Fougasse (Cook time 10 minutes)
Mixed Olives & Truffle Saucisson (Ready to eat)
Salmon Rillettes, Baguette & Cornichons (Cook time 10 minutes)
Beef Wellington & Thyme Jus (Cook time 55mins – 1hr 10mins) Or Côte de Boeuf (Cook time 5mins – 25mins)
Peas a la Française (Cook time 5 minutes)
Orange Glazed Carrots (Cook time 20 minutes)
Creamy Dauphinois Potatoes (Cook time 10 minutes)
Lemon Tart with Peach & Raspberry Compote (Ready to eat)
FOUGASSE
Fan oven at 180°C / electric oven at 200°C / gas mark 6.
1. Pre-heat the oven.
2. Place the fougasse on a baking tray, reserving the garlic butter for later.
3. Heat in the oven for 10 minutes.
4. Remove from the oven and top with the garlic butter before serving.
MIXED OLIVES
Ready to eat
TRUFFLE SAUCISSON
Ready to eat
Remove all packaging and using sharp knife, slice into thin slices
SALMON RILLETTES
Served with demi baguette & cornichons.
Apart from the demi baguette, these items are ready to eat.
SOURDOUGH DEMI BAGUETTE
Cooking time: 10 minutes – For best results oven cook
Fan oven at 180°C / electric oven at 200°C / gas mark 6
1. Pre-heat the oven.
2. Lightly sprinkle the baguette with water and add to the oven. Set the timer for 10 minutes.
3. Once done, serve with alongside the salmon rillettes.
BEEF WELLINGTON
For best results oven cook
Cooking time: 55min – 1hr 10min, dependent on how you like your beef
Fan oven at 180°C / electric oven at 200°C / gas mark 6
1. Pre-heat the oven.
2. Remove all packaging from the Beef Wellington except for the greaseproof paper, take the wellington out of the wooden mould and place it onto a baking tray.
For a more golden pastry, we’d recommend egg washing the top of the wellington (but this isn’t essential).
3. Place the beef wellington in the oven for the following times depending on your preference:
• 45-50 minutes (medium rare)
• 55 minutes (medium)
• 60 minutes (well done)
Please note these cooking instructions will vary slightly depending on the oven so make sure if you’re cooking medium to well done you keep an eye on the pastry in the last 5-10mins to make sure it doesn’t overbrown.
4. Once the wellington has cooked, remove from the oven, wrap loosely in foil and rest for 10 minutes.
5. Decant the veal jus into a microwaveable container. Warm up for 1 minute (1000W), 1 minutes 30 seconds (750/850w). Alternatively decant it into a saucepan and bring to simmer on a low heat.
6. Depending on how you’re going to serve the wellington, either use your sharpest knife to slice even, thick slices to add to plates in the kitchen or carefully transfer to your best serving plate and take to the table to carve there. Once plated, pour over the veal jus.
CÔTE DE BOEUF
For best results oven cook
Cooking time: 5min – 25mins, dependent on how you like your beef
Fan oven at 180°C / electric oven at 200°C / gas mark 6
1. Remove the steak from the fridge, 1 hour before cooking, keeping it in its packaging.
2. When you’re ready to cook, remove the Côte de Boeuf from the bag and place it onto a baking tray. Drizzle with olive oil and season with salt and pepper.
3. On a hot non-stick pan sear both sides of the Côte de Boeuf until it starts to caramelise on the outside.
4. Place it back onto the baking tray, add butter and herbs if you have any, and place the tray in the oven for the following times depending on your preference:
• Medium rare – 5-8 minutes (you can keep it in the pan for this whole time,
if you prefer. Cook each side evenly)
• Medium – 10-15 minutes
• Well done – 20-25 minutes
5. Remove from the oven and rest for 3-5 minutes.
6. Slice into 4-6 slices and serve
CREAMY DAUPHINOIS POTATOES
Fan oven at 180°C / electric oven at 200°C / gas mark 6
1. Remove sleeve and peel film.
2. Place the potatoes in the centre of the oven for 30 minutes (until they are golden brown on top)
3. Once cooked, remove from the oven. Allow to stand for 1 minute before serving with the rest of your meal.
ORANGE GLAZED CARROTS
Fan oven at 180°C / electric oven at 200°C / gas mark 6
1. Remove sleeve and peel film.
2. Place the tray of vegetables in the centre of the oven for 20 minutes
3. Once cooked, remove from the oven. Allow to stand for 1 minute before serving with the rest of your meal.
PEAS A LA FRANÇAISE
1. Remove the sleeve of the peas and pierce the film several times.
2. Place onto a microwaveable plate and heat on full power (900w)
for 2 minutes 30 seconds. Stir halfway through the cooking time.
3. Alternatively, decant to a hob and gently warm over heat (up to 5mins).
4. Allow to stand 1 minute before serving with the rest of your meal.
Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving.
DESSERT – LEMON TART
1. Remove all packaging. Gently place the lemon tart onto a chopping board and cut into 4 pieces.
2. Garnish with peach and raspberry compote. If you have any icing sugar or fresh mint, we’d recommend adding this as a garnish, but it’s not essential.
