Mothers Day Dinner Kit

serves 2-4

Whole Roasted Truffle Chicken

Cooking time: 90 minutes.
3.5 lb chicken, lemon, garlic, thyme, tarragon, burgundy truffle. 

  1. Preheat oven to 450˚F.
  2. In the foil tray provided, place the chicken in the centre of the oven with the breast facing towards the back.  Cook for 15 minutes.
  3. Rotate the chicken 180˚ with the breast now facing the front of the oven. Cook for a further 15 minutes.
  4. Reduce the oven temperature to 375˚F. Cook for an additional 45 minutes, rotating the chicken 180˚ every 15 minutes. Total cooking time is 75 minutes (steps 2 – 4). The chicken should be rotated a total of 5 times.
  5. Remove the chicken from the oven. Take the chicken out of the foil tray and set aside to rest for 15 minutes.  Keep the tray with juices.
  6. Spoon the excess drippings and sediment from the tray into a small sauce pan. Add 100 ml of water (or chicken broth if available) and bring to a boil.
  7. Remove from heat. Add 3 tablespoons of unsalted butter to the sauce mixture and stir or whisk to dissolve. Add a pinch of salt and, if available, freshly chopped parsley.
  8. Carve the chicken and serve the sauce on the side.
    Truffle Mac n’ Cheese

    Cooking time: 25 minutes.

    Comté cheese, seasonal truffle.


    1. Preheat oven to 400˚F.
    2. Remove the plastic lid and place on a baking sheet.
    3. Bake for 25 minutes or until centre is hot.
    Wild + Foraged Mushrooms

    Cooking time: 10 minutes. 

    Confit garlic, thyme. 

    1. Warm 2 tablespoons of cooking oil in a sauté pan over medium heat.
    2. Add the mushrooms and stir.
    3. Cook until heated throughout, approximately 5 minutes.
    Green Asparagus
    1. With the oven preheated to 430˚F, place the grilled asparagus in an ovenproof tray.
    2. Drizzle with a little olive oil and season with salt and fresh ground black pepper.
    3. Place the tray directly onto the oven shelf and cook for 8 minutes, turning twice.