Instructions

Warm the oven to 220° Celsius.
Place a roasting tin to heat up on the top shelf for the pies 10 mins before adding the potatoes. You will need a second smaller roasting tray for the halibut fritters.
A full kettle for boiling water.
2 sauce pans to heat up the creamed mash & to warm the gravy.

Starters

For the potato fritters

Remove the fritters from the plant based tub & put on the heated oven tray, heat for 5 minutes each side until crisp and golden, serve with the wild garlic mayonnaise & watercress dressed with the & daikon pickles. NB do not oil the tray and do not serve until crisp.

For the sourdough focaccia

Sprinkle all over lightly with cold water. Put in a 220° Celsius for 6 to 8 minutes. Remove and wrap in a cloth to keep warm, cut into 4 slices and serve.

Main course

For the pies

Remove from the fridge 1hr before serving. 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 180° Celcius and cook until piping hot & well browned all over 12 to 15 minutes, uncover and cook a further 3 minutes to crisp up the top. Remember a deep burnished coloured pie means a crisp crust so keep it in until crisp & browned

Beef Gravy

Open the 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.

Roast chicken & wild garlic 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.

Creamed Mash

Empty the contents into a heavy based pan and beat well until smooth and warm. Do not overheat it will split the mash, add a splash of milk or knob of butter if too stiff too loosen lightly.