Indonesia (20th March)

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Thursday 20 March 

The origins of Indonesian food can be traced back to ancient times and have been shaped by various influences. The indigenous culinary traditions of Indonesia were developed by the native Austronesian tribes, who cultivated rice, spices, and other agricultural products. The trade routes connecting Indonesia with India, China, the Middle East, and Europe played a significant role in introducing foreign ingredients, cooking techniques, and flavours to Indonesian cuisine.

Meat main dish: Beef Rendang 

Lincolnshire Beef is slow-cooked in a blend of exotic spices and coconut milk, creating a luscious and hearty curry. This Indonesian classic boasts an exciting combination of lemongrass, galangal, turmeric and chilli.

Vegetarian main dish: Sweet Potato & Jackfruit Rendang 

Sweet potato and jackfruit are simmered in a blend of exotic spices and coconut milk, creating a luscious and hearty curry. This Indonesian classic boasts an exciting combination of lemongrass, galangal, turmeric and chilli.

Sides (served with both meat & vegetarian boxes)

Potatoes in Pengang Sauce 

Combining chilli, garlic, vinegar, and soy sauce, Penang sauce adds a delicious kick to the humble potato. 

Aubergine and Garlic Dahl 

Roasted aubergines, fresh garlic, and lentils are simmered in a rich and spicy gravy, creating a dish bursting with flavour and character.

Lemongrass & Cumin Rice

Fluffy rice is infused with the citrus notes of lemongrass and the subtle warmth of ginger. 

Roti Breads

Homemade rotis, made with fresh milk are cooked over fire, forming the perfect vehicle to mop up every last drop of sauce.