REHEATING GUIDE

Keep everything refrigerated until you’re ready to heat. Preheat your oven or air fryer and remove sauce cups and cold accompaniments from the food trays. Aluminum pans and their aluminum lids are oven-safe. Place pans on a baking sheet for support. Never put aluminum in the microwave. Plastic meal containers are microwave-safe, not oven-safe. For oven heating, transfer the food to an oven-safe dish and cover with foil where instructed. Our proteins are cooked to perfection and need extra care when reheating. Use the gentle temperatures and reduced microwave power below to keep them tender and juicy. Start checking at the times listed and continue until hot throughout. Stir or rearrange food between microwave intervals, then rest covered for 1–2 minutes before serving. Leave space around pans in the oven. Keep split portions in their separate pans rather than combining them into one deep dish.

Heat each component separately using its instructions below. Start with the stuffing and mash. Heat the turkey closer to serving, followed by the vegetables, bread and crispy skin. Warm the gravy on the stove while the other dishes finish. Serve the turkey with hot gravy, cranberry sauce and crisp skin alongside.

Heat each component separately using its instructions below. Start with the stuffing and mash. Heat the porchetta closer to serving, then finish the vegetables, bread and pork skin. Serve with salsa verde alongside.

Set the turkey skin aside. Single Add a spoonful of water or gravy to the sliced breast roulade and leg confit. Cover loosely and microwave at 50% power for 60 seconds. Rearrange the pieces, then continue in 20–30-second intervals until heated through. Small, Medium, Large & XL Add a small splash of water to the pan and cover with its aluminum lid. Heat at 325°F, checking after 10 minutes, then every 3–5 minutes until heated through. Turkey skin & serving Spread the skin on a baking tray. Crisp at 350°F, checking after 2 minutes, then every minute until crisp. Serve with hot turkey gravy, cranberry sauce and the skin alongside.

Single Cover the slice loosely and microwave at 50% power for 45 seconds, then in 20-second intervals until heated through. Transfer to an air fryer at 375°F to crisp the skin. Check after 1 minute, then every 30–60 seconds. Small, Medium, Large & XL Cover and heat at 325°F, checking after 10 minutes, then every 3–5 minutes until heated through. Remove the lid and finish at 375°F to crisp the skin. Check after 3 minutes, then every minute. Serve with salsa verde alongside.

Set the pickled shallots aside. Single Spoon a little jus around the beef slices. Cover loosely and microwave at 50% power for 60 seconds. Rearrange the slices, then continue in 20–30-second intervals until heated through. Small, Medium, Large & XL Spoon a little jus around the beef. Cover and heat at 325°F, checking after 10 minutes, then every 3–5 minutes until heated through. Warm the remaining jus separately. Spoon over the beef and finish with the pickled shallots.

Single Add a spoonful of apple cider jus. Cover loosely and microwave at 50% power for 45 seconds. Rearrange the slices, then continue in 20–30-second intervals until heated through. Small, Medium, Large & XL Add a little apple cider jus to the pan. Cover and heat at 325°F, checking after 10 minutes, then every 3–5 minutes until heated through. Warm the remaining jus separately and serve alongside.

Single Cover loosely and microwave at 50% power for 30 seconds, then in 15–20-second intervals until heated through. Small, Medium, Large & XL Cover and heat at 325°F, checking after 8–10 minutes, then every 2–3 minutes. Remove portions as they become ready. Lift onto plates with a wide spatula.

Single For the oven, transfer to an oven-safe dish and cover with foil. Heat at 350°F, checking the centre after 20 minutes, then every 5 minutes until hot throughout. Uncover briefly at the end to brown the top. For the microwave, cover loosely and heat at 70% power for 90 seconds, then in 30-second intervals until the centre is hot. Small, Medium, Large & XL Heat covered at 350°F, checking the centre after 30 minutes, then every 5–10 minutes. Deep pans will need longer. Uncover for the final 5 minutes. Rest for 5 minutes before cutting and serving.

Single For the oven, transfer to an oven-safe dish and cover with foil. Heat at 350°F, checking the centre after 20 minutes, then every 5 minutes until hot throughout. Uncover briefly at the end to brown the top. For the microwave, cover loosely and heat at 70% power for 90 seconds, then in 30-second intervals until the centre is hot. Small, Medium, Large & XL Heat covered at 350°F, checking the centre after 30 minutes, then every 5–10 minutes. Deep pans will need longer. Uncover for the final 5 minutes. Rest for 5 minutes before cutting and serving.

Single Transfer to an oven-safe dish and cover with foil. Heat at 350°F, checking after 15 minutes, then every 5 minutes until hot throughout. Small, Medium, Large & XL Heat covered at 350°F, checking after 20 minutes, then every 5–10 minutes until the centre is hot. Uncover for the final 3–5 minutes for a crisp top. The gluten-free version uses the same method.

Single Transfer to an oven-safe dish and cover with foil. Heat at 350°F, checking after 15 minutes, then every 5 minutes until hot throughout. Small, Medium, Large & XL Heat covered at 350°F, checking after 20 minutes, then every 5–10 minutes until the centre is hot. Uncover for the final 3–5 minutes for a crisp top. The gluten-free version uses the same method.

Single Cover loosely and microwave at 70% power for 60 seconds. Stir gently, then continue in 30-second intervals until hot throughout. Small, Medium, Large & XL Transfer to a saucepan and warm over medium-low heat, stirring regularly. Add a small splash of water as needed to loosen. For the oven, heat covered at 325°F. Stir gently after 20 minutes, then continue in 5–10-minute intervals until hot throughout. Stir gently before serving.

Single Transfer to a baking tray or oven-safe dish. Heat uncovered at 375°F, checking and turning after 8 minutes, then every 2–3 minutes until hot. Small, Medium, Large & XL Heat uncovered at 375°F, checking and turning after 10 minutes, then every 3–5 minutes until hot. Spread crowded portions across an additional tray. Toss with the balsamic glaze just before serving. Finish with the supplied toasted hazelnuts. The no-pork version heats the same way.

Single Warm in a frying pan over medium heat with a small splash of water. Toss gently and check after 2 minutes, continuing until heated through. Small, Medium, Large & XL Heat covered at 350°F, checking and tossing after 8–10 minutes, then every 3 minutes until heated through. Serve as soon as ready.

All sizes Place in a single layer on a baking tray. Heat uncovered at 375°F, checking after 10 minutes, then every 3 minutes until crisp and hot in the centre. Turn once during heating. For the air fryer, heat at 350°F, checking after 6 minutes, then every 2 minutes. Work in batches without crowding. Transfer the sage brown butter to a microwave-safe bowl and melt at 50% power in 15-second intervals. Spoon the butter over the hot arancini and serve with cranberry agrodolce for dipping. Gluten-free arancini use the same method.

All sizes Take the ricotta and grapes out of the fridge 15–20 minutes before serving. Warm the focaccia on a baking tray at 350°F, checking after 3 minutes, then every minute until warm. Spread the ricotta on a shallow plate. Spoon the grapes over it, drizzle with rosemary honey and scatter the supplied pistachios on top. Serve with warm focaccia. Spread a little ricotta onto each piece, add a few grapes and enjoy.

All sizes Take the burrata out of the fridge 20 minutes before serving, then drain the water. Let the dressing come to room temperature before serving—the olive oil will solidify when cold. Once the oil is liquid again, shake well before dressing the salad. Place the radicchio, roasted squash and apples in a large bowl. Add dressing a little at a time and toss gently—you may not need it all. Fold in the focaccia just before serving. Transfer to a platter, tear the burrata over the salad and finish with the pomegranate. Serve straight away so the bread keeps some texture.

All sizes Place the romaine in a large bowl. Add the Caesar dressing a little at a time, tossing until lightly coated. Add the Parmigiano and croutons just before serving. Add the bacon for orders with the bacon upgrade. Toss once more and serve immediately.

Single Wrap the rolls in a lightly damp paper towel. Microwave at 70% power for 10–15 seconds, then in 5-second intervals until warm and soft. Serve immediately. Small, Medium, Large & XL Remove the rolls from their bag and wrap loosely in foil. Warm at 325°F, checking after 5 minutes, then every 1–2 minutes. Take the cultured butter out of the fridge while the rolls warm. Serve alongside for spreading. Use the same method for gluten-free rolls, checking early.

All sizes Pour into a saucepan. Warm over medium-low heat, stirring regularly, then bring briefly to a full boil. Add a small splash of water if needed. For a single portion, transfer to a microwave-safe jug. Heat at 70% power in 30-second intervals, stirring each time, until bubbling throughout. Serve turkey gravy with turkey, red wine jus with short rib, and apple cider jus with ham.

All sizes Serve chilled or take out of the fridge 15–20 minutes before eating. Stir and spoon into a serving bowl. Serve alongside the turkey and stuffing.

All sizes Take out of the fridge 15 minutes before serving and stir well. Spoon over the porchetta at the table, or serve alongside so everyone can add their own.

All sizes Serve chilled or take out of the fridge 20 minutes before serving. Plate each portion, add a spoonful of spiced crème fraîche and finish with buckwheat crumble.

Single Remove the packaging and place on a baking tray. Warm at 325°F, checking after 8 minutes, then every 2–3 minutes. Small & Medium Remove the packaging and place on a baking tray. Warm at 325°F, checking after 12–15 minutes, then every 3–5 minutes. Loosely cover with foil if the pastry is browning too quickly. Rest for 3–5 minutes before slicing. Pour the chilled crème anglaise beside or around each portion just before serving.

All sizes Serve chilled. Run a thin knife around the inside edge of the container. Place a plate over the top, hold both firmly and turn them over together. Gently lift off the container and spoon the remaining caramel over the custard. For larger sizes, use a serving plate with a rim, then portion at the table.