Cooking Instructions

Pappardelle

Cooking instructions: Cook for two minutes in salted boiling water - it will rise to the surface when ready and should still have a bite to it.

Storage: Ideally consume immediately. If storing in the fridge for 1-2 days it will dry out so don’t try to loosen it before cooking. It may take a bit longer to cook if stored  in the fridge beforehand. Can be frozen for a week as it is - if cooking from frozen it will take two mins.

Chef’s tip: Cook for a further 40 seconds over the heat in a sauce of your choice (the way the Italians do it!). This helps the pasta absorb the flavour of the sauce to make an even more delicious dish!

Tagliatelle

Cooking instructions: Cook for one minute in salted boiling water - it will rise to the surface when ready and should still have a bite to it.

Storage: Ideally consume immediately. If storing in the fridge for 1-2 days it will dry out so don’t try to loosen it before cooking. It may take a bit longer to cook if stored  in the fridge beforehand. Can be frozen for a week as it is - if cooking from frozen it will take two mins.

Chef’s tip: Cook for a further 40 seconds over the heat in a sauce of your choice (the way the Italians do it!). This helps the pasta absorb the flavour of the sauce to make an even more delicious dish!

Linguine

Cooking instructions: Cook for one minute in simmering salted water - it will rise to the surface when ready and should still have a bite to it.

Storage: Ideally consume immediately. If storing in the fridge for 1-2 days it will dry out so don’t try to loosen it before cooking. It may take a bit longer to cook if stored  in the fridge beforehand. Can be frozen for a week as it is - if cooking from frozen it will take two mins.

Chef’s tip: Cook for a further 40 seconds over the heat in a sauce of your choice (the way the Italians do it!). This helps the pasta absorb the flavour of the sauce to make an even more delicious dish!

Lemon ricotta gnudi with sage butter

Cooking instructions: Add to a pan of simmering water for 1-2 minutes just to reheat and carefully remove with a slotted spoon. Warm the sage butter, add the gnudi and take it off the heat. 

Storage: Can be kept for 2-3 days in the fridge. It is not possible to freeze them. 

Chef’s tip: Don’t fry over the heat with the butter - they will stick! 

Wild boar ragù

Cooking instructions: Heat up slowly in pan until bubbling. 

Storage: Can be kept in the fridge for 2-3 days or can be frozen for up to a month.

Chef’s tip: Add a glug of olive oil when mixing with the pasta to give it a velvety texture.

Primavera sauce with pancetta

Cooking instructions: Heat up slowly in pan until bubbling. 

Storage: Can be kept in the fridge for 2-3 days or can be frozen for up to a month.

Chef’s tip: Add a glug of olive oil when mixing with the pasta to give it a velvety texture.

Lobster ragù

Cooking instructions: Heat up slowly in pan until bubbling. 

Storage: Can be kept in the fridge for 2-3 days or can be frozen for up to a month.

Chef’s tip: Add a glug of olive oil when mixing with the pasta to give it a velvety texture.

Basil pesto

Cooking instructions: Mix directly into the cooked pasta. 

Storage: Can be kept in the fridge for 2-3 days or can be frozen for up to a month

Chef’s tip: Add a glug of olive oil when mixing with the pasta to give it a velvety texture

Truffled mushroom arancini  

Cooking instructions: Transfer to an ovenproof dish and bake in the oven at 200C / 180C fan /  gas mark 6 until crispy.

Storage: Can be kept in the fridge for 2-3 days or can be frozen for up to a month

Stuffed rabbit

Cooking instructions:  Leave the rabbit in the vacuum packed bag and put in a pyrex dish. Cover with boiling water and leave for 8 minutes. Take the rabbit out of the bag and pan fry one side over a medium heat until caramelised (approx. 2-3 minutes). Warm the rabbit sauce in a pan and pour over the rabbit once plated. 

Storage: Can be kept in the fridge for 2-3 days or can be frozen for up to a month

Chef’s tip: Use a non-stick pan!

Whole steamed lobster

Cooking instructions: No cooking required! Tap the claws with a saucepan to crack them or use a nutcracker. Put a tea towel in between the claw and the saucepan to stop the shell shattering everywhere.

Storage: Best consumed immediately but will keep for 2-3 days in the fridge. Do not freeze.

Tuna steak

Cooking instructions: Season in your preferred way and brush with olive oil. Preheat a heavy-based frying pan over a medium-high heat. Gently place the tuna steak in the pan and sear for approx 30 seconds until lightly browned. Gently turn the steak over and sear for a further 30 seconds. If you have a thick piece of tuna you may need to cook for a bit longer on each side. Remove from the pan. If you prefer your tuna well done rather than medium rare, keep on turning for another 1-2 minutes.

Storage: Consume within 2-3 days if kept in the fridge. Comes frozen so can be kept in the freezer as long as it doesn't defrost on the way home.

Chef’s tip: Serve with salsa verde or salsa rossa

Butterflied mackerel fillet

Cooking instructions: Preheat a frying pan over medium heat. Drizzle some olive oil into the pan and move the pan around to ensure the base is evenly coated. Season the pan with salt. Carefully place the mackerel in the pan, skin-side down. The fillet may start to curl so use a spatula to push it down so it’s lying flat in the pan. Once it’s crisp and brown (after approx. two minutes) , turn the fillet over and turn off the heat - it will continue to cook in the residue heat. Leave for another two minutes. Add a squeeze of lemon before eating. 

Storage:  Will keep in the fridge for 2-3 days. Can be frozen for up to a month.

Chef’s tip: Serve with salsa verde, salsa rossa or aioli.

Piedmontese pepper

Cooking instructions: No cooking required - best enjoyed room temperature

Storage:  Will keep in the fridge for 2-3 days. Do not freeze. 

Lamb chops

Cooking instructions - BBQ: Cook on the BBQ over a medium heat for about 12 minutes in total, turning every couple of minutes so it doesn’t burn. Rest for 10 minutes before eating.

Cooking instructions - roasting: Sear the lamb in a frying pan over a medium-high heat for 1-2 minutes each side. Transfer to a baking tray and cooking in the oven at 220C / 200C fan / gas mark 6 for 6-7 minutes. Rest for 10 minutes before eating.  

Storage: Can be kept in the fridge for 2-3 days or frozen for up to a month

Prawns

Cooking instructions - BBQ: Place on the BBQ over a high heat and turn frequently until the prawns are completely pink, no longer translucent and they are starting to brown (approx. 3-4 minutes)

Cooking instructions - roasting: Add to a frying pan over a high heat. There’s no need to add oil to the pan as the prawns are already marinated. Turn frequently until the prawns are completely pink, no longer translucent and they are starting to brown (approx. 5-6 minutes)

Storage: Can be kept in the fridge for 2-3 days. Do not freeze