Cheat Sheet on the Re-Heat

As a general rule, we suggest that all of our food is fine in the fridge for +/- three days, Seafood withstanding.

VEGETABLES

S SERVES 1-2. M SERVES 2-3. LARGE SERVES 3-4. XL SERVES 6-8.

​​​All of the composed vegetable dishes are meant to be eaten cold.

When available in the shop, the Mushrooms en Persillade and Roasted Carrots can be reheated. If you wish to reheat the carrots, please ask us to separate the yogurt when placing an order.​

Eggplant Parmesan: Must be Heated. Pre-heat your oven to 180 C, or use the roasting section of the Aga, heat for 10 minutes or until the cheese is melted.​

MEAT

Ribs (A rack serves approximately three): Come wrapped in tin foil. Pre-heat your oven to 180 C, or use the roasting section of the Aga. Keep the ribs in the foil and warm through for no more than 20 minutes.​

Roasted Chicken (Count one quarter per person): Can be enjoyed cold, but is delicious hot. Pre-heat your oven to 180 C, or use the roasting section of the Aga, heat for 7 to 10 minutes, keep sauce cold.​

D'Ambrosi Fried Chicken (Two to three pieces per person): If eating the same day it is collected, do not refrigerate. Pre-heat your oven to 170 C, or use the roasting section of the Aga. Warm through briefly for 6-7 minutes. Drizzle sauce after.​

Pork Roasts (Lechon Asado, Crispy Pork Belly, Porchetta): Pre-heat your oven to 180 C, or use the roasting section of the Aga, depending on the size of the piece, heat for 10-15 minutes. Andrew's trick is to take a knife and insert into the center, if the tip of the knife is hot, it's ready!

Lechon Sauce: Heat in a saucepan, do not reduce.

Pork Belly Sauce: Serve at room temperature.​

Braised Lamb Shanks: Pre-heat your oven to 180 C, or use the roasting section of the Aga. Add a splash of water to a sautee pan, add the shanks and heat through for 20 minutes.

Duck Confit: Pre-heat your oven to 180 C, or use the roasting section of the Aga. If roasting par steamed potatoes along with, lay potatoes in your roasting pan and lay confit on top. Allow the fat to render into potatoes (10 minutes), remove confit. Crisp up potatoes for an additional five minutes. Replace confit, and switch to the grill setting, replace confit and crisp the skin (5 minutes). If having the confit alone, heat through for 10 minutes, crisp the skin if possible as described above. Reserve duck fat for cooking other dishes.​

Double Smoked Maple Bacon: If you cook your bacon in the oven, cook as normal. If you fry, avoid very high heat, as the sugar content in the maple has a tendency to burn.​

Cassoulet: Pre-heat your oven to 200 C, or use the roasting section of the Aga. Heat for 20 minutes. Garnish with salsa verde.​​

SEAFOOD​

All of our seafood is meant to be served exactly as is. Please kindly note that the seafood is meant to be consumed on the day it is collected and kept refrigerated until enjoyed.​

Tuna Tapenade: Bring to room temp + before enjoying. Andrew suggests serving on toasted bread with burrata or ricotta.​

For Lobster/Shrimp Rolls: We suggest you toast and butter the brioche fingers first, then slather on that lobster!​