This dish comes assembled. Each container serves two people.

1. Heat in microwave for 2 minutes at a time until heated through. There are layers in the biryani, so be careful when stirring through.
2. To serve, spoon the biryani onto two plates, top with labna and serve with pappadums.

Before you begin, you’ll need a non-stick fry pan, a small saucepan and tongs for cooking and around 100 ml of cold water in a cup on the side. All the ingredients can be brought out of the fridge around 10 minutes prior to cooking.

1. Take the sauce for the fish and pop it in the small saucepan over low heat to warm it up – don’t allow it to boil.
2. Take your fish out of it’s packet and, using some paper towel, gently dab the skin side to make it dry.
3. Heat up your frypan on your cooktop. Add a little oil into the pan (vegetable or rice bran). Season the skin side of the fish with salt (no pepper it will burn).
4. When the pan is hot, add some vegetable oil and place the fish in skin side down. Feel the sizzle my friends!!
5. Watch the colour change in the fish – you want it to cook up until around ¾ of the way through – this will take a few minutes depending upon the thickness of the fish and the skin side down will be crispy.
6. Then flip it to cook the rest of the way. When you think it’s nearly cooked (it’ll be firm-ish to touch), turn off the heat and transfer the fish to a plate to let it rest.
7. Using the same pan, pop in the greens, add a little olive oil, salt and pepper and give the pan a little shakey-shake to move things around.
8. Use your tongs if you need to. Add in a splash or two of that 100ml of water you’ve got on the side, that will create some beautiful steam to wilt the greens – make sure before you serve that you drain any excess water from the pan out (though it should have evaporated). This whole process will be quick because the broccolini is already cooked.
9. To serve, pop the greens on the plate and the fish on top then pour some of that beautiful creamy sauce around the plate. So that you can be ultra-profesh, we’ve popped some garnishes from our garden to put on top of the snapper

1. Pre-heat a moderate (approx 180C) oven.
2. Take your chicken out of it’s packaging and put into an oven proof tray. If there are extra juices from the packaging, definitely add those in, they are intensely delicious and will help keep the chicken moist.
3. Pop the tray in the oven for 40 minutes – making sure the chicken is cooked through.
4. Once hot, remove chicken and set aside to rest for a few minutes. During that time, take the container of cous cous and heat in the microwave for 2 minutes at a time, stirring in between to ensure the cous cous is heated through.
5. To serve, spoon some cous cous onto the centre of the plate, place the chicken on top (and any leftover pan juices) and then serve the salad on the side.

1. The sauce and cauliflower are each in their separate containers, simply heat both containers in the microwave for 1 minute at a time, checking that they are heated through.
2. To serve, spoon the mushroom sauce onto the plate, place the cauliflower around the plate and then put a dollop of the parsley/almond pesto into the centre.
3. Garnish with microherbs.