Navarin of Ballark lamb, celeriac mash, French peas – serves 2 people (GF)
A popular dish I first cooked at Fanny’s in the 80s – now with a Phillipe Mouchel tweak, a great go to dish for spring lamb.
Peter Ford Catering is offering pre-prepared restaurant quality meals packaged for two people to be heated in minutes and enjoyed at home.
This is a great way to eat well and support a local business who in turn supports local suppliers and employs local people.
Description of meal
A French classic braise of prime spring lamb, root vegetables, white wine and navettes (turnips) hence Navarin.
- Ballark lamb
- Celeriac mash
- French peas
Meals are pre-made and cannot be adapted to suit personal requirements.
Stove: Simply drop the bags into a simmering pot of water, heat for at least 10 mins. Carefully remove the bags from the pot and serve.
Serve: Place the Navarin in a dish and the peas and celeriac mash in separate dishes on the side, alternatively serve together on one plate.
The Real Meal is fresh and must be refrigerated 0-4 degrees C. The Real Meal is freezable.