Pre-prepared vegetables: roast potatoes with duck fat to roast, mulled wine braised red cabbage, bash root vegetables, brussel sprouts, dry cured bacon & chestnuts.

Prepped vegetables, ready to cook  - serves 4

Mulled wine braised cabbage:
(Contains - sulphates)

Brussel sprouts dry and aged bacon and chestnuts:
(Contains - trace of nuts & sulphates)


All food is prepared in kitchens where nuts, peanuts, mustard, soya, celery, fish, sulphates & gluten are also used.

Chateau potatoes with duck fat:
Preheat a roasting dish, add duck fat, add potatoes place in preheated oven (180C) roast for 20-25 minutes, turn potatoes, baste with duck fat and roast for a further 15-20 min

Mulled wine braised cabbage:
Place in microwave (800w) for 3-4 minutes, stirring halfway through, heat until piping hot.

Brussel sprouts dry and aged bacon and chestnuts:
In a medium heat frying pan add bacon lardons and stir until golden brown. At the same time in a pot of rolling, boiling salted water add brussel sprouts and cook for 3-4 minutes. When brussel sprouts are tender, drain, place in a pan with lardons and sprinkle with chestnuts.

Bashed root vegetables:
Place in microwave (800w) for 3-4 minutes, stirring halfway through, heat until piping hot.