A seasonal delicious effortless 3 course menu celebrating new season wild garlic, potatoes & asparagus
Wild Garlic & Baked Potato Cream
Herbed focaccia, wild garlic oil
(Gluten free soup, contains dairy focaccia contains gluten)
Bowland Beef & Mushroom Pie In Roast Beef Fat Pastry
Beef gravy, herbed new season potatoes & spring vegetables
(Contains gluten & dairy)
Spinach, Creamed Asparagus & Lancashire Cheese Pie
Cheese sauce, herbed new season potatoes & spring vegetables
(Contains gluten, dairy)
Set Gisburn Lemon Cream
Roasted Yorkshire rhubarb, lime meringue
(contains dairy & gluten)
Your pie box contents
1 bag of soup for 2 & 1 bag of wild garlic oil, sourdough bread for 2
1 pie of your choice for 2, 1 bag of vegetables for 2, 1 bag of gravy/sauce for 2
2 pots of pudding, 2 pots of meringue
Place all food immediately in the fridge until ready to use. All food can be frozen for up to 3 months. To use just defrost overnight in the fridge and proceed as below.
Warm the oven to 220° Celsius.
Place a roasting tin to heat up on the top shelf for the pies 10 mins before reheating pies.
A full kettle for boiling water & 1 heatproof bowl to reheat the cheese sauce
2 saucepans to warm the soup & gravy
1 simmering pan of water to reheat the vegetables
For the soup
Empty the contents of the bag into a saucepan and reheat gently until warm. Serve in warm bowls drizzle over the garlic oil and enjoy with warm focaccia. NB do not boil it will split the soup and alter the flavour of the fresh zingy garlic.
Dispose of the bag in normal household recycling
For the sourdough focaccia
Sprinkle all over lightly with cold water. Put in a 220° Celsius oven for 6 to 8 minutes. Remove and wrap in a cloth to keep warm, cut into 4 slices and serve.
Dispose of the brown paper bag in your usual household waste or compost or paper waste bag
For the pies
To cook through, cover the top of the pie with some foil to avoid over browning the top, put the pie on a preheated oven tray, turn the preheated oven down to 200° celcius and cook until piping hot & well browned all over — usually 12 to 15 minutes. Uncover during the last 3 minutes cooking time to crisp up the top. Remember a deep burnished coloured pie means a crisp crust so keep it in until crisp & browned.
Dispose of the box in your usual cardboard recycle or household waste. It is fully biodegradable and also recyclable & so is the aluminium tray
Open the plant based bag and empty the contents into the pan, simmer gently to reheat until serve immediately.
Dispose of the plant based bag in your usual household waste or compost.
Lancashire cheese sauce
Put the bag into a heatproof bowl (a cereal bowl will do). Boil a kettle of water and allow to cool for 5 minutes then pour over the bag. Leave for 5 minutes to gently warm through, do not overheat, or it will split. NB The bags are made from plant starch, they are 100% biodegradable & compostable & will stick together if you put 2 in 1 bowl. They will also split if you attempt to boil them. The cream based sauce must be served just warm otherwise it will curdle.
Place the bag of vegetables in the gently simmering pan of water. Leave for 5 to 7 minutes and serve immediately. Open the bag carefully so as not to scald yourself and empty into a serving bowl or dish. Make sure you empty out the dressings & flavoured butter over the vegetables & toss well. Serve immediately. The vegetables are meant to be served with a hint of crunch and overheating will make the Lancashire new season spring cabbage & wild garlic lose its freshness.
Garnish the set cream with the meringue and tuck in.
Dispose of the 100% biodegradable & compostable pots (the brown & the clear one are both fully biodegradable & compostable) in your usual household waste or compost.