Head Chef Patrick doesn’t like fuss. He’s always telling us that the best kind of food is simple, soulful grub that makes you feel loved. That said, every dinner is a chance to practice your presentation skills. Bigger plates are a great way of framing your food and a sprinkle of herbs or a drizzle of olive oil at the end gives everything a bit more pizzazz. For this recipe, we took classic Mexican ingredients and played with the presentation to create something that’s as tasty to the eye as it is to the tongue. Arriba!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.