add defrosted raw shrimps (drain liquid), cook for 2 minutes. 
2. Add the tomatoes & zucchini to the same pan, cook for a further 3 - 4 minutes. As the tomatoes cook squash with the back of a wooden spoon.
3. Add linguine & garlic butter, mix well & cook for a further 2 minutes to warm through
4. Take pan off the heat, add arugula mix to wilt, season with salt & pepper, squeeze over juice 1/2 lemon. Finish with a further 1/4 lemon to your taste. 

Microwave instructions:

1. Transfer tomatoes & zucchini, linguine, garlic butter & defrosted raw shrimps (drain liquid) into a large microwavable bowl. 
2. Microwave for 7-8 minutes or until pipping hot.
3. Season with salt & pepper, squeeze 1/2 lemon , add arugula & mix through to wilt. Finish with a further 1/4 of a lemon to your taste.

Cooking tip:

• For best results when stovetop cooking use a non stick frying pan to prevent prawns an pasta from sticking.

Oven cook for best results & a golden brown topping

1. Preheat oven to 425F, remove sleeve & film from tray of shepherds pie. Place tray in oven, bake for 45 minutes or until golden brown.

2. Remove from oven & allow to stand for 5 minutes before serving to firm up. For ease, portion into 2 & serve using a fish spatula.

 Cooking the seasonal vegetables

• For best results steam the seasonal greens over a pot of boiling water to your liking or pan fry on the stove top.   
• Microwave option: Remove film off of the small tray of seasonal vegetables. Add a tablespoon of water and season with salt and pepper. Microwave for 3-4 minutes or until cooked to your liking depending on your microwave. 

For best results stovetop

1. Remove film from wooden tray, reserve cashews and pot of cilantro, scallions & chili. 
2. Heat 1 tbsp oil in a large frying pan on high heat. Fry vegetables and Thai basil for 1-2 minutes.
3. Add pot of Thai basil chicken to same pan & cook for a further 2 minutes or until pipping hot.
4. Microwave tray of rice with a tbsp of water for 2-3 minutes (leave parchment paper ontop of rice) or until pipping hot.
5. Serve Thai basil chicken with rice on side, garnished with cashews, cilantro , scallions & chili.

Microwave instructions

1. Remove film from tray, reserve cashews & pot of cilantro, scallions and chili.
2. Add 1 tbsp of water to tray of vegetables & rice. Place in microwave with pot of Thai basil chicken (lid on loosely). Microwave together for 6-7 minutes or until pipping hot.
3. Serve Thai basil chicken with rice on side, garnished with cashews, cilantro, scallions & chili.

Spice warning (If you would prefer a less spicy dish please refrain from adding the chilies in the garnishing pot)

How to cook

1. Remove lid from pot of chili, place back on loosely & microwave for 4 minutes on high, remove & stir.

2. Remove all contents from wooden tray except for brown rice, Add 1 tbsp water to the rice. Microwave tray of rice with pot of chili for an additional 3 minutes.

3. Slice tomatoes into 1/4's, mix with corn and scallions, squeeze over 1/2 lime & season to make salsa.

4. Microwave corn muffins for 30 seconds until warm & moist. (Alternatively for best results you can warm corn muffins for 10 minutes in the oven at 350F.)

5. Serve chili over rice topped with salsa, cheddar cheese and a squeeze of 1/4 lime

Stove top for best results

1. Divide carrots, edamame, bok choy & herbs between 2 serving bowls.
2. Heat 1 tbsp oil over high heat in a deep pot on stove top. Add lemongrass marinated chicken, season with salt and pepper. Fry until golden and caramelised on both sides 
3. Pour pot of lemongrass broth over chicken in pot, bring to the simmer then add the noodles, simmer again for 1 minute after adding noodles.
4. Pour broth, chicken & noodles over the vegetables in the bowls, mix well, then serve with a squeeze of 1/4 lime per bowl.

  Microwave instructions

1. Transfer lemongrass marinated chicken, into a large microwavable bowl,season with salt & pepper then pour over lemongrass broth. Microwave on full power High 4-5 minutes
2. Divide carrots, edamame, bok choy & herbs between 2 serving bowls. 
3. Add noodles to bowl with chicken & broth, microwave for a further 1 minutes or until piping hot.
4. Pour broth, chicken & noodles over the vegetables in the bowls, mix well then serve with a squeeze of 1/4 lime per bowl

How to Cook 

1. Transfer sachet of coconut crumb to a large plate. Firmly press chicken into the crumb coating on both sides. Season chicken with salt & pepper on both sides.

2. Heat oil in a large frying pan on a medium heat and fry each side of chicken for 4-5 minutes until chicken cooked through and crumb crispy and golden.

3. Slice cucumber in half moons. In a large bowl mix cucumber with cabbage slaw mix and fresh herbs to make the slaw.  Reserving some mint & cilantro for garnishing.

4. Serve the chicken on a bed of slaw, spoon over the sweet pickled mango and pickle juices over chicken and salad. Finish by drizzling over lime & coconut dressing garnishing with reserved herbs

Cooking tips: 

• For best results use a non-stick frying pan for the coconut breadcrumb chicken.
• Our chicken breasts are hand-cut so cooking times may vary due to thickness. You can check your chicken is fully cooked by ensuring it reaches 165F.

Microwave for speedy results 

(4 bao buns per person)

1. Remove film from wooden tray, remove all contents to leave paper insert. Open pack of sticky pork & transfer to the empty tray. Microwave for 2 to 3 minutes depending on your microwave until piping hot.
2. Open film from tray of Bao buns, microwave for 1 minutes or until buns are warmed through. Alternatively you can heat the sticky pork in a pot on the stove top and warm the bao buns over a steamer of boiling water.
3. Slice cucumber into thin sticks.
4. Place the warmed pork, warmed bao buns, cucumber sticks, pickle, peanuts and cilantro in the centre of the table for self -assembly. Suggested assembly order: Gently open up the bao buns, spoon 1 dessert spoon of sticky pork into the bottom and spread flat, top with pickled vegetables, cucumber, peanuts and finish with a sprig of cilantro.

Oven

1. Preheat oven to 400F
2. Dry defrosted Mahi mahi fillets on a paper towel, cut each piece into 3 pieces (Lengthways). In a bowl mix fish with fish taco coating, tbsp of oil, salt & pepper until each Mahi mahi piece is well coated.
3. Remove tortillas from bag & wrap all 6 together in 1 piece of aluminium foil. Transfer both wrapped tortillas and cod pieces to a baking tray. Place in oven for 8-10 minutes until Mahi mahi is cooked through and tortillas are warmed (Tortillas may need an extra minute depending on your oven)
4. To assemble place a spoonful of smoky lime crema down the centre of the tortilla, followed by savoy cabbage, the cooked Mahi mahi. Top with jalapenos and cilantro salsa.

Bone warning: All our fish is filleted and deboned, however some bones can be missed. We apologise if you are the unlucky one who finds a bone.

For best results microwave

1. Remove lid from pot of beef stroganoff, place back on loosely. Microwave for 3 minutes on high.
2. Stir beef stroganoff, place lid back on, return to microwave for a further 2 - 3 minutes or until piping hot. Remove from microwave, leave lid on to keep hot.
3. Remove film from tray of broccoli & pappardelle pasta. Leave parchment paper in tray. Sprinkle 1 tbsp water over broccoli & season. Microwave tray for 2-3 minutes until broccoli is cooked and pasta piping hot.
4. Serve beef stroganoff on bed of pasta & broccoli. (Add additional salt & pepper to your preference)

For best results oven cook

1. Preheat your oven to 400 F
2. Remove red wine vinegar & sultana dressing from fridge to allow it to become liquid again
3. Remove film from tray of vegetables. Transfer to baking tray, season with salt & pepper. Bake for 10 minutes
4. Season salmon with salt & pepper. Spread pesto over salmon, then place salmon on top of vegetables and bake for a further 12 - 15 minutes. Serve salmon & vegetables with arugula and shallot dressing

For Speedy results stove top & microwave 

1. Remove red wine & sultana dressing from fridge to allow it to become liquid again
2. Remove film from tray of vegetables. Season vegetables with salt & pepper in the tray, cover with paper towel. Microwave on full power for 6 – 7 minutes
3. Heat oil in a pan, season salmon with salt & pepper then cook salmon to your liking. For the last 2 minutes of cooking spread pesto over salmon
4. Serve salmon & vegetables with arugula and shallot dressing

Cooking tips: 

• For best results use a non-stick frying pan for the salmon stovetop instructions.
• Our salmon fillets are hand-cut so cooking times may vary due to thickness. Cook to your liking using the below temperature guide: Pink: 125F, medium: 135F, well done: 145F

Bone warning: All our fish is deboned, however sometimes a bone can be missed. We apologise if you are the lucky one who finds a bone.

For best results stovetop

1. Heat dry frying pan on stove top over high heat, transfer Vietnamese pork into a pan & heat for 4-5 minutes or until piping hot. Alternatively you can microwave the pork in the wooden tray for 1- 2 minutes on full power (remove film). 
2. Remove all items from tray apart from rice noodles at bottom of tray. Spoon 1 tbsp of water over rice noodles, microwave on high for 1 minute.
3. Mix Asian salad & herbs together in a bowl.
4. Serve pork on a bed of noodles & Asian salad. Finish with the lime rice wine vinegar dressing and peanuts

To maximise freshness put the shrimps straight into the freezer on arrival. Defrost when needed in a couple of minutes in the microwave.

For best results stove top 

1. Remove Italian dressing from fridge to allow it to become liquid again 
2. Place (defrosted) shrimps in pan with tbsp of oil. Season with salt and pepper and fry for 2-3 minutes. 
3. Add pot of risotto and 1/2 US Cup (4oz) water to the pan. Mix well and heat for 5 minutes over medium heat mixing regularly until the liquid has been absorbed and the rice is soft with as slight bite. (Alternatively if you don't have a cup measuring jug you can empty the Lemon risotto finishing pot from the plastic finishing pot & then fill the plastic pot up to just below the rim with water as this is 4oz) 
4. Add asparagus, peas and risotto finishing pot cook for 1- 2 minutes until vegetables are cooked. Season to your liking and serve immediately 
5. Divide risotto between 2 plates, serve arugula dressed in the Italian Dressing  

Microwave instructions  

1. Remove Italian dressing from fridge to allow it to become liquid again  
2. Transfer pot of risotto and defrosted shrimps into large bowl add 1/4 US Cup (4oz) water to the bowl and season with salt and pepper. Mix well. Microwave for 7  minutes on full power. (Alternatively if you don't have a cup measuring jug you can empty the Lemon Risotto Finishing Pot  from the plastic & then fill the plastic ¼ of the way up  4 oz) 
3. Remove from microwave add vegetables & risotto finishing pot stir through and microwave for an additional 1-2 minutes or until pipping hot and vegetables and prawns are cooked. Mix well and serve immediately.
4. Divide risotto between 2 plates, serve arugula dressed in the Italian Dressing  

For Best results stovetop

1. Remove defrosted cod from bag, pat dry with paper towel, season with JUST pepper.
2. Heat 1 tbsp of oil in non stick frying pan at a medium/ high heat and fry cod on one side for 4 minutes
3. Turnover the cod and add cherry tomatoes to same pan & cook for a further 4 minutes. Add garlic butter for last 30 seconds, spoon butter over cod.
4. Open pot of bouillabaisse sauce, transfer to a large microwavable bowl & empty bag of bouillabaisse vegetables on top of the sauce. Cover with plastic wrap & microwave for 6 minutes on full power or until pipping hot and vegetables are cooked. 

Microwave instructions

1. Remove defrosted cod from bag, pat dry with paper towel, season with JUST pepper.
2. Open pot of bouillabaisse sauce , transfer to a large microwavable bowl and empty bag of bouillabaisse vegetables on top of the sauce, followed by the cherry tomatoes and finally the cod.
3. Plastic Wrap bowl and microwave for 6 minutes. Add Garlic butter and microwave for a further 30 seconds or until piping hot and everything is cooked through. 

How to Cook

1. Remove defrosted pork from skin pack and season with salt & pepper. Heat 1 tbsp oil in non stick frying pan, fry pork on a high heat for 3-4 minutes per side or until cooked. 
2. Remove film from tray, leave parchment on mash. Empty bag of seasonal vegetables ontop of parchment . Sprinkle 1 tbsp of water over vegetables, season with salt & pepper. 
3. Remove lid from pot of creamy mushroom sauce & place back on loosely.
4. Microwave tray of mash / vegetables & pot of creamy mushroom sauce together for 4-5 minutes or until pipping hot. Serve pork on bed of mash with sauce & vegetables (Alternatively you can steam or pan fry your seasonal vegetables)

Cooking Tips

• For best results use a non-stick frying pan for the pork loins.
• Our Pork loins are hand-cut so cooking times may vary due to thickness. You can check your pork is cooked by ensuring it reaches a minimum of 145F.

1. Remove film from wooden tray, microwave on full power for 6 to 7 minutes or until piping hot
2. Serve with arugula, pickled vegetables, and tahini yogurt

For best results stovetop

1. Remove salsa verde from fridge to allow it to become liquid again
2. Pat salmon dry on paper towel, season with salt and pepper. Heat oil in a pan, and cook the salmon to your liking
3. Remove film from tray of vegetables, sprinkle with 1 tablespoon of water and season with salt & pepper. Microwave on full power for 2-3 minutes depending on your microwave or alternatively steam over a pot of boiling water or pan fry on the stove top.
4. Serve with salsa verde

Microwave instructions

1. Remove salsa verde from fridge to allow it to become liquid again
2. Remove film from tray of vegetables and place in large bowl. 
3. Pat salmon dry on paper towel, place on top of vegetables and season with salt and pepper and cover with plastic wrap. Microwave for 3- 4 minutes or until salmon is cooked through and vegetables are hot.
4. Serve the salmon and vegetables between two plates and dress with salsa verde.

Cooking tips: 

• For best results use a non-stick frying pan for the salmon stovetop instructions.
• Our salmon fillets are hand-cut & cooking times may vary due to thickness. Cook to your liking using the below temperature guide: Pink: 125F, medium: 135, well done: 145F

Bone warning: All our fish is deboned, however sometimes a bone can be missed. We apologise if you are the lucky one who finds a bone.

For best results Broil

1. Remove the satay dressing from the fridge 10 minutes before eating to loosen at room temperature
2. Preheat broiler to maximum, transfer raw marinated chicken satay to baking tray (drain any liquid). Season with salt & pepper, cook for 3-4 minutes on each side or until chicken is fully cooked. (Alternatively you can pan fry chicken in oil or cook in the oven for approximately 8-10 minutes at 350F or until cooked.)
3. Transfer slaw & herbs to a mixing bowl. Slice cucumber lengthwise & into half-moons, add to bowl with slaw & mix well
4. Top salad with cooked chicken, spoon over satay dressing, pickled vegetables, peanuts finishing with a squeeze of 1/4 lime.

 For best results stovetop

1. Heat 1 tbsp of oil in pan on medium-high heat on the stovetop. Season pork loins with salt & pepper, cook in pan with the peppers. Cook for 2 - 3 minutes on each side - depending on thickness of pork & personal preference.
2. At the same time remove film & other items from tray, leaving the greaseproof paper ontop of the rice mix. Microwave for 2 minutes on high, mix rice, peas & egg prior to serving.
3. Pour sweet and sour sauce over both pork loins and cook for a further 1 minute or until pork is cooked through.
4. Serve pork and peppers on a bed of rice and garnish with pineapple pickle (don’t use pickle liquid) and pot of cilantro, scallions and chillies. (If you prefer your sweet & sour more sour use a spoonful of the pineapple pickle liquid to your taste)

Cooking tips: 

• For best results use a non-stick frying pan for the pork loins.
• Our Pork loins are hand-cut so cooking times may vary due to thickness. You can check your pork is cooked by ensuring it reaches a minimum of 145F.

Spice warning (If you would prefer a less spicy dish please refrain from adding the chillies in the finishing pot) 

For best results stovetop

1. Heat 1 tbsp of oil in a non-stick pan on high heat, add raw marinated chicken alfredo and broccoli, to the pan, stir fry for 4-5 minutes until cooked 
2. Reserve Parmesan then pour 1 tbsp of water over linguine in tray. Remove lid from pot of alfredo sauce, place lid back on loosely, microwave both pot of alfredo sauce and tray of linguine together for 3 minutes or until piping hot. 
3. Take pan of chicken & broccoli off heat, add spinach, stir to wilt.
4. Divide linguine between two plates, top chicken and vegetables. Pour over alfredo sauce and garnish with parmesan. 

 For best results stovetop

1. Remove sweet chili dressing from fridge to become liquid again (Shake before use)
2. Heat 1 tbsp oil in a pan on stovetop on a medium heat. Add raw marinated lime chili chicken (drain liquid) to pan, season with salt and pepper and cook for 6-8 minutes or until chicken strips cooked through. Turn chicken strips half way through.
3. Cut cherry tomatoes into quarters, cucumber into sticks and slice the avocado
4. Serve the cooked chicken with the salad, herbs, tomatoes, cucumber & avocado drizzle with the sweet chilli dressing & peanuts

For best results stovetop

1. Remove Caesar dressing pot from fridge 10 minutes prior to serving so it's pourable.
2. Heat 1 tbsp oil a pan over a medium - high heat on stovetop. Season chicken with salt & pepper. Fry chicken for 4-5 minutes on each side or until cooked through. Remove from pan and allow to rest.
3. In the same pan add the garlic & rosemary potatoes and fry for 3-4 minutes or until potatoes warmed through.
4. Place romaine and kale in a bowl, add ¾ of the Caesar dressing and toss leaves in the dressing. Slice the chicken breast and place on top of the lettuce. Drizzle the remaining dressing over chicken and lettuce. Sprinkle with garlic & rosemary croutons & parmesan. Serve with a side of potatoes.

Cooking tip:

• Our chicken breasts are hand-cut so cooking times may vary due to thickness. You can check your chicken is fully cooked by ensuring it reaches 165F.

Microwave for best results

1. Remove pumpkin seeds & film from tray of mac n greens. Reserve spinach for later. Microwave on full power for 6  minutes or until piping hot
2. Divide spinach between 2 plates, top spinach with half the Mac n’ Greens (the hot mac n greens wilts the spinach)  Sprinkle with pumpkin seeds, season with salt & pepper to your personal preference.

Oven instructions

1. Preheat oven to 350F, remove pumpkin seeds, sleeve & film from tray of mac n greens. Reserve spinach for later. Place tray in oven, bake for 30 minutes or until golden brown
2. Divide spinach between 2 plates, top spinach with half the Mac n’ Greens (the hot mac n Greens wilts the spinach) Sprinkle with pumpkin seeds, season with salt & pepper to your personal preference.

How to Cook (3 tacos per person)

1. Heat oven to 350F
2. Open pack defrosted shrimps & drain off any liquid. Add shrimps, 1 tbsp of oil, the spice chili coating, salt & pepper to a bowl and mix until shrimps are well coated. Place on an baking sheet. Remove tortillas from bag and wrap all 6 together in 1 piece of aluminium foil.
3. Place wrapped tortillas into oven for 2 minutes then add tray of shrimps into the oven at same time, cook for a further 8 minutes or until shrimps are cooked & tortillas warmed through. 
4. To serve, slice the avocado, spoon a teaspoon of the chive mayonnaise onto the bottom of each tortilla, followed by 3 shrimps, slices of avocado, slaw & red

To maximise freshness put the shrimps straight into the freezer on arrival. Defrost when needed in
a couple of minutes in the microwave.

For best results stovetop

1. Heat large frying pan with 1 tbsp of oil on medium heat. Add defrosted raw shrimps (drain liquid), season with salt &
pepper, fry for 2 minutes.
2. Reserve lemon, parmesan, and spinach. Add pot of creamy lemon sauce,
linguine and peas to pan. Cook for 3-4 minutes until pipping hot and shrimp are cooked through.
3. Take off heat, add spinach mix until wilted. 
4. Finish with a squeeze of ¼ of a lemon and parmesan. 

Microwave instructions

1. Transfer defrosted raw shrimps (drain liquid) into a small microwavable bowl.Season with salt & pepper & 1 tbsp of oil before covering with plastic wrap.
2. Reserve Lemon, parmesan, spinach and remove parchment liner. Place wooden tray and bowl of shrimps in microwave for 4 minutes. 
3. Add creamy lemon sauce (lid loosely on) to microwave with the tray & bowl of shrimps. Cook for a further 2-3 minutes until pipping hot & shrimp are cooked through.
4. Mix the shrimps, creamy lemon sauce, linguine, peas and raw spinach in a large bowl so the spinach. Finish with a squeeze of ¼ of a lemon and parmesan.

Cooking tips: 

• For best results use a non-stick frying pan for stovetop instructions to prevent shrimps and pasta from sticking.

1. For best results, remove tray of slaw & daikon noodles from refrigerator 10 minutes before preparing so they come up to room temperature
2. Transfer the chicken to a microwavable bowl. Cover with plastic wrap and microwave on high for 2 minutes until piping hot
3. Tip the slaw, daikon noodles, warm chicken, peanuts and lime rice wine vinegar dressing into a large mixing bowl
4. Toss all ingredients together to mix well land divide the slaw mix between 2 plates

 For best results stove top

1. Heat oil in large pan, season chicken with salt and pepper. Cook chicken for 5 minutes. Turn chicken over and add Shitake mushrooms cook for a further 4-5 minutes or until cooked.
2. Steam the vegetables over a pot of boiling water on the stove top or panfry in oil. Alternatively you can microwave the vegetables: Remove the film from the tray of vegetables, sprinkle with 1 tablespoon of water, microwave for 2-3 minutes depending on your microwave.
3. Remove lid from pot of Mushroom sauce, place lid back on loosely and microwave on high for 1- 2 minutes. Serve chicken & shitake mushrooms on a bed of vegetables pouring sauce over everything.

Cooking tips:

• Our chicken breasts are hand-cut so cooking times may vary due to thickness. You can check your chicken is fully cooked by ensuring it reaches 165F.

(3 sliders per person)

1. Preheat oven to 350F. Place DEFROSTED slider buns on flat baking sheet for 2 to 3 minutes or until sufficiently warm. Remove, stand for 1 minute, slice in half horizontally. 

2. Remove all items from tray containing sticky BBQ pork, empty pork into empty wooden tray & microwave for 1-2 minutes (Alternatively you can heat the pork in a pot on the stove mixed with with 1 tablespoon on water)

3. Mix slaw with chive & cheddar mayonnaise in a bowl. Cut apple into 1/4's, then into thin slices. (You'll only need half the apple for all the sliders)

4. Suggested assembly order: Divide BBQ pork across the base of the 6 sliders first (Approx 1 dessert spoon of BBQ pork per slider) top with a dessert spoon of coleslaw and then slices of apple. 

For best results stovetop

1. Heat 1 tbsp oil in a large frying pan on a high heat, add raw marinated chicken fajita strips (drain off liquid), corn & sliced peppers , generously season with salt & pepper and cook for 6-7 minutes or until chicken is cooked through and vegetables have softened.
2. To warm the tortillas fan them out on a plate & microwave for 30 seconds. (Alternatively you can wrap all 4 tortillas together in aluminium foil and heat in a preheated oven at 350F for 6-8 minutes or heat tortillas in a dry frying pan over a high heat for a few seconds on each side). 
3. Slice the avocado. Suggested assembly: Spoon yoghurt down the centre of the tortilla followed by the sliced avocado, cooked chicken and vegetables and top with red salsa and grated cheddar cheese.

 (2 tortillas per person)