Traditional Christmas Day 3 Course Lunch in a Box
£28.50
To Start
A Chestnut Mushroom Soufflé with Cheddar Cheese, Fresh Parsley & Garlic Butter with a side of Pickled Vegetables
For Main
Sliced Turkey Ballotine with a Red Onion and Cranberry Stuffing wrapped in Smokey Streaky Bacon. Served with Creamy Mash, Brussels Sprouts with a Nutty Parsley Pesto, Braised Red Cabbage, Pig in Blanket and homemade pan roasted gravy.
To Finish
Chocolate Parcel
Layers of dark chocolate sponge and chocolate mousse topped with a sticky toffee cream and soft caramel centre, wrapped in a chocolate 'coat', served with Crème Anglaise (posh vanilla custard!)
Please note the image is for illustration purposes only.
- Serves: 1
Reheating Instructions:
Reheat Soufflé in a 200° oven for 11 minutes. Can be transferred to an oven proof dish or platter before reheating. Once out of the oven, place the pickled vegetables around the soufflé and serve immediately.
Place the turkey slices in an oiled non-stick frying pan on a medium heat for five minutes on both sides. Add the gravy and pig in blanket to the pan and once the gravy is hot, stop the heat and cover with a lid. It is best to reheat the mash and cabbage in a microwave but a pan will do, just keep stirring or it will stick. Brussels sprouts are best pan fried slowly until hot. Present all on warm plates.
To reheat your Christmas pudding, place the bag in a pan of simmering water for 15 minutes. Can also be microwaved until hot.
The gateau is best to take out of the fridge one hour before serving with a quick blast in the freezer (2 minutes) just before serving for a crispy outer chocolate shell and a soft centre.
Allergens:
- Cereals containing gluten
- Eggs
- Milk
- Nuts
Please be aware that it is possible this product may contain traces of any of the fourteen allergens as we work in an open plan kitchen and also our suppliers cannot guarantee zero cross contamination therefore it may not be suitable for those with severe allergies. Please contact us if you require any further advice.