We have sourced produce from the best local suppliers and we want you to enjoy the
dishes after perfect cooking. Our guidelines are designed to help you cook and re heat your dishes to the ideal temperature.

Starters

Twice baked cheese soufflé
Our soufflé made with extra mature cheddar is best cooked in a pre-heated oven at 180 degrees for around 25 minutes or until the soufflé is piping hot in the middle. Served with mixed salad and pour over Coghlan’s dressing provided

Coghlan’s homemade soups
Warm gently on the stove for 10 minutes and finish with cream and garnishes provided where appropriate or until piping hot

Mushroom and herb croquettes tomato salsa
Remove foil lid and place in a pre-heated oven 180 degrees for 18 to 20 minutes or until piping hot, remove salsa from separate pot and serve over with mixed leaf garnish

Creamed Local Goats Cheese with Caramelised Red Onion Tartlet Dressed Leaf
Keep refrigerated and serve, or warm for 10 to 12 minutes at 160 degrees and serve

Smoked and Fresh Salmon Timbale with Lemon and Black Pepper (GF)
Keep refrigerated and serve

Chicken Liver Parfait Carrot Chutney Focaccia
Keep refrigerated and serve

Gallette of Cotherstone Cheese with Sun Blushed Tomatoes
Keep refrigerated and serve

Platter of Olives Hummus Jerusalem Artichokes Focaccia and dressed leaves
Keep refrigerated and serve

Main Courses

Fillet of beef wellington
Brush the pastry with egg wash prior to putting into a pre heated oven at 180 degrees for 28 to 38 minutes depending on how you prefer the beef cooked. Medium rare will be around 30 minutes depending on your oven. The pastry should be golden brown and crisp once cooked.

Teesdale Beef Stroganoff
Place the complete dish without the lid in a pre-heated oven 180 degrees for 22 to 25 minutes depending how you prefer your beef cooked. Ensure your dish is piping hot.

Beef kofta with spiced slaw
Remove the foil lid and place the beef foil into a pre heated oven 180 degrees for 20 minutes or until piping hot

Slow Braised Local Featherblade of Beef Bourguignon Style (GF)
Remove the lid from the foil. Place into 180 degrees pre heated oven for 35 minutes or until piping hot

Beef Chilli
Place the rice in a preheated oven 180 degrees for 30 minutes. After five minutes place the Chilli in the oven and heat until piping hot in the middle

Slow Cooked Teesdale Lamb in Red Wine and Mint with root vegetables (GF)
Remove foil lid, place in pre heated oven 180 degrees for 25 to 30 minutes or until piping hot

Chicken Breast wrapped in Prosciutto with Tomato and Basil (GF)
This product is raw when supplied. Place the foil dish in a preheated oven 180 degrees for 25 minutes or until the chicken is piping hot in the centre. If you are using a probe, the temperature should be 75 degrees minimum in the centre

Chicken Madras Curry (GF)
Place the rice in a preheated oven 180 degrees for 30 minutes. After five minutes place the chicken in the oven and heat until piping hot in the centre

Chicken Chasseur
Place the dish without lid in a pre-heated oven 180 degrees for 35 minutes until piping hot in the centre

Chicken Bourguignonne
Place the dish without lid in a pre-heated oven 180 degrees for 25 to 30 minutes or until piping hot in the centre

Chicken With Mushrooms Leeks Cream Sauce in Herb Pancake
Place the dish without lid in a pre-heated oven 180 degrees for 25 minutes until piping hot in the centre

Confit of Duck Braised Red Cabbage (GF)
Remove lid from container and place in a pre-heated oven for around 25 minutes or until piping hot

Coghlan’s Spiced Vegetable Tagine (GF)
Place the dish without lid in a pre-heated oven 180 degrees for 35 minutes until piping hot in the centre

Teesdale cottage pie
Remove the lid. Place in a pre-heated oven 180 degrees for 40 minutes or until piping hot

Spiced Vegetarian Cottage Pie (GF)
Remove the lid. Place in a pre-heated oven 180 degrees for 40 minutes or until piping hot

Chunky lamb Shepherd’s pie
Remove the lid. Place in a pre-heated oven 180 degrees for 40 minutes or until piping hot

Fresh Fish Pie with Salmon Cod Monkfish (GF)
Remove the lid. Place in a pre-heated oven 180 degrees for 40 minutes or until piping hot

Salmon Fillet Florentine (GF)
Remove the foil lid and place in a pre-heated 180 degrees oven for 18 to 20 minutes. The fish should be hot in the centre and flaky to the fork

Smoked Haddock and Spring Onion Fishcakes (GF)
Remove from packaging and place on a greased baking tray for 25 minutes in a medium oven 180 degrees or until golden brown and piping hot in the centre

Savoury bread and butter pudding
Remove foil lid. Place in a pre-heated oven 180 degrees for 25 minutes until piping hot. The crust should be crispy on top and soft in the centre serve with mixed leaf salad

Garnishes

Red wine sauce
This is provided in a plastic container. Decant into a saucepan and warm gently on the stove without boiling until piping hot

Cauliflower Cheese
Remove from packaging warm on the stove for around ten minutes or until piping hot

Dauphinoise potatoes
Remove foil lid. Place in pre heated oven 180 degrees for approximately 40 minutes or until piping hot in the centre

Steamed Vegetables
Remove lid from packaging. Place in a pre-heated oven 180 degrees for 30 minutes or until piping hot

Roasted Potatoes with Herbs
Remove lid from packaging. Place in a pre-heated oven 180 degrees for 30 minutes or until piping hot

Braised Vegetable Rice
Remove lid from packaging. Place in a pre-heated oven 180 degrees for 30 minutes or until piping hot

Spiced Cous Cous
Remove lid from packaging. Place in a pre-heated oven 180 degrees for 30 minutes or until piping hot

Desserts

Sticky toffee pudding
Remove the lid. Place in a pre-heated oven 180 degrees for 40 minutes or until piping hot. Remove the sauce from the plastic pot and put in saucepan warm gently on the stove but do not boil

Cognac bread and butter pudding
Remove the lid. Place in a pre-heated oven 180 degrees for 40 minutes or until piping hot. Remove the sauce from the plastic pot and put in saucepan warm gently on the stove but do not boil

Apple and pear crumble
Remove the lid. Place in a pre-heated oven 180 degrees for 40 minutes or until piping hot. Remove the sauce from the plastic pot and put in saucepan warm gently on the stove but do not boil

Autumn Fruits Rice Pudding
Remove the lid. Place in a pre-heated oven 180 degrees for 40 minutes or until piping hot.

Treacle Sponge with Creamy Custard
Remove lid and place in pre heated oven at 150 degrees for 20 to 25 minutes or until piping hot. Warm custard for 10 minutes on the stove gently without boiling.

Crisp Lemon and Orange Tart with Berries and Cream
Keep refrigerated and serve

Selection of Teesdale and Swaledale Cheeses with Biscuits Celery Chutney
Keep refrigerated and serve

Salted Caramel Cheesecake with White Chocolate Kapo
Keep refrigerated and serve

Apricot and Ginger Frangipane Tart
Remove the lid. Place in a pre-heated oven 160 degrees for 12 to 15 minutes or until warmed through, or serve at room temperature