Happy Mother’s Day

A delicious effortless seasonal 3 course ready to eat feast for you to enjoy at home head to our Instagram page to see images of the plated dishes

Menu

Starters

Rhubarb cured Scottish mackerel, roasted rhubarb, horseradish cream, sourdough focaccia
(contains sulphites from vinegar &, dairy, gluten in sourdough)
or
Smoked beetroot & za’atar salad, pomegranate dressing, sourdough focaccia
(contains sulphites from vinegar, dairy free, vegan, NB contains sesame, gluten in sourdough)

Mains

Roast Burholme farm Lonk lamb & trimmings, mint & lamb sauce, lamb fat roasties
(contains dairy, gluten free)
or
Roasted cauliflower, whipped garlic tahini, spring greens, rapeseed oil roasties
(dairy free, gluten free, vegan, cauliflower cream contains dairy, Tahini sauce contains sesame)

Dessert
Valrhona 70% dark chocolate tart for 2, Chantilly cream
(contains dairy & gluten)

Instructions

Warm the oven to 200 degrees Celsius.
Place a roasting tin to heat up on the top shelf for the potatoes 10 mins before adding the potatoes. You will need a second flat roasting tray for the lamb or the cauliflower.
1 pan of simmering water on the hob.
For cauliflower sauce 1 heat proof bowl (cereal bowls will work) to warm the cauliflower sauce.
You will need a small heavy based pan to warm the gravy.

Starters

For the mackerel

Remove from the fridge 1 hour before eating. Place half the watercress on a cold plate. Remove the slices of mackerel and arrange on the plate. Arrange the garnish vegetables around the mackerel. Dress with the mackerel & rhubarb juices. Place a teaspoon of the horseradish on the side.

Enjoy with the sourdough.

For the beetroot

Remove from the fridge 1 hour before eating. Place half of the watercress on a cold plate. Open the bag with the beetroot and toss well in the dressing and arrange on top of the watercress. Garnish with a spoon of horseradish. Enjoy with the sourdough.

NB Contains SESAME.

For the sourdough focaccia

Sprinkle all over lightly with cold water. Put in a 200 degree 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 roast lamb leg

Open the bag remove greaseproof wrapped contents carefully just as packaged, gently overlap the pieces to lay flat, cover well with more greaseproof if need or foil and slip onto the preheated hot roasting tray and place in the oven 2 minutes each side for pink, 4 minutes each side for well done. Remove and place on a warm plate. Serve with the hot mint and lamb sauce.

NB if you like your meat lovely and pink do not be tempted to overheat, the sauce will do that for you.

Lamb & mint sauce

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.

Lamb fat roasties

Open the bag with the potatoes and empty them into the hot roasting tin. Make sure all the herb & lamb fat is included. Return the tray to the oven and roast at 200 deg Celsius turning every 7 minutes for 22 to 25 minutes or until crisp. Drain on paper and salt to taste then serve immediately. Do not be afraid to keep them in the oven until burnished gold and crisp. Cooking times will depend on your oven.

For the vegetables

Place the bag of vegetables in the pan of gently simmering water ( no more than 75 deg Celsius in order not to overcook the ready to eat vegetables) for 7 minutes just before serving. 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.

NB this is a fully recyclable bag and will go in your recyclable bin.

Cauliflower sauce/tarator/tahini

Take a ladle of warm water from the simmering pan up and pour into a heatproof bowl. Slip the tarator bag into the bowl. Leave for 5 minutes to gently warm through, do not overheat it will split. Carefully cut the bag and pour into a jug then over your roast cauliflower. NB The bags are made from plant starch, they are 100% biodegradable & compostable & will stick together if you put 2 in 1 bowl. They may also split if you attempt to boil them.

For the roast cauliflower steaks

Open the bag remove greaseproof wrapped contents carefully just as packaged onto the hot roasting tray sealed side down and place in the oven 8 to 10 minutes. To serve, carefully open the grease proof package, plate the roast leaves and garlic in the center of a warm plate and top with the roast cauliflower carefully. This is a very delicate dish.

Serve with the tahini sauce, vegetables & crisp roasties.

Rapeseed oil roasties & vegetables

For vegetarian option roasties, remove from the box and place the greaseproof package directly on the hot tray and proceed as above for lamb fat roasties. Same process for the vegetables

Dessert

For the tart

Remove from the fridge 4 hours before eating. It is ready to eat as it is but best when eaten just warm.

The tart must be heated and allowed to sit 10 minutes before you cut into it. Turn the cooker off after the roast and allow to cool for 15 minutes, place the tart in the hot oven for no more than 6 minutes. Remove and serve with dollops of cream. If not eating on the same day preheat the cooker to 120 deg Celsius, cook the tart for no more than 8 minutes. Remove from the oven and allow to sit for 5 minutes before cutting through it.

Serve with Chantilly cream.