Box’d Chef I Home

Each week we have one meat, fish and vegetarian option to choose from. We deliver on Friday across the country.

Salt baked squab pigeon with blackberries, chestnuts and celeriac

Pigeons are one of my favourite meats when cooked in the salt pastry it keeps the birds so juicy and soft. The chestnuts used raw here adds a lovely texture. So often used cooked, it's a real treat to have them in season and use them fresh like this. With the pickled blackberries, they really complete this dish for me.

By Sam Ashton-Booth

1 hour 25 minutes Meat £30 (£15 per person)
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Lemon sole fillets ‘en papillote’ with roasted broccoli, confit potato, broccoli cream

I really love cooking fish en papillote, it always adds a bit of theatre. I'm also a huge fan of broccoli, even cooked and served plain - delicious! In this dish I chose to blanch and then roast the florets in the pan so the tops are a little crispy and offer a different flavour to the boiled stems. I quite like the variation this offers in each mouthful.

By Alyn Williams

1 hour Fish £30 (£15 per person)
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Poached duck egg with potato pancakes, roast celeriac, turnip tops and wild mushroom sauce

I love making these potato pancakes, it’s a great recipe that I often make at home. Whether it be for breakfast, lunch or dinner they’re easy and delicious at any time. Here it’s with duck egg for some decadence and cima di rapa, also known as turnip tops, which is a wonderful rich dark green leaf that works magically with this dish.

By Daniel Fletcher

1 hour 15 minutes Vegetarian £30 (£15 per person)
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