C'Mon... Join Our Team

12 hour Roast Pulled Pork Hog, Tagliatelle & Roast Pepper


Ingredients

  • 2 servings of Roast Pulled Pork (Total 420g)
  • 2 servings handmade Tagliatelle
  • 2 servings of Roast pepper fondue

Method

  • Bring a pan of water up to boil, add the Pork pouch when boiling – now turn down & simmer for 12 mins
  • After 8 mins , start to heat up your roast pepper fondue in a saucepan on a light heat & warm up 
  • After 12 mins Remove the pork pouch from the boiling water & rest
  • Now bring the pan back up to boil and add salt
  • Drop in the taglaitelle & cook for 4 mins & drain
  • Stir the pasta in to the fondue so all coated
  • Plate up the pasta 
  • Open the Pork pouch 
  • Carefully spoon the pork on top of the tagliatelle   

Enjoy 

Older Post
Newer Post
Close (esc)

Popup

As we are now in TIER 5 Lockdown, We are offering a CLICK & COLLECT service only- please order online & Pickup in the DELI

Browse our online Shop

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Basket

Your basket currently empty.
Shop now