
COOKING INSTRUCTIONS
STORAGE
Once you receive your box, the chilled items will need to be transferred to the fridge and stored between 1°C and 5°C until you’re ready to start cooking.
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COOKING
When you are ready to start, pre-heat the oven to 220°C.
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BEEF WELLINGTON
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Unwrap the Beef Wellington and place on the parchment sheet onto a shallow sided aluminium tray.
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Place in pre-heated oven to cook for 25 minutes until the pastry is well browned.
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Remove from the oven and rest for 10 minutes.
Turn your oven down to 190°C.
PIGS IN BLANKETS
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Place the Pigs in Blankets on a baking tray and place in the oven for 15 minutes until brown and the bacon is crispy.
RED WINE SAUCE
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Pour the Red Wine Sauce in a pan and warm on the stove until hot.
SERVING
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Carve the pastry end from each end of the wellington and then cut the rest into slices.
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Sprinkle each slice with rock salt.
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Place a slice of wellington on each plate alongside the pigs in blankets and cover with your red wine sauce.
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DESSERT
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Remove the Christmas Spiced Butter from the fridge and allow to come to room temperature.
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Ensure your oven is pre-heated to 170°C.
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Remove the lid from the Sticky Toffee Pudding and cover with aluminium foil and place in the oven for 20 minutes until the pudding is hot in the centre.
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Heat the Toffee Sauce in the microwave for 1 minute.
SERVING
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Divide the Sticky Toffee Pudding into 4 dishes and top with toffee sauce and Christmas Spiced Butter.
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