Prawns with Provençal aioli
- Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6).
- Decant the prawns onto a baking tray and add the garlic butter (which comes in a separate pack).
- Place in the middle of the oven for 15 minutes (mix halfway thorough to make sure the butter is covering all the prawns evenly).
- Remove from the oven and mix again.
- Serve alongside the Provençal aioli and a wedge of lemon, if you have it.
Chateaubriand served with thyme jus, frites and ratatouille.
1. Remove the chateaubriand from the fridge, 1 hour before cooking, keeping it in its packaging.
2. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
3. Remove the chateaubriand from the bag and place it onto a baking tray. Drizzle with olive oil and season with salt and pepper.
4. On a hot non-stick pan sear all sides of the chateaubriand until it starts to caramelise on the outside.
5. Place chateaubriand back onto the baking tray and place the tray in the oven for the following times depending on your preference:
– Medium Rare: 15 mins
– Medium: 20 mins
– Well Done: 30 mins
6. Remove the meat from the oven and rest for 3-5 mins.
7. Slice into 4-6 slices and serve
1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
2. Empty the frites onto a non-stick baking tray and spread evenly.
3. Place into the centre of the oven for 25 mins or until golden.
4. Season with salt to taste
Remove the sleeve, and pierce the film several times. Place tray onto a microwavable plate and heat on full power for 2 min, 30 secs. Mix halfway through. Remove from microwave and set aside for 1 minute before mixing well and serving.
On the hob:
Decant into a saucepan and heat up on a medium heat, stirring occasionally
Decant into a microwavable container, cover, and heat for the recommended times below:
750W – 1 min 30 secs | 1000W – 1 min. Mix halfway through
On the hob:
Decant into a saucepan and bring to the boil on a low heat.
Dark chocolate mousse
Ready to eat
Turn out of the ceramic pot onto a plate before eating. You may find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides