The Festive Veggie Box

Our Festive Veggie Box serves 2 and includes:

• A sharing Tartiflette, topped with shredded Fable mushrooms and a Camembert
• Braised Red Cabbage
• Apricot & Mustard Chantenay Carrots
• Roast Miso Parsnips

Why not add a bottle of our favourite wine to your order to enjoy with your meal:

Aubert & Mathieu’s Palooza Blanc – 750ml 12.5% abv – This rich and cheesy Tartiflette requires a zesty white wine to balance the decadence. Aubert & Mathieu’s Palooza blanc brings zesty citrus, with enough body to stand up to this creamy dish.

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full dietary information please click here.

Tartiflette(702g) – 739 kcal per 440g serving
Braised Red Cabbage (300g) – 424kcal per 150g serving
Apricot & Mustard Chantenay Carrots (500g) – 181kcal per 250g serving
Roast Miso Parsnips (300g) – 147kcal per 161g serving

Total Cooking time: 30 minutes – For best results oven cook

You will need a few baking trays/tins for cooking, along with your best plates for serving.

1. Pre-heat your oven to fan 200°C / electric 220°C / gas mark 7.

2. While the oven is preheating, remove packaging from the following items:

Remove sleeve & film from the tartiflette and Camembert. Pop the tartiflette potato mix into a baking dish, add the Camembert to the middle and scatter the shredded Fable mushrooms mix over the potato mix.

Apricot & Mustard Chantenay Carrots – remove from the package & place them onto a baking tray lined with baking parchment.

Braised Red Cabbage – remove the packaging and pierce the film several times. If heating in a pan, place in a suitable saucepan.

Roasted Miso Parsnips – remove from its packaging and decant into a baking dish with 2 tablespoons of vegetable oil.

3. Once the oven has heated, place the tartiflette into the centre of the oven along with the parsnips, and set a timer for 10 minutes.

4. Once the timer has gone off place carrots in the oven and set a timer for 20 minutes. Once done, remove everything from the oven.

5. Place the braised red cabbage on a microwaveable plate and heat on full power (750w – 4 minutes / 850w – 2 minutes 30 seconds /1000w 2 minutes). Carefully remove the film and stir halfway through the cooking time. Ensure cabbage is piping hot then allow to stand 1 minute before serving. Alternatively, to heat on the hob, warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving.

6. Plate up all the vegetables on two plates and portion out the tartiflette between the plates.

Chef’s Tip – If you have any honey, drizzle it over the tartiflette before baking for extra flavour.