Duck Confit, braised lentils, bacon and fresh herbs

Large, Confit Barbary duck leg, slow-cooked until meltingly tender, makes this French classic Richards desert island dish. Served on a bed of green lentils braised with bacon lardons, root vegetables and loads of fresh herbs. Finished with red wine and Cognac.

Served with a side of French style peas

Ingredients; Duck leg, bacon, green lentils, onion, garlic, carrot, celery, leek, swede, parsley, tomato, thyme, sage, rosemary, red wine, Cognac, bay leaf, olive oil, lard, bay leaf

Allergens; sulphates, celery

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.

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.

Mark Mitson's bread and Butter Pudding

Having spent two decades working in the finest hotels in the land - including as head pastry chef at Claridge’s and in the West End, Switzerland and Austria – Mark, our resident pastry genius, offers these Great British classics.

My own personal favourite! The lightest of custards with bread, butter, double cream, marmalade and a tot (or two!) of whisky

Frozen product

Ingredients; White bread, eggs, sugar, butter, milk, double cream, sultanas, orange, whisky

Allergens: flour (gluten), eggs, milk

Sticky Toffee Apple Pudding

Comfort in a bowl, autumnal flavours with a sticky toffee sauce that will warm you from the tip of your toes to the top of your head!

Frozen product

Ingredients; Flour, eggs, butter, apples, dates, baking powder, sugar, cream, sea salt

Allergens: Flour (gluten, eggs, milk)

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!