Smothered Chicken You ll need: Oval Plate Chicken Breast Back Bacon Cheese Slice BBQ Sauce Garlic Bread Coleslaw (See Sub) Salad Mix Tomato Wedges (See Sub) French Dressing 1 Rasher 30g 1 Slice 70g 10g 2 Each 5g 1. Lightly oil DEFROSTED chicken and cook on a clean grill for 7-8 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Cook bacon on a clean grill for 2-3 minutes 4. Coat chicken breast in BBQ sauce 5. Top chicken breast with bacon then cheese slice and melt under the grill 6. Place onto plate and serve with chips, coleslaw, garlic bread and salad garnish
Lamb Shank You ll need: Pasta Bowl Lamb Shank Mint Jus Mash Potato (See Sub) Green Beans Butter 1 Sachet 80g 10g 1. Reheat FROZEN mint jus for 5 minutes in boiling water 2. Place DEFROSTED lamb shank in a suitable container and microwave for 1 minute 30 seconds 3. Transfer the lamb shank to a lightly oiled tray and cook in the merrychef for 1 minute 30 seconds at 225 C on 100% power 4. Reheat mash as per sub recipe 5. Reheat FROZEN green beans with butter in the microwave for 1 minute 30 seconds 6. Place mash into middle of plate and place shank on top. Pour jus carefully over the lamb shank and around the plate and serve with green beans
Sausage & Mash You ll need: Oval Plate & Sauceboat Smithfield Sausage Mash Potato (See Sub) Roast Gravy (See Sub) Peas Fried Red Onions (See Sub) Rectangular Yorkshire Pudding 3 Each 100g 1 Full Pea Scoop (56g) 25g 1. Cook DEFROSTED sausages on a clean grill for 7-8 minutes, turning frequently for even colouring 2. Reheat FROZEN Yorkshire pudding in the oven for 3 minutes at 200 C 3. Reheat FROZEN mash potato as per sub recipe 4. Cook FROZEN peas in boiling water for 2 minutes 5. Reheat fried red onions as per sub recipe 6. Place Yorkshire pudding onto the plate and fill with the mash potato and peas 7. Place sausages on top of mash potato, top with the fried onions and serve with a sauceboat of gravy
Sausage, Egg & You ll need: Large White Plate PI Breakfast Sausages Eggs Peas 3 Each 2 Each 1 Full Pea Scoop (56g) 1. Cook DEFROSTED sausages on a clean grill for 7-8 minutes, turning frequently for even colouring 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Cook FROZEN peas in boiling water for 2 minutes 4. Fry and baste the egg until the white of the egg is cooked and the yolk is whole and soft 5. Serve as shown with peas
Chicken Makhani You ll need: Oval Plate, Balti Dish & Dip Pot Chicken Makhani Curry Basmati Rice Mango Chutney Naan Bread Greek Yoghurt Poppodum (See Sub) 28g 10g 1. Place DEFROSTED curry pouch in boiling water for 5-6 minutes and decant into a warm balti dish 2. Place FROZEN naan bread on a baking tray and grill for 1 minute each side OR in the oven at 200 C for 2 minutes 3. Reheat FROZEN rice in microwave for 1 minute 15 seconds 4. Drizzle yoghurt over the curry 5. Serve on an oval plate with rice, naan bread, poppodum and dip pot of mango chutney
Lasagne You ll need: Oval Plate & Rectangular Roasting Dish Lasagne Cheddar & Mozzarella Mix Mains Salad Garnish (See Sub) Garlic Bread 20g 2 Slices 1. Decant DEFROSTED lasagne portion into rectangular dish, cling film and microwave for 3 minutes 30 seconds on full power, remove cling film and wipe edges of the dish prior to service 2. Top lasagne with grated cheese and place under the grill until browned 3. Place FROZEN garlic bread slices on a baking tray butter side down, grill until brown then turn over and grill this side until brown 4. Place lasagne on an oval plate with mains salad garnish and garlic bread
Chicken & Bacon Salad You ll need: Pasta Bowl Chicken Breast Back Bacon Salad Mix Shredded Iceberg Lettuce (See Sub) Tomato Wedges (See Sub) Cucumber Slices (See Sub) Sliced Red Pepper (See Sub) Sliced Red Onions (See Sub) French Dressing 2 Rashers 25g 25g 4 Each 6 Each 50g 20g 28g 1. Lightly oil and cook DEFROSTED chicken breast on a clean grill for 7-8 minutes 2. Grill bacon rashers on a clean grill 3. Place all salad ingredients and dressing into a cold mixing bowl, mix together thoroughly and decant into a pasta bowl 4. Slice bacon rashers into strips and place over the salad 5. Slice the grilled chicken into 6 pieces at an angle and place on top of the bacon
Mixed Grill You ll need: Oval Plate 4oz Flat Iron Steak PI Sausage 8oz Gammon Chicken Breast Onion Rings Tomato Half (See Sub) Eggs Peas 2 Each ½ Each ½ Each 2 Each 2 Each 1 Full Pea Scoop (56g) Upgrade: 8oz Rump Black Pudding Bearnaise Sauce OR Peppercorn Sauce OR Diane Sauce 1 Sachet 1 Sachet 1 Sachet 1. Cook DEFROSTED sausages on a clean grill for 7-8 minutes, turning frequently for even colouring 2. Grill half a tomato for 5-6 minutes 3. Lightly oil half a DEFROSTED chicken breast and cook on a clean grill for 5-6 minutes 4. Score the rind. Lightly oil half a gammon steak and cook on a clean grill for 4-5 minutes 5. Lightly oil, season and grill steak to guest s requirements - FOLLOW STEAK EXCELLENCE 6. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 7. Deep fry FROZEN battered onion rings at 185 C for 2-3 minutes and drain thoroughly on a cardboard draining tray 8. Fry and baste the eggs until the white of the egg is cooked and the yolk is whole and soft 9. Cook FROZEN peas in boiling water for 2 minutes 10. Place all meats onto an oval plate as shown and finish with chips, onion rings, tomato, peas and fried eggs
Sweet Potato, Spinach & Feta Lasagne You ll need: Oval Plate & Rectangular Roasting Dish Sweet Potato, Spinach & Feta Lasagne Cheddar & Mozzarella Mix Mains Salad Garnish (See Sub) Garlic Bread Parsley Chopped 20g 2 Slices 1g 1. Decant DEFROSTED lasagne portion into rectangular dish, cling film and microwave for 3 minutes 30 seconds on full power, remove cling film and wipe edges of the dish prior to service 2. Top the lasagne with grated cheese and place under the grill until browned, top with chopped parsley 3. Place FROZEN garlic bread slices on a baking tray butter side down, grill until brown then turn over and grill this side until brown 4. Place lasagne on an oval plate with mains salad garnish and garlic bread
14oz Ribeye Steak You ll need: Oval Plate & Sauceboat 14oz Ribeye Steak Onion Rings Tomato Half (See Sub) Peas 4 Each 1 Full Pea Scoop (56g) Guest s Choice Peppercorn Sauce OR Bearnaise Sauce OR Diane Sauce 1 Sachet 1 Sachet 1 Sachet 1. Lightly oil and season the steak, cook on a clean grill to guest s requirements - FOLLOW STEAK EXCELLENCE 2. Reheat FROZEN sauce in boiling water for 5-6 minutes and decant into a warmed sauceboat 3. Grill half a tomato for 5-6 minutes 4. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 5. Deep fry FROZEN onion rings at 185 C for 2-3 minutes and drain thoroughly on a cardboard draining tray 6. Cook FROZEN peas in boiling water for 2 minutes 7. Serve as shown
Steak Presentation You ll need: Large White Plate 8oz Rump OR 8oz Sirloin Onion Rings Tomato Half (See Sub) Peas 4 Each 1 Full Pea Scoop (56g) 1. Lightly oil and season steak, cook on a clean grill to guest s requirements - FOLLOW STEAK EXCELLENCE 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Deep fry FROZEN battered onion rings at 185 C for 2-3 minutes and drain thoroughly on a cardboard draining tray 4. Grill half a tomato for 5-6 minutes 5. Cook FROZEN peas in boiling water for 2 minutes
Rack of Ribs You ll need: Oval Plate & 2 Handy Wipes Rack of Ribs Tennessee Glaze Coleslaw (See Sub) Mains Salad Garnish (See Sub) 60g 70g 1. Reheat DEFROSTED BBQ ribs, on a lightly oiled tray, on a grill for 6-7 minutes turning over once OR in the oven at 200 C for 6-7 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Baste ribs with Tennessee glaze, place under grill for 1 minute, until sauce is bubbling 4. Serve on an oval plate with chips, coleslaw, mains salad garnish and handy wipes
Gammon Steak You ll need: Oval Plate 8oz Gammon Peas 1 Full Pea Scoop (56g) Guest s Choice: Eggs OR Pineapple Rings 2 Each 2 Each 1. Score gammon rind and lightly oil. Cook on clean grill for 5-6 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Grill pineapple ring(s) OR fry and baste the egg(s) until the white of the egg is cooked and the yolk is whole and soft 4. Cook FROZEN peas in boiling water for 2 minutes 5. Serve gammon steak on an oval plate with chips, peas and guest s choice of pineapple OR eggs
Fish Pie You ll need: Large White Plate, Rectangular Roasting Dish & Napkin Fish Pie Fill Mash Potato Peas Cheddar & Mozzarella Mix Parsley Chopped Garlic Bread Mains Salad Garnish (See Sub) 200g 28g 15g 1g 2 Slices 1. Place DEFROSTED fish pie filling in a rectangular roasting dish along with the FROZEN peas and mix together 2. Top with the DEFROSTED mash potato and mark the mash with a fork 3. Cook in Merrychef at 225 C for 3 minutes on full power 4. Place grated cheese on top of the cooked pie and grill until golden 5. Place the garlic bread on a clean tray and grill on both sides under the grill 6. Sprinkle the pie with chopped parsley 7. Place the pie on a large plate with a napkin underneath along with main salad garnish and garlic bread
Value Fish & You ll need: Large White Plate & Dip Pot Pollock Batter Mix (See Sub) Flour Tartare Sauce Lemon Wedge (See Sub) 10g 28g Guest s Choice: Mushy Peas OR Peas 100g 1 Full Pea Scoop (56g) 1. THOROUGHLY DRY, then flour and batter DEFROSTED pollock 2. Deep fry fish for 7-9 minutes at 165 C and drain thoroughly on a cardboard draining tray 3. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 4. Cook FROZEN peas in boiling water for 2 minutes OR reheat mushy peas in microwave for 1 minute 10 seconds 5. Serve with chips, mushy peas OR peas, lemon wedge and tartare sauce
Hand Battered Haddock & You ll need: Oval Plate, Greaseproof Paper, Sugar Bowl & Dip Pot Haddock Plain Flour Batter Mix (See Sub) Tartare Sauce Lemon Wedge (See Sub) 10g 28g Guest s Choice: Mushy Peas OR Peas 100g 1 Full Pea Scoop (56g) 1. Thoroughly dry, then flour and batter DEFROSTED haddock 2. Deep fry fish for 7-9 minutes at 165 C and drain thoroughly on a cardboard draining tray 3. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 4. Cook FROZEN peas in boiling water for 2 minutes and place in a sugar bowl OR reheat mushy peas in microwave for 1 minute 10 seconds and place in a sugar bowl 5. Fold greaseproof paper in half diagonally and place on an oval plate. Place chips & fish on to the paper 6. Serve with chips, tartare sauce, a lemon wedge and peas OR mushy peas
Chicken & Rib Combo You ll need: Large Square Plate ½ Roasted Chicken Rack of Ribs Mains Salad Garnish (See Sub) Coleslaw (See Sub) Tennessee Glaze ½ Each 70g 60g Upgrade: Rack of Ribs Tennessee Glaze ½ Each 30g 1. Place DEFROSTED ribs on a lightly oiled tray and place under the grill for 6-7 minutes, turning over once OR in the oven at 200 C for 6-7 minutes 2. Baste with 30g of Tennessee glaze, place under grill for 1 minute, until sauce is bubbling 3. Deep fry FROZEN chips at 185 C for 4-5 minutes, drain well on a cardboard draining tray 4. Place DEFROSTED half a roasted chicken in a suitable container and reheat in the microwave for 3 minutes 5. Transfer the chicken to a lightly oiled tray and baste with 30g Tennessee glaze. Place in the merrychef and cook for a further 1 minute on 100% power 6. Place chicken and ribs on a warm plate and serve with chips, coleslaw and mains salad garnish
Scampi and You ll need: Round Plate, Greaseproof Paper, Sugar Bowl & Dip Pot Scampi Tartare Sauce Lemon Wedge (See Sub) 10 Pieces (160g) 28g Guest s Choice: Peas OR Mushy Peas 1 Full Pea Scoop (56g) 100g 1. Deep fry FROZEN scampi at 165 C for 5-6 minutes and drain thoroughly on a cardboard draining tray 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Cook FROZEN peas in boiling water for 2 minutes OR reheat mushy peas in microwave for 1 minute 10 seconds and decant into a sugar bowl 4. Fold greaseproof paper in half diagonally and place onto a round plate, with chips and scampi on top 5. Serve with tartare sauce, lemon wedge and a sugar bowl of mushy peas OR peas
New York Burger You ll need: Oval Plate, Greaseproof Paper & Skewer 6oz Beef Burger Sesame Seed Bun Burger Set (See Sub) Cheddar Cheese Slice Streaky Bacon Burger Sauce Coleslaw (See Sub) 1 Rasher 10g 70g 1. Cook DEFROSTED beef burger on clean grill for 5-6 minutes, 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Grill streaky bacon until crispy 4. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned 5. Place a cheese slice onto the cooked burger and melt under the grill 6. Spread the bun base with burger sauce and top with the burger set 7. Top with the cheese burger and streaky bacon 8. Secure bun lid with a skewer and serve on folded paper with chips and coleslaw
Cheese & Mushroom Burger You ll need: Oval Plate, Greaseproof Paper & Skewer 6oz Beef Burger Sesame Seed Bun Burger Set (See Sub) Cheddar Cheese Slice Mushroom (See Sub) Coleslaw (See Sub) 1 Slice 30g 70g 1. Cook DEFROSTED beef burger on clean grill for 5-6 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned 4. Place cheese slice onto cooked burger and melt under grill 5. Place burger set on bun base, top with burger and mushroom. Finish with toasted burger top and secure with a skewer 6. Serve with coleslaw and chips
Tennessee Burger You ll need: Oval Plate, Greaseproof Paper & Skewer 6oz Beef Burger Sesame Seed Bun Burger Set (See Sub) Crispy Onions (See Sub) Tennessee Glaze Coleslaw (See Sub) 20g 20g 70g 1. Cook DEFROSTED beef burger on clean grill for 5-6 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned and top with burger set 4. Drizzle burger with Tennessee glaze and top with crispy onions. Finish with toasted burger top and secure with a skewer 5. Serve with coleslaw and chips
South Western Chicken Burger You ll need: Oval Plate, Greaseproof Paper & Skewer Louisiana Chicken Burger Sesame Seed Bun Burger Set (See Sub) Spicy Mayo (See Sub) Coleslaw (See Sub) 10g 70g 1. Deep fry FROZEN Louisiana chicken burger at 165 C for 5-6 minutes and drain on a cardboard draining tray 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned 4. Top the bun base with spicy mayo, burger set and fried chicken burger 5. Secure bun lid with a skewer and serve on folded paper with chips and coleslaw
Nacho Bean Burger You ll need: Oval Plate, Greaseproof Paper & Skewer Flaming Nacho Burger Sesame Seed Bun Burger Set (See Sub) Spicy Mayo (See Sub) Sour Cream Coleslaw (See Sub) 20g 20g 70g 1. Lighlty oil both sides of the FROZEN flaming nacho burger and place on a baking tray. Reheat in the merrychef for 3 minutes 30 seconds 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain on a cardboard draining tray 3. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned 4. Spread spicy mayo on the base of toasted bun, add burger set, nacho burger and top with sour cream 5. Secure bun lid with a skewer and serve on folded paper with chips and coleslaw
Chicken Schnitzel You ll need: Oval Plate Chicken Schnitzel Garlic Spread Egg Mains Salad Garnish (See Sub) 20g 1. Deep fry FROZEN schnitzel at 165 C for 5 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain on a cardboard draining tray 3. Place chicken schnitzel on plate and top with garlic spread 4. Fry and baste the egg until the white of the egg is cooked and the yolk is whole and soft. Place fried egg on top of the chicken schnitzel 5. Serve with chips and salad garnish
Red Pepper Quiche You ll need: Large White Plate Red Pepper Quiche Boiled Potato (See Sub) Mains Salad Garnish (See Sub) 200g 1. Reheat quiche in Merrychef for 2 minutes 30 seconds at 225 C / 100% power 2. Reheat potatoes as per sub recipe 3. Serve with main salad garnish
Steak Diane You ll need: Large White Plate 8oz Rump Diane Sauce Mushrooms (See Sub) Crispy Onions (See Sub) Parsley 1 Sachet 84g 30g 2g Upgrade: 8oz Sirloin OR 14oz Ribeye 1. Lightly oil and season steak, cook on a clean grill to guest s requirements - FOLLOW STEAK EXCELLENCE 2. Reheat FROZEN sauce in boiling water for 5-6 minutes 3. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 4. Reheat mushrooms in microwave for 20 seconds 5. Pour sauce over steak and serve with mushrooms, crispy onions and parsley on top
Beef Stew & Dumpling You ll need: Pasta Bowl Beef Stew Mash Potato (See Sub) Horseradish Dumpling Parsley Chopped 2g 1. Reheat DEFROSTED beef stew in boiling water for 7 minutes 2. Reheat DEFROSTED dumpling in the oven at 200 C for 2 minutes 3. Reheat mash as per sub recipe and place into bowl and pour over the stew 4. Serve with the dumpling and sprinkle over the parsley
Half Chicken You ll need: Oval Plate 1/2 Roast Chicken Tennessee Glaze 50g Mains Salad Garnish (See Sub) 1. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 2. Place DEFROSTED half a roasted chicken in a suitable container and reheat in the microwave for 3 minutes 3. Transfer the chicken to a lightly oiled tray and baste with Tennessee glaze. Place in the merrychef and cook for a further 1 minutes on 100% power 4. Place chicken onto plate and serve with chips and salad
Beef & Doombar Suet Pudding You ll need: Large White Plate & Sauce Jug Beef Suet Pudding Mash Potato (See Sub) Spring Onion (See Sub) Cheddar & Mozzarella Mix Green Beans Butter Gravy (See Sub) 10g 10g 80g 10g 100g 1. Reheat DEFROSTED suet pudding in the microwave for 2 minutes 30 seconds 2. Add spring onion and cheese to mash potato and microwave 1 minute 30 seconds 3. Cook FROZEN beans with butter in the microwave for 1 minunte 30 seconds 4. Serve with sauce boat of gravy
Broccoli & Mushroom Wellington You ll need: Large White Plate Broccoli & Mushroom Wellington Boiled Potato(See Sub) Green Beans Butter 80g 10g 1. Reheat FROZEN Wellington in Merrychef for 4 minutes 30 seconds at 75% 2. Cook FROZEN beans with butter in the microwave for 1 minute 30 seconds 3. Reheat potatoes as per sub recipe
Beef Chilli You ll need: Pasta Bowl Beef Chilli Basmati Rice Sliced Red Chilli (See Sub) Coriander Tortilla 2g 1g 30g 1. Place pouch of DEFROSTED beef chilli into a pan of simmering water and reheat for 7-8 minutes 2. Reheat FROZEN basmati rice in microwave for 1 minute 15 seconds 3. Decant rice to one side of the bowl and beef chilli on the other 4. Top with sliced chilli, coriander & tortilla chips