serving suggestion

Festive Vegetarian Menu

£49.95

Available for delivery until 23rd December 2021

Vegetarian Serves 4/6

Recommendations

Festive dishes delivered on 21st December will be perfect to enjoy on 25th December.  Please note that we cannot guarantee the shelf life of any dishes delivered before 21st December for eating on 25th December.

Our Festive Vegetarian Menu includes:

  • 2x Mushroom Tarts with chestnuts & grilled shallots
  • Braised spiced red cabbage
  • Roasted spiced butternut squash & baby carrots with walnuts
  • Bruxelles sprouts with herbs & garlic
  • Roast potatoes with olive oil
  • Cheese gougères
  • Mushroom sauce

Serves 4/6

Mushroom Tart

Ingredients:

Mushroom Tart Filling (Portobello Mushroom (28%), Mushroom Sauce (28%)(Double Cream (Milk), Mushrooms (26.4%)(Chestnut, Flat, Oyster, Shiitake, Black Trumpettes), Water, Onion Puree, Potato Starch, Apple Juice, Mushroom Stock (Mushroom Stock (Water, Mushroom Extract), Maltodextrin, Salt, Yeast Extracts, Glucose Syrup, Flavourings, Vegetable Oil, Citric Acid), Unsalted Butter (Milk), Cider Vinegar, White Wine Concentrate (White Wine, De-alcoholised White Wine from Concentrate, Salt, Preservative (Potassium MetabiSulphite)), Salt, Sugar, Black Pepper, Thyme), Carrots, Onions, Celery, Chestnuts, Walnuts, Rapeseed Oil, Marmite (Yeast Extract (contains Barley, Wheat, Oats, Rye), Salt, Vegetable Juice Concentrate, Vitamins (Thiamin, Riboflavin, Niacin, Vitamin B12 and Folic Acid), Natural Flavouring (contains Celery)), Garlic, Salt, Parsley, Thyme, Black Pepper), Mushroom Gravy (Creme Liquid (Milk)), Water, Dry Porcini, Salt, Black Pepper, Thyme),  Falt Mushroom (Mushroom (99%), Unsalted Butter (Milk), Thyme), Pastry Case (9%)(Wheat flour, Margarine (Palm Fat, Water, Rapeseed Oil, Mono and Didlycerides of Fatty Acids, Citric Acid), Pastry Case (Wheat flour, Margarine (Palm Fat, Water, Rapeseed Oil, Mono and Didlycerides of Fatty Acids, Citric Acid), Frissee Lettuce, Parsley, Hard Vegetarian Cheese (Pasteurised Cow’s Milk, Salt, Vegetable Rennet, Starter Culture, Firming Agent [Calcium Chloride]), Watercress.

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where egg, mustard, fish, soya, nuts, crustaceans and molluscs are handled

 

Cheese Gougères with Grape Mustard Mayo

Ingredients

Cheese Gougères: Pasteurised Whole Egg, Water, Plain Flour (contains Wheat  / Gluten), Vegetarian Hard Cheese (15%), (Pasteurised Cow’s Milk (97.5% – 98%), Salt (1.7% – 2%), Vegetable Rennet, Starter Culture, Firming Agent (Trace) [Calcium Chloride]), Unsalted Butter (Milk), Chives, Salt, Black Pepper.

Rosemary Salt: Sea Salt (90%), Rosemary (10%), Grape Must Mustard Mayo: Mayonnaise (81%), (Rapeseed oil (78%), Water, Free Range Pasteurised Egg and Egg yolk (8.9%), Spirit Vinegar, Sugar, Salt, Lemon Juice, Antioxidant (Calcium Disodium EDTA), Flavouring, Paprika Extract), Grape Must Mustard (13%) (Grape Must (43%), Mustard Seeds , Water, Vinegar, Salt, Spices (Cinnamon, Clove, Coriander, Nutmeg, Grey Pepper), Sugar, Colouring, Anthocyanins (Sulphites), preservative: E222) Lemon Juice, Garlic

 Allergen Information. For allergens see ingredients in Bold. Produced in an environment where egg, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Spiced Cabbage:

Ingredients:

Red Cabbage (84%), Sultanas (5%) (Golden Sultanas, Sulphur Dioxide, Sunflower Oil), Brown Sugar, Unsalted Butter (Milk), Red Wine Vinegar (De-Alcoholised Cabernet Sauvignon, Cabernet Sauvignon, Salt, Preservative: Sulphur Dioxide), Cinnamon, Orange Juice (0.3%), Mixed Spices (Coriander, Cassia, Ginger, Fennel, Nutmeg, Cloves), Orange Zest (0.05%), Salt, Black Pepper

May contain: Celery and Celeriac

Allergen Information. For allergens see ingredients in Bold Produced in an environment where, wheat, celery, eggs, tree nuts, mustard, soya, fish, crustaceans, and molluscs are handled.

 

Herb & Garlic Brussel sprouts:

Ingredients:

Brussel Sprouts (85%), Confit Garlic (Garlic (19%), Blended oil (Sunflower Oil, Extra Virgin Olive Oil), Olive Oil, Thyme, Parsley.

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where milk, wheat, egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Spiced Carrots and Butternut:

Ingredients:

Baby Carrots (49%), Butternut Spice (49%)(Butternut Squash (84%), Vegetable Oil, Chestnuts, Walnuts, Garlic, Rosemary, Salt, Cinnamon, Coriander Seeds, Cumin, Black Pepper), Parsley.

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where milk, wheat, egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Roast Potatoes:

Ingredients:

Peeled Potatoes (91%) (sodium Sulphite), Potato Flakes, Rapeseed oil.

May contain: Tree nuts, Peanuts, Seeds, Cereals, Soya & products containing gluten.

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where milk, wheat, egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Cooking time: 30 minutes

We know everyone has different tastes, so we recommend seasoning to your own preference as you cook. Also, these instructions are designed so that the vegetables are slightly aldente, if you’d like them softer please cook for slightly longer, we’d recommend 10 minutes more.

For best results oven cook

Fan oven at 180°C / electric oven at 200°C / gas mark 6

1. Pre-heat the oven.

Remove the packaging from most of the items:
– Roast potatoes – remove sleeve & film
– Mushroom tarts – remove all outer packaging excluding aluminium container
– Spiced butternut squash & baby carrots – remove sleeve & film
– Bruxelles sprouts – remove all outer packaging apart om the plastic tray
– Cheese gougères – remove sleeve & film

2. Place the potatoes in a roasting tray, spreading out evenly, add the olive oil and toss the potatoes until they are well coated. Add to the oven with the mushroom tart, spiced butternut squash & baby carrots. Set the timer for 10 minutes.

3. After 10 minutes, place the bruxelles sprouts onto a baking tray and add to the oven. Set the timer for 10 minutes.

4. After 10 minutes, place the cheese gougères onto a baking tray and into the oven. Set the time for 10 minutes.

5. Once cooked, allow all contents to stand for 1-2 minutes.

6. Remove the sleeve of the braised spiced red cabbage and pierced the film several times. Place onto a microwaveable plate and heat on full power (750w – 4 minutes / 850w – 2 minutes 30 seconds / 1000w 2 minutes). Stir halfway through the cooking time. Mix well and allow to stand for 1 minute before serving. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan. Warm on a very low heat under a lid, stirring occasionally. Make sure the cabbage is fully heated before serving.

7. Lastly, open the bag of mushroom sauce and place the contents into a microwaveable container. Heat on full power (750w – 2 mins / 850w – 1 min 30 sec /1000w – 1 min). Stir halfway through cooking time. Allow to stand for 1 minute before serving. Alternatively, decant the contents of the bag into a saucepan and warm on a low heat, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve. Allow to stand before serving.

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.

DISCLAIMER

We take great care to ensure that the information we display on our website about our products is correct. From time to time, product recipes are changed, which may affect storage, nutrition and allergen information. Therefore, please always check product labels and not rely solely on the information published on our website.