Something we’ve started to indulge in are the restaurant kits that are being developed – and we started with Adam Handling’s HAME offering. We fancied the roast chicken lunch the most so popped an order in.
Adam and his team put their heads together and created ‘Hame’ – the Scottish word for home – to offer a taste of their restaurant experience from the comfort of your own house.
“We have done all of the food preparation ourselves to make it as simple as possible for you. Just scan the QR code on the recipe card, included with your order, to see a video of me showing you how to cook all the prepared components and put the finishing touches to your dishes.”
I popped the truffle stuffed roast chicken in the oven, put together the tart tartin, and pushed aside the starter (we decided to enjoy the London Buratta, smoked aubergine and dill another night).
Meanwhile, we began with their infamous chicken butter (something that we enjoyed for days after the serving was so generous) on fresh, warmed sourdough bread.
Oh, and opened a bottle of sparkling rosé.
We set the table and prepped the Caesar salad and readied the mash potato.
This was delicious. We’re really loving these restaurant meal kits; it’s a real joy and something fun to do on a weekend afternoon (especially during lockdown.)
Then the tart tartin went into the oven; a pie tin pre filled with caramel had trimmed apple pushed into it, and was then covered with pre-rolled pastry.
Rich and unctious. Especially with the creme anglaise (we didn’t even need the salted caramel sauce, which we had later in the week over vanilla ice cream.
And over the next few days we thoroughly enjoyed making the cheese doughnuts you know how much we love them – filled and topped with cheese sauce – and the NO ‘X’ IN ESPRESSO cocktail -Grey Goose Vanilla, Hennessy VS, caramelised white chocolate and coffee. I have to admit it was a little strong for me, so I rounded it out with a little milk.
There was so much excess packaging I have to admit it was a down point for me – interestingly according to their website, they use Polybags vacuum pouches, manufactured from a biodegradable composite film made from polyamide (PA) and polyethylene (PE). They also use Hydropac boxes and liners – these are made from ‘Bio-Based’ Renewable materials. This is a plant based compostable packaging system; compared to plastic or foam based insulators, this reduces CO2 emissions by an average 65%.
Have you tried any DIY restaurant kits?