Cooking Instructions

All the preparation will be created by the team at Chapter One. Every item will accompany simple cooking instructions so you can finalise your dinner in the comfort of your own home. 

MENU A
Delivery Friday 7th of May, collection Saturday 8th of May

Nibbles
Green Olives and Freshly Baked Focaccia - PDF

Starter
Treacle Cured Salmon with Spring Onions, Chilli, Coriander and Sesame Soya Dressing - PDF

Main
Slow Braised Shoulder of Lamb, Aubergine Parmigiana and a Rosemary Lamb Jus - PDF

Dessert
Apple Tarte Tatin with Crème Normande - PDF

Petits Fours
Salted Caramel Chocolate Truffles and Fruit Jellies





MENU B
Delivery Friday 7th of May, collection Saturday 8th of May

Nibbles
Green Olives and Freshly Baked Focaccia - PDF

Starter
Pressed Terrine of Skate and Cornish Lobster with Herb Mayonnaise & Herb Salad - PDF

Main
Pan-fried Filet of Gilt Head Bream, Risotto of Seafood with Saffron, Parmesan and Crème Fraiche - PDF

Dessert
Lemon Posset with Shortbread, Vanilla Chantilly and Raspberry Salad - PDF

Petits Fours
Salted Caramel Chocolate Truffles and Fruit Jellies