THEO'S FRUIT & VEG BOX

Are you struggling to be creative? Running short of ideas during lockdown? Let Theo’s provide some inspiration! As well as a range of marinated/plain chicken products we also supply a range of complementary fruit, vegetable and salad boxes to help with menu planning and make things easier and more convenient for you. We have a number of recipes using Theo’s chicken and a selection of ingredients from our vegetable boxes – check back for details!

LARGE - Potato (2kg bag), Onion (3 pack), Carrot (1kg bag), Broccoli (x1), Cauliflower (x1), Green Beans (220g bag), Cabbage (x1), Green Apple (x6), Red Apple (x6), Banana (x5), Grapes (550g - unsealed punnet), Melon (x1), Soft Citrus (x6), Cucumber (x1), Pepper (x2 Red/x2 Green), Lettuce (x1), Tomato (1kg bag)

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MEDIUM - Onion (x 1), Carrots (500g bag), Broccoli (x 1), Green Beans (220g bag), Courgettes (x 2), Sweet Potatoes (500g bag), Red Apples (x 2), Bananas (x 5), Soft Citrus (x 6), Cucumber (x 1), Green Pepper (x 1), Red Pepper (x 1), Lettuce (x 1), Tomatoes (x 2), Mushrooms (500g bag)

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MENU

CHILLIN' MELON & GRILL CHEESE

Theo’s Grill Cheese, Melon, Mint & Chilli Salad, Honey & Lemon Dressing

INGREDIENTS: 450g-550g Theo’s Grill Cheese (Halloumi Style) 1 Large Melon, Peeled & Cubed 1 Large Red Chilli, Finely Chopped 1 Bunch Of Roughly Chopped Mint 1 tsp Dried Oregano 1 tbsp Yellow Mustard 1 tbsp Honey 1 tbsp Cider Vinegar 1/2 Juice Of Fresh Lemon 2 tbsp Olive Oil Seasoning, Salt & Pepper

METHOD: To make melon salad: In a large bowl add cubes of peeled melon. Add rougly chopped mint and sprinkle with finely chopped red chilli. Set aside. To make dressing: In a small jar add juice of fresh lemon, yellow mustard, honey, cider vinegar and olive oil. Season with salt & pepper. Put the lid on and shake well. Set aside. Cut the Grill Cheese into slices. Place a grill pan on a high heat and grill the cheese for about 3 minutes per side or untli golden. Mix Grill Cheese with melon salad. Add dressing and toss well. To serve, sprinke with dried oregano.

Serves 6

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 THEO'S CHICKEN FIESTA

Theo’s Kinda Chicken Fajita, Cajun Potato Wedges, Apple & Lime Slaw, Theo’s Sour Cream & Chive Sauce

INGREDIENTS: 500g Theo’s Original Flavoured Chicken Sliced Thighs 2 Red Peppers, Julienne 1 Green Pepper, Julienne 1 Large Onion, Sliced 6 Large Potatoes, Sliced Into Wedges 1 tsp Smoked Paprika 1 tsp Cajun Spice 1 tsp Garlic Powder 1 tsp Sea Salt 1 tsp Dried Oregano 4 tbsp Olive Oil 1 Bunch Of Roughly Chopped Coriander 1/2 White Cabbage, Shredded 2 Carrots, Julienne 2 Red Apples, Julienne 2 Fresh Limes 6 tbsp Theo’s Sour Cream & Chive Sauce

METHOD: To make potato wedges: In a baking tray, toss potato wedegs with olive oil, smoked paprika, garlic powder, cajun spice, oregano and sea salt. Bake in the oven on the top shelf for 20 minutes at 180 degrees or until golden. To make slaw: Mix white cabbage, carrots and apples Add lime juice and coriander. Set aside. To make Fajita: Cook the chicken in the oven at 180 degrees for 30 minutes. In a frying pan heat 2 tbsp of olive oil. Add onions and peppers and fry for a few minutes. Add cooked chicken and sizzle for another 5 minutes. Serve with Theo’s sour cream & chive sauce.

Serves 6

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KICKIN' VEGAN CURRY

Potato, Cauliflower & Green Bean Madras Chettinad Curry, Bombay Carrot Salad, Theo’s Sourdough Flatbread

INGREDIENTS: 1 Cauliflower, Cut Into Florets 3 Medium Potatoes, Cut Into Cubes 110g Green Beans 1 Large Onion, Sliced 2 Cloves Of Garlic, Minced 2 Tomatoes, Peeled & Chopped 100ml Boiling Water 2 tbsp Vegetable Oil 1 Bunch Of Roughly Chopped Coriander, Leaves & Stalks 1kg Holy Cow Madras Chettinad Curry Sauce 1 tsp Dried Curry Powder 1 tsp Salt 6 Carrots, Julienne 50g Bombay Mix Juice Of 2 Fresh Limes 4 Theo’s Sourdough Flatbreads

METHOD: To make curry: Put a large saucepan on a high heat. Add vegetable oil, onions and garlic and fry until golden. Add chopped tomatoes, chopped coriander stalks and dried curry powder. Fry for a few minutes. Add potatoes and cauliflower with a couple of splashes of boiled water. Cook for 5 minutes. Add Madras sauce, green beans and season with salt. Simmer for another 20 minutes until all vegetables are cooked through. To make salad: In a large bowl, mix julienne carrots, coriander leaves and lime juice. Add bombay mix and toss. Lightly toast sourdough flatbreads.

Serves 6

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