Sorted Club: Packs

mix it up

Meal Pack

3 meals | 2 people | Meat + Fish

Ever heard of a Frittata? It’s an egg-based Italian tart and our chefs have created one in a pepper to save you time scraping burnt egg off your roasting dish! This pack also includes a Chinese Classic: Chicken and Egg Sweet n Sour Noodles with juicy chunks of tropical pineapple. Finish them off with the Baked Tandoori Salmon with Cucumber Salad and, Nutty Rice and yoghurt drizzle.

Pepper Frittata with Avo Salad

To access this, you must become a Club Member.
Kitchen Guide

Chicken and Egg Sweet n Sour Noodles

To access this, you must become a Club Member.
Kitchen Guide

Baked Tandoori Salmon with Cucumber Salad and Nutty Rice

To access this, you must become a Club Member.
Kitchen Guide

Weekly Instructions

  • 2 medium chicken breasts
  • 2 salmon fillets
  • 200 g / 7.1 oz natural yoghurt
  • 1 lemon
  • 1 large avocado
  • 2 red bell peppers
  • 1 cucumber
  • 6 large eggs
  • 45 g / 1.9 oz tomato ketchup
  • 30 g / 1.1 oz basil
  • 10 spring onions
  • 100 g / 3.5 oz cheddar
  • 200 g / 7.1 oz tinned sweetcorn
  • 50 g / 1.8 oz raisins
  • 227 g / 8.0 oz tinned pineapple
  • 50 g / 1.8 oz almond flakes
  • 500 g / 17.8 oz plum tomatoes

  • *approx £21.22 | $26.95 | €23.98

Staple Refills

  • 4 cloves garlic
  • 15 ml / 0.5 floz olive oil
  • 30 ml / 1.0 floz vegetable oil
  • 30 ml / 1.0 floz light soy sauce
  • 10 g / 0.4 oz tomato purée
  • 45 ml / 1.5 floz cider vinegar
  • 120 g / 4.2 oz basmati rice
  • 125 g / 4.4 oz medium egg noodles
  • 2 g / 0.1 oz smoked paprika
  • 7 g / 0.3 oz curry powder
  • 20 g / 0.7 oz ginger

  • *top up will never be more than approx £5 / $6 / €6

Pepper Frittata with Avo Salad

“I had some leftover Gruyère I subbed for the cheddar and had some pancetta I added to the avocado salad”

Caitlin, Ajax, Canada

Pepper Frittata with Avo Salad

“I loved this idea, I love frittatas as a fridge clearing recipe”

Caitlin, Ajax, Canada

Pepper Frittata with Avo Salad

“Used the olive oil, lemon and added balsamic to make a vinaigrette for the salad.”

Jennifer, Athens, United States