Keep everything refrigerated until ready to heat and serve.

Maple glazed ham (GF/DF)
1 x glaze
For best results, place ham in an oven proof dish and cover with maple glaze. Wrap ham in aluminium foil and place into a preheated oven at 150 C for 30-40 minutes. Remove from the oven and slice. Increase temperature to 180 C for remaining dishes.

Potato salad with crab, salmon roe and chives (GF/DF)
1 x potato, 1 x crab, 1 x chives, 1 x salmon
Remove potatoes from foil and place in a large bowl. Stir through crab mix and season to taste. Top with salmon roe and sprinkle with chives.

Cured ocean trout with raspberries and yuzu crème fraiche (GF)
1 x trout, 1 x raspberries, 1 x crème fraiche
Plate sliced trout and drizzle over yuzu crème fraiche. Top with raspberries and serve.

Broccolini with feta, fresh chilli and olive crumb (GF/DF)
1 x broccolini, 1 x feta 1 x chilli 1 x olive crumb
Remove lid from broccolini and place in the oven at 180C for 8-10 minutes until hot. Plate the broccolini and top with feta, fresh chilli and olive crumb.

Cauliflower and truffle cheese bake (GF)
Remove lid and place in the oven at 180C for 8-10 minutes until hot. Plate and serve.

Baked pumpkin with pepitas, hazelnuts, greek yoghurt and sherry vinegar (GF)
1 x pumpkin, 1 x pepitas and hazelnuts, 1 x yogurt, 1 x vinegar
Remove lid on the pumpkin and place in the oven at 180C for 8–10 minutes until hot. Plate the pumpkin and drizzle over the yoghurt and sherry vinegar. Top with pepitas and hazelnuts and serve.

Roast brussel sprouts with pancetta and balsamic glaze (GF/DF)
Remove lid on the brussel sprouts and place in the oven at 180C for 8–10 minutes until hot. Remove from the oven and transfer to a plate.

Slow cooked lamb shoulder (GF/DF)
Increase oven to 200 C. Bring a large pot of water to the boil. Add the lamb still within it’s packaging, straight into the simmering water for 10 minutes. Once lamb is soft to the touch, remove from packaging and place on a baking tray with the cooking juices. Place in the oven for 15 minutes approx. or until golden brown and crispy. Place the jus in a saucepan, heat up and serve with the lamb shoulder.

Blueberry and kaffir lime tart
Remove from box and serve.