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

• Unwrap the Beef Wellington and place on the parchment sheet onto a shallow sided aluminium tray.

• Place in pre-heated oven to cook for 25 minutes until the pastry is well browned.

• Remove from the oven and rest for 10 minutes.

Turn your oven down to 190°C.

PIGS IN BLANKETS

• 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

• Pour the Red Wine Sauce in a pan and warm on the stove until hot.

SERVING

• Carve the pastry end from each end of the wellington and then cut the rest into slices.

• Sprinkle each slice with rock salt.

• 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

• Remove the Christmas Spiced Butter from the fridge and allow to come to room temperature.

• Ensure your oven is pre-heated to 170°C.

• 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.

• Heat the Toffee Sauce in the microwave for 1 minute.

SERVING 

• Divide the Sticky Toffee Pudding into 4 dishes and top with toffee sauce and Christmas Spiced Butter.

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