Week 23

Showing all 6 results

Malaysian Beef Rendang with Cannellini Beans, Cabbage and a Lime Coconut Flatbread

Deep flavours of Malaysia in this quick cook at home Beef Rendang. Charred Cabbage, and Cannellini Beans simmered off in Swperbox Rendang Curry Paste and Coconut Milk topped with a Welsh Flat Iron Steak and served with your Homemade Lime Coconut Flatbread.

£14.99
Roast Cauliflower Tagine with Cous Cous Tabbouleh, Courgette Chutney and Zhoug Sauce

Lightly charred Cauliflower in a deep and rich Ras el Hanout based Tagine with Swperbox homemade Courgette Chutney, served with a Cous Cous Tabbouleh and Zhoug

£12.99
Salmon Fillet with Confit Cabbage, Roast Carrots and Kale Pumpkin Seed Pesto

Pan roasted crispy skin Salmon Fillets on a bed of Confit Cabbage with Roasted Heritage Carrots and a luxurious Kale Pesto

£14.99
Sweet Potato and Kimchi Korokke, Mustard Greens and Devilled Yoghurt

Sweet Potato and Swperbox Kimchi Korokke, breaded and fried, served with Mustard Seed Kale, Curried Coconut Yogurt and Sesame Seeds

£12.99
Table Star Squash Chilli with Kidney Beans, Basmati Rice and Welsh Cheddar Cheese

Tablestar and Kidney Bean Chilli with Swperbox own Mexican Spice Blend, served Basmati Rice and Welsh Cheddar Cheese

£12.99
Welsh Pork Chop with Apple and Rosemary, a Buttery Sage Squash Puree and Walnut Dukkah

Local Pork Chop cooked on a bed of Apple, Onion and Rosemary with Peppery Rocket and a Sage and Butternut Squash Puree, finished with Swperbox Walnut Dukkah

£14.99