Ocean Trench

Ingredients for this dish
will have a silver sticker

Step 1
  • Remove the potato ‘chips’ from their packaging and place them in your sardine tin so they lie flat.
  • Put into the oven at 180c/350f for 10 minutes.
Step 2
  • (careful, it’s hot!)
    Remove from oven and top with the fish.
  • Return your tin to the oven and cook for a further 2 minutes, or until the fish is warmed through but not dry.
Step 3

Remove from the oven and top with a drizzle of dressing – as much as you’d like...

Step 4

...add your crunchy scraps and serve.

Ocean Trench
Vegetarian

Ingredients for this dish
will have a silver sticker

Step 1
  • Remove the potato ‘chips’ from their packaging and place them in your sardine tin so they lie flat.
  • Put into the oven at 180c/350f for 10 minutes.
Step 2

At the same time as your chips, add the pea falafel to the oven and cook at 180c/350F for 10 minutes until crisp, golden and warmed through.

Step 3

Remove from the oven (careful, it’s hot!) and top with a drizzle of dressing – as much as you’d like...

Step 4

...add your crunchy scraps and serve.

Big Belly Burger

You can use the same directions
for your meat and veggie burgers

Step 1
  • Season the burger and pan fry on a high heat for 2-3 minutes on each side to seal the meat.
  • Transfer the patties to the oven at 180c/350f for 8-10 minutes, depending on how well-done you like your burger.
Step 2

3 minutes

8-10 minutes

1 minute
each side

  • Toast the pretzel bun, halved, in the oven for 3 minutes until lightly golden.
  • Place the rösti in the oven for 2 minutes, turning once.
Step 3

Remove everything from the oven and build the burger. We suggest burger sauce - rösti patty-cheese sauce - plus whichever salad you like to use to garnish your perfect burger. Maybe add a pickle if that’s your thing!

Step 4
  • Serve in the Big Belly Burger box with wrap, or however you like to eat it.
  • WARNING: This could get messy. We highly recommend napkins!

Resurrection Soufflé

Ingredients for this dish
will have a black sticker

Step 1
  • Brush the soufflé ramekin with melted butter and dust the outside with black powder until coated. Make sure you retain a little for the top of the soufflé.
  • Put the ramekin in the freezer for 15 minutes to chill.
Step 2
  • Separate three egg whites and put the yolks aside (you won't need them).
  • Put egg whites and soufflé mix into two separate bowls.
  • Whisk the egg whites until they reach a stiff peak, slowly adding the sugar at intervals. You can do this by hand with a whisK or using a mixer.
Step 3
  • Gently fold in the soufflé base mix until you have a smooth golden mixture.
  • Fill soufflé ramekins with the mixture, using a knife to smooth off the top.
  • Dust the top with black powder.
  • Transfer to the oven and bake for 10-12 minutes at 180c/350f unTil you have a rise of around one and a half inches.
Step 4
  • Drizzle with maple syrup and a scattering of popcorn.
  • Remember: soufflés sink when out of the oven so serve immediately for the full effect!