Herb Crusted Rack of Lamb – Cooking Instructions

1. Remove the herb crusted rack of lamb from the fridge 30–40 minutes before cooking to allow it to come to room temperature.
   
2. Preheat your oven to 200°C (fan assisted).
   
3. Cover the exposed rib bones with a folded piece of foil to prevent them from burning.
   
4. Place the lamb rack onto a roasting tray and cook in the preheated oven for 4 minutes.
   
5. Reduce the oven temperature to 180°C (fan assisted) and continue to roast for a further 15–20 minutes. If the herb crust begins to brown too quickly, loosely tent the lamb with foil.
   
6. Remove the lamb from the oven when it reaches a core temperature of 52°C (use a meat thermometer for accuracy).
   
7. Transfer the lamb to a warm plate or board and allow it to rest for 10 minutes, loosely covered with foil. As it rests, the core temperature should rise to approximately 58°C, giving you perfectly blushing lamb cooked to medium.
   
8. Place the rested lamb onto a chopping board and, using a sharp knife, carve between the rib bones to create individual cutlets.
   
9. Plate and spoon over any resting juices before serving.
10. Enjoy!

Perfect Rib-Eye Steak – Cooking Instructions

1. Remove your steaks from the fridge 20–30 minutes before cooking to allow them to come to room temperature.
   
2. Heat a frying pan over a medium-high heat. If you have one, use a heavy cast iron skillet for the perfect caramelised crust.
   
3. Lightly oil the steaks (rather than the pan) and season one side with sea salt.
   
4. Carefully lay the steaks, salted side down, in the hot pan. You should hear a sizzle,  if not, the pan isn’t hot enough.
   
5. Cook for 2 minutes, sprinkle with more salt, then turn over and cook for a further 2 minutes (adjust timing depending on thickness and your preferred doneness).
6. Add a knob of butter to the pan, along with a couple of lightly crushed garlic cloves and a sprig of rosemary (if using).
   
7. Once the butter has melted and is foaming, tilt the pan slightly and baste the steaks with the butter for 30–60 seconds.
   
   Rare – 50℃
   Medium Rare – 55-57℃
   Medium – 58-60℃
   Well Done – + 65℃
8. Once cooked to your preference, remove the steaks from the pan and place into a heatproof dish. Pour over the pan juices and allow to rest somewhere warm, tented loosely with foil, for at least five minutes.
   
9. Carve the steaks with a sharp knife and season with a little freshly ground black pepper.
   
10. Plate with your chosen side dishes and top each steak with a slice of Café de Paris butter, along with a spoon or two of the resting juices.
    

Pork Tenderlion – Cooking Instructions

1. Remove the pork from the fridge 20–30 minutes before cooking to allow it to come to room temperature.
   
2. Heat a frying pan over a medium-high heat. If you have one, use a heavy cast iron skillet for the best caramelised crust.
   
3. Drizzle a little oil into the hot pan and carefully lay the pork tenderloin into the pan, placing it away from you to avoid splashes.
   
4. Allow the pork to caramelise for a couple of minutes before attempting to turn it. If you try to turn it too early, the prosciutto may tear. If it feels stuck, give it a little longer, it will naturally release once properly sealed.
   
5. Continue turning every couple of minutes to achieve an even golden colour all the way around the tenderloin.
   
6. Once evenly coloured, add a generous knob of butter to the pan along with a couple of lightly crushed garlic cloves and a few sprigs of thyme (if using). As the butter melts and foams, baste the pork continuously until it reaches a core temperature of 65°C (we recommend using a digital temperature probe).
   
7. Remove the pork from the pan and place into a heatproof dish. Pour over the pan juices and allow it to rest somewhere warm for at least 5 minutes.
   
8. Transfer the rested pork to a chopping board and carefully snip away the string with scissors. Using a sharp knife, carve into even slices.
   
9. Plate and spoon over any resting juices before serving.
10. Enjoy!

Beef Wellington – Cooking Instructions

1. Place the Beef Wellington on a baking tray lined with baking parchment and allow it to come to room temperature for at least 20 minutes before cooking.

2. Preheat your oven to 190°C (fan assisted) or 210°C (conventional oven), then position the Wellington on the middle shelf, preferably with nothing else cooking at the same time.

3. For best results, we recommend cooking to medium rare, approximately 25–30 minutes (please refer to the doneness guide for alternative preferences).

4. Keep an eye on the pastry while cooking. When it is golden brown, crisp, and flaky, the Wellington is almost ready to be removed from the oven.

5. Once cooked, transfer the Wellington to a wire rack. Cooling on a rack allows heat to escape evenly and helps prevent a soggy pastry base.

6. Resting is essential — allow the Wellington to rest before slicing to ensure the meat remains tender and moist.

7. To serve, carefully lift the Wellington from the baking parchment and slice with a sharp knife.

For best results, use an instant read meat thermometer to accurately monitor the temperature of the beef.

RARE – remove from the oven at 45*C, your final cooked temperature after resting should be 50*C

MEDIUM RARE – remove from the oven at 50*C, your final cooked temperature after resting should be 55*C

MEDIUM – remove from the oven at 54*C, your final cooked temperature after resting should be 58*C

WELL DONE – remove your wellington from the oven at 65*C+, your final cooked temperature after resting should be 70*C.

Note: Cooking appliances vary in performance, instructions are to be used as a guide only.

Carrot, Harissa and Chickpea Wellington – Cooking Instructions

1. Preheat your oven to 190°C (fan assisted) or 210°C (conventional oven).

2. Place the Wellington on a baking tray lined with baking parchment and allow it to come to room temperature for at least 20 minutes before cooking.

3. Position the tray on the middle shelf of the oven, preferably with nothing else cooking at the same time.

4. Cook for 25–30 minutes , aiming for a core temperature of 70°C, using a temperature gauge for accuracy.

5. Keep an eye on the pastry during cooking – when it is golden brown, crisp, and flaky, it is nearly ready to be removed from the oven.

6. Once cooked, transfer the Wellington to a wire rack to rest. Cooling on a rack allows heat to escape evenly and helps prevent a soggy pastry base.

7. Resting is essential to ensure the Wellington remains tender and moist.

8. To serve, carefully lift the Wellington from the baking parchment and slice with a sharp knife.

9. Enjoy!

Chantenay Carrots – Cooking Instructions

1. Preheat your oven to 180°C (fan assisted).
   
2. Remove the lid from the foil tray and set the maple garlic glaze aside.
   
3. Place the uncovered tray of carrots into the oven and cook for 15–20 minutes, stirring halfway through to ensure even cooking.
   
4. Carefully remove the tray from the oven and pour over the maple garlic glaze. Gently toss the carrots to coat them evenly.
   
5. Return the tray to the oven and cook for a further 5–10 minutes, until the glaze is sticky and beginning to caramelise.
   
6. Remove from the oven and serve immediately.

Tenderstem Broccoli with Salsa Verde & Sourdough Crumb – Cooking Instructions

1. Preheat your oven to 180°C (fan assisted).
   
2. Remove the lid from the foil tray. Take out the salsa verde and sourdough crumb and set aside.
   
3. Place the uncovered tray of Tenderstem broccoli into the oven and roast for 10–15 minutes, or until piping hot and lightly charred around the edges.
   
4. Remove from the oven and transfer to warm plates. Drizzle generously with the salsa verde and scatter over the sourdough crumb to serve.
5. Enjoy!

Dauphinoise Potatoes – Cooking Instructions

1. Preheat your oven to 180°C (fan assisted).
   
2. Remove the lid from the foil tray.
   
3. Place the dauphinoise potatoes into the oven. You may wish to set the tray on a baking sheet in case it bubbles over slightly – no one wants to be cleaning the oven on Valentine’s Day!
   
4. Cook for 30–40 minutes, or until bubbling and piping hot all the way through.
   
5. Remove from the oven, portion, and serve immediately.

Chorizo, Honey & Rosemary Hasselback Potatoes – Cooking Instructions

1. Preheat your oven to 180°C (fan assisted).
   
2. Remove the lid from the foil tray and take out the chorizo, honey and rosemary butter. Set aside.
   
3. Place them into the oven. Roast for 10–15 minutes.
4. Add the chorizo, honey and rosemary butter. Return to the oven for 10 minutes, spooning the melted butter over the potatoes halfway through cooking.
   
5. Remove from the oven and spoon over the melted butter before serving.

Sticky Toffee Pudding – Cooking Instructions

1. Preheat your oven to 160°C (fan assisted).
   
2. Remove the lid from the foil tray and set the sticky toffee sauce aside.
   
3. Place the sticky toffee puddings into the oven and bake for 10 minutes, or until warmed through.
   
4. While the puddings are heating, pour the sauce into a saucepan and warm over a medium heat, stirring occasionally, until just starting to bubble.
   
5. Carefully transfer the puddings into serving bowls and generously ladle over the hot sauce.
   
6. Serve immediately, if you wish with a scoop of vanilla ice cream to balance the richness of the pudding.