Meals

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.

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 Chinese leaf 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. 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 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.

Microwave for best quality, speedy & most convenient results

1. Remove film from large tray of pork & noodles , remove pot of scallions, peanuts & lime, rice vinegar dressing, microwave pork & noodles on full power for 4- 5 minutes or until piping hot
2. Serve pork & noodles with Asian salad from small tray, reserved scallions, peanuts & all dressed with lime rice vinegar dressing

Stove top 

1. Remove film from large tray of pork & noodles , remove pot of scallions, peanuts & lime,rice vinegar dressing, transfer pork & noodles to frying pan with 1 tablespoon of water. Heat on medium heat mixing well to warm through until piping hot
2. Serve pork & noodles with Asian salad from small tray, reserved scallions,peanuts & dress all with the lime rice vinegar dressing

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.

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. 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

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

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

How to Cook the chicken 

For best results oven cook

• Preheat oven to 350oF
• Open pack of lime chili 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 chili 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 chili 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 chili dressing & peanuts 

Oven cook for best results & a golden brown topping

1. Preheat oven to 350F, remove sleeve & film from tray of shepherds pie. Place tray in oven, bake for 30-35 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

• Microwave: 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. Alternatively steam the haricot vert & kale over a pot of boiling water or pan fry on the stove top.

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 2-3 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 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

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.

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.

Stove top for best results

1. Transfer pot of minestrone broth to pot on stove
2. Open wooden tray, reserve kale, croutons & pesto.
3. Add carrots, zucchini, orzo & beans to stove pot with broth. Heat to a simmer
4. Add chicken, simmer for a further 3 minutes 
5. Add the kale right at the end for the last minute.
6. Serve topped with pesto & croutons.

Microwave

1. Transfer pot of minestrone broth to a large microwaveable bowl.
2. Open wooden tray, reserve kale, croutons & pesto.
3. Add chicken, carrots, zucchini, orzo & beans. Microwave for 4 minutes or until piping hot.
4. Add kale and microwave for a further 30 seconds, stir well.
5. Served topped with pesto & croutons.

Oven cook for best results & a golden brown topping

1. Preheat oven to 350F, remove sleeve & film from wooden tray of lasagna. Place tray in oven, bake for 30 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

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.

Microwave

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

For best results cook on Stove top

1. Remove lid from pot of ragu & film from tray of spaghetti, reserve pecorino, 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 pecorino 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 pecorino, 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 pecorino and serve with the arugula & cherry tomatoes dressed with the Italian dressing

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. 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. Season tuna steaks with salt & pepper. 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 soya, ginger & sesame dressing over all ingredients. Finish with reserved 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 a 20-30 seconds on each side
   4. In the oven: Pre-heat oven to 300F. Wrap all 6 tortillas in foil all together, place in oven for 6 -8 minutes to until warmed through
   5. In the microwave: Place all 6 tortillas on a plate fanned out & microwave for 45 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

1. Remove the film from tray of paella, microwave on full power for 6 minutes or until piping hot
2. Add shrimps and microwave for a further 1 minute
3. Serve with a squeeze of lemon and aioli

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

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. 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 chili.

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

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

 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 5 minutes stirring continuously to reduce the liquid.
3. Add mushrooms, kale & pot called 'Risotto finishing pot' to risotto, mix well & cook for further 1 minute.
4. Divide risotto between 2 plates, sprinkle over hazelnuts serving with side of arugula & Italian dressing.

1. Remove all items from the wooden tray, leaving the greaseproof paper & vegetables. Microwave for 6-7 minutes or until vegetables are cooked.
2. Heat oil in large frying pan on a medium heat. Season chicken with salt & pepper on both sides, fry
   chicken on one side for 2 minutes.
3. Cut cherry tomatoes in half. Turn the chicken over to cook on other side and at the same time add cherry tomato halves & chickpeas to the pan. Cook for 2 minutes squashing the tomatoes to release their juice.
4. Smear 1 teaspoon of harissa over both sides of both chicken breasts, adding excess harissa to the pan, mix to coat the tomatoes & chickpeas. Squeeze over juice of half a lemon, mix well & cook for a further 1 minute. Check chicken is cooked through.
5. To serve divide vegetables between 2 plates, top with chicken & chickpeas. Crumble over feta &
   scatter mint

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 2 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

1. The Harissa sweet potato
   For best results:
   Preheat oven to 350F, transfer to baking tray, season with salt & pepper, roast for 20-25 minutes or until soft.
   For speedy results:
   Remove film, season with salt & pepper in the tray, cover with paper towel and microwave on full power for 6-7
   minutes or until soft.
2. Remove chimichurri from fridge to allow it to become liquid again
3. Season steaks with salt & pepper. Heat oil in a pan and cook steak to your liking. Rest for 5 minutes.
4. Remove film from tray of vegetables, sprinkle with tablespoon of water, microwave on full power for 2-3 minutes depending on your microwave. Alternatively steam the vegetables over a pot of boiling water or pan fry on the stove top.
5. Serve with chimichurri.

 Stove top

1. Heat oil in large pan, cook Shitake mushrooms & Chicken, 3 minutes per side, until cooked through.
2. Microwave vegetable tray (remove film), with 1 tablespoon of water for 2-3 minutes depending on your microwave or alternatively steam vegetables over a pot of boiling water or pan fry in oil on the stovetop.
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.

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 from wooden tray, remove herbs, tomatoes, pot of yoghurt, lemon & almonds leaving the greaseproof paper & couscous.
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.

The herbed couscous

Reserve some parsley for garnishing, roughly chop remaining herbs. Dice cherry tomatoes. Add chopped herbs & diced tomatoes to tray of warm couscous, mix well. 

Serving

Divide tagine & couscous between 2 plates, top tagine with a spoon of yoghurt, squeeze over lemon, sprinkle almonds and garnish with reserved parsley.

 (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 pepeprs, 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

1. Remove lid from pot of meatballs & marinara sauce, place back on loosely. Microwave on full power for 4 minutes or until piping hot.
2. Remove film from small tray, reserve parsley. Divide the zucchini noodles between 2 plates, top with meatballs & marinara sauce. Garnish with parsley.
3. Serve with arugula & parmesan

 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

How to cook

The potatoes: Oven for best results

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

The chicken: Stove top for best results 

Transfer pot of chicken & chorizo to pan on stove top. Warm though for 5 minutes or until piping hot.

Microwave (chicken & chorizo, vegetables - peppers & green vegetables)

The chicken & chorizo: Remove pot lid & 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 tablespoon of water for a further 3 minutes. (Microwave vegetables for 4 minutes on own if stove top chicken)

Alternatively steam the vegetables over a pot of boiling water on the stove top or pan fry in oil.

Serve with aioli.

Oven cook for best results & brown topping

1. Preheat oven to 350F, remove sleeve & film from tray of fish pie. Place tray in oven & bake for 35-40 minutes or until 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.

The potatoes: Oven for best results

1. Preheat oven to 390° F, transfer potatoes to a flat baking tray, cook for 8-10 minutes until crisp

2. How to cook the chicken 

Oven: Open bag of marinated chicken & transfer to baking tray, cook alongside the potatoes for 10 minutes or until cooked.

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

Alternatively, you could cook the chicken on the stovetop in a pan with oil

3. The coleslaw: Mix with chive mayonnaise, sweetcorn, and slaw together

4. Serve the chicken on a bed of potatoes with the coleslaw & fresh peri peri salsa

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

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

1. Season cod with salt & pepper
2. Heat a large frying pan, 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.

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

 Stove Top for best results

1. Heat broth in a large saucepan to simmer
2. Remove film from tray, reserve some cilantro. Empty meatballs, vegetables & noodles into saucepan, & bring to the boil
3. Serve with reserved cilantro & a squeeze of lime

Microwave

1. Empty broth into your own large microwaveable container. Microwave on high for 4 minutes or until piping hot.
2. Remove film from tray, reserve some cilantro. Empty meatballs, vegetables & noodles into container with hot broth. Microwave for a further 2 -3 minutes.
3. Serve with reserved cilantro & a squeeze of lime

How to Cook (3 tacos per person)

 1.Open pack of defrosted shrimps & drain off any liquid. Toss the shrimps in the spice chili coating & season with salt & pepper.

 2. Heat oil in a large frying pan on a high heat and cook shrimps on each side for 2 minutes.

• How to warm through the tortillas
• For best results results stove top or oven
• (Heating corn tortillas makes them malleable, too little heating can result in cracking)
• On 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 all 6 tortillas in foil all together, place in oven for 6-8 minutes or until warmed through.
• Microwave: Place all 6 tortillas on a plate fanned out & microwave for 45 seconds

3. Slice the avocado and lime into 6 pieces.
4. To serve put all the ingredients in the centre of the table to share for self-assembly.

• Suggested assembly: Spoon a teaspoon of the salsa & yoghurt together onto the bottom of each tortilla, followed by 3 shrimps, slices of avocado, slaw, cilantro and 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 stove top

1. Transfer pot of curry sauce & vegetables to a pot on stove, heat over medium heat for 6-7 minutes until vegetables are cooked.
2. Remove film from wooden tray of rice etc, remove all contents. Tip rice into the tray & microwave for 2 minutes or until piping hot.
3. Open shrimps, drain liquid and add to curry, stir well, heat for a further 1 to 2 minutes until piping hot
4. Serve curry with the pilau rice & chutney.

1. Remove film from small tray of bean chili, reserve cilantro.
2. Remove film from large wooden tray, remove all contents. Open bag of quinoa, tip into tray into an even layer, cover with the greaseproof paper. Microwave both trays together for 3 minutes on full power. Remove tray of quinoa & then microwave bean chili for a further 3 minutes or until piping hot.
3. Slice tomatoes into quarters, slice avocado, cut lime in half 
4. Serve bean chili with quinoa in a bowl with avocado, tomatoes, scallions & a dollop of salsa tofu cream.
5. Finish with a squeeze of lime and garnish with reserved cilantro

1. The sweet potato fries
   For best results:
   Preheat oven to 350F, transfer to baking tray, season with salt
   & pepper, roast for 20-25 minutes or until soft.
   For speedy results:
   Remove film, season with salt & pepper in the tray, cover with
   paper towel and microwave on full power for 6-7 minutes or until
   soft.
2. Season steak with salt & pepper, Heat oil in a pan and cook steak to your liking. Rest for 5 minutes
3. Remove film from tray of vegetables, sprinkle with tablespoon of water and microwave on full power for 2-3 minutes depending on your microwave. Alternatively you can steam the vegetables over a pot of boiling water or pan fry on the stove top.
4. Serve with Romesco sauce

 Oven for best results 

1. Preheat oven to 350F, remove sleeve & film from wooden tray, 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, 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

Stove top for best results

1. Empty pot of liquid mushroom ramen into a large pot and simmer
2. Remove film from tray, reserve cilantro. Empty vegetables and noodles into the pot with ramen, bring to the boil.
3. Serve garnished with reserved cilantro

Microwave

1. Empty pot of liquid mushroom ramen into a microwaveable bowl, microwave for 5 minutes.
2. Remove film from tray, reserve cilantro. Empty vegetables and noodles into the bowl with ramen & microwave for a further 2-3 minutes.
3. Serve garnished with reserved cilantro

Microwave for best results

1. Remove film from tray containing cauliflower rice etc, reserve pot of yoghurt & lime. Empty cauliflower rice into insert in wooden tray
2. Remove lid from pot of bean chili,place lid back on loosely, microwave on full power for 5 minutes, stir and place back into microwave together with tray of cauliflower rice for a further 2 minutes or until both piping hot.
3. Serve with a squeeze of fresh lime and a dollop of yoghurt

1. Season chicken with salt & pepper. Transfer chipotle spice mix to a large plate
2. Firmly press chicken breasts into the spices on both sides
3. Heat oil in frying pan on a medium heat and fry chicken on each side for 2-3 minutes or until cooked through
4. At the same time remove film from tray of vegetables, microwave on high for 7 minutes or until cooked 
5. Remove cilantro from bag of spinach, reserve. Divide spinach between 2 plates
6. To serve top spinach with vegetables & chicken, a squeeze of lime, yogurt finishing with reserved fresh cilantro