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‘Friendmas Lunch’ Recipe Box, Curated by Kait Park

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£38.00
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Size: 5 items & recipe card

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Kait Park is a Toronto-born and London-based food content creator who has a special love for Korean food that she grew up eating. Although her cooking repertoire includes a wide-range of exciting and creative dishes. “On my Friendmas menu would be a crispy pork belly with a side of wasabi mustard, a side salad tossed with honey mustard dressing, crispy roast potatoes made with beef fat, and all paired with my favourite wines.”

THE WASABI COMPANY, WASABI MUSTARD: “Hot mustard is one of my all-time favourite condiments. Mix it with wasabi and you have a punchy pairing that will make your eyes water but also cuts through the fatty pork and balances out all the flavours. You can also use it in your basic vinaigrette dressing to take your salads to the next level.”

NEW THEORY, ‘GROWING PAINS’ RED WINE, CINSAULT, SOUTH AFRICA: “One of my fave red wines for many reasons, first off, it has a really cute label. Secondly, it’s super smooth and medium-bodied with hints of black cherry and blackberry (AKA too easy to drink). And lastly, it pairs perfectly with the usual suspects on a Christmas plate like roast beef, pork, and roasted veg.”

GRETTE, HONEY DIJON MUSTARD VINAIGRETTE: “I love a side salad to balance out a plate of food but I hate making dressings. Having this stocked in your fridge feels like the perfect hack. My fave salad combo is rocket, gorgonzola, pears, and candied walnuts. All dressed in this perfectly sweet and vinegary dressing.”

BOROUGH BROTH, GRASS-FED ORGANIC BEEF FAT: “Two well-known secrets to the perfect roasted potatoes; boil before and rough up the edges AND beef fat. Lots of it. This one is great for getting the crispiest of exteriors, while also preserving fluffy interiors with lotsa flavour all throughout.”

HONEST UMAMI, FIERY CHILLI MSG SEASONING: “MSG is the GOAT of all seasonings and king of umami. This one also packs a punch with chilli powder, dried chilli pepper, and cayenne. I love sprinkling this over my roast potatoes but can also be used on basically everything!”

Two recipes & a side salad, serving 5 people
Growing Pains Red Wine: 750ml
Grass-Fed Beef Fat: 250g
Honey Mustard Vinaigrette: 250ml
Wasabi Mustard: 175g
Chilli MGG Seasoning: 100g

ABOUT THE MAKER
Bringing good food to every table
INGREDIENTS

'Growing Pains' Red Wine: Cinsault Grapes Grass-Fed Organic Beef Fat: Organic Beef Fat 100% Honey Dijon Mustard Vinaigrette: Olive Oil, Honey, Red Wine Vinegar (Contains Sulphates), Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt, Citric Acid, Preservative (Potassium Metabisuiphate)), Sherry Vinegar, Salt Wasabi Mustard: Mustard (41%) (Water, Mustard Powder, Mustard Bran), White Wine Vinegar, Sugar, Wasabi (5%), Horseradish, Salt, Turmeric Chilli MSG Seasoning: Monosodium Glutamate, Salt, Sugar, Cayenne Pepper, Dried Chilli, Chilli Powder

Allergens:

  • sulphites, mustard
See Disclaimer

While we make every effort to provide you with accurate ingredients and allergens, the maker may change these without our knowledge. We therefore advise you always read the ingredient label on the actual package before use. Due to the small-scale operations of many of our producers, products may also contain traces of the common allergens (Gluten, Crustaceans, Eggs, Fish, Peanuts, Soybeans, Milk, Nuts (e.g., almonds, hazelnuts, walnuts etc.), Celery, Mustard, Sesame, Sulphur dioxide / sulphites, Lupin, Molluscs). If you have severe sensitivities or allergies, please contact the maker directly to confirm the latest ingredients and/or potential traces of allergens. For general questions please don’t hesitate to contact us directly at support@delli.market and we’ll be happy to help.

DELIVERY

Expect delivery within 2-5 working days after purchase. You will receive email updates when your order is on its way.

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