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COOKING INSTRUCTIONS

STORAGE AND REHEATING

Once you receive your box, the chilled items will need to be transferred to the fridge and stored between 1°C and 5°C until you’re ready to start cooking.

 

When you are ready to start, pre-heat the oven to 200°C and allow 50 minutes cooking time. Remove the butter from the fridge and allow to soften. Unwrap the Beef Wellington and place in a shallow sided aluminium tray along with the parchment sheet and allow to reach room temperature.

Canapés
Start the evening off with a selection of canapés. Place them on the plate as you want. Don’t worry. They will look beautiful and taste amazing.
Gougères & English Mustard and Cider Glazed Pork Belly
  1. Remove the lid and skewers from the pork belly packaging.

  2. Place the gougères on a flat baking tray.

  3. Put both the pork and the gougères into the oven, after 5 minutes remove the gougères from the oven and allow to cool slightly.

  4. Pour the glaze over and cook for a further 10 minutes, turning the pork in the glaze once or twice.

  5. Remove from the oven and rest while you get on with the Lobster tartelettes

Cornish Lobster Tartelette with Rapeseed Mayonnaise and Caper Dressing
  1. Open the bag of chopped lobster and place in a small bowl.

  2. Add the rapeseed mayonnaise, chopped caper, cornichon and Chablis shallot to the bowl and mix well.

  3. Divide the mix between the tart cases and top with nigella seeds and crispy capers.

Finishing the Canapés
  1. Now that the gougères have cooled down, you can make a small hole in the bottom centre of each gougère.

  2. Snip the bottom of the whipped Tunworth cheese bag and fill each gougère through the hole in the bottom. Place onto your canapé plate.

  3. Insert a skewer into each pork belly piece horizontally through the middle.

  4. Sprinkle the black pudding and crackling on top and add to your canapé plate.

Starter
Like in any restaurant you start with bread. Beautiful sourdough and Jersey butter to go alongside your starter of treacle cured salmon.
Bread and Butter
  1. Remove the butter from the fridge 30 minutes before serving to allow to soften.

  2. Heat the bread rolls on a baking tray for 10 minutes to warm through before serving

Treacle Cured Salmon Gravadlax, Celeriac and Apple Remoulade, Avruga Caviar and Sea Salt Cracker
  1. Place four slices of the salmon on each plate overlapping as they came in the hamper.

  2. Divide the celeriac remoulade in a neat pile one each plate, top with the caviar.

  3. Spoon the herb oil around the salmon.

  4. Serve the sea salt crackers on the side.

The Main Event
This showstopper of a dish made up of ingredients that sit together perfectly. Fillet of beef and puff pastry served alongside caramelised hispi cabbage, celeriac and truffle purée and a rich red wine sauce.
Beef Wellington
  1. Turn your oven up to 220°C.

  2. Place the room temperature Beef Wellington into the pre-heated oven for 20-25 minutes until the pastry is well browned.

  3. Remove from the oven and rest for 10 minutes.

Hispi Caesar
  1. When the beef comes out of the oven, start heating the Hispi cabbage.

  2. Remove the lid from the Hispi cabbage container and cover tightly with aluminium foil.

  3. Place the Hispi in the oven for 10 minutes to warm through.

Celeriac & Truffle Purée & Hermitage Jus
  1. Remove the label from each container lid.

  2. Microwave with the lid on for 30 seconds, remove the lid and stir.

  3. Replace the lid and microwave for a further 30 seconds.

  4. Alternatively, transfer the purée and sauce into two separate saucepans and place on the hob on a medium heat for a few minutes, stirring frequently.

Plating up the Main Course
  1. When ready to serve, cut a small hole in the Caesar dressing piping bag and cover the Hispi from top to bottom in a zig zag motion.

  2. Sprinkle the crumb on top and finish with the shaved parmesan.

  3. Carve the ends of the Beef Wellington off about 2cm deep, then cut into two and sprinkle with Maldon sea salt.

  4. Place the Beef Wellington cut side up, slightly off centre on each plate.

  5. Place the Hispi Caesar beside the Wellington, spoon a little purée beside the Wellington.

  6. Spoon the sauce around.

Dessert
Last but not least a beautifully rich and simple sticky toffee pudding – a true classic with clotted cream and toffee sauce. Finish it off with some passionfruit and white chocolate fudge.
Sticky Toffee Pudding with Toffee Sauce and Clotted Cream
  1. Place the sticky toffee puddings into two separate microwaveable serving bowls.

  2. Divide the toffee sauce between the two puddings and spoon over.

  3. Loosely cover the bowls with clingfilm.

  4. Microwave together for 1 minute and 30 seconds until hot.

  5. Serve with clotted cream and fudge pieces.

  6. To heat in the oven, reduce the oven to 160°C and switch off the fan setting if in use.

  7. Remove the lid from the puddings and cover the container with aluminium foil.

  8. Place the container into the oven to heat through for 15 minutes.

  9. Meanwhile, transfer the sticky toffee sauce to a small saucepan.

  10. A few minutes before serving, heat the sauce over a medium heat, taking care not to allow it to boil.

  11. Remove the puddings from the oven, transfer to serving bowls and spoon over the hot sauce. Serve with clotted cream and fudge pieces.

Passion Fruit Fudge

Remove from the fridge 10 minutes before enjoying.