All Containers in your Bag are numbered relating to which dish they are for.  Dishes are numbered here in the cooking instructions. 

To get you in good stead, organise your containers into the numbers on the boxes and have a read through the cooking instructions before you start cooking. While reading pop your oven (180°) and grill on to pre heat. Enjoy your cooking 🙂

 
Cooking Instructions

Cured Meats, Gherkins, Confit Tomatoes   *Mustard, Sulphur
Arrange on a plate and allow to come to room temperature

Smoke Nuts *Nuts

Sherry Mousse, Rice Crackers *Sulphur, Dairy, Eggs, Celery
Place in a microwave or pan and heat until warm, whisk well before serving.

Vegetable Sides for all menu’s:

10 – Potato Gratin Savoyard, Confit Carrot, Turnips & French Beans     *Dairy

Pre-heat oven 180° 
Place the potatoes onto a buttered oven tray and pop in the oven for 10-14 minutes or until hot all the way through. 
Pop the Vegetables into the Microwave for 2-3 minutes or until hot, or warm through in a sauce pan on a medium heat. 

Menu 1

1 – Peach & Tomato Gazpacho 
Marinated Tomatoes, Garlic Croutons, Basil
*Gluten

Place your serving bowl in the fridge and allow it to chill, when ready to serve pour the gazpacho into the chilled bowl and garnish with the tomatoes, croutons and herbs. 

Now imagine you are sitting in the middle of the Provence Region smelling the late afternoon air with a scent of lavender breezing past you.  

2Parmesan Crusted Halibut 
Samphire, Pea & Mint Purée, Brown Butter Sauce
*Gluten, Mustard, Fish, Sulphites

Pre heat your Grill!
Place the fish sauce into a pan and pop on a medium heat until warm, add the capers and parsley and keep warm until needed. 
Warm your pea purée up in the microwave or pan until hot. 

For the samphire, place into a small bowl and add a knob of butter then pour over some boiling water and allow to sit for 2-4 mins until hot. Remove the samphire from the water (do not season with salt as samphire is naturally salty) 

Carefully remove the fish from the container and place onto a tray and place under the grill for about 3-5 mins or until the crust is golden brown at which point your fish will be warmed through. 

So to plating…what I like to do is, spoon the pea puree into the middle of the plate and using the back of the spoon making a circular movement until you have a pea puree plate in the middle of your actual plate. Then carefully add all of you bits and bobs to complete your dish. Use your culinary flair imagining you are on master chef with that Wallace Guy hovering over your shoulder telling you that you have only 1 minute left!!! And Marcus Wareing is sitting there all beady eyed waiting to sample all your hard work!! Or just put it all on a plate and dig in! You deserve it! 

 

3 – Trifle, Milk Jam   
*Dairy, Sulphites, Gluten, Eggs

Open the bag of 100s and 1000s and sprinkle over the trifle, carefully remove it from the box and pop on a plate or just eat it straight out of the box!!!!!!! 

 

Menu 2

4 – Escabeche of Norfolk Caught Mackerel
Local Salad Leaves, Sour Dough
*Gluten, Dairy, Mustard, Fish, Sulphites

Firstly take the Escabeche dressing and warm gently (do not make it hot just warm) Remove the mackerel fillet from the bag carefully, place onto a small plate and pour over the dressing and leave to marinade for 15 minutes (at which point your fish will be just cooked ) 

Place you bread into a toaster or under a grill and toast. 

Now we are just about ready to eat! Carefully place your fish in the middle of your chosen plate using a fish slice to help you, then spoon over the carrots, shallots and lemon. Now dress your leaves with the warmed marinade and place on top of your fish. Smear your garlic butter on the side of the plate and start eating! This is a delicate starter with its essence based in the mediterranean so sit back spoon the garlic butter on thick to the toast, get that fish on top and take the biggest mouthful with your eyes shut dreaming about when you can actually go back to the mediterranean and feel the sun on your face with a large glass of wine looking back to this crazy time. Then you will open your eyes and remember you are in your back garden with people you love! (who needs the mediterranean this year anyways! We are bring it to you!

5 – East Anglian Lamb Saddle 
Lamb Faggots, Broad Beans, Radishes
*Celery, Mustard, Sulphites, Dairy, Eggs

Pre-heat oven to 180° 

In a small oven tray or oven proof pan place the lamb saddle, faggot and sauce and place on a low heat until the sauce has melted. Then pop it in the oven for 8-10 minutes or until the lamb is just warm all the way through. Remove from the oven and allow to rest for a couple of minutes. 

The Broad Beans and Radishes can just be warmed up with the rest of the veg to make it easier. 

This is the best one yet! Place the vegetables into the middle of your plate and add the saddle and faggot on top. Spoon over the sauce or serve it on the side. It is really that easy! Now the smell of this dish is the best by far, a real homely but refined smell that will get everyones attention. Then like you did at school when you thought someone was coping from you, with your arm reaching around your plate with your head low down, begin your feast. 😉

6 – Gooseberry & Ginger Tart 
Sweetened Crème Fraîche
*Gluten, Dairy, Eggs 

Remove the tart from the container and place on a plate. Spoon over the crumble top and then the creme fresh. 
This is a sweet dish,  a real taste of early english summer time!

Menu 3

7 – Terrine of Norfolk Tomatoes, Peppers & Courgettes
Wild Garlic Capers, Basil, Local Salad Leaves
*Mustard, Sulphites, Dairy

Carefully remove the terrine from the container and place in the middle of the plate.
Dress your salad leaves with the dressing and wild garlic capers in the container and then arrange them around the terrine! Job Done! For best results allow the terrine to come to room temperature before eating! 

Now we are in Italy! (where I should have been going on holiday this year! But instead I am here cooking with you! Also nice.) English tomatoes are now coming into season so this is a real treat to celebrate a fine British product in its prime! 

8 – Croustade of Spaghetti Vegetables
Samphire, Sauce Suprême
*Gluten, Dairy, Celery, Sulphites, Eggs

Pre-heat your oven to 180° 

Place the puff pastry in the oven to warm through for only 4-6 mins. Meanwhile place the sauce into a pan on a low heat. Once warm add the spaghetti vegetables and warm through. Now your vegetables are hot season with salt and pepper and remove from the heat. Allow to cool a little before serving. 

To Dress 

Place the puff pastry into the middle of a plate and remove the top, now using a large fork twist the vegetables around like you would spaghetti and place in the puff pastry case add more sauce and serve the vegetables on the side. 

This is a perfect vegetable main course. It is rich, delicate and delicious, harking back to the 1970s this is a real classic, it puts a smile on my face and hopefully yours! 

9 – ‘Strawberries & Cream’
Strawberry Soup, Marinated Strawberries, Mint 
*Dairy, Eggs 

First place the kettle on. Once boiled pour the hot water into a bowl and now remove the lid for the Crème de Vanilla and carefully place into the water making sure to not get any water inside. Only for a few seconds to encourage our little friend out of the tub. Once loosened place into a bowl and now pour over the strawberry soup and garnish with the rest of the bits and bobs! Dive in!

Now unfortunately there is no Wimbledon this year and the idea of smelling that grass and listening to the grunts of the players as they hit the ball will not be there this year to accompany this true British classic that is strawberries and cream. So do your best to recreate that in your own home! There is only so much we can do! Chin Chin and lets have a Pimms! 

We would like to take this moment to say thank you for purchasing one of our oven-ready meals. In these difficult times kindness, support and indulgence are so important. So thank you again and we can’t wait to see you at Benedicts soon.

Love,
Richard, Katja & Team Benedicts