Ready Meals
Menu
Available for collection Wednesday to Sunday from 11am to 2.30pm. Order up to seven days in advance.
Richard Hughes Ready Meals
Richard’s French Classics; the food he loved to cook, and eat! Please note this selection of dishes will change throughout the coming weeks, so if you fancy it...order it today! Our ready meals are designed for you to decant into a casserole dish or a saucepan, pop into the oven or heat on the stove, sit down, watch TV for half an hour or so and then serve and eat. It’s as easy as that!
Mother's Day Ready Meals Option One
Home-baked focaccia with goat’s cheese, onion jam, tomato, rocket pesto
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Smoked Salmon; A cushion of smoked salmon, poached salmon, prawn, cream cheese, lemon and chive, with cucumber pickle, celeriac remoulade, pumpernickel
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Classic Beef BourguignonneDavid Barnard’s Shropham-reared beef, smoked streaky bacon lardons, button onions and mushrooms in a rich red wine sauce
Three-Cheese Dauphinoise; Potatoes cooked with double cream, garlic, Cheddar, Gruyere and Emmenthal
Winter Greens; Curly kale, fine beans, peas, tenderstem broccoli and Winter cabbage, mint and tarragon butter
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Black Forest Pavlova; Morello and Griottine cherries with chocolate, Kirsch, whipped cream, meringue
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Violet and Rose Macaron Box
Mother's Day Ready Meals Option Two
Home-baked focaccia with goat’s cheese, onion jam, tomato, rocket pesto
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Roasted Red Pepper with spiced aubergine, pistachio, apricot and pearl barley. Smoked tomato chutney. Olive and rosemary bread
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Sage and Butter-roasted Celeriac with cider, apple and prune; Fenland celeriac roasted with sauce of Aspall’s Cyder, button onions, mushrooms, Bramley apple and prune, with fresh green herbs
Three-Cheese Dauphinoise; Potatoes cooked with double cream, garlic, Cheddar, Gruyere and Emmenthal
Winter Greens; Curly kale, fine beans, peas, tenderstem broccoli and Winter cabbage, mint and tarragon butter
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Black Forest Pavlova; Morello and Griottine cherries with chocolate, Kirsch, whipped cream, meringue
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Violet and Rose Macaron Box
Children's Mother's Day Ready Meal
Savoury soft cheese and peanut butter Monkey bread
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Roast chicken breast, smoked bacon, beans and sweetcorn hot pot
Buttery mash, peas and carrots
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Smashed Easter Egg and White Chocolate Blondie, poached red fruits
White Chocolate Mini Egg Blondies
By popular request, and for a limited time only, you can but 4 of these sensational blondies, packed with mini eggs of all varieties!
Made with Callebaut white chocolate, butter, free range eggs, and loads of mini eggs of all shapes and sizes
4 boxed brownies
Coq au Vin
Free-range chicken breast marinated in red wine cooked slowly with smoked bacon, mushrooms, baby onions and more red wine!
Served with a side of French-style peas
FOZEN PRODUCT
Ingredients; chicken, bacon, mushroom onion, garlic, carrot, celery, parsley, tomato, thyme, sage, rosemary, red wine, bay leaf, olive oil
Allergens; sulphates, celery
Reheating instruction;
Defrost in the fridge (approx. 24 hours)
Tip the chicken into a casserole dish or heavy bottomed saucepan. Place on a low heat to gently bring the dish to a low simmer. Put the lid on and place into a pre-heated oven (160c 320f Gas 4) for approximately 25 minutes.
Burgundy-style beef bourguignon
Norfolk beef, from the farm of our favourite butcher DJ Barnard of Shropham, South Norfolk, is gently cooked overnight with copious amounts of red wine, smoked dry-cured bacon, onions and mushrooms. Comes with portion of French-style peas.
Ingredients
Beef, smoked bacon, red wine, mushrooms, onion, celery, carrot, leeks, garlic, flour, vegetable oil, butter, thyme, bay leaf
Allergens; flour (gluten), sulphates, celery, milk
Reheating instruction;
Defrost in the fridge (approx. 24 hours)
Tip the beef into a casserole dish or heavy bottomed saucepan. Place on a low heat to gently bring the dish to a low simmer. Put the lid on and place into a pre-heated oven (160c 320f Gas 4) for approximately 25 minutes.
NORMANDY CELERIAC, APPLE AND CIDER CASSEROLE WITH HERBY DUMPLINGS
A delicious hearty meat-free Winter warmer. A real favourite in our house, and yes…it has dumplings!
Comes with a side of French-style peas.
Frozen product
Ingredients; Celeriac, carrot, onion, leek, potato, garlic, cider, apple, mustard, prunes, vegetarian suet, baking powder, parsley, thyme, rosemary, flour, salt, pepper, bay leaf
Allergens; milk, eggs, mustard, gluten, sulphates. Suitable for Vegetarians
Reheating instruction;
Defrost in the fridge (approx. 24 hours)
Tip the stew into a casserole dish or heavy bottomed saucepan. Place on a low heat to gently bring the dish to a low simmer. Put the lid on and place into a pre heated oven (160c 320f Gas 4) for 30 minutes. Serve.
Slow-cooked pork belly with smoky bacon Boston beans
Dingly Dell pork belly cooked slowly for eight hours served on smoky bacon beans. Not just for cowboys!
Ingredients: Free-range pork belly, smoked bacon, cannellini beans, onion, celery, tomato, leek, carrot, sweetcorn, chilli, garlic, mustard, brown sugar, white wine vinegar, parsley, thyme, bay, olive oil
Allergens; mustard, celery
Gluten-free
Reheating instruction;
Defrost in the fridge (approximately 24 hours)
Tip the beans into a casserole dish or heavy- bottomed saucepan. Top with the pork belly. Add 50ml of water. Place on a low heat to gently bring the dish to a low simmer.
Put the lid on and place into a pre-heated oven (170C, Gas 3) for 25 minutes.
Chicken and Ham Pancake
This is one the first dishes Richard Hughes learned to make during his first job at The Imperial Hotel in Great Yarmouth. The dish remains on the hotel’s menu and, of course, is a best-seller at The Assembly House!
Chicken and ham bound with a classic velouté sauce finished with double cream and chopped parsley. Wrapped in a pancake and topped with more double cream and mature Cheddar cheese
Frozen product
Ingredients
Fresh chicken, ham, butter, flour, chicken stock, double cream, salt, pepper, fresh parsley, mature Cheddar cheese, eggs, vegetable oil, milk
Allergens: gluten, egg, milk, celery
Our Posh Cheese on Toast mix V
For those of you who simply can’t live with out it...we are here for you!
A little tub of our Norfolk rarebit, enough for two to four generously-laden slices of toast!
Mature Cheddar, Mrs Temple’s Smoked Walsingham, Woodforde's Wherry beer and Colman's Mustard all made into the most luxurious toast topper imaginable. It’s also great as a topping for smoked haddock, jacket potatoes or use as a fondue-style dip.
Minimum weight 150g
Fresh product
Ingredients; mature Cheddar, Walsingham Smoked cheese, butter, flour, milk, Woodforde’s Wherry, Colman’s English mustard, wholegrain mustard, salt, pepper, fresh parsley
Allergen: Milk, flour (gluten), mustard, sulphates
Three Cheese Daupinoise Potatoes
A generous side of slow-cooked potatoes, with loads of onions, chicken stock, fresh rosemary
Frozen Product
Ingredients; Emmenthal, Gruyere, Cheddar, Potatoes, cream, garlic, bay leaf, butter, salt and pepper
Allergens: milk
Defrost for approximately 24 hours in the refrigerator. Place in a pre-heated oven 160c or Gas mark 4 for 30 minutes. Potatoes, should be bubbling around the edges and golden.
Rhubarb, strawberry and Bramley apple granola crumble
A beautiful crumble using the grown-by-candlelight Yorkshire forced rhubarb, sweet strawberries and tart Bramleys, topped with a crumble featuring Mark Mitson’s famous granola.
Ingredients: Yorkshire forced rhubarb, Bramley apples, strawberry, sugar, lemon, flour, butter, coconut, oats, almonds, pistachio, walnuts, vanilla, orange, honey, golden syrup
Allergens; gluten, milk, nuts
Defrost in the fridge (approximately 24 hours)
Place in a preheated oven, Gas 4 180c for 25minutes
Chocolate, brioche and orange pudding
A very spectacular bread and butter pudding! Buttery brioche, dark, white and milk chocolate chips and Seville oranges bound together by a double cream egg custard
Ingredients: Brioche, chocolate chips, eggs, sugar, double cream, orange
Allergens: gluten, eggs, milk
Defrost in the fridge (approximately 24 hours)
Place in a preheated oven, Gas 4 180c for 25minutes
Afternoon Cheese
Finger sandwiches of, Honey-roasted ham and grain mustard, Egg mayonnaise and cress, Smoked salmon, cream cheese and black pepper, Mature Cheddar cheese and Bramley chutney
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A smoked paprika and cream cheese muffin, a Cheddar, chive and Colman’s Mustard scone, Parmesan custard, Parmesan and pistachio shortbread, Binham Blue, red onion and cranberry tart and Assembly House sausage roll
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A selection of three local cheeses; the best of Norfolk! Pickled grapes, apple chutney, Miller’s Damsel crackers. All carefully guarded by a sugar mouse!
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The Assembly House
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