A seasonal delicious effortless 3 course menu celebrating new season wild garlic & local lamb

Menu

Starter

Wild Garlic & Baked Potato Cream

Parker’s famous crispy salted potato skins, herbed focaccia, wild garlic oil

(Gluten free soup, contains dairy focaccia contains gluten)

Mains

Aged Local Estate Salt Marsh Lamb & Mint Pie In our roast lamb fat pastry

roast lamb & mint sauce, herbed new season Jersey Royals & spring vegetables

(Contains gluten & dairy)

or

Asparagus, mushrooms & Lancashire cheese Pie

with herbed new season Jersey royals & spring vegetables in full butter puff pastry

(Contains gluten, dairy)

Pudding

70% Valrhona Dark Chocolate Melting Pudding, Madagascan Vanilla  cream

(contains dairy & gluten)

Your pie box contents

Starter

1 bag of soup for 2 & 1 bag of wild garlic oil, 1 bag skins for 2, sourdough bread for 2 

Main

1 pie of your choice for 2, 1 bag of vegetables for 2, 1 bag of gravy for 2

Pudding

2 pots of pudding, 2 pots of cream

Storage

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 freezer and proceed as below

HAPPY EASTER

Instructions

Warm the oven to 220° Celsius. 

Place a roasting tin to heat up on the top shelf for the pies 10 mins 

You will need a second smaller roasting tray for chocolate puddings

A full kettle for boiling water

1 heatproof bowl to reheat the vegetables

2 saucepans to warm the soup & gravy

Starters

For the soup

Empty the contents of the plant based bag into a saucepan and reheat gently until warm.  Serve in warm bowls drizzle over the garlic oil and enjoy with warm focaccia & crispy potato skins. 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 compost as it is fully biodegradable.

For the sourdough focaccia

Sprinkle all over lightly with cold water. Put in a 220 degree Celsius 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 recycling or compost.

Main course

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 household cardboard recycling or compost. It is fully biodegradable and also recyclable.

Lamb Gravy

Open the plant based bag and empty the contents into the pan, remove the butter and leave to the side, bring to a fast boil for 1 minute. Whisk in the cold butter until emulsified. Cook for 1 minute further to thicken serve immediately.

NB this is not a very thick sauce, if you wish to thicken it more just add more butter. Dispose of the plant based bag in your usual household waste or compost.

Asparagus cream 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 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.

Vegetables

Place the bag of vegetables in a heatproof bowl. Boil a kettle of water and allow to cool for 5 minutes then pour over the vegetables. Leave for 7 to 8 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.

Please note this is a plant based bag and will split if heated above 75° Celsius. 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.

Pudding

Preheat the cooker to 180° Celsius for 10 minutes. Place the puddings on an oven tray and bake for 8 minutes. Take out of the oven and rest for 1 minute. Turn out gently  into a warm bowl. Garnish with vanilla cream.

Dispose of the 100% biodegradable & compostable pots (the brown & the clear one are both fully biodegradable & compostable)  in your usual household recycling or compost.