By September 30, 2020
Place vacuum-packed bag of Truffle Mash into pot of hot water, heat through for about 20 minutes. Remove mash from the bag and serve.
Place vacuum-packed bag of Truffle Mash into pot of hot water, heat through for about 20 minutes. Remove mash from the bag and serve.
Preheat the oven to 190°C. Place onto a baking paper-lined tray and roast for 15 minutes.
30 minutes before serving, remove the grain salad from the fridge to come up to room temperature. Combine the Grain Salad, herbs and seeds with the pomegranate dressing, place into a serving bowl and top with the smoked mountain pepper yoghurt.
Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum-packed Green Beans into the pot of water, and heat through for 5 minutes. Remove from the bag, place onto a serving plate, pour over the harissa butter and juices.
