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!