Starter: Cured Salmon, Broccoli Purée, Kohlrabi, Cucumber, Dill
Every element of gastronomic delicacy in a takeaway pot. Just amazing! Enjoy as a cold salad with our sourdough and a glass of champage : )
Main: Chicken Ballotine stuffed with Mushroom Duxelle
All ingredients are cooked then cooled-down for packing. Simply reheat the ingredients whenever you want.
- Preheat the oven to 200°C/180°C fan.
- Bake in the oven for about 10 minutes.
- Allow to rest for 5 minutes.
- Slice diagonally in half and place on a plate.
Root Vegetables (Celeriac, Salsify, Carrot etc): Roast in the oven for 6 minuies.
Crushed Jerusalem Artichoke and White Wine Cream Sauce: Reheat in the microwave.
Dessert: Choux Pastry, Vanilla Cream, Chocolate Sauce
Take the dessert box and Valrhona chocolate sauce out of the fridge and keep at room temperature for 30mins before serving then enjoy as it is.
Top Tips! To make more luxurious dessert, reheat chocolate sauce carefully in a microwave. Container is microwave safe, but use your serving bowl then place choux on the top.
