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Roast Chicken
  1. Heat eggplant gently over a low heat in a saucepan, or, in microwave for 30 seconds.

  2. Arrange on plate, spoon over eggplant treacle (which has your chilli, basil oil & eggplant dressing ready to go).


  1. Spoon ricotta onto serving plate, creating a well-like hole as you spread it out to capture the juices from the charred peppers.

  2. Stir your peppers around in their marinade (oregano, sumac, PX vinegar & lemon juice) and place in the center of the ricotta, season with a solid crack of pepper.


FOCCACIA (Oven at 180)
  1. With the alfoil left on, heat in the oven for 10-15 minutes, unwrap, then place back into oven for another 5 minutes, slice and serve


We have brined, marinated & steamed your chicken for ultimate tenderness & flavour! All you need to do is heat it back up… 


  1. Place chicken into oven with lid off for 15 minutes, turning once

  2. Remove chicken from oven and spoon over roasting juices, turn oven UP to max / 220c & place chicken back in for a further 5-10 minutes to get some caramelisation.

  3. Check after 10 minutes by probing a knife into the thickest park of the chook for optimal internal temperature.

  4. Squeeze roasted garlic & chicken juices over the top

  5. Heat your chicken sauce up in a separate pan and pour over the top!


  1. Remove lid from potatoes and place into the oven at the same time as your chicken. We have pre-cooked & roasted these for the perfect crispiness!

  2. Sprinkle over the flavoured salt & cheese / rosemary


  1. Mix salad leaves in a bowl with a pinch of salt & pepper

  2. Pour in the vinaigrette & your candied walnuts / shallots

  3. Mix well to ensure the vinaigrette gets all into the nooks & crannies of the bitter leaves


  1. You have the option of heating your brownie first (recommended) or enjoying it room temperature

  2. Treat the butterscotch the same as you did with the eggplant, it doesn’t have to be super-hot, just enough to take the chill off. Saucepan / Microwave, for a few seconds – a minute.

  3.  Dip, pour, plate…. The choice is yours. It’s a brownie, I’ll let your imaginations run free with how you like to enjoy chewy-chocolatey goodness.

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