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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. 

Snacks

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

*Nuts

COOKING INSTRUCTIONS

Starter

Menu 1

Pâté En Croûte

R.B’s Beetroot Ketchup, Baby Gem, Mustard Dressing

*

Allow the Pâté En Croûte to come to room temperature for about 15 – 20minutes before eating.
Now place the Pâté En Croûte on the left hand side of the plate and place the baby gem at 1 o’clock. Spoon over the mustard dressing and spoon the beetroot ketchup onto the plate at 5 o’clock. Serve 🙂
Simple, Classic, Beautiful!


Main

Menu 1

Norfolk Lamb Saddle & BBQ Lamb Shoulder

Asparagus, Confit Garlic, Mint Jus

*

Pre heat oven to 170° (fan)
Place both pieces of lamb in a small pan or tray with the confit garlic sitting on top of the lamb saddle. Add 2-3 tbs of water and pop into the oven for 12 minutes or until warmed through. Our lamb is served medium-rare so leave in the oven a little longer if you would like it more cooked. Meanwhile warm the lamb sauce in a small pan on a medium heat or place into a mirocwave for 30sec – 1min. Now to dress, place the BBQ lamb shoulder at 11 o’clock, lean the saddle against it and spoon over the warmed lamb sauce along with the room temperature mint sauce.


Dessert

Menu 1

Strawberry Mousse

Norfolk Lavender, Rhubarb Soup, Breton Biscuit

*

Please be ready for the dressing of this one! It’s full one.
Allow to come to room temperature for 10-15 minutes.
Remove the lid, spoon over the strawberries and serve the biscuit on the side. Enjoy.


Starter

Menu 2

Cured Bream

Wild Garlic Sauce, Apple & Celery Relish

*

Allow for the Bream to come to room temperature for about 10-20 minutes before serving.
First place the wild garlic sauce into a small pan and on a low heat on the stove top. Just to warm through, avoid boiling! Now place the apple and celery relish in the middle of a small plate or bowl and place the bream on top.
Once the sauce is warm, pour into a jug and serve at the table. Allow everyone to pour their own sauce around the bream.


Main

Menu 2

Pollock

Crispy Crumb, New Season Potato Sauce, Sherry Vinegar Gel

*

Pre-Heat Oven 170° (fan)
Allow the fish to come to room temperature before placing into the oven.
Place the fish onto an oven tray and place into the oven for 12 minutes or until the fish is warmed through. Meanwhile place the potato sauce into a small pan and bring to a simmer on a medium heat or place into a microwave for 1 minute until hot. To dress place the fish carefully onto the plate at 1 o’clock and serve the sauce at the table in a sauce jug.


Dessert

Menu 2

Warm Chocolate Pot

Tonka Bean Cream

*


Starter

Menu 3 (v)

New Season Potato Soup

Wild Garlic Ravioli, Chervil

*

Place a small pot of water onto a high heat and bring to the boil.
Once boiling carefully add the Ravioli, turn the heat down to a simmer and cook for 3 minutes.
Using a spoon remove from the pan and drain on kitchen paper.
Place soup into a pan/pot and onto a low heat. Bring to a simmer.
Now pour into a bowl and add the Ravioli into the middle.


Main

Menu 3 (v)

Beetroot & Artichoke Vol-Au-Vent

Asparagus, Spring Greens, Parsley, Morel Mushroom Sauce

*

Pre-heat oven to 170°
Place the Vol-Au-Vent onto an oven tray. Place the spring greens inside on the bottom and arrange the rest of the vegetables on top. Season with a little salt and a drizzle of the oil. Place in the oven for 12 minutes or until warm/hot all the way through. Meanwhile place the morel mushroom sauce into a small pan and bring to a simmer on a medium heat or place into a microwave for 1 minute until hot.
Now remove the Vol-Au-Vent from the oven and place in the middle of your chosen plate and spoon the sauce on and around.


Dessert

Menu 3 (v)

Vanilla Milk Jam Cheesecake

Rhubarb

*

Allow the cheesecake to come up to room temperature.
Remove from the box, pop gently onto a plate and spoon over the rhubarb. Enjoy.


Side

Seasonal Vegetables

Buttery Mashed Potatoes

For all menus

*Dairy, Celery

Pre-heat oven to 180°

Mashed Potatoes
Place the mashed potatoes into a small pot and onto a medium heat. Once hot place into a bowl and serve on the side.

Kalettes & Spiced Confit Carrot
Place the carrot into a small pan with the knob of butter and onto a medium heat. After about 2-3 minutes add the Kalettes and cook for a further 2 minutes or until both vegetables are hot.
Place into a serving bowl and serve on the side.


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