Meals

For best results stovetop

1. Heat 1 tbsp of oil in a non stick pan on a high heat. Add raw marinated chicken alfredo, season with salt and pepper and fry for 4 minutes.
2. Remove film from tray, reserve sachet parmesan. Turn over chicken, add broccoli & kale to pan. Cook for a further 4 minutes until chicken & vegetables are cooked
3. Remove lid from pot of alfredo sauce, place back on loosely. Leave parchment paper ontop of linguine then microwave tray of linguine & pot if sauce together for for 3-4 minutes or until piping hot.
4. Serve linguine topped with vegetables and chicken. Pour over alfredo sauce & sprinkle of parmesan.

For best results microwave

1. Remove lid from the pot of beef stroganoff, place back on loosely. Microwave for 3-4 minutes on high.
2. Give the pot of beef stroganoff a stir and place lid back on loosely. Remove the film & parchment paper from the tray of seasonal greens & pappardelle pasta. Sprinkle 1 tbsp of water over & season with salt & pepper. Place both  tray & pot in the microwave together for another 4 minutes or until piping hot.
3. Stir the pasta and vegetables together. Serve between two plates and top with the beef stroganoff. 

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 stove top

1. Heat oil in large pan, season chicken with salt and pepper. Place in pan and cook for 5 minutes. Turn over and add Shitake mushrooms cook for a further 4-5 minutes or until cooked through.
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 the sauce over the top of the chicken & vegetables.

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.

For best results stovetop

1. Heat oil in a large frying pan, Fry chicken on each side for 4-5 minutes or until chicken is cooked through.
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

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.

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 both pot of rice and 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 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)

 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 oven cook.

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.

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.

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 35-40  minutes or until golden brown
2. Remove from oven & allow to stand for a minimum of 5 minutes to firm up before serving
3. Serve using a fish spatula onto two plates.

 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 3-4 minutes or until cooked to your liking. Season to taste. 
4. Serve stew on a bed of mash with vegetables

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). 

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

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

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 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. 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.

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 spicy dish please refrain from adding the chillies in the finishing pot)

 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

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)

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

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.

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

Cooking tip: For best results use a non-stick frying pan to cook the spice coated shrimp

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 & 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

Cooking tips: 

• 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 chicken is fully cooked by ensuring it reaches 165F.

 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. 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 greaseproof from on top 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.

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.

1. Remove lid from pot of bean chili & place back on loosely. Microwave on full power for 3 minutes,remove & stir.
2. Remove film & all items from large wooden tray. Tip quinoa into empty wooden tray, cover with parchment.
3. Place bean chili back in microwave along with tray of quinoa. Microwave for a further 2 minutes or until pipping hot. 
4. Quarter tomatoes, mix with corn & scallions. Slice avocado & quarter lime.
5. Serve chilli in bowl with quinoa, avocado, corn, tomato & scallion salad, jalapeno & cilantro salsa & tofu cream. Finish with a squeeze of lime

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

For best results stovetop

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

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 cod

1. Pat defrosted cod fillets dry on paper towel. Season cod with salt & pepper
2. Heat a large frying pan with 1 tbsp of oil, add chorizo & cook for 2 - 3 minutes until it releases its oils. Add cod & cook for 4 minutes on 1 side. Turn cod over to cook on the other side, & cook for a further 4- 5 minutes or until cod is cooked
3. Remove the lid from the pot of smokey sauce & place back on loosely. Remove film from tray, add 1 tbsp of water to seasonal greens. Microwave pot of sauce & tray of vegetables together on high for 3-4 minutes or until cooked. Alternatively steam the vegetables over a pot of boiling water or pan fry in oil on the stovetop. 
4. Serve cod on a bed of smokey sauce with vegetables on the side.

Microwave instructions

1. Pat defrosted cod fillets dry on paper towel. Season cod with salt & pepper.
2. Remove film from tray, reserve chorizo and place cod on top of seasonal greens, cover with plastic wrap.
3. Remove lid of pot of smokey sauce, add chorizo and place lid back on loosely.
4. Place pot of smokey sauce and tray of cod and seasonal greens in microwave together and cook for 5 minutes. Serve cod on a bed of smokey sauce with vegetables on the side.

Cooking tip

• For best results when stovetop cooking, use a non-stick frying pan to prevent cod fillets from sticking.
• Our Cod fillets are hand-cut so cooking time may vary. You can check your cod is cooked by ensuring it reaches 145F. 

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.

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. Transfer pot of curry sauce & vegetables to a pot on stove, heat over medium heat for 4 minutes.
2. Add defrosted raw shrimps (drain liquid) to curry, stir well and heat for further 4 minutes until shrimps are cooked
3. Remove lid from pot of pilau rice, remove pot of cilantro & coconut chutney, place lid back on loosely & microwave for 2-3 minutes or until piping hot.
4. Serve curry with the pilau rice & chutney.

Microwave instructions

1. Transfer pot of curry sauce & vegetables to a large bowl, add defrosted raw shrimps (Season before adding). plastic wrap bowl and microwave for 5 minutes. Stir.
2. Remove film from wooden tray, remove pot of cilantro & coconut chutney, add tray of pilau rice to microwave with shrimp curry. Cook for 2-3 minutes or until piping hot & shrimp are cooked through.
3. Serve curry with the pilau rice & chutney.

 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

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.

Cooking tip:

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

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.

(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 the apple for all the sliders)

4. Suggested assembly order: Cut the sliders, 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. 

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.

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.

Cooking instructions:

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 empty 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 (with lid loosely on) for 2 minutes, remove, stir then put back into the microwave along with the wooden tray of rice & haricot vert for a further 3 minutes.
4. Serve garnished with peanuts, cilantro, scallions & red chili.

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

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.

Oven for best results

1. Preheat oven to 350F, remove pumpkin seeds, sleeve & film from tray of mac n greens. Reserve the baby kale, dividing it between 2 plates. Place tray in oven, bake for 30 minutes or until golden brown
2. To serve top the spinach with the Mac n’ Greens and sprinkling of pumpkin seeds. Add salt & pepper to your personal preference.
   
   

Microwave for speedy results

1. Remove pumpkin seeds & film from tray of mac n greens. Reserve the baby kale, dividing it between 2 plates. Microwave on full power for 6 minutes or until piping hot
2. To serve top the spinach with Mac n’ Greens and sprinkling of pumpkin seeds. Add salt & pepper to your personal preference.

The vegetables & feta

1. Remove the salsa verde from the fridge to become liquid
2. Preheat oven to 390F. 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
3. 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.
4. 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.

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

How to cook

1. Preheat oven to 390F, transfer potatoes to a flat baking tray. Roast for 10 minutes or until crisp.

2.Remove the lid from the pot of chicken & chorizo & place back on loosely. Microwave for 2 minutes on high. Remove, stir & then place back into microwave along with the wooden tray of vegetables sprinkled with 1 tbsp of water for a further 3 minutes. Alternatively steam the vegetables over a pot of boiling water on the stove top or pan fry in oil.

3. Serve with aioli.

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

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  

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 microwave

1. Remove film from tray of turkey chili, remove lime from tray. Microwave on full power for 6-7 minutes or until piping hot.
2. Take lid off pot of quinoa, brown rice & yoghurt. Remove yoghurt and parchment paper. Add tbsp of water, place lid back on loosely, microwave for 2 minutes or until pipping hot.
3. Serve chilli on bed of rice with a squeeze of lime & yoghurt.

 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

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.