Cocktail Pies & Sausage Rolls 

(from fridge cold) 

• Preheat oven to 180°C. 
• Remove from packaging and place pies on a baking tray lined with baking paper. 
• Heat on the middle rack for approximately 15 minutes. 
• Check that the pastry is crisp and the filling is hot (around 75°C). 
• Serve with supplied sauce. Do not reheat more than once. 

Beef Empanadas 

(from fridge cold) 

• Preheat oven to 190°C. 
• Arrange empanadas on a baking tray. 
• Bake for approximately 15 minutes, until the pastry is crisp and the filling is hot (around 75°C). 
• Rest for 1 minute before serving. Do not reheat more than once. 

Slow roasted lamb shoulder

• Preheat oven to 160°C.
• Place lamb in a deep baking tray with a small amount of water or diluted gravy and loosely cover with foil.
• Place in the oven for 20-30 minutes or until hot through. Do not reheat more than once.

Beef Nacho Spring Rolls / Cheeseburger Rolls 

(from fridge cold) 

• Preheat oven to 175°C. 
• Arrange mini spring rolls on a baking tray or wire rack. 
• Bake for approximately 6-7 minutes, until the wrapper is crispy and the centres are hot (around 75°C). 
• Rest for 1 minute before serving. Do not reheat more than once. 

Roasted Chicken 

(from fridge cold) 

• Preheat oven to 180°C. 
• Place chicken on a baking tray uncovered and bake for approximately 20 minutes or until hot (around 75°C). Do not reheat more than once. 

Crispy Rolled Pork Belly 

(from fridge cold) 

• Preheat oven to 180°C. 
• Place pork belly on a baking tray uncovered and bake for approximately 20 minutes or until hot (around 75°C). Do not reheat more than once. 

Miso Roasted Cauliflower Steak 

(from fridge cold) 

• Preheat oven to 180°C. 
• Arrange cauliflower steaks on a baking tray lined with baking paper. 
• Bake for approximately 9–12 minutes, until heated through and the edges begin to regain crispness. Avoid overcrowding so the heat circulates evenly. Do not reheat more than once. 

Miso Roasted Barramundi 

(from fridge cold) 

• Preheat oven to 140°C. 
• Place the barramundi on a baking tray lined with baking paper. Lightly cover with foil to preserve moisture. 
• Bake for approximately 15–25 minutes, depending on fillet thickness, until the internal temperature reaches at least 63°C and the fillet is just heated through.

Avoid overheating to prevent dryness. Do not reheat more than once. 

Moussaka 

(from fridge cold) 

• Preheat oven to 180°C. 
• Cover tray with foil, bake approximately 30–35 minutes. 
• Remove foil last 5 minutes for browning, if desired. 
• Serve hot (around 75°C); let rest briefly before portioning/serving. 

Do not reheat more than once. 

Roasted Beef Rump Cap 

(from fridge cold) 

• Preheat oven to 180°C. 
• Remove from packaging and place in a baking tray uncovered. 
• Bake in the oven for approximately 5-7 minutes or until hot (around 75°C). 

Do not reheat more than once. 

Persian Spiced Roast Chicken 

(from fridge cold) 

• Preheat oven to 180°C. 
• Place chicken uncovered on a lined baking tray and bake for approximately 20 minutes or until hot (around 75°C). 
• Serve with whipped hummus. Do not reheat more than once. 

Crispy Brussels Sprouts 

(from fridge cold) 

• Preheat oven to 180°C. 
• Spread sprouts out on a baking tray in a single layer for even reheating. 
• Bake for approximately 10–12 minutes until hot and crisped at the edges. 

Avoid reheating in a microwave to retain a crispy texture. Do not reheat more than once. 

Crisp Duck Fat Potatoes 

(from fridge cold) 

• Preheat oven to 180°C. 
• Place potatoes on a lined baking tray and place in oven uncovered for approximately 15-20 minutes until warm and crisp. Do not reheat more than once. 

Steamed Seasonal Greens 

(from fridge cold) 

• Bring a saucepan of water to the boil. 
• Place vegetables into water for 1 minute to quickly warm through. 
• Strain, season to taste and serve. Do not reheat more than once. 

Roasted Baby Carrots 

(from fridge cold) 

• Preheat oven to 180°C. 
• Spread carrots in a single layer on a lined baking tray. 
• Cover tray with foil and bake for approximately 12–15 minutes, until heated through. 
• For extra caramelization, uncover for the last 3–5 minutes. 
• Serve with labneh and almonds. Do not reheat more than once. 

Gravy 

(from fridge cold) 

• Heat in saucepan over low-medium heat until warm, stirring regularly. 

Do not reheat more than once. 

Baked Berry Crumble 

(from fridge cold) 

• Preheat oven to 160°C. 
• Place in oven uncovered for approximately 20-30 minutes or until warm throughout. 

Do not reheat more than once. 

Lemon Delicious Pudding 

(from fridge cold) 

• Preheat oven to 160°C. 
• Place in oven uncovered for approximately 20-30 minutes or until warm throughout. 

Do not reheat more than once.