Based on 6 guests at £12 per guest. Order your starter, main & dessert from this month's list of dishes and select a branch to uplift from. Your entire meal will arrive in a box with a speciality artisan loaf, cooking instructions, chefs serving tips, ingredients and wine suggestions. Your uplift voucher will also entitle you to 20% discount on any wine purchased at time of uplift.
Goats Cheese, Onion, Eggs, Flour, Butter, Cream, Milk, Balsamic Vinegar, Sugar, Salt & Pepper.
Place in preheated oven at 160c and cook for 10-12mins. Remove and drizzle reduction over quiche.
Petit Balthaza Viognier/Sauvignon
Cut the quiche before you put it into the oven for ease when serving.
Haggis, Potatoes, Turnip, Cream, Butter, Salt & Pepper, Whisky.
Place tub in microwave for 3-4 mins until piping hot. Leave to cool for 3 mins and turn tub upside down. Give a good tap and remove. Heat the sauce through in a pan until simmering and then serve over Haggis.
When taking tub out of microwave, leave standing in upside down position for 3mins. This will help remove product from tub.
Duck, Carrots, Celery, Onion, Garlic, Oil, Pistachio, Coriander, Spring Onion, Salt & Pepper, Apple Cider, Sugar, Vinegar.
Turn tub upside down and give gentle tap. Place compote next to the Rillette on the place.
Place bottom of tub in luke warm water for a minute to help loosen product.
Potato, Smoked Salmon, White Fish, Cream, Butter, Spring Onion, Chilli, Parsley, Egg, Bread, Flour, Sweet Chilli, Mayo, Coriander, Salt & Pepper.
Place pan onto medium heat with a drizzle of oil. Cook fishcakes for 3mins on either side and finish off with small knob of butter. Serve with mayo on side.
Add a squeeze of lemon or lime juice to the pan before seasoning and then place the fishcakes on top to cook until golden.
Carrot, Ginger, Chilli, Vegetable Stock, Cream, Celery, Onions, Mixed Herbs.
Simmer over medium heat for 3-5mins and serve with croutons.
Before serving put knob of butter in pan and whisk into soup for a creamy, velvety taste.
Beef, Carrot, Onion, Celery, Turnip, Potato, Garlic, Demi Glace, Salt & Pepper.
Empty contents into casserole dish and cook in preheated oven at 165-175c for 20-25mins.
Chateau De Paruades
Add a small ladle of water to pot to make jus.
Chicken, Baby Potatoes, Fine Beans, Demi Glace, Whisky, Cracked Peppercorns, Onion, Double Cream, Bacon, Parsley, Salt & Pepper
Remove lid from tray and place in the middle shelf of a preheated oven at 180c and cook for 15-20mins until chicken is hot at its centre.
Petit Balthazar Viognier/Sauvignon
Add small knob of butter to green beans.
Fresh Salmon, Peas, Courgette, Spinach, Broccoli, Cream, Butter, Chardonnay, Chives, Salt & Pepper.
Preheat oven to 170/180c. Place Salmon in oven for 8-10mins. Reheat vegetables in microwave on full power for 2-3mins. Reheat sauce in pan on medium heat until simmering.
Picpoul de Pinet Les Jeantels
Add a tablespoon of water to the salmon tray to keep the fish moist.
Butternut Squash, Oyster Mushroom, Chestnuts, Puff Pastry, Baby Potato, Mixed Herb, Cream, Butter, Salt & Pepper, Eggs.
Place parcel into preheated oven at 180c for 10-12mins. Heat sauce over medium heat until simmering and Place potatoes in oven for 15-18mins at 180c.
Brush the parcel in an egg wash to achieve a glaze.
Pastry-Butter, Flour, Sugar, Eggs, Vanilla. Apples, Butter, Sugar, Natural Glaze. Sauce-Light & Dark Brown Sugars, Syrup, Butter, Cream.
Preheat oven at 180c and place tart onto middle shelf. Heat for 10-15mins.
Anakena LH Viognier
Serve with Cinnamon Ice Cream
Tart-Wheat Flour, Butter, Sugar, Rice Flour, Free Range Eggs, Milk, Powder Skimmed Milk, Salt, Raising Agent. Chocolate, Cream, Vanilla. Compote- Berries, Icing Sugar, Lemon Juice.
Serve with Vanilla Ice Cream. Dust the plate with icing sugar where you will put the compote to stop it from running.
Biscuit Crumb, Butter, Cream Cheese, Mascarpone, Icing Sugar, Cream, Gelatine, Baileys Liqueur, Chocolate.
Place knife in hot water to get a cleaner cut when slicing the cheesecake.
Oil, Carrots, Sugar, Coconut, Vanilla, Plain Flour, Wholemeal Flour, Eggs, Cinnamon, Ground Mixed Spice, Bicarb, Baking Powder. Cream Cheese, Icing Sugar, Lemon Juice.
Moscatel de Setubal
Take out of fridge 30mins before serving and eat at room temperature. Best served with chantilly cream.
Pastry- Butter, Sugar, Flour, Eggs. Ground Almonds, Butter, Icing Sugar, Plain Flour, Eggs, Vanilla, Pears, Almonds, Natural Glaze.
Place in oven at 160-180c for 10-15mins to warm through.
Innocent Bystander Pink Moscato
Serve with Caramel or Vanilla ice cream.