Meals

For best results microwave

1. Remove lid from pot of chicken tikka & sauce, place lid back on loosely. Remove lid from pot of rice, (leave greaseproof) but remove toasted almonds & place lid back on loosely.
2. Microwave the pot of tikka & rice at the same time for 5 minutes or until piping hot.
3. Serve the chicken tikka with the rice and garnish with the toasted almonds

Microwave

1. Remove lid from pot of lamb tagine, mix apricots into the tagine, place lid back on loosely & microwave on full power for 4 minutes.
2. Remove film & reserve pot of yoghurt, sachet of almonds, mint and parsley and lemon. 
3. Remove pot of lamb tagine from microwave, stir well. Place back into microwave with tray of couscous & microwave for a further 1 minute or until both items are piping hot.
4. Roughly chop pot of herbs and mix through warm couscous, mix well. Serve the jewelled cous cous and tagine between two plates and finish with yoghurt, almonds and a squeeze of 1/4 of the lemon.

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 lid from the pot of rice & remove film from tray of vegetables, sprinkle with tablespoon of water, microwave both rice and vegetables on full power for 4-5 minutes or until pipping hot
3. To serve, drizzle the soy, honey & ginger dressing on the salmon, vegetables, and rice

Microwave Instructions

1. Remove Film from tray of vegetables. Place vegetables in bowl. Remove salmon from skin pack and pat dry on paper towel and place on top of vegetables.
2. Pour soy, honey & ginger dressing over salmon and vegetables and plastic wrap.
3. Remove lid from pot of rice and place back on loosely. Place Rice and bowl of vegetables and salmon into microwave and cook for 5-6 minutes or until salmon and is cooked.
4. To serve place brown rice on a plate and top with vegetables and salmon. drizzle remaining dressing in bowl over the the top.

 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 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 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 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. 
4. Serve stew on a bed of mash with vegetables

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

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 3-4 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 greaseproof from ontop of vegetables, drizzle with 1 tbsp water, microwave vegetables & sauce pot together for 3-4 minutes or until piping hot. 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.

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.

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

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

1. Preheat oven to 390F. 

2. Place Chicken breasts in the middle of a baking sheet. Place Mediterranean vegetables, tomatoes & broccoli on baking tray around the chicken breasts. Drizzle with 1 tbsp of oil, season everything with salt & pepper. Pour half of the balsamic glaze over both the chicken breasts and surrounding vegetables.

3. Bake for 14-16 minutes or until chicken is cooked through and the vegetables are soft.

4. To serve divide the vegetables between 2 bowls, top with arugula, chicken & parmesan then finish with the remaining balsamic glaze.

1. Preheat oven to 375F.
2. Lay tortillas flat on sheet tray, spread the cold beef chili evenly between 6 tortillas & top with smoked cheddar.Place in oven for 10 minutes. 
3. Dice avocado, mix in bowl with jalapeno & cilantro salsa, season with salt & pepper.
4. Remove tray from oven, add desired amount of avocado salsa in each tortilla, fold in a half immediately whilst still soft to eat.

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 greaseproof 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.

 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)

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

2. Slice chicken breasts into 3 even strips, place in satay marinade and leave for 10 minutes minimum.

3. Preheat broiler to maximum, transfer satay marinated chicken to baking tray, Season with salt and 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 350oF or until cooked.

4. Transfer slaw & herbs to a mixing bowl. Slice cucumber lengthwise & into half-moons, add to bowl with slaw & mix well

5. Top salad with cooked chicken, spoon over satay dressing, pickle, sprinkle peanuts, squeeze of 1/4 lime.

Microwave for speedy results 

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.

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 2- 3 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

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. 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

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 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: Remove film off of the small tray of seasonal greens. Add a tablespoon of water and season with salt and pepper. Microwave for 1-2 minutes or until cooked to your liking depending on your microwave. 

Oven cook for best results & a golden brown topping

1. Preheat oven to 425F, remove sleeve & film from wooden tray of lasagna. Place wooden tray in oven (Place in middle of the oven to prevent tray from catching), 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

 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)

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. 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, 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.

1. Remove lid from the pot of Beef stroganoff, place back on loosely. Microwave for 3-4 minutes.
   
   
2. Give the Pot of Beef Stroganoff a stir. Remove the film from the tray of kale, roasted thyme mushrooms, and quinoa rice. Sprinkle 1 tbsp of water on top and season with salt & pepper. Place both the tray and the pot in the microwave and cook for an additional 4 minutes.
   
   
3. Remove sheet of baking paper under the kale and stir the kale, roasted mushrooms, and quinoa rice together. Serve between two plates and top with the Beef stroganoff. Season with salt & pepper to your taste. 

Oven

1. Preheat oven to 400F
2. Pat dry defrosted cod fillets on paper towel, cut into 3 pieces each (Lengthways). In a bowl mix fish with taco fish coating, tbsp of oil, salt & pepper and mix until each cod piece is well coated.
3. Remove tortillas from clip lock bag and wrap all 6 together in 1 piece of aluminium foil. Transfer both the wrapped tortillas and cod pieces to a baking tray. Place in oven for 8-10 minutes until cod is cooked through and tortillas are heated through sufficiently. (Tortillas may need an extra minute depending on your oven)
4. To assemble place a spoonful of chive mayonnaise down the centre of the tortilla, followed by romaine lettuce and vegetable pickle. Top with cooked cod and mango pickle (do not use the liquid). 

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

2. Season chicken breasts with salt & pepper on both sides. Move the vegetables to one side of the roasting tray. Place the chicken next to the vegetables. Spoon the maple mustard glaze over the chicken breasts and root vegetables. Roast for a further 15 minutes.

3. 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.

4. Serve chicken on a bed on the roasted vegetables, scatter over the cooked kale and squeeze 1/4 lemon per plate or to your taste.

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 tomatoes & defrosted raw shrimps (drain liquid), cook for 2 minutes. As tomatoes cook squash with the back of a wooden spoon
2. Add the garlic butter & zucchini, cook for a further 2 minutes
3. Add tray of linguine, mix well & cook for a further 2 minutes to warm through
4. Season with salt & pepper & then serve with a squeeze of a 1/4 lemon

Microwave instructions:

1. Remove film from both trays. Tip the tomatoes, zucchinni & garlic butter on top of the linguine in large tray.
2. Place defrosted raw shrimps in the small tray season with salt, pepper and a tbsp of oil. Cover with plastic wrap.
3. Microwave both trays for 7-8 minutes or until pipping hot.
4. Transfer all ingredients to a large bowl, mix and plate between two bowls. Finish with a squeeze of 1/4 of a lemon.

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 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 fresh lime

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.

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

For best results

1. Preheat your oven to 400 F
2. Remove red wine & 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

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

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.

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. Remove Italian dressing from fridge to become liquid again
2. Heat tbsp of oil in a frying pan, add defrosted raw shrimps (drain liquid). cook for a minute.
3. Add pot of lemon risotto, asparagus, peas & risotto finishing pot cook for 4-5 minutes continuously stirring until pipping hot.
4. Serve with arugula dressed with Italian dressing.

Microwave Instructions

1. Remove Italian dressing from fridge to become liquid again
2. Transfer pot of lemon risotto, asparagus, peas, and risotto finishing pot to a large bowl. Mix. 
3. Place defrosted raw shrimps into empty large tray season with salt and pepper and a tbsp of oil. Plastic wrap tray.
4. Place both the bowl and tray in microwave for 7-8 minutes until pipping hot and shrimp are cooked through. Serve between two bowls with arugula dressed with Italian dressing.

Stovetop & Microwave

1. Preheat broiler 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 tbsp 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. Top chicken with mozzarella & parmesan topping, place under broiler for 2 to 3 minutes until cheese has melted. Serve chicken on bed of marinara sauce with vegetables

(3 sliders per person)

1. Preheat oven to 350F. Place DEFROSTED slider buns onto a flat baking sheet warm through for 2 to 3 minutes or until sufficiently warmed. Remove & stand for 1 minute, slice in half horizontally ready to fill. 

2. Remove film & all items from tray containing sticky BBQ pork etc. Empty pork from sachet to empty wooden tray & microwave for 1-2 minutes or until piping hot.

Alternatively you can heat the pork in a pot on the stove mixed with with 1 tablespoon on water.

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

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

For best results stovetop

1. Coat defrosted chicken breasts in a bowl with peri peri spice blend, a tbsp of oil and season with salt. (If you don't like it too spicy, just add half the spice blend).
2. Heat up frying pan on a medium heat on the stovetop and fry chicken for 3 minutes either side or until cooked through.
3. Remove film from wooden tray, remove pot of red salsa, pot of chive mayonnaise and bag of slaw from tray. Leave greaseproof paper on top of the rice.
4. Microwave tray of red pepper and sweetcorn rice for 3 minutes or until pipping hot.
5. Open bag of slaw. Mix your preferred amount of chive mayonnaise with slaw in a bowl.
6. Serve peri peri spiced chicken on a bed of red pepper and sweetcorn rice, with the chive mayonnaise slaw, and dress with red salsa. 

 Cooking instructions:

1. Pat defrosted cod dry with paper towel then place in a microwavable bowl. Season cod with salt & pepper.  Spoon 1 tbsp of the soy, sesame ginger marinade over each piece of cod, and sprinkle over ½ of the ginger, scallions and red chili.
2. Cover bowl of cod with plastic wrap & microwave for 2-3 minutes on 1250 watts microwave or until cooked through. Remove, leave plastic wrap on to keep hot. Alternatively you can fry the cod on the stove top.
3. Remove all pots from the wooden tray and lid from pot of rice noodles. Spoon 1 tbsp of water over the vegetables, & microwave the tray of vegetables & pot of noodles at the same time for 3 minutes on high.
4. To serve divide noodles and vegetables between 2 plates, top with the cooked cod (do not use cooking juices), dress with remaining cold soy, sesame ginger marinade and garnish with remaining scallions, ginger and red chilis.

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

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. Place a non-stick pan on the stove top and heat on a medium heat.
2. Remove film from tray, reserve coconut and cilantro chutney, cilantro, lemon & and sachet of toasted nuts & seeds for later use. Tip the biryani rice mix, vegetables, and chicken into the pan and cook for 6 minutes or until cooked through. (Gently stir to stop from sticking).
3. Cut lemon into quarters. Serve between two bowls with a squeeze of quarter lemon, toasted nuts & seeds and a spoonful of chutney and cilantro chutney.

Microwave

1. Remove film from tray, reserve coconut and cilantro chutney, cilantro, lemon, and sachet of toasted nuts & seeds for later use.
2. Transfer remaining ingredients from tray into a microwavable bowl, mix well.
3. Microwave on high (1250W) for 5 minutes. (Stir halfway after 2.5 minutes)
4. Cut lemon into quarters. Serve between two bowls with a squeeze of quarter lemon, toasted nuts & seeds and a spoonful of chutney and cilantro chutney.

 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

 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, add 1/2 US Cup (4oz) water to the pan with the risotto. Mix well and heat for 6 minutes over a high 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 butter & pecorino from the plastic finishing pot & then fill the plastic pot up to just below the rim with water as this is 4oz)
3. Turn off the heat, then add the butter and pecorino from the risotto finishing pot, mix well and serve immediately
4. 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 into large bowl add 1/2 US Cup (4oz) water to the bowl with the risotto. Mix well. Microwave for 6 minutes on full power. (Alternatively if you don't have a cup measuring jug you can empty the butter & pecorino from the plastic finishing pot & then fill the plastic pot up to just below the rim with water as this is 4oz)
3. Remove from microwave add risotto finishing pot stir through and microwave for a 1-2 minutes. Mix well and serve immediately
4. Divide risotto between 2 plates, serve arugula dressed in the Italian Dressing

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.

Stove top for best results

1. Transfer pot of minestrone broth to a pot on stove and bring to a simmer on a medium heat
2. Add carrots, zucchini, kale, lemon and garlic pulled chicken, orzo & beans to stove pot with broth. Cook for a further 2-3 minutes or until chicken and vegetables are cooked through.
3. Serve topped with pesto & croutons.

Microwave

1. Transfer pot of minestrone broth to a large microwaveable bowl. Microwave on full power for 1 minutes.
2. Add carrots, zucchini, kale, lemon and garlic pulled chicken, orzo & beans. Microwave for a further 2-3 minutes or until piping hot.
3. Served topped with pesto & croutons.

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

1. Heat 1 tbsp 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. Microwave the tray of vegetables & linguine, side by side with the pot of alfredo sauce for 2- 3 minutes or until piping hot.
5. After Chicken breasts are cooked remove from pan and rest, fry kale in same pan for 2 minutes on a high heat.
6. Serve Chicken on top of bed of linguine and garnish with the crispy kale and parmesan.

Microwave for best results

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.

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 350F 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 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 servin
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.

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

 Stove top for best results

1. Heat 1 tbsp oil in pan on medium heat on stove top. Add chorizo & defrosted raw shrimps (drain liquid) to pan & cook for 2 minutes.
2. Add the paella rice from the tray to the pan & cook for a further 4 minutes.
3. Serve with aioli.

Microwave instructions 

1. Remove film from tray of Paella. Place defrosted raw shrimps (drain liquid) into a bowl and season with salt, pepper and a tbsp of oil. Plastic wrap bowl.
2. Microwave both the tray and bowl for 7-8 minutes until pipping hot and the shrimps are cooked through.
3. Serve between two bowls with aioli.

 Oven for best results 

1. Preheat oven to 350F, remove film from wooden tray & reserve the arugula, place tray in oven for 30 minutes or until piping hot.
2. Allow to stand for 5 minutes to firm up. Portion & serve using a large fish spatula
3. Serve with arugula drizzled with the juices from the bottom of the tray

Microwave for speedy results

1. Remove film from wooden tray & reserve arugula. Microwave on full power for 6-7 minutes or until piping hot
2. Allow to stand for 5 minutes to firm up. Portion & serve using a large fish spatula
3. Serve with arugula drizzled with juices from the bottom of the tray

1. Preheat oven to 400F.
2. Remove film from tray of moussaka, place in centre of oven and cook for 45-50 minutes until light golden brown & piping hot
3. Remove from oven, leave to stand for 10 minutes for firm up. Serve using a fish spatula

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

For best results Stove top

1. Heat 1 tbsp 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
2. Add linguine to pan,mix with vegetables, cook for a further 2 minutes.  
3. Add pesto to pan, mix well and heat for a further 30 seconds, season with salt & pepper to your taste.
4.  Divide linguine & vegetable between 2 plates, top with arugula. Serve with a squeeze of quarter of the lemon, Parmesan & hazelnuts

Microwave instructions

1. Remove film from both trays, reserve pesto, lemon, hazelnuts, arugula and parmesan.
2. Season vegetables with salt and pepper and a splash of oil. Place both trays in the microwave for 3-4 minutes or until pipping hot.
3. Pour both trays in a larger bowl and add pesto and mix together.
4. Serve between two bowls. Finish with arugula, hazelnuts, parmesan and a squeeze of quarter of the lemon.

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 salsa