Meals

1. Remove the film from the wooden tray and remove the pot of soy, sesame ginger marinade and pot of scallions, ginger and red chili
2. Place defrosted cod in a bowl. Season cod with salt & pepper.
3. Spoon 1 tablespoon of the soy, sesame ginger marinade over each piece of cod, and sprinkle over ½ of the ginger, scallions and red chili.
4. Cover the bowl of cod with plastic wrap and microwave for 4 minutes on 1250 watts microwave. Remove, leave plastic wrap on to keep hot.
5. Spoon 1 tablespoon of water over the vegetables, remove lid from pot of rice noodles
6. Microwave pot of noodles and tray of vegetables for 3 minutes.
7. To serve divide noodles and vegetables between 2 plates, top with the cooked cod (do not use cooking juices), dress with remaining soy, sesame ginger marinade and garnish with remaining scallions, ginger and red chilis.

Oven for best results

1. Preheat oven to 350F, remove pumpkin seeds, sleeve & film from tray of mac n greens. Place tray in oven, bake for 30 minutes or until golden brown
2. To serve place baby kale/spinach on plate, top with Mac n’ Greens and sprinkling of pumpkin
   seeds

Microwave for speedy results

1. Remove pumpkin seeds & film from tray of mac n greens. Microwave on full power for 6 minutes or until piping hot
2. To serve place baby kale/spinach on plate, top with Mac n’ Greens and sprinkling of pumpkin seeds

1. Remove film & sachet of crumb from wooden tray of vegetables
2. Season Chicken breasts with salt & pepper.
3. Transfer Parmesan crumb to large plate. Firmly press chicken into the crumb coating on both sides.
4. Heat oil in large frying pan on a medium heat, fry each side of chicken for 3-4 minutes until chicken is cooked and crumb is golden.
5. Remove lid from pot of creamy lemon sauce, place back on loosely, microwave for 3-4 minutes until piping hot. Replace lid to keep hot. 
6. Remove the greaseproof from the wooden tray of vegetables, drizzle 1 tablespoons water over vegetables. Microwave on high for 3-4 minutes or until vegetables cooked to your liking. Alternatively steam vegetables over a pot of boiling water or panfry in oil.
7. Serve the chicken on a bed of potatoes & vegetables drizzled with the creamy lemon sauce.

1. Season salmon with salt and pepper. Heat oil in a pan, and cook the salmon to your liking
2. Remove lid from the pot of rice, microwave for 4 minutes or until piping hot, place lid back on to keep warm
3. Remove film from tray of vegetables, sprinkle with tablespoon of water, microwave on full power for 4 minutes
4. To serve, drizzle the soy, honey & ginger dressing over the salmon, vegetables, and rice

Remove the satay dressing from the fridge 10 minutes before eating to loosen at room temperature

How to cook the chicken 

Broiler: Preheat broiler to maximum, open pack of marinated chicken, transfer to baking tray & cook for 3-4 minutes on each side or until chicken is fully cooked.

Stove top: Preheat oil in pan, open pack of marinated chicken & fry for 2-3 minutes on each side or until fully cooked.

Alternatively, you could cook the chicken in the oven for approximately 8-10 minutes at 350oF or until cooked.

The Cucumber slaw

1. Open wooden tray, remove cucumber, wedge of red onion, peanuts & lime.
2. Reserve a small amount of cilantro for garnishing, transfer slaw & remaining herbs to a mixing bowl.
3. Slice cucumber lengthwise & into half-moons, slice red onion thinly, add to bowl with slaw & mix well.

Serving suggestion

Share slaw between 2 plates. Top salad with cooked chicken, spoon over satay dressing, pickle, sprinkle peanuts, squeeze of lime to taste garnishing with the reserved cilantro.

The Vietnamese Pork mix

For best results Stovetop

1. Pour pot of pork into a pan on the stovetop and heat on a medium heat for 4-5 minutes or until pipping hot.

Microwave

1. Take of lid of pork and place back on loosely - heat through on full power for 3-4 minutes or until pipping hot.

The Noodles

1. Remove film from tray, Remove pot of scallions, peanuts and lime, rice wine vinegar dressing and reserve for finishing.
2. Empty remaining contents apart from rice noodles at bottom of tray. (Shredded carrot, daikon noodles, bok choy, red chilli mint and cilantro) and mix Asian salad together in a bowl.
3. Spoon a tbsp of water over rice noodles and microwave for 1 minute.

Assembly

1. Place rice noodles in bowl with pork mix on top
2. Place the Asian Salad next to noodles.
3. Finish with the lime, rice wine vinegar dressing, peanuts and scallions

1. Remove lid from pot of Beef Massaman curry & place back on loosely.
2. Remove film from wooden tray, reserve pot of cilantro, scallions and red chili and pot of dry roasted peanuts. Empty the rice from the zip lock bag into tray and place haricot verts back on top of the rice. Sprinkle 2 teaspoons of water over the top.
3. Microwave pot of beef massaman pot for 2 minutes.
4. Add wooden tray of rice & haricot vert to microwave with pot the of beef massaman and microwave for a further 3 minutes.
5. Serve garnished with peanuts, cilantro, scallions & red chili.

The Bao buns

Microwave

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.

Stove top

1. Boil a pot of water on the stove. Remove film from tray of bao buns, brush a small amount oil onto base of a steamer to stop sticking. Transfer bao buns to the steamer with a lid & steam over the pot of simmering water for 2 to 3 minutes or until warmed through.
2. Remove film from wooden tray, open pack of sticky pork & transfer to a pot of the stove top. Warm on a medium heat, adding a tablespoon of water to stop burning if required.

Serving

1. Slice cucumber into thin sticks.
2. 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.

(3 sliders per person)

The sliders

Oven for best results

1. Preheat oven to 350F
2. Remove film from tray, empty buns onto a flat baking tray (Ensure buns are defrosted.)
3. Transfer sliders to a baking tray and warm through for 2-3 minutes or until warmed
4. Remove sliders from oven and let stand for 1 minute. (to make it easier to slice neatly.)
5. Slice in half horizontally ready to fill.

The Filling

The Pork: Microwave

1. Remove film from tray, remove all contents to leave an empty wooden tray with the paper liner.
2. Open pack of BBQ pork & transfer to the empty wooden tray & microwave for 1-2 minutes or until piping hot

Stove top

1. Open pack of sticky pork & transfer to a pot on the stove with 1 tablespoon on water, mix well and warm through on a medium heat until piping hot.

The coleslaw & apple

1. Mix the slaw with the chive & cheddar mayonnaise in a bowl
2. Cut the apple into quarters and then each quarter into thin slices. (You'll only need half an apple for all the sliders)
3. Place the warmed sliders, pork, coleslaw & slices apple in the centre of the table for self-assembly

Suggested assembly order:  spoon 1 dessert spoon of BBQ pork into the bottom slider, top with a dessert spoon of coleslaw and then slices of apple. 

To maximise freshness put the sliders in the freezer on arrival. Defrost when needed outside of the fridge.

Microwave for best results

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

To maximize freshness put the raw chicken straight into the freezer on arrival. Defrost when needed in a couple of minutes in the microwave.

1. Preheat oven to 390F

2. Remove film from wooden tray of root vegetables & bacon, remove lemon & reserve for later

3. Tip root vegetables & bacon onto flat baking sheet, season with salt & pepper. Roast for 15 minutes.

4. Open pack of chicken breasts, season with salt & pepper on both sides. Move the vegetables to one side of the roasting tray. Place the chicken next to the vegetables.

5. Spoon the maple mustard glaze over the chicken breasts and root vegetables. Roast for a further 15 minutes.

6. Kale: Transfer kale to a microwaveable bowl, sprinkle with 2 tablespoons of water and microwave for 1 to 2 minutes depending on your microwave. Drain before serving. Alternatively steam the kale over a pot of boiling water on the stove top or pan fry in oil.

7. Serve chicken on a bed on the roasted vegetables, scatter over the cooked kale and squeeze over juice of quater of lemon per plate or to your taste.

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 2-3 minutes until golden & turkey is cooked through
3. Remove film from wooden tray , lemon, aioli & pot of cranberries/almonds leaving the potatoes & haricot vert. 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 with arugula, sprinkling of cranberries, toasted almonds, a squeeze of lemon & aioli

The steak

1. Season steak with salt & pepper, Heat oil in a pan and cook steak to your liking, rest for 3-4 minutes before serving.

The seasonal greens and mash

For best results

1. Remove film & silver sachet of chimmichurri from wooden tray of seasonal greens & sweet potato mash.
2. Empty chimmichurri into a bowl, mix well ready to serve
3. Steam vegetables over a pot of boiling water on the stove top or pan fry in oil whilst your steak is resting.
4. Microwave mash in wooden tray for 4 minutes also while your steak is resting.

Alternatively you can microwave your seasonal greens and mash together as per below

1. Remove film & silver sachet of chimmichurri from wooden tray of seasonal greens & sweet potato mash.
2. Empty chimmichurri into a bowl, mix well ready to serve
3. Microwave for 5 minutes or until cooked to your liking.

To serve

1. Serve the steak sliced on a bed of seasonal greens drizzled with the chimmichurri with the mash on the side.

1. Remove salsa verde from fridge to allow it to become liquid again
2. Season salmon 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, 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

Stove top

1. Remove Italian dressing from fridge to become liquid again
2. Transfer pot of lemon risotto, asparagus, peas, defrosted shrimps & risotto finishing pot to a large frying pan.
3. Mix well & heat on medium heat for 4-5 minutes until piping hot.
4. Serve with arugula dressed with Italian dressing.

Oven cook for best results & a golden brown topping

1. Preheat oven to 425F, remove sleeve & film from wooden tray of lasagna. Place tray in oven, bake for 30-35 minutes or until golden brown
2. Remove Italian dressing from fridge to allow it to become liquid again
3. Remove from oven & allow to stand for a minimum of 5 minutes to firm up before serving
4. Serve using a fish spatula, with arugula & tomatoes drizzled with Italian dressing

Oven cook for best results & a golden brown topping

1. Preheat oven to 425oF, 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 greens

• 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: Empty bag of seasonal greens to a microwavable bowl. Add a tablespoon of water and microwave for 1-2 minutes or until cooked to your liking depending on your microwave. 

Stove top for best results

1. Transfer pot of minestrone broth and Lemon Garlic Chicken to a pot on stove.
2. Bring broth to the boil on a high heat then lower to a simmer for a further 2 minutes.
3. Open wooden tray, reserve croutons & pesto.
4. Add carrots, zucchini, kale, orzo & beans to stove pot with broth. Cooke for a further 2 minutes.
5. Serve topped with pesto & croutons.

Microwave

1. Transfer pot of minestrone broth and Lemon Garlic Chicken to a large microwaveable bowl.
2. Microwave on full power for 3 minutes.
3. Open wooden tray, reserve croutons & pesto.
4. Add Kale , carrots, zucchini, orzo & beans. Microwave for a further 2 minutes or until piping hot.
5. Served topped with pesto & croutons.

For best results cook on Stove top

1. Remove lid from pot of ragu & film from tray of spaghetti, reserve parmesan, arugula, tomatoes & Italian dressing
2. Transfer ragu & spaghetti to a pot on the stove with a tablespoon water. Mix well and heat through on a medium heat for 5 – 6 minutes until piping hot
3. Slice the cherry tomatoes into quarters
4. To serve, share the pasta 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
2. Remove the film from tray of spaghetti, reserve parmesan, arugula, tomatoes & Italian dressing.
3. 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.
4. Slice the cherry tomatoes into quarters.
5. To serve, share the spaghetti between 2 plates and top with the ragu. Sprinkle over the parmesan and serve with the arugula & cherry tomatoes dressed with the Italian dressing

Stove top for best results

1. Transfer the chicken & pot of laksa into a deep pot on the stove top, heat through to a simmer.
2. Remove film from tray, reserve some cilantro for garnishing.
3. Add the vegetables and noodles to the pot, mix well & heat through for a further 1-2 minutes.
4. To serve divide between 2 bowls using tongs to assist, garnish with reserved cilantro.

Microwave

1. Transfer the chicken & pot of laksa into your own large microwavable container, heat on full power for 4-5 minutes until piping hot. Remove from microwave & stir well.
2. Remove film from tray, reserve some cilantro for garnishing then add the vegetables and noodles to container with the laksa & chicken, mix well. Microwave for a further 1-2 minutes.
3. To serve divide between 2 bowls using tongs to assist, garnish with reserved cilantro.

Stove top for best results

1. Heat tablespoon of oil in a large frying pan over medium heat, add tomatoes, cook for 2-3 minutes. As tomatoes cook squash with the back of a wooden spoon
2. Add the garlic butter & zucchini, cook for a further 2-3 minutes
3. Add shrimps & the tray of linguine, mix well & cook for a further 2-3 minutes to warm through
4. Season with salt & pepper
5. Serve with a squeeze of lemon 

Microwave

1. Remove film from both trays. Tip the tomatoes, zucchini & garlic butter on top of the linguine in the tray
2. Cover with paper towel, microwave on full power for 6-7 minutes until piping hot
3. Place shrimps on top of vegetables, microwave for a further 1-2 minutes to warm through
4. Transfer to a large bowl. Mix everything together & season with salt & pepper
5. Serve with a squeeze of lemon

For best results

1. Preheat your oven to 400 F
2. Remove shallot 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.
5. Serve salmon & vegetables with arugula and shallot dressing

For Speedy results

1. Remove shallot 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

1.  Tip sesame seeds onto a separate small plate

 Coating your tuna in sesame seeds

2. 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.
3. Turn the tuna steak back over. Spread another ¼ of miso marinade onto the uncoated side, turn over again, press to coat remaining side in sesame seeds. REPEAT with the 2nd tuna steak.
4. Heat oil in a pan over medium heat. Sear tuna for 2 to 3 minutes on each side or to your liking.
5. Reserve cilantro, add radishes to the slaw & slice avocado.
6. Serve the tuna with the slaw, avocado, drizzling the soy, ginger & sesame dressing over all ingredients. Finish with reserved cilantro.

How to cook the chicken, sauce & rice

For best results microwave

1. Remove film from wooden tray, remove the bag of kachumber, lime, cilantro & sachet of almonds. Tip rice out from bag into empty wooden tray.
2. Remove lid from pot of chicken tikka & sauce, place lid back on loosely & microwave on full power for 4 mins. Remove, stir and place back into microwave with loose lid for a further 2 minutes, along with the tray of rice at the same time. Ensure food is piping hot before eating.

Kachumber Salad: Cut tomatoes into quarters, cucumber into same size pieces, dice red onion. Transfer vegetables to a small bowl, mix, season with salt and squeeze over the juice of half the lime

Serve the chicken tikka with the rice and salad, garnished with the toasted almonds and reserved cilantro.

The vegetables & feta

1. Preheat oven to 390F, remove film from wooden tray of vegetables, reserve spinach & sachet of salsa verde. Leave the salsa verde out of the fridge to become liquid.
2. Transfer vegetables to a baking tray, season with salt & pepper. Open pack of feta, cut in half horizontally and place ontop of the roasted vegetables. Bake for 30 minutes or until the feta is soft and creamy and vegetables are soft

The tomato & butter bean marinara

1. Remove lid from pot of tomato & butter bean marinara sauce, place back on loosely and microwave for 2 minutes on full power or until piping hot.

To serve
Divide the spinach between 2 plates, top with the tomato & butter bean marinara so it wilts. Top with the roast vegetables & feta. Drizzle with salsa verde.

1. Open pot of chicken curry, place lid back on loosely & microwave on full power for 3 minutes, then stir well.
2. Remove film from wooden tray of rice & haricot vert, sprinkle 1 teaspoon water over haricot vert.
3. Microwave pot of chicken curry & wooden tray together for a further 2 minutes or until piping hot.

1. Remove lid from pot of Chinese beef & place back on loosely.
2. Remove film from wooden tray containing rice etc, reserve sachet of ginger, scallions and red chilli. Sprinkle 2 teaspoons of water over the bok choy (leave greaseproof)
3. Microwave pot of Chinese beef & wooden tray of rice & bok choy together at same time for 4-5 minutes, ensure piping hot. Serve sprinkled with shredded ginger, scallions & red chilli.

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 3-4 minutes until crispy and golden

3. Slice cucumber in half moons, finely slice red onion. In a large bowl mix cucumber & red onion with Napa 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

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

Stove top for best results

1. Heat frying pan on stove top on a high heat
2. Remove the film from tray of paella, add chorizo only to pan first & fry in its own oil for 2 minutes.
3. Add the rest of the ingredients from the tray to the pan and cook for a further 4 minutes.
4. Add shrimps and cook for a further 1 minute
5. Serve with a aioli.

Microwave

1. Remove the film from tray of paella, Microwave on full power for 6 minutes until pipping hot.
2. Add Shrimps and microwave for a further minute.
3. Serve with Aioli.

How to Cook (3 tacos per person)

The shrimps

For best results use Oven

1. Heat oven to 350F
2. Open pack of defrosted shrimps & drain off any liquid. Toss the shrimps in the spice chilli coating & season with salt & pepper and place on a baking tray.
3. Cook for 8 minutes in oven.

The tortillas

For best results results stove top or oven (Heating corn tortillas makes them malleable, too little heating can result in cracking)

• In the oven: Preheat oven to 350F. Wrap all 6 tortillas in foil all together, place in oven for the last 8 minutes with shrimp or until warmed through.
• On stove top: Heat tortillas in a dry frying pan over a high heat for 1 minute turning every 15 seconds
• Microwave: Place all 6 tortillas on a plate fanned out & microwave for 1 minute 30 seconds

Assembly

1. Slice the avocado
2. To serve put all the ingredients in the centre of the table to share for self-assembly.
3. Spoon a teaspoon of the Chive mayonnaise onto the bottom of each tortilla, followed by 3 shrimps, slices of avocado, slaw, red salsa and finish with cilantro

 Stove top

(3 tacos per person)

1. Cut the fish into 6 pieces. Toss the fish in the coating
2. Heat oil in a large frying pan on a high heat and fry each side of fish for 2-3 minutes                                               
3. How to warm through the tortillas
   1. For best results stove top or oven 
   2. (Heating corn tortillas makes them malleable, too little heating can result in cracking)
   3. On the stove top: Heat tortillas in a dry frying pan over a high heat for 1 minute turning every 15 seconds
   4. In the oven: Pre-heat oven to 300F. Wrap all 6 tortillas in foil all together, place in oven for 8 minutes to until warmed through
   5. In the microwave: Place all 6 tortillas on a plate fanned out & microwave for 1 minute 30 seconds 
4. To serve put all the ingredients in the centre of the table to share for self assembly
5. Suggested assembly: Spoon mango salsa/yoghurt into centre of tortilla, followed by the cooked fish, pickled vegetables, finishing with the fresh herbs

For best results Stove top

• Heat tablespoon of oil in a large frying pan over medium heat, add Asparagus, zucchini & peas, cook for 3-4 minutes or until soft with a slight bite.
• Add cooked linguine to pan,mix with vegetables, cook for a further 2 minutes.  
• Add pesto to pan, mix well and heat for a further 30 seconds, season with salt & pepper to your taste.
• Divide linguine & vegetable between 2 plates, top with arugula
• Serve with a squeeze of half a lemon, Parmesan & hazelnuts

 Stove top for best results

1. Heat a dry frying pan over a medium heat
2. Reserve Parmesan, open film & transfer contents from wooden tray to the frying pan
3. Mix well, warming through for 3 minutes or until piping hot
4. Serve with a sprinkling of Parmesan

Microwave 

1. Reserve Parmesan, open film, microwave wooden tray on full power for 6 minutes until piping pot
2. Serve with a sprinkling of Parmesan

1. Heat oil in a large frying pan, Fry chicken on each side for 3-4 minutes depending on the size.
2. Add lemon olive marinade to the pan and cook for a further 1 minute
3. Remove film from tray of vegetables, sprinkle with tablespoon of water, microwave on full power for 2-4 minutes depending on your microwave. Alternatively steam over a pot of boiling water or pan fry on the stove top.
4. Serve by drizzling over the remaining marinade from the pan

Stovetop & Microwave

1. Preheat grill to maximum. Season chicken with salt & pepper on both sides
2. Transfer crumb to large plate. Firmly press chicken into the crumb coating on both sides
3. Heat oil in large frying pan on a medium heat , fry each side of chicken for approximately 3 minutes until chicken is cooked through and crumb is golden. 
4. Remove lid from pot of marinara sauce, place back on loosely. Empty wooden tray to leave haricot vert & broccoli, add 2 tablespoons of water. Microwave the pot of sauce & tray of vegetables together for 5-6 minutes until vegetables are cooked & sauce is simmering. Alternatively steam the vegetables on the stove top over a pot of boiling water.
5. Preheat broiler. Top chicken with mozzarella & parmesan topping, place under broiler for 2 to 3 minutes until cheese has melted.
6. Serve chicken on bed of marinara sauce with vegetables

Microwave

1. Remove Italian dressing from fridge to become liquid again.
2. Remove sleeve & film from tray of meatballs, microwave on high for 5-7 minutes or until piping hot depending on your microwave. Ensure piping hot before eating.
3. Serve with arugula & Italian dressing.

Alternatively you can remove the sleeve & film, cover the tray with foil and oven cook at 350oF for 35 minutes, removing the foil after 25 minutes for the last 10 minutes of cooking to allow the topping to brown. Ensure piping hot before eating.

For best results Stove Top

1. Remove film from wooden tray of linguine & arugula. Reserve Parmesan and arugula for later.
2. Remove lid from pot of meatballs & sauce, transfer to a large cold frying pan on the stove top. Add 2 tablespoons of water and heat over medium heat to a simmer for 4 minutes.
3. Add the linguine, mix well to coat pasta and heat for a further 2 minutes
4. Serve garnished with arugula & Parmesan

Microwave 

1. Remove film from wooden tray of linguine & arugula. Reserve Parmesan and arugula for later.
2. Remove lid from pot of meatballs & sauce and place back on loosely, Microwave pot on full power for 5 minutes.  Remove from microwave and stir well.
3. Place back in the microwave along with the wooden tray of linquine splashed with 1 tablespoon water and covered with the greaseproof paper for a further 1 minute. Ensure food is piping hot before serving.
4. Divide the linguine between 2 plates, top with meatballs & marinara sauce
5. Serve garnished with arugula & Parmesan

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

How to Cook the chicken 

For best results oven cook

• Preheat oven to 350oF
• Open pack of lime chilli chicken, transfer to a baking tray with the residual liquid (helps to keep chicken moist), cook for 10 minutes or until cooked all the way through

Broiler

• Preheat broiler to maximum
• Open pack of lime chilli chicken, transfer to a baking tray with the residual liquid (helps to keep chicken moist), cook for 3-4 minutes on each side or until cooked all the way through

The herb salad

• Remove sweet chilli dressing from fridge to become liquid again
• Cut cherry tomatoes into quarters, cucumber into sticks and the slice the avocado

Serving

• Serve the cooked chicken with the carrot, scallions / herbs, tomatoes, cucumber & avocado drizzled with the sweet chilli dressing & peanuts 

1. Heat up a tablespoon of oil in a pan on the stovetop on a high heat. Season chicken breasts with salt and pepper and cook for 3 minutes per side, or until cooked through.
2. Remove film from wooden tray containing linguine and vegetables. Remove bag of kale, sachet of parmesan and grease proof paper.
3. Spoon 1 tablespoon water over the vegetables and linquine
4. Remove lid from pot of Alfredo sauce, place back on loosely.
5. Microwave the tray of vegetables & linguine, side by side with the pot of alfredo sauce for 2- 3 minutes or until piping hot.
6. After Chicken breasts are cooked remove from pan and rest, fry kale in same pan for 2 minutes on a high heat.
7. Serve Chicken on top of bed of linguine and garnish with the crispy kale and parmesan.

1. The Root vegetables
   For best results:
   Preheat oven to 400F. Transfer tray of vegetables to baking tray, leave rosemary whole, 
   season with salt & pepper, roast for 15-20 mins or until soft.
   For speedy results:
   Season vegetables in tray with salt & pepper, leave rosemary whole, microwave on full power for 6-7
   minutes or until soft
2. Season pork with salt & pepper. Heat a dessert spoon of oil in large pan. Cook pork for 3 minutes on each side. Add the garlic butter for the last minute of cooking, basting the pork.
3. Add baby kale/spinach to pan, turn off heat, toss in garlic butter for 20 seconds then serve immediately
4. Serve pork with apple saute, root vegetables & kale

 Stove top

1. Heat oil in large pan, cook Shitake mushrooms & Chicken, 3 minutes per side, or until cooked through.
2. The vegetables, for best results: 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 minute 30 seconds 
4. Serve chicken & shitake mushrooms on a bed of vegetables pouring the sauce over the top.

 Stove Top for best results

1. Empty pot of broth in a large pot on the stove top to simmer
2. Remove film from tray, reserve cilantro & mint. Transfer meatballs, into pot with broth on the stove top & bring to a simmer for 5 minutes. 
3. Add the noodles, vegetables & remaining herbs to the broth and simmer for a further 1 minute
4. Serve with reserved cilantro, mint & a squeeze of lime

Microwave

1. Empty pot of broth into your own large microwaveable container. Microwave on high for 2 minutes.
2. Remove film from tray, reserve some cilantro & mint. Transfer meatballs, into container with broth and microwave for a further 2 minutes.
3. Add the noodles, vegetables & remaining herbs into container with hot broth. Microwave for a further 1 minute.
4. Serve with reserved cilantro, mint & a squeeze of lime

1. Season cod with salt & pepper
2. Heat a large frying pan with a tablespoon of oil, add chorizo & cook for 2 - 3 minutes until it releases its oils. Add cod & cook for 4 minutes on 1 side
3. Turn cod over to cook on the other side, pour pot of smokey sauce over cod, put a lid on the frying pan and cook for a further 4- 5 minutes or until cod is cooked
4. Add 1 tablespoon of water to seasonal greens, microwave on high for 2-3 minutes or until cooked through. Alternatively steam the vegetables over a pot of boiling water on the stovetop.
5. Serve cod & sauce with vegetables.

 (2 tortillas per person)

1. Open pack of marinated raw fajita chicken.
2. Open wooden tray containing red & yellow peppers, corn, cilantro, tomatoes, red onion, yoghurt etc
3. Heat oil in a large frying pan on a high heat, add marinated raw fajita chicken & red & yellow peppers, season with salt & pepper and cook for 5-6 minutes or until chicken is cooked through and vegetables have softened

How to warm through the tortillas

On the stove top: Heat tortillas in a dry frying pan over a high heat for a few seconds on each side 

In the oven: Preheat oven to 300F, wrap tortillas altogether in foil and heat through for 6-8 minutes or until warm

In the microwave: Place all 4 tortillas on a plate fanned out & microwave for 30 seconds

3. Corn & tomato salsa: Open pot of corn, tip into a bowl, finely dice red onion, chop tomatoes and mix with the corn. Squeeze half a lime over the corn tomato salsa and mix.
4. Slice the avocado, slice the remaining half of lime into 4 pieces                                                                                To serve, put all the ingredients in the centre of the table to share for self-assembly

Suggested assembly: Spoon yoghurt down the centre of the tortilla followed by the corn & tomato salsa, the cooked chicken & vegetables, slices of avocado, cilantro and a squeeze remaining lime

Oven cook for best results & brown topping

1. Preheat oven to 425F, remove sleeve & film from tray of fish pie. Place tray in oven & bake for 30-35 minutes or until mash is golden brown.
2. Remove from oven & allow to stand for a minimum of 5 minutes before serving to firm up.
3. Portion & serve into 2 portions using a fish spatula.

1. Remove film from tray of turkey chili, microwave on full power for 6 -7 minutes or until piping hot
2. Serve with a squeeze of lime and yoghurt

The steak

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

The warm vegetable bean salad

For best results stove top

1. Remove film, silver sachet of romesco & greaseproof paper from wooden tray containing vegetables & beans.
2. Add a little 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.

In the microwave

1. Remove film, silver sachet of romesco & greaseproof paper from wooden tray containing vegetables & beans.
2. Spoon 1 tablespoon water over vegetables, season with salt & pepper. Microwave for 3 minutes on high then mix to distribute the beans into the vegetables.

Serving

Serve steak sliced on a bed of the warm salad and dress with Romesco sauce.

 For best results stove top

1. Remove Italian dressing from fridge to allow it to become liquid again
2. Transfer pot of risotto to large frying pan on the stove top, heat over a medium heat for 4 minutes stirring continuously to reduce the liquid.
3. Add mushrooms, kale & Risotto finishing pot to risotto, mix well & cook for further 2 minute.
4. Divide risotto between 2 plates, Serve arugula dressed in the Italian Dressing on top of risotto and finish with a sprinkle of hazelnuts.

Stove top for best results 

1. Transfer the 2 pots of chowder to a stove top pot, warm through gently on a medium heat to a simmer. Remove any bay leaves & discard. DO NOT BOIL at any time as this will cause curdling.
2. Remove film & all contents from wooden tray leaving haricot vert. Tip the haricot vert into the pot with the fish chowder, mix well & heat through for 3-4 minutes with the chowder until haricot vert are just cooked.
3. Add spinach to the chowder and heat through for a further 1 minute or until just wilted
4. To serve divide chowder between 2 bowls & top with croutons