Main Course



7 in stock



Braised Feather Blade of Beef, Salt Baked celeriac,  Field Mushroom, Hispi Cabbage, Red Wine Sauce, Bacon and  Onion jus

Allergens: sulphites, celery, Gluten, Mustard

Method of Preparation

Keep the feather blade with red wine sauce in the original bag & place in a saucepan of simmering water for 12 – 15 minutes. Carefully decant the meat from the bag.


Cabbage  and field Mushroom: Keep in sealed bag and place in pot of simmering water for 8 – 10 minutes.

Salt Baked celeriac, heat in a microwave for 1 minutes at 600w until hot.

For the Jus heat in a small pan until hot.