Summer Solstice Steak & Chicken Sharing Plates
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Summer Solstice Steak & Chicken Sharing Plates

with Herby Rump Steak, Harissa Roasted Chicken Thighs, Greek Salad and a Chorizo & Pea Salad

Cereals containing gluten

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 war 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.

Preparation Time25 minutes
Cooking time30 minutes


serving amount

50 grams

Harissa Paste

(Contains Sulphites)

4 unit(s)

British Chicken Thighs

60 grams

Diced Chorizo

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Cucumber

2 unit(s)

Spring Onion

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 unit(s)


75 grams

Greek Style Natural Yoghurt

(Contains Milk)

2 unit(s)

21 Day Aged British Rump Steaks

40 grams

Pea Shoots

120 grams


45 grams

Zhoug Style Paste

Not included in your delivery

6 tbsp

Olive Oil

1 tbsp



Nutritional information

Energy (kJ)5855 kJ
Energy (kcal)1399 kcal
Fat95.2 g
of which saturates25.1 g
Carbohydrate43.5 g
of which sugars22 g
Protein96.8 g
Salt4.35 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Bowl
Chopping Board
Large Frying Pan
Large Bowl
Small Bowl



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature

b) In a medium bowl combine the harissa paste, one third of the olive oil and the honey (see pantry for both amounts).

c) Add the chicken thighs to the bowl and toss to coat in the harissa dressing

d) Pop onto a baking tray and place onto the top shelf of your oven until cooked and lightly charred, 16-18. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


a) Heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins, then remove from the pan and set aside to cool.

b) Remove the bread from the packaging and cut into thick slices. Pop onto a baking tray and drizzle with olive oil. Season the bread with salt and pepper, then bake on the middle shelf of your oven until toasted and golden, 8-10 mins.

c) Quarter the baby plum tomatoes. Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways. Trim and thinly slice the spring onion.


a)  In a medium bowl combine the red wine vinegar and half the remaining olive oil (see pantry for amount). Season with salt and pepper then toss through the tomatoes, cucumber and spring onion.

b) Crumble in the Greek style cheese, then pop into a serving bowl and set aside.


a) Zest and juice the lemon.

b) In a small bowl, combine a pinch of lemon zest and the Greek style yogurt. Season with pepper and set aside.

c) In a large bowl, combine the lemon juice and the remaining olive oil (see pantry for amount. Season with salt and pepper and set aside.


a) Heat a drizzle of oil in the large frying pan on high heat. Season the steaks with salt and pepper.

b) Once the oil is hot, lay the steaks into the pan and fry until browned, 1-2 mins on each side. Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done. Once cooked, transfer to a board, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.


a) Add the peas, pea shoots and chorizo to the lemon juice dressing, then toss to combine. Pop into a serving bowl.

b) Spoon the lemon yoghurt onto a serving plate and spread slightly with the back of the spoon. Place the cooked chicken thighs on top of the yoghurt, drizzling any remaining cooking juices from the tray over the chicken.

c) Once rested, slice the steaks into 1cm wide slices and lay onto your serving platter, then drizzle the zhoug paste over your steak slices.

d) Serve the steak alongside your Greek salad, harissa chicken, chorizo and pea salad and bread to finish.