Meals

Oven

1. Preheat oven to 350F
2. Remove film from both trays reserve mango pickle, chive mayonnaise, vegetable pickles and romaine for assembly of the tacos.
3. Cut Defrosted cod fillets into 3 pieces each (Lengthways). And toss in taco fish coating.
4. Remove corn tortilla from clip lock bag and wrap in Aluminium foil. Transfer both the wrapped tortillas and cod pieces toa baking tray.
5. Season the cod fillets with salt and pepper and add a tablespoon of oil over them to help cook. Place in oven for 8-10 minutes until cod is cooked through and tortilla heated through sufficiently.

To Assemble

1. Place a spoonful of chive mayonnaise on the tortilla, followed by romaine lettuce and vegetable pickles. Top with beautifully cooked fish, mango pickle (try not to use the liquid) and finally a garnish of cilantro. Enjoy!

1. Heat 1 tbsp of oil in pan on medium-high heat on the stovetop.
2. Remove film from tray and remove pots of cilantro, scallions and red chilli, pickled pineapple and sweet and sour sauce.
3. Season pork loins with salt and pepper on both sides and place in pan with mixed peppers. Cook for 2-3 minutes on each side - depending on your thickness of the pork steak and your personal cooking preference.
4. Pour sweet and sour sauce over both pork loins and cook for a further 1 minute or until cooked through.
5. Leave greaseproof paper on top of rice mix in tray, microwave for 2 minutes on high. Mix rice, peas, and eggs prior to serving.
6. 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.

1. Remove film from wooden tray and take out plastic pots containing Pad Thai dressing, crispy onions & peanuts, scallions, red chilli & cilantro, zip lock bag of shredded carrot, red pepper and onion and remove the greaseproof sheet.
2. Heat up a tablespoon of oil in a pan on the stove top on a high heat.
3. Add Shredded vegetables to the pan and fry off for 2 minutes.
4. Add rice noodles, egg and shrimps and fry of for a further 2 minutes.
5. Pour Pad Thai dressing into the pan and cook 2-4 minutes until sauce reduces and becomes sticky.
6. Portion into two bowls. Cut lime into quarters. Finish with garnish of crispy onions, peanuts, cilantro, chili rings, scallions and a squeeze of lime.

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

1.  Tip sesame seeds onto a separate small plate

 Coating your tuna in sesame seeds

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

1. Preheat oven to 390F.
2. Season chicken breasts with salt & pepper on both sides – place in middle of a baking tray.
3. Place Mediterranean vegetables, tomatoes & broccoli on baking tray around the chicken breasts. Drizzle
with 1 tablespoon of oil and season with salt & pepper.
4. Pour half of the balsamic glaze over both the chicken breasts and surrounding vegetables.
Bake the chicken & vegetables together for 14-16 minutes or until chicken is cooked through and
the vegetables are soft.
5. To serve divide the vegetables between 2 bowls, top with arugula, chicken & parmesan and finish with the remaining balsamic glaze.

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

Microwave for best results

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

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 that fits a steamer on top. 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.

The steak

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

The seasonal greens and mash

For best results

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

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

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

To serve

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

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

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

How to Cook 

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

2. Heat oil in a large frying pan on a medium heat and fry each side of chicken for 3-4 minutes until crispy and golden

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

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

1. Remove Caesar Dressing pot from fridge and leave out for 10 minutes prior to making to loosen.
2. Heat pan on stovetop with a Tbsp of oil. Season chicken with salt & pepper. Fry chicken for 3-4 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 are cooked through.
4. Place romaine and kale in a bowl, add ¾ of the Caesar dressing and toss leaves in the dressing.
5. Plate by dividing dressed leaves between two bowls, slice the chicken breast and place on top of the lettuce. Drizzle over the remaining ¼ of the Caesar dressing over the chicken and lettuce. Sprinkle over the garlic & rosemary croutons and grated parmesan and serve with a side of potatoes.

For best results cook on Stove top

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

To cook in the microwave

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

Stove top

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. Transfer pot of lemon risotto, asparagus, peas, defrosted shrimps & risotto finishing pot to bowl.
3. Mix well & microwave on full for 4-5 minutes until piping hot.
4. Serve with arugula dressed with Italian dressing.

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

How to cook the chicken

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

Broiler: 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.

Stove top: Preheat oil in pan, season satay  marinated chicken with salt and pepper 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 cilantrofor 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.

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.

The Vietnamese Pork mix

For best results Stovetop

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

Microwave

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

The Noodles

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

Assembly

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

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.

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

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

How to Cook the chicken 

1. Heat pan on stovetop with a tablespoon of oil on a medium heat.
2. Slice chicken breasts into 3 even strips, season with salt and pepper. Add to pan and cook for 3 minutes.
3. Turn chicken and Pour lime chili marinade over the top, turn temperature up to high and cook for a further 3 minutes.
4. remove chicken from pan to rest and pour remaining marinade over chicken top.

The herb salad

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

Serving

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

Oven cook for best results & a golden brown topping

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

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

 Cooking the seasonal greens

• For best results steam the seasonal greens over a pot of boiling water to your liking or pan fry on the stove top.   
• Microwave option: Empty bag of seasonal greens to a microwavable bowl. Add a tablespoon of water and microwave for 1-2 minutes or until cooked to your liking depending on your microwave. 

Stove top for best results

1. Transfer 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.

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

(3 sliders per person)

The sliders

Oven for best results

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

The Filling

The Pork: Microwave

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

Stove top

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

The coleslaw & apple

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

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

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

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. 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 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 quarter of a lemon, Parmesan & hazelnuts

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

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.

Microwave

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

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

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.

 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

Stovetop & Microwave

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

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

Stove top for best results

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

Microwave

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

 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 (3 tacos per person)

The shrimps

For best results use Oven

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

The tortillas

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

• In the oven: Preheat oven to 350F. Wrap all 6 tortillas in foil all together, place in oven for the last 8 minutes with shrimp or until warmed through.
• Microwave: Place all 6 tortillas on a plate fanned out & microwave for 1 minute 30 seconds

Assembly

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

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 baby kale with the Mac n’ Greens and sprinkling of pumpkin seeds
   seeds

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 baby kale with Mac n’ Greens and sprinkling of pumpkin seeds

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 seasonal greens (leave greaseproof)
3. Microwave pot of Chinese beef & wooden tray of rice & seasonal greens together at same time for 4-6 minutes, ensure piping hot and greens are cooked to your liking. Serve sprinkled with shredded ginger, scallions & red chilli.

 (2 tortillas per person)

1. Slice chicken breasts into 6 even strips
2. Tumble chicken strips in the Fajita spice mix.
3. Open wooden tray containing red & yellow peppers, corn, cilantro, tomatoes, red onion, yoghurt etc
4. Heat oil in a large frying pan on a high heat, fajita spiced chicken strips & red & yellow peppers, season with salt & pepper and cook for 5-6 minutes or until chicken is cooked through and vegetables have softened

How to warm through the tortillas

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

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

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

3. Corn & tomato salsa:Open pot of corn, tip into a bowl, finely dice red onion, chop tomatoes and mix with the corn. Squeeze half a lime over the corn tomato salsa and mix.
4. Slice the avocado, slice the remaining half of lime into 4 pieces.

To serve, put all the ingredients in the centre of the table to share for self-assembly

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

The steak

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

The warm vegetable bean salad

For best results stove top

1. Remove film, silver sachet of romesco & greaseproof paper from wooden tray containing vegetables & beans.
2. Add a little more oil to your empty used steak pan, tip vegetables & beans into pan, season with salt &pepper. Fry for 3-5 minutes until cooked to your liking.

In the microwave

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

Serving

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

1. Remove defrosted chicken breasts from skin pack.
2. Coat chicken breasts in peri peri spice blend and season with salt.
3. Heat up frying pan with a tablespoon of oil on the stovetop and fry chicken for 3 minutes either side or until cooked through.
4. Remove film from wooden tray, remove pot of red salsa, pot of chive mayonnaise and bag of slaw & cilantro from tray. Leave greaseproof paper on top of the rice.
5. Microwave tray of red pepper and sweetcorn rice for 3 minutes or until pipping hot.
6. Open bag of slaw, reserve the cilantro. Mix your preferred amount of chive mayonnaise with slaw in a bowl.
7. Serve peri peri spiced chicken on a bed of red pepper and sweetcorn rice, with the chive mayonnaise slaw, dress with red salsa and garnish with fresh cilantro. 

Stove top for best results

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

Microwave

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

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.

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