All items should be refrigerated on receipt
Place your bag of meat unopened in a pot or tray deep enough to cover the bag fully in water.
If using a hob simmer gently or if in the oven cook on low at 160°C for the given time.
Ox Cheek - Place bag into water and reheat slowly for 30 minutes
Chicken - roast in oven for approx 45 minutes on 170°c with a splash of water in the tray until piping hot
Frijoles (Black Beans) - place bag into pot of water for 15 mins.
To make Pico De Gallo - dice tomatoes, onions and chilli, season with salt and fresh lime. You can also add a little garlic to taste. Serve with chopped coriander.
Salsa Macha & Wild Garlic Crema - serve as a condiment
Tortilla - dry fry in a hot pan for 20 seconds a side, push down on them to maximise the amount of surface area the tortilla can touch in the pan, turn each on around 3/4 times. When hot keep in a towel til ready to serve to keep soft.
Potatoes - 10 mins in unopened bag in water, then tip out of bag, coat in fat and cook for a further 10 mins in the oven at 180°c to crisp back up. Serve with a little of the garlic oil drizzled over
Cheesecake - ready to eat!
Always ensure the meat is piping hot as ovens and hobs can vary and cooking times are only a guide.
All known allergens are listed. Any questions or queries please contact us email@example.com