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Thank you for purchasing one of our ‘Dine At Home’ Meals
We wish you a wonderful time preparing and enjoying your Dinner.

To get you in good stead, organise your labeled containers into the menus and have a read through the cooking instructions before you start cooking. While reading pop your oven on (180°) to pre heat.
Please note these instructions include all Menus, Snacks & Allergens. 


Rice Cracker & Sherry Mousse

*Sulphur, Dairy, Eggs, Celery

Place the sherry mousse in a pan and heat until warm. Whisk well before serving.

Cured Meats, Gherkins, Confit Tomatoes

*Mustard, Sulphur

Arrange on a plate and allow to come to room temperature.

3 Cheeses, Fig Chutney, Homemade Crackers

*Dairy, Gluten

Arrange on a plate and allow to come to room temperature.

Petit Fours

Amaretti Biscuit  *Eggs, Almonds
Canelé  *Milk, Eggs, Gluten, Sulphites

For best results, pop both in the oven for a few minutes to warm through

Smoked Spiced Nuts




Menu 1

Pork Shoulder, Mustard & Chestnut Mushroom Terrine

Pickled Shallots, Grilled Sourdough

*Mustard, Sulphites, Gluten, Nuts

Bring the terrine and pickled shallots out of the fridge at least 40 minutes before eating, to bring up to room temperature. Now place the sourdough into a toaster or under a hot grill until golden brown on both sides. Slice in half.
To Dress: Place the terrine at 9 o’clock position on the plate and push the rings of the shallot out and arrange beside.
Serve toast on the side or on the plate.


Menu 1

“All in One Suffolk Sutton Hoo Chicken”

Poached Chicken Breast, Chicken Mousse & Confit Leg, Sauce Suprême

*Eggs, Dairy, Sulphites

Pre-heat oven to 180°
Place the kale in the bottom of a small oven tray or pot and place the chicken breast on top.
Add a splash of hot water to the pan and place in the oven for 20 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
Add the sauce to a small pan and warm through on a low heat until hot (try to not let it boil)
To Dress: Place the kale and chicken onto the middle of the plate & pour sauce just off to the side.


Menu 1

R.B’s Gypsy Tart

Marmalade Cream

*Eggs, Gluten, Nuts, Dairy, Sulphites

Take the tart out of the fridge at the beginning of your meal and place it in the middle of your plate.
While you are having your starter and main course your tart will come up to room temperature.
Pour the Marmalade cream just off to the side.


Menu 2

Cromer Crab Bisque

Fennel Jam, Pickled Cockles, Herb Crackers

*Dairy, Shellfish, Gluten, Sulphites

Place the Bisque into a small pan and onto a medium heat. Gently bring to the simmer and stir well. Once hot carefully pour into a serving bowl.
Now Spoon your jam into the middle of your bisque and top with the pickled cockles. Break the herb cracker into large shards and place around the cockles in the middle. Serve Warm.


Menu 2

Kale & Anchovy Stuffed Plaice

Bread Crumb, Lemon Purée, Brown Butter Sauce

*Fish, Dairy, Gluten, Sulphites

Pre-heat oven 180°
Place the Fish onto a tray and into the oven for 12 minutes.
Meanwhile warm the brown butter sauce through gently on the stove top, in a pan or in the microwave.
Once the 12 minutes are up remove the fish from the oven.
To Dress: gently put your Plaice on your plate at about 9 o’clock and pour your sauce over the fish or on the side.


Menu 2

R.B’s Style Rhubarb Crumble

Frangipane, Custard, New Season Rhubarb and Apple Compote

*Gluten, Dairy, Eggs, Sulphites

Firstly take the sugar syrup, brush or pour over the almond cake and allow to sit for 10-15 minutes. Now place the cake onto a tray, spoon on the rhubarb compote and put in the oven to warm through for 5 minutes (180°) Meanwhile warm the custard through on the stove top or in the microwave until warm, stir well before pouring.
To Dress: Remove the cake from the oven and place in the middle of a plate or bowl. Spoon/pile the almond crumble mix on top.
Pour the warm custard all the way around and serve warm.


Menu 3 (v)

Celeriac Pastrami Salad

Celeriac Slowly Cooked in Pastrami Spices, Mustard Dressing, Pickled Cucumber

*Mustard, Sulphites

Take the celeriac salad out of the fridge at least 1 hour before eating, to allow to come to room temperature.
Remove the Cucumber slices from the pickling juice and drain on kitchen paper. Place the baby gem leafs into a small bowl with a small amount of the mustard dressing and stir well until the leaves are coated.
To Dress: Place the cucumber onto the plate in a star shape starting with the first slice being at 12 o’clock and work around.
Now lay the baby gem leaves down at about 11 o’clock and add the celeriac rose on to the middle of the plate.
Spoon the mustard neatly at the top of the plate at about 1 o’clock. Enjoy.


Menu 3 (v)

Beetroot Wellington

Mushroom Jus

*Dairy, Gluten, Eggs, Sulphites

Pre-heat oven to 180°
Place the Wellington onto a tray and into the oven for 45 minutes. Meanwhile warm the mushroom sauce through on the stove top or in the microwave until warm and stir well before using. Remove your beetroot wellington from the oven and allow to rest for 5 minutes before serving.
To Dress: Using a sharpe knife slice off both ends of the wellington and then slice in half through the middle.
Serve the two middle slices on a plate and the sauce on the side.


Menu 3 (v)

Salior Jerry Spiced Rum Baba

Roasted Spiced Pineapple, Coconut & Lemon Grass Cream

*Gluten, Dairy, Sulphites

Gently warm the Sailor Jerry Syrup in a pan (do not boil). Gently drop the baba into the syrup and allow to soak up all the juices for at least
20 minutes turning after 10 minutes. Your pineapple and cream can be serve fridge cold.
To Dress: Remove the baba from the syrup and allow to drain for a couple of mintues on kitchen paper before serving. Then place the baba into the middle of your bowl, spoon the roasted pineapple on top, finish with a spoonful of the cream and sprinkle the dried coconut on top. Enjoy.


Seasonal Vegetables

Pearl Barley, R.B’s Confit Carrot, Thyme Savoy Cabbage

For all menus


Pre-heat oven 180°

Place the Pearl Barley into a small pot and on a medium heat, Once hot stir in the cheese along with the herbs. Stir well, add a splash of water if to thick. Serve in a bowl on the side.

For The Carrot & Cabbage:
Place the cabbage into a small pan and warm through on a medium heat until hot. Place the carrots on a tray and into the oven for 5-10 minutes until warm. Serve Vegetables in a dish on the side. 

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