How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!).
- Remove the film but leave the beef bourguignon and potato dauphinoise in their wooden trays*.
- Place both trays on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 10 minutes.
- Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.
Our Chef Recommends
The raw pancetta in this dish provides real fresh appeal!More about ABI
Goes Best With
300g of a mix of spring greens and savoy cabbage
50g melted butter
Bring a large pan of water to the boil and add the greens. Simmer for five minutes or until tender. Drain and refresh with cold water, and then return to the pan with the butter. Gently fold the butter into the greens over a medium heat.
Why not try this with a punchy merlot? Perfect!